The impact of hawthorn lipophilic extract on oxidative stability of food products

Abstract

Lipid oxidation may cause a rancid odor, texture and color change of high lipid foods. In order to extend the storage term synthetic antioxidants are mostly used. Nowadays more and more research is performed to find the way to replace the synthetic additives with the natural ones. The aim of this study is to analyse the impact of biologically active compounds on physico-chemical characteristics of lipophilic extracts and their oxidative stability. The results obtained by physico-chemical analysis methods have allowed to explain the importance of replacing synthetic antioxidant compounds with natural antioxidants in the process of producing food products with a high lipid content.