S & R IAU Student Increases Usage Time of Edible Oils Adding Natural Antioxidants

Wednesday, October 10, 2018 - 11:56

A student of Science and Research Islamic Azad University has investigated the extract of oats germination in increasing the shelf-life and usage time of cooking oils that reached to the positive conclusion.

According to an ISCA report, the quality characteristics of food are essential for good health. Preventing internal and external corruption and increasing shelf life of foods are the qualitative issues that should be given special attention.

In this regard, Leila Dastaan, Science and Research IAU student, evaluated the oxidant potential of Avena stiva L in Tallow, a rendered form of beef or mutton fat, in order to increase the usage time of it.

As she explained, after producing the extract of oats germination and simple oat, it was added to tallow and the results showed that oats germination could significantly increase the usage time of the it. Also, its antioxidant properties prevented the oxidation in comparison with the simple one.

The research has been carried out by Leila Dastaan that advised by Dr. Mehrdad Ghavami and Dr, Neda Ahmadi in Science and Research IAU.

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