The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment

Abstract

Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p p r = 0.98; p r = 0.96; p p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability.

Keywords

• goose fat
• lard
• burdock extract
• heating
• oxidative stability