Effect of poplar-type propolis on oxidative stability and rheological properties of O/W emulsions.

ABSTRACT: Propolis is known to possess antioxidant activity. However, there is no information on this activity in emulsions O/W. The protective effect of propolis on the oxidation and rheological properties of emulsions O/W containing wheat germ and almond oils was evaluated. Emulsions O/W were prepared with different concentration of propolis extract, almond oil and wheat germ oil. All emulsions physically stable without phase separation were stored at 37 °C for 9 weeks. Chemical composition of propolis was established by Gas chromatography coupled to mass spectrometry. Rheological characterization of different emulsions was performed evaluating consistency index and flow behavior index. The oxidation was monitored by measuring the lipid hydroperoxides and thiobarbituric acid-reactive substances (T

SUBMITTER: El-Guendouz S 

PROVIDER: S-EPMC6260493 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature