The comparison with commercial antioxidants, effects on colour, and sensory properties of green tea powder in butter

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dc.authorid0000-0003-0334-5621en_US
dc.authorid0000-0001-5993-1668en_US
dc.authorid0000-0003-0013-9806en_US
dc.authorid0000-0002-0365-9535en_US
dc.authorid0000-0002-3171-0633en_US
dc.contributor.authorÇakmakçı, Songül
dc.contributor.authorGülçin, İlhami
dc.contributor.authorGündoğdu, Engin
dc.contributor.authorÖztekin, Hatice Ertem
dc.contributor.authorTaslimi, Parham
dc.date.accessioned2023-11-01T11:27:14Z
dc.date.available2023-11-01T11:27:14Z
dc.date.issued2023en_US
dc.departmentDicle Üniversitesi, Diyarbakır Tarım Meslek Yüksek Okulu, Gıda İşleme Bölümüen_US
dc.description.abstractOxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.en_US
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) 116O684
dc.identifier.citationÇakmakçı, S., Gülçin, İ., Gündoğdu, E., Öztekin, H. E. ve Taslimi, P. (2023). The comparison with commercial antioxidants, effects on colour, and sensory properties of green tea powder in butter. Antioxidants, 12(8), 1-14.en_US
dc.identifier.doi10.3390/antiox12081522
dc.identifier.endpage14en_US
dc.identifier.issn2076-3921
dc.identifier.issue8en_US
dc.identifier.pmid37627517
dc.identifier.scopus2-s2.0-85169121015
dc.identifier.scopusqualityQ1
dc.identifier.startpage1en_US
dc.identifier.urihttps://www.mdpi.com/2076-3921/12/8/1522
dc.identifier.urihttps://hdl.handle.net/11468/13012
dc.identifier.volume12en_US
dc.identifier.wosWOS:001055792600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorÖztekin, Hatice Ertem
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)en_US
dc.relation.ispartofAntioxidants
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidanten_US
dc.subjectButteren_US
dc.subjectButter analysisen_US
dc.subjectGreen tea powderen_US
dc.subjectOxidationen_US
dc.subjectShelf lifeen_US
dc.titleThe comparison with commercial antioxidants, effects on colour, and sensory properties of green tea powder in butteren_US
dc.titleThe comparison with commercial antioxidants, effects on colour, and sensory properties of green tea powder in butter
dc.typeArticleen_US

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