Volume 17, Issue 6 (2015)                   JAST 2015, 17(6): 1473-1480 | Back to browse issues page

‎ 20.1001.1.16807073.2015.17.6.5.6

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Jalali Mousavi S R, Niazmand R, Shahidi Noghabi M. Antioxidant Activity of Purslane (Portulaca oleracea L.) Seed Hydro-alcoholic Extract on the Stability of Soybean Oil. JAST 2015; 17 (6) :1473-1480
URL: http://jast.modares.ac.ir/article-23-1687-en.html
Antioxidant Activity of Purslane (Portulaca oleracea L.) Seed Hydro-alcoholic Extract on the Stability of Soybean Oil
S. R. Jalali Mousavi1 , R. Niazmand 2, M. Shahidi Noghabi2
1- Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Islamic Republic of Iran.
2- Department of Food Chemistry, Research Institute of Food Science and Technology, Mashhad, Islamic Republic of Iran.
Abstract:   (8647 Views)
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.
Keywords: DPPH, Oven test, Oxidation, phenolic compounds
Full-Text [PDF 202 kb]   (13110 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2014/04/7 | Accepted: 2014/12/22 | Published: 2015/11/1
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