Antioxidant Properties of Rosemary and Its Potential Uses as Natural Antioxidant in Dairy Products—A Review
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53526#.VMdI_CzQrzE Author(s) Ahmed S. Gad * , Ahmed F. Sayd Affiliation(s) Dairy Science Department, National Research Centre, Cairo, Egypt . ABSTRACT Dairy products contain lipids rich in polyunsaturated fatty acids and their esters are easily oxidized by molecular oxygen over time. Deleterious changes in dairy products caused by lipid oxidation include not only loss of flavour or development of off-flavours, but also loss of colour, nutrient value, and the accumulation of compounds, which may be detrimental to the health of consumers. One of the most effective ways of retarding lipid oxidation in dairy products is to incorporate antioxidants. Sometimes synthetic phenolic antioxidant, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are used to delay this oxidation. Supplementation dairy products with natural antioxidants (polyphenolic compo...