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European Food Research and Technology

, Volume 213, Issue 4–5, pp 297–300 | Cite as

Antioxidative effect of soya bud in model systems

  • M. Doval
  • A. Romero
  • M. Sturla
  • Maria Judis
Original Paper

Abstract

In this paper we have studied the antioxidative properties of soya buds in the model system. Dried buds were emulsified in fused lard, under nitrogen atmosphere at different concentration – 0.00, 0.03, and 0.06 wt%. Butylated hydroxyanisole at 0.01% was used as control. The lipid oxidation was carried out at 80 °C in dark and static conditions, in open vessels for 48 h. Adding buds to the lard at 0.03% and 0.06%, the peroxide values were reduced by 27% and 30%, respectively, compared with control without additives, while the conjugated dienes showed a reduction of 62% and 70%. According to the results presented in our paper here, soya buds have an antioxidant activity.

Antioxidant Soya Food application Lipid oxidation Lard 

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Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • M. Doval
    • 1
  • A. Romero
    • 1
  • M. Sturla
    • 1
  • Maria Judis
    • 1
  1. 1.Department of Technology Facultad de Agroindustrias, Universidad Nacional del Nordeste, C. Fernández 755, CP 3700, Sáenz Peña, Chaco, ArgentinaArgentina

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