Antioxidative effect of Iranian Pulicaria gnaphalodes L. extracts in soybean oil |
| |
| Affiliation: | 1. Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran;2. Department of Pharmacognosy, University of Medical Science Tehran, Tehran, Iran;3. Department of Food Hygiene, University of Tehran, Tehran, Iran;4. Center for Biotechnology, Institute of Science and Technology, Jawaharlal Nehru Technological University, Hyderabad, Andhra Pradesh, India;5. Member of Young Researchers Club, Islamic Azad University, Garmsar Branch, Garmsar, Iran;6. Food and Drug Deputy, IRI Ministry of Health and Medical Education, Tehran, Iran |
| |
| Abstract: | This study was aimed to evaluate antioxidative activities of the ethanol, methanol and water extracts of Pulicaria gnaphalodes in vegetable oil during the storage period. Different concentrations (0, 200, 400 and 800 ppm) of ethanol, methanol and water extracts and beta-hydroxy toluene (BHT; 100, 200 ppm) were added to soybean oil and incubated for 35 days at 65 °C. Peroxide values (PVs) and thiobarbituric acid-reactive substance (TBARS) levels were measured every week during the period of the study. Moreover, antioxidant capacities of the extracts were determined using DPPH and β-carotene–linoleic acid methods. Values were compared among groups in each incubation time points using ANOVA. Results showed that DPPH and β-carotene–linoleic acid assay findings on the P. gnaphalodes extracts were comparable to those found on BHT. Moreover, during incubation time, P. gnaphalodes extracts lowered PVs and TBARS levels when compared to the control (p < 0.001). In this respect, water extract was more potent than the ethanol and methanol extracts. It seems that water extract of P. gnaphalodes is a potent antioxidant which makes it as a potential antioxidant for oil and oily products during storage. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
