Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

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Moshtaghi Sepideh; GOLI MOHAMMAD

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Journal: Research and Innovation in Food Science and Technology Year:2020 | Volume:9 | Issue:1 Page(s): 85-98

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Title

Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

Author(s)

Moshtaghi Sepideh | GOLI MOHAMMAD | Issue Writer Certificate

Keywords

Antioxidant activityQ2

Arabic-Farsi gumQ1

MicroencapsulationQ1

Sodium-seleniteQ1

Soybean oilQ2

Abstract

Microencapsulation of sodium selenite (15000 ppm) was carried out, comprising the following combination: Arabic gum (25, 26, 27, 28 and 29%) and a proportionate amount of Farsi gum (1, 2, 3, 4 and 5%) and using the solvent evaporation method, where the Ethanol purity percentages (80, 85, 90, 95 and 100%) and the ratio of solvent to the mixture [gum+sodium selenite] was 10: 1. Subsequently, utilizing the response surface methodology (RSM) software, the optimization was carried out based on the highest efficiency of encapsulation and the smallest size of particles. Two formulas of the optimization were chosen for this study comprised the following: the optimization formula 1 (efficiency 89. 5%, particle-size 44. 6μ m, Arabic gum 27%, Farsi gum 3%, and the percentage of ethanol purity 94%) and the optimization formula 2 (efficiency 86%, particle-size 48. 5 μ m, Arabic gum 29%, Farsi gum 1%, and the percentage of ethanol purity 89%). Ultimately, the two selected optimal (180. 6 ppm), the synthetic antioxidants butylated hydroxyanisole (BHA) (200 ppm), and the un-microencapsulated Sodium-selenite(8. 6 ppm) were added to antioxidant-free Soybean oil and then were placed at the 55  C for (0, 23 and 46 days) equal to 20  C (0, 180 and 360 days). The oxidation indices were compared with Soybean oil that did not contain anti-oxidant. A direct relation was detected between the concentration of Arabic gum and alcohol purity percentage with the efficiency of the encapsulation (94. 63%). A reverse relation was detected between the concentration of Arabic gum and alcohol purity percentage with the particle-size (37. 5 μ m). The effective and propositional treatments are presented including, Opt1, Opt2, BHA, un-microencapsulated Sodium-selenite and blank (antioxidant-free), respectively.

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APA: Copy

Moshtaghi, Sepideh, & GOLI, MOHAMMAD. (2020). Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 9(1 ), 85-98. SID. https://sid.ir/paper/233989/en

Vancouver: Copy

Moshtaghi Sepideh, GOLI MOHAMMAD. Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;9(1 ):85-98. Available from: https://sid.ir/paper/233989/en

IEEE: Copy

Sepideh Moshtaghi, and MOHAMMAD GOLI, “Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 1 , pp. 85–98, 2020, [Online]. Available: https://sid.ir/paper/233989/en

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