Title of article
Antioxidant Activity of Purslane (Portulaca oleracea L.) Seed Hydro-alcoholic Extract on the Stability of Soybean Oil
Author/Authors
-، - نويسنده Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Islamic Republic of Iran. Jalali Mousavi, S. R. , -، - نويسنده Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran. Niazmand, R. , -، - نويسنده Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran. Shahidi Noghabi, M.
Issue Information
دوماهنامه با شماره پیاپی 0 سال 2015
Pages
8
From page
1473
To page
1480
Abstract
-
Abstract
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.
Journal title
Journal of Agricultural Science and Technology (JAST)
Serial Year
2015
Journal title
Journal of Agricultural Science and Technology (JAST)
Record number
2356169
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