ASSESSING ANTIOXIDANT ACTIVITY METHANOL EXTRACT OF SENNA LEAF AND ITS EFFECT ON THE STABILITY OF SOYBEAN OIL

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PARIZAN T.; ELHAMIRAD A.H.; ESTIRI S.H.; ARMIN M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2011 | Volume:3 | Issue:1 (7) Page(s): 51-59

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Title

ASSESSING ANTIOXIDANT ACTIVITY METHANOL EXTRACT OF SENNA LEAF AND ITS EFFECT ON THE STABILITY OF SOYBEAN OIL

Author(s)

PARIZAN T. | ELHAMIRAD A.H. | ESTIRI S.H. | ARMIN M. | Issue Writer Certificate

Keywords

SENNA LEAFQ3

PHENOLIC COMPOUNDSQ2

RADICAL SCAVENGINGQ3

RANCIMATQ2

Abstract

Considering undesirable effects of synthesized antioxidants on human body and being aware of the subject that omission of antioxidants may provide some field for collection of useless materials resulted from oxidation of fat in foods so that some disorders are provided in the body, using antioxidants with natural resources in fats and edible oils is considered as a logical solution. Considering the above-mentioned reasons, in this research, first PHENOLIC COMPOUNDS of SENNA LEAF were extracted by ethanol and methanol solvents using percolation method. The results showed that yield of extracting methanol extract is more than ethanol, and the relevant quantities were reported 14.17% and 10.3% respectively. Then total quantity of PHENOLIC COMPOUNDS existed in the extract was determined using Folin-Ciocalteu method. The results showed that quantity of such compounds equals to 665±0.003 in methanol extract as per gram of Gallic acid existed in1kg of dry material In the next stage, reducing power of such extract was examined, and finally antiradical activity of extract was measured according to DPPH method.Evaluation of relation between PHENOLIC COMPOUNDS and RADICAL SCAVENGING activity of extract showed that there are positive correlation between PHENOLIC COMPOUNDS and inhibition percent of extract (r=0.96) in level of 0.01. Accordingly, it was determined that the more PHENOLIC COMPOUNDS, the more power of antiradicals in such extract. RANCIMAT test was used for evaluating heat stability of soya oil which contained different quantities of methanol extract.Comparison of such treatments showed that there is a meaningful difference between total concentration of extract and sample (p<0.01). According to the results obtained, it was determined that limits of concentration of 750 ppm can be considered as critical concentration because induction period of resisted oil samples is decreased meaningfully by increasing concentration from 750 ppm to 3000 ppm.

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References

POLYPHENOLICS, FLAVONOIDS AND ANTHOCYANINS CONTENT AND ANTIOXIDANT ACTIVITY OF QARE-QAT (VACCINIUM ARCTOSTAPHYLOS L.) FROM DIFFERENT AREAS OF IRAN

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APA: Copy

PARIZAN, T., ELHAMIRAD, A.H., ESTIRI, S.H., & ARMIN, M.. (2011). ASSESSING ANTIOXIDANT ACTIVITY METHANOL EXTRACT OF SENNA LEAF AND ITS EFFECT ON THE STABILITY OF SOYBEAN OIL. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 3(1 (7)), 51-59. SID. https://sid.ir/paper/176504/en

Vancouver: Copy

PARIZAN T., ELHAMIRAD A.H., ESTIRI S.H., ARMIN M.. ASSESSING ANTIOXIDANT ACTIVITY METHANOL EXTRACT OF SENNA LEAF AND ITS EFFECT ON THE STABILITY OF SOYBEAN OIL. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2011;3(1 (7)):51-59. Available from: https://sid.ir/paper/176504/en

IEEE: Copy

T. PARIZAN, A.H. ELHAMIRAD, S.H. ESTIRI, and M. ARMIN, “ASSESSING ANTIOXIDANT ACTIVITY METHANOL EXTRACT OF SENNA LEAF AND ITS EFFECT ON THE STABILITY OF SOYBEAN OIL,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 3, no. 1 (7), pp. 51–59, 2011, [Online]. Available: https://sid.ir/paper/176504/en

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