caa a22 4500 463157664 CHVBK 20180406164739.0 cr unu---uuuuu 170326e20070301xx s 000 0 eng 10.1007/s00217-006-0351-8 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0351-8 Influence of polyphenols isolated from Scutellaria baicalensis Georgi and Crataegus oxyacantha on the oxidative stability of cholesterol in butter stored in various conditions [Elektronische Daten] [Aneta Wojdyło, Jan Oszmiański] The aim of the present study was to determine whether the exposure of two types of butter (A1, A2) to different conditions (4°C and 30°C in darkness and exposed to light 3600-3900lx at 50°C) could be stabilized with natural polyphenols. The polyphenols (500ppm) added to butter included flavones of skullcap in the form of root powder, 95% pure baicalin and procyanidins from the bark of hawthorn. The rate of cholesterol oxide products (COPs) as well as the storage periods were closely connected with sample storage conditions and the type of butter. Among the polyphenols used, the flavones of skullcap proved to be stronger inhibitors of oxidation process than procyanidins of hawthorn. The storage of samples with the addition of flavones at 50°C and exposed to light resulted in preserving 50% of cholesterol in both types of butter. The lowest amounts of COPs were formed in samples stored at 4°C with no light exposure and, under the other conditions, in samples with flavones of skullcap added. Springer-Verlag, 2006 Antioxidant nationallicence Butter nationallicence Cholesterol nationallicence COPs nationallicence Hawthorn nationallicence Skullcap nationallicence Storage period nationallicence Wojdyło Aneta Department of Fruit, Vegetable and Cereal Technology, Agricultural University of Wrocław, ul. C.K. Norwida 25, PL-50375, Wrocław, Poland aut Oszmiański Jan Department of Fruit, Vegetable and Cereal Technology, Agricultural University of Wrocław, ul. C.K. Norwida 25, PL-50375, Wrocław, Poland aut European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 635-642 1438-2377 224:5<635 2007 224 217 https://doi.org/10.1007/s00217-006-0351-8 text/html Onlinezugriff via DOI 1 editorial jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0351-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Wojdyło Aneta Department of Fruit, Vegetable and Cereal Technology, Agricultural University of Wrocław, ul. C.K. Norwida 25, PL-50375, Wrocław, Poland aut NATIONALLICENCE 700 1- Oszmiański Jan Department of Fruit, Vegetable and Cereal Technology, Agricultural University of Wrocław, ul. C.K. Norwida 25, PL-50375, Wrocław, Poland aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/5(2007-03-01), 635-642 1438-2377 224:5<635 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer