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antioxidant activity of purslane (portulaca oleracea l.) seed hydro-alcoholic extract on the stability of soybean oil
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نویسنده
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- - ,- - ,- -
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منبع
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journal of agricultural science and technology - 2015 - دوره : 17 - شماره : 6 - صفحه:1473 -1480
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چکیده
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In this study, the antioxidant activity and protective effects of purslane seed water-methanolic extract (pswme) in stabilizing soybean oil (sbo) were tested. dpph radical scavenging activity of pswme at different concentrations varied significantly (p< 0.05), ranging from 15.41% to 79.06%. total phenolic content in pswme was 121.09 mg gallic acid equivalent (gae) kg-1 dw. the protective effects of pswme at the level of 100 mg l-1 in stabilizing sbo were tested and compared to bht in a concentration of 100 mg l-1 by measuring peroxide value (pv) and thiobarbituric acid (tba) during accelerated storage (at 60°c). the results showed that pswme, similar to bht, reduced the formation of primary and secondary oxidation products in sbo. therefore, the use of this extract as a natural antioxidant is recommended to prevent the oxidation of vegetable oils.
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کلیدواژه
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dpph ,oven test ,oxidation ,phenolic compounds
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آدرس
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department of food science and technology,, department of food science and technology, islamic azad university, damghan branch, islamic republic of iran , Islamic Republic of Iran, department of food chemistry, research institute, department of food chemistry, research institute of food science and technology, mashhad, islamic republic of iran , Islamic Republic of Iran, department of food chemistry, research institute, department of food chemistry, research institute of food science and technology, mashhad, islamic republic of iran , Islamic Republic of Iran
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پست الکترونیکی
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shahidi.82@gmail.com
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Authors
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