Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L. ) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

EBADI M.; LATIFI Z.; Daneshniya M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:17 | Issue:108 Page(s): 149-162

Download Full-Text

Persian Verion

View:

542

Download:

Cites:

Information Journal Paper

Title

Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L. ) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance

Author(s)

EBADI M. | LATIFI Z. | Daneshniya M. | Issue Writer Certificate

Keywords

ThistleQ1

PeroxideQ2

Response LevelQ2

Radical Receptor PowerQ1

Abstract

One of the ways to prevent the oxidation of oils and fats is the addition of antioxidants, but since synthetic antioxidants may have adverse effects on the body, they are gradually removed from the list of antioxidants. Therefore, it is necessary to produce and produce natural varieties. Therefore, the aim of this study was to investigate the possibility of using natural extract extracted from Carduus pycnocephalus L. to prevent oxidation of soybean oil and compare it with essential oil. In this study, the extraction process was performed by ultrasound technology with 3 factors of 3 levels including concentration (200, 500 & 800 ppm) time (10-30 minutes) and temperature (55-35° C) by response surface methodology. To investigate the antioxidant effect of different concentrations of extracts on oxidative stability of soybean oil, Peroxide value and thiobarbituric acid reactive index were used. The optimization results showed that the optimum conditions were: temperature 48. 483 ° C and time 299. 201 min and concentration of 594. 745 ppm. According to the optimization results of free radical scavenging and Folin compounds were reported 32. 537% and 40. 378%, respectively. The results of oxidative stability of oil showed that both extracts and essential oils were effective in preventing oil oxidation. Also, the type of extracted material was related in two ways. Since the extract has the most antioxidant effects in the oil and is more effective than the essential oil in the oil, it can be a good alternative to synthetic antioxidants in frying oils.

Cites

No record.

References

No record.

Cite

APA: Copy

EBADI, M., LATIFI, Z., & Daneshniya, M.. (2021). Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L. ) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(108 ), 149-162. SID. https://sid.ir/paper/377848/en

Vancouver: Copy

EBADI M., LATIFI Z., Daneshniya M.. Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L. ) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;17(108 ):149-162. Available from: https://sid.ir/paper/377848/en

IEEE: Copy

M. EBADI, Z. LATIFI, and M. Daneshniya, “Optimization of the Antioxidant Effect of Ethanolic Extract of Thistle (Carduus pycnocephalus L. ) by Response Surface Method and Comparison of the Antioxidant Effect of Extract and Essential Oil on Oxidative Soybean Oil Resistance,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 108 , pp. 149–162, 2021, [Online]. Available: https://sid.ir/paper/377848/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops