Volume 15, Issue 2 (2013)                   JAST 2013, 15(2): 241-251 | Back to browse issues page

‎ 20.1001.1.16807073.2013.15.2.16.5

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Farhoosh R, Tavassoli-Kafrani M H, Sharif A. Assaying Antioxidant Characteristics of Sesame Seed, Rice Bran, and Bene Hull Oils and their Unsaponifiable Matters by Using DPPH Radical-Scavenging Model System. JAST 2013; 15 (2) :241-251
URL: http://jast.modares.ac.ir/article-23-7861-en.html
Assaying Antioxidant Characteristics of Sesame Seed, Rice Bran, and Bene Hull Oils and their Unsaponifiable Matters by Using DPPH Radical-Scavenging Model System
R. Farhoosh * 1, M. H. Tavassoli-Kafrani1 , A. Sharif1
1- Department of Food Science and Technology, College of Agriculture, , Ferdowsi University of Mashhad, P. O. Box: 91775-1163, Mashhad, Islamic Republic of Iran.
Abstract:   (6950 Views)
DPPH radical-scavenging activity of the bene hull oil (BHO), sesame oil (SEO), rice bran oil (RBO), the oils' methanolic (CH3OH/H2O, 80:20 v/v) or hexane extracts, and their unsaponifiable matters fraction were measured and compared with each other. As a radical-scavenger, SEO was significantly stronger than RBO and BHO, respectively. Unlike BHO and RBO, the unsaponifiable (USM) fraction of the SEO could not considerably scavenge the free radicals at the concentrations studied. The contribution of aqueous methanolic and hexane extracts of the SEO to the inhibition of the DPPH radicals were calculated to be about 75 and 25%, respectively. The aqueous methanolic extract of the RBO could not considerably scavenge the free radicals at the concentrations experimented and the inhibition activity belonged mainly to the hexane extract. The DPPH radical-scavenging active components of the BHO were approximately distributed equally (48 and 52%) between the two extracts.
Keywords: Antioxidative activity, Lipid oxidation, Pistacia atlantica, Solvent extraction
Full-Text [PDF 282 kb]   (8726 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2011/09/12 | Accepted: 2012/09/20 | Published: 2013/01/16
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.