ArticleFoods (Basel, Switzerland)2024
The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Comparative Effectiveness of Synthetic and Natural Antioxidants on the Oxidative Stability of Lard.Foods (Basel, Switzerland) · 2026Article
- Astaxanthin from Shrimp By-Products Enhances Oxidative Stability of Lard During Storage.Foods (Basel, Switzerland) · 2025Article
- Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods.Food science and biotechnology · 2025Review
- Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
2 authors.
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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 (
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