Preparation and Utilization of Hydroxy Fatty Acid Rich …
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Table 3 Antioxidant activity of original SPL, CO, and MPL by DPPH scavenging effect and TPC
Samples
DPPH scavenging effect (%)
TPC (mgGAE/g)
SPL
11.19 ± 0.15 a
4.45 ± 0.22 a
Castor oil
56.79 ± 0.34 a
2.39 ± 0.10 a
6 h MSPL
47.89 ± 0.40 a
1.24 ± 0.03 a,b
12 h MSPL
44.28 ± 0.55 a
1.41 ± 0.23 a,b
24 h MSPL
45.38 ± 0.45 a
0.77 ± 0.02 a
Results have been expressed as mean ± SD (n = 3). Mean values in the same column with same
superscript letters indicate significantly different (p < 0.05)
Table 4 Surface tension of SPL and MSPL
Samples
Surface tension (mN/m)
Original SPL
24.589 ± 0.027 a
6 h MSPL
21.527 ± 0.026 a
12 h MSPL
22.092 ± 0.029 a
24 h MSPL
21.937 ± 0.027 a
Water = 69.634 ± 0.024. Mean values in the same column with same superscript letters indicate
significantly different (p < 0.05)
Table 5 Softness (penetration), FFA, and color
Samples of
margarine
Penetration
(0.1 mm)
FFA (% as
oleic acid)
Color L
(Lightness)
Color a
(Redness)
Color b
(Yellowness)
Using SPL 54 ± 2.0 a
0.05 ± 0
78.46 ± 1.34 a,c −0.7 ± 0.17 a,c
+15.46 ± 0.20 a,c
Using
MSPL
72 ± 2.0 a
0.05 ± 0
76.8 ± 0.36 a,b
−1.03 ± 0.05 a,c +12.06 ± 0.11 a,c
Results have been expressed as mean ± SD (n = 3). Mean values in the same row and same column
with same superscript letters indicate significantly different (p < 0.05)
Fig. 1 MSPL