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Beeswax and its unsaponifiable components as natural preservatives for butter and cottonseed oils


, : Beeswax and its unsaponifiable components as natural preservatives for butter and cottonseed oils. International Journal of Food Sciences & Nutrition 44(3): 197-205

Simple model systems consisting of butter oil or refined cottonseed oil mixed with melted beeswax and its unsaponifiable components were designed to study hydrolytic and oxidative rancidity during storage. Whole beeswax at 0.5 and 1% (w/w) levels possessed significant pro-hydrolytic activity whilst its unsaponifiable components at 0.25 and 0.5% (w/w) exhibited an antihydrolytic effect on butter oil. The addition of whole beeswax at 0.5 and 1% caused no effect on the peroxide and thiobarbituric acid values of butter oil. However, beeswax unsaponifiable components significantly reduced both peroxide and thiobarbituric acid values of stored butter oil. Beeswax unsaponifiable components added to refined cottonseed oil had no effect on the acid value, whilst whole beeswax possessed significant pro-hydrolytic activity. The data for peroxide and thiobarbituric acid values of refined cottonseed oil demonstrated that both whole beeswax and its unsaponifiable components had approximately the same anti-oxidant efficacy. The effectiveness of the added materials on the secondary oxidation products of refined cottonseed oil can be ranked according to inhibition activity as follows: butylated hydroxytoluene (BHT; 200 ppm) gt beeswax (1%) gt beeswax (0.5%) gt beeswax unsaponifiable components (0.5%) gt beeswax unsaponifiable components (0.25%) gt control.

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Accession: 002308739

DOI: 10.3109/09637489309017440

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