Effect of antioxidants on oxidative stability of badger fat

Sa？etak Badger fat has healing properties resulting from badgers' diet. Animal fat is subject to oxidative deterioration during production, storage and heat treatment. This study examined the effect of natural antioxidants (rosemary extract, sage extract, alpha-tocopherol, tocopherol blend) and synthetic antioxidant propyl gallate on the oxidative stability of badger fat. The oxidative stability of badger fat, with and without added antioxidant, was evaluated using the sustainability test at 98 °C. The test results were expressed as the peroxide value after keeping the samples for a certain period of time at the temperature of 98 °C. The results of the study showed that applying antioxidants successfully stabilises badger fat. Among natural antioxidants, the rosemary extract type Oxy'Less CS demonstrated higher antioxidant activity in badger fat. Compared to Other tested antioxidants, it was more efficient in achieving a greater protection from oxidation. Although the synthetic antioxidant propyl gallate successfully increased the stability of badger fat, it was less efficient than rosemary extract and tocopherol blends