EVALUATION OF THE ANTIOXIDANT ACTIVITY OF DOREMA AUCHERI EXTRACT IN SOYBEAN OIL

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MOHAMMADI R.; FAZEL M.; KHOSRAVI E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:1 (53) Page(s): 77-88

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Title

EVALUATION OF THE ANTIOXIDANT ACTIVITY OF DOREMA AUCHERI EXTRACT IN SOYBEAN OIL

Author(s)

MOHAMMADI R. | FAZEL M. | KHOSRAVI E. | Issue Writer Certificate

Keywords

ANTIOXIDANT ACTIVITYQ2

DOREMA AUCHERI EXTRACTQ2

OVEN TESTQ2

PHENOLIC COMPOUNDSQ2

SOYBEAN OILQ2

Abstract

Introduction: Due to the recognized antioxidant activities of compounds present in herbs and spices, there has been considerable interests concerned with this subject and the biological systems. This research work has been carried out in order to investigate the ANTIOXIDANT ACTIVITY ofDorema Aucheri plant and also the application of its ethanolic extract to refined bleached and deodorized soyabean oil to retard the rate of oxidation.Materials and Methods: The effects of water and 96% ethanol as solvents on extracting efficiencies of PHENOLIC COMPOUNDS and flavonoids of the sample were investigated. The antioxidant activities of the samples with different added concentrations of the extract using DPPH radical scavenging and Ferric-reducing power were determined and evaluated.Results: The results showed that the aqueous extract has the highest extraction rate as compared to the ethanolic extract, however the highest concentrations of PHENOLIC COMPOUNDS (21.73 ± 0.89 mg GAE/g) and flavonoid (14.99 ± 0.60 mg QE/g sample), and the lowest IC50 concerned with DPPH (2.05 mg extract/ mg DPPH) and the highest rate of Ferric reducing power (14.13 ± 0.06 mM Fe+2/mg) were related to the ethanolic extract. The results of OVEN TEST also indicated that the ethanolic extract at certain concentrations could control the rate of oxidation.Conclusion: The results of this investigation suggested that the Dorema Aucheri ethanolic extract might be employed as an antioxidant. Therefor one might introduce Dorema aucheri as a good source of natural antioxidant due to the presence of PHENOLIC COMPOUNDS.

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APA: Copy

MOHAMMADI, R., FAZEL, M., & KHOSRAVI, E.. (2017). EVALUATION OF THE ANTIOXIDANT ACTIVITY OF DOREMA AUCHERI EXTRACT IN SOYBEAN OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(1 (53)), 77-88. SID. https://sid.ir/paper/143092/en

Vancouver: Copy

MOHAMMADI R., FAZEL M., KHOSRAVI E.. EVALUATION OF THE ANTIOXIDANT ACTIVITY OF DOREMA AUCHERI EXTRACT IN SOYBEAN OIL. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(1 (53)):77-88. Available from: https://sid.ir/paper/143092/en

IEEE: Copy

R. MOHAMMADI, M. FAZEL, and E. KHOSRAVI, “EVALUATION OF THE ANTIOXIDANT ACTIVITY OF DOREMA AUCHERI EXTRACT IN SOYBEAN OIL,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 1 (53), pp. 77–88, 2017, [Online]. Available: https://sid.ir/paper/143092/en

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