By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left">Butter</td><td class="align_center">Control</td><td class="align_center">+8 mg of OMWW</td><td class="align_center">+8 mg of pomace</td><td class="align_center">+3 × 10<sup>3</sup> IU ascorbic acid</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">IP (meq of O<sub>2</sub>/kg)</td><td class="align_center">73</td><td class="align_center">20</td><td class="align_center">25</td><td class="align_center">19</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Butter peroxide value at 90 days storage at 60°C.</div>

Journal of Food Quality

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Table 4

Table 4: By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter 