Antioxidant effect optimization of ethanol extract of Cirsium vulgare on oxidative stability of soybean oil and comparison with synthetic antioxidant (BHT)

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Azadfar A; Sabetghadam Maryam; BAHRAMI Z.; Beyzaei B.

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Journal Paper

Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2022 | Volume:8 | Issue:4 Page(s): 25-34

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Title

Antioxidant effect optimization of ethanol extract of Cirsium vulgare on oxidative stability of soybean oil and comparison with synthetic antioxidant (BHT)

Author(s)

Azadfar A | Sabetghadam Maryam | BAHRAMI Z. | Beyzaei B. | Issue Writer Certificate

Keywords

Cirsium vulgareQ1

Phenolic compoundsQ1

PeroxideQ1

Response surface methodologyQ1

Thiobarbituric acidQ1

Abstract

Various factors such as oxygen, light, heat, metal ions, and enzymes can affect the oxidative stability of oils and lipids, and finally, oxidative rancidity can occur. The application of synthetic antioxidants has been questioned to delay oxidative rancidity due to their toxicity and carcinogenic probability. This study aims to optimize the oxidant performance of an ethanolic extract of Cirsium vulgare on oxidative stability of soybean oil and compare it with synthetic antioxidants (BHT). In this study, C. vulgare extract was extracted under the influence of concentration (100-300 ppm), duration hours, and temperatures. After performing different experiments on the extraction of the best extraction conditions, the best extraction conditions were determined using Response surface methodology and extraction in optimum conditions. Data analysis was carried out. The optimization process results showed that the oxidative stability of oil showed that; time 24. 0 min and concentration 100/01temperature 44/745 were determined. Results showed that the optimum sample of C. vulgare in the stability of soybean oil during storage time was more effective than synthetic antioxidant (BHT) due to higher levels of Phenolic compounds and antioxidants present in the optimized sample of C. vulgare.

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APA: Copy

Azadfar, A, Sabetghadam, Maryam, BAHRAMI, Z., & Beyzaei, B.. (2022). Antioxidant effect optimization of ethanol extract of Cirsium vulgare on oxidative stability of soybean oil and comparison with synthetic antioxidant (BHT). JOURNAL OF FOOD MICROBIOLOGY, 8(4 ), 25-34. SID. https://sid.ir/paper/410582/en

Vancouver: Copy

Azadfar A, Sabetghadam Maryam, BAHRAMI Z., Beyzaei B.. Antioxidant effect optimization of ethanol extract of Cirsium vulgare on oxidative stability of soybean oil and comparison with synthetic antioxidant (BHT). JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2022;8(4 ):25-34. Available from: https://sid.ir/paper/410582/en

IEEE: Copy

A Azadfar, Maryam Sabetghadam, Z. BAHRAMI, and B. Beyzaei, “Antioxidant effect optimization of ethanol extract of Cirsium vulgare on oxidative stability of soybean oil and comparison with synthetic antioxidant (BHT),” JOURNAL OF FOOD MICROBIOLOGY, vol. 8, no. 4 , pp. 25–34, 2022, [Online]. Available: https://sid.ir/paper/410582/en

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