Elaboration of enriched margarine with lentisk oil and honey: Formulation, characterization, and monitoring of oxidative stability,European Journal of Lipid Science and Technology

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Elaboration of enriched margarine with lentisk oil and honey: Formulation, characterization, and monitoring of oxidative stability
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2023-09-11 , DOI: 10.1002/ejlt.202300081
Dyhia Sadou ₁ , Nadia Amessis‐Ouchemoukh ₁ , Salim Ouchemoukh ₂ , Rabha Ayad ₁ , Nawel Guenaoui ₂ , Amar Otmani ₂ , Mostapha Bachir‐bey ₂ , Samir Hadjal ₃ , Khodir Madani _{1,

4}

Affiliation

This study focused on the use of lentisk oil and honey as natural sources to formulate margarine with ameliorated quality and oxidative stability. For this, five margarines were formulated with honey and different concentrations of lentisk oil. Analyses were performed on oil and honey used, and then physicochemical characterization and several oxidative stability tests were applied to assess margarine quality. The results showed a significant richness of lentisk oil and honey in total phenolics and total flavonoids and expressed good antioxidant activities. As well as the evaluation of oxidative stability of enriched margarines during 3 months of storage demonstrated that margarine added with 2% lentisk oil (M1) had the best resistance properties and longer Rancimat induction time (22.26 h), better than the control and margarines added with 5% (M2), 10% (M3), and 15% (M4) lentisk oil. Globally, margarines prepared with high concentrations of lentisk oil (M2–M4) were not different from the control, whereas only M1 was permitted to ameliorate the stability of margarine with a slight influence on physicochemical parameters. The elaboration of margarine supplemented with 2% lentisk oil improves the properties of the product, which could then be applied to margarine manufacturing.

中文翻译：

用扁豆油和蜂蜜精制浓缩人造黄油：配方、表征和氧化稳定性监测

这项研究的重点是使用扁豆油和蜂蜜作为天然来源来配制人造黄油，以改善质量和氧化稳定性。为此，用蜂蜜和不同浓度的扁豆油配制了五种人造黄油。对所用的油和蜂蜜进行分析，然后应用物理化学表征和多项氧化稳定性测试来评估人造黄油的质量。结果表明，香豆油和蜂蜜中的总酚和总黄酮含量显着丰富，并表现出良好的抗氧化活性。以及对浓缩人造黄油在3个月储存过程中的氧化稳定性的评估表明，添加2% Lentisk油（M1）的人造黄油具有最好的抵抗性能和更长的Rancimat诱导时间（22.26小时），优于对照和添加的人造黄油含有 5% (M2)、10% (M3) 和 15% (M4) 扁豆油。从全球范围来看，用高浓度扁豆油（M2-M4）制备的人造黄油与对照没有什么不同，而只有M1可以改善人造黄油的稳定性，对理化参数影响很小。添加 2% 扁豆油的人造黄油可改善产品的特性，然后可应用于人造黄油的制造。

更新日期：2023-09-11

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