![](/images/graphics-bg.png)
By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter
Joint Authors
Taleb, Mustapha
Rais, Zakia
Majbar, Z.
Ben Abbou, M.
Mikdame, Hind
Kharmach, Ezzahra
Mtarfi, Nour Elhouda
Alaoui, Karima
Rokni, YAhya
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-10, 10 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-01-17
Country of Publication
Egypt
No. of Pages
10
Abstract EN
Further downstream in the olive oil extraction process, the Mediterranean Basin faces a serious environmental threat caused by olive waste.
Despite their polluting profile, olive waste is considered to be a very rich source of natural antioxidants, such as polyphenols.
In this study, the latter was valued as a source of natural antioxidants and compared with a synthetic antioxidant ascorbic acid.
Concentrations of 2, 4, 6, and 8 mg of the olive mill waste water as well as pomace and ascorbic acid are added to butter (commercial butter) and placed under storage conditions in the oven (accelerated test: 60°C) for 3 months.
The alteration of the butter used was followed by determination of the peroxide value and acidity and microbiological analysis.
The results obtained show that butters containing olive by-products have undergone less marked oxidative deterioration than those of the control (without additives).
The best oxidative stability of butter was achieved by adding 80 mg/kg of butter, a result comparable with that obtained by adding ascorbic acid.
American Psychological Association (APA)
Mikdame, Hind& Kharmach, Ezzahra& Mtarfi, Nour Elhouda& Alaoui, Karima& Ben Abbou, M.& Rokni, YAhya…[et al.]. 2020. By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184719
Modern Language Association (MLA)
Mikdame, Hind…[et al.]. By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter. Journal of Food Quality No. 2020 (2020), pp.1-10.
https://search.emarefa.net/detail/BIM-1184719
American Medical Association (AMA)
Mikdame, Hind& Kharmach, Ezzahra& Mtarfi, Nour Elhouda& Alaoui, Karima& Ben Abbou, M.& Rokni, YAhya…[et al.]. By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-10.
https://search.emarefa.net/detail/BIM-1184719
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184719