EVALUATION OF BENE HULL EXTRACTION ANTIOXIDANT ACTIVITY BY SUPERHEATED WATER METHOD

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SHADDEL R.; HADDAD KHODAPARAST M.H.; MASKOOKI A.; SHARIF A.; AZADMARD DAMIRCHI S.

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Journal: Research and Innovation in Food Science and Technology Year:2012 | Volume:1 | Issue:2 Page(s): 75-86

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Title

EVALUATION OF BENE HULL EXTRACTION ANTIOXIDANT ACTIVITY BY SUPERHEATED WATER METHOD

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Keywords

BENE HULLQ2

MELANOIDESQ2

PHENOLIC COMPOUNDSQ2

SUBCRITICAL WATERQ3

Abstract

In the present research, the power of antioxidant activity in BENE HULL subspecies (Mutica) extract was discussed using SUBCRITICAL WATER technique, at 110, 155 and 200°C temperatures with 45 minutes of constant time and the ratio of1: 30 for BENE HULL to water. The dependent variables of this study were measured based on Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) and total amount of PHENOLIC COMPOUNDS (Mg of Gallic Acid/ 100 G of material). The study revealed that at 200oC the Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) were at the maximum; meanwhile total Phenolic content was highest at 155oC. Under this circumstance, the amount of polyphenolic contents, reduction power according to EC50 and DPPH free radical scavenging activity according to EC50 were predicted to be 2096.41 mg Gallic acid / 100 g BENE HULL, 0.213 mg /ml and 0.685 mg/ ml, respectively. The results proved that SUBCRITICAL WATER extraction method was suitable to obtain biological materials out of BENE HULL. Intense extraction yield, abundant solvent, cheap and non-environmental issues are its benefits.

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APA: Copy

SHADDEL, R., HADDAD KHODAPARAST, M.H., MASKOOKI, A., SHARIF, A., & AZADMARD DAMIRCHI, S.. (2012). EVALUATION OF BENE HULL EXTRACTION ANTIOXIDANT ACTIVITY BY SUPERHEATED WATER METHOD. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 1(2), 75-86. SID. https://sid.ir/paper/233907/en

Vancouver: Copy

SHADDEL R., HADDAD KHODAPARAST M.H., MASKOOKI A., SHARIF A., AZADMARD DAMIRCHI S.. EVALUATION OF BENE HULL EXTRACTION ANTIOXIDANT ACTIVITY BY SUPERHEATED WATER METHOD. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;1(2):75-86. Available from: https://sid.ir/paper/233907/en

IEEE: Copy

R. SHADDEL, M.H. HADDAD KHODAPARAST, A. MASKOOKI, A. SHARIF, and S. AZADMARD DAMIRCHI, “EVALUATION OF BENE HULL EXTRACTION ANTIOXIDANT ACTIVITY BY SUPERHEATED WATER METHOD,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 2, pp. 75–86, 2012, [Online]. Available: https://sid.ir/paper/233907/en

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