抽象的

Investigation on antioxidant effect of ginger (Zingiber Officinale) essence oil on oily cake

Fatemeh Norani, Samira Yeganehzad, AkramArianfar, Maryam Sardarodiyan, Elham Mahdian

In recent years, essential oils have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food preservation. The safety of the synthetic antioxidants has been doubted. The aim of this study was to evaluate efficiency of Zingiber Officinale essential oil as antioxidant agent and use in cake preservation as a natural plant preservative due to the harmful effects of synthetic antioxidants. Cakes were treated with Zingiber Officinale essential oil in three levels (0.3%, 0.4%, 0.5%), cakes were treated with synthetic antioxidant (tert butyl hydroquinine= TBHQ) in two levels (0.01%, 0.02%) agents. In all samples peroxide value, acidity test were determined at time intervals 1, 10, 20, 30, 40, 50 and 60 days. Statistical results showed that, the sample containing Zingiber Officinale at 0.5%, had good antioxidant activity in comparison with the control samples (without any synthetic and natural antioxidant agents) (p<0.01). But its activity was less than that of synthetic ones TBHQ as antioxidant agent. Results showed that this essential oil could be used as natural antioxidant in foodstuffs especially those lipid containing.