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Antioxidative effect of soya bud in model systems
- Doval, M., Romero, A., Sturla, M., Judis, Maria
- European food research & technology 2001 v.213 no.4-5 pp. 297-300
- additives, antioxidant activity, buds, butylated hydroxyanisole, lard, lipid peroxidation, nitrogen, peroxide value
- 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.