THE EFFECT OF EXTRACTION METHODS ON PHENOLIC AND TOCOPHOROL CONTENT AND ANTIOXIDANT PROPERTIES OF DILL EXTRACTS (ANETHUM GRAVEOLENS)

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HASANNIA M.; ARIAII P.; FATTAHI E.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:13 | Issue:57 Page(s): 109-119

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Title

THE EFFECT OF EXTRACTION METHODS ON PHENOLIC AND TOCOPHOROL CONTENT AND ANTIOXIDANT PROPERTIES OF DILL EXTRACTS (ANETHUM GRAVEOLENS)

Author(s)

HASANNIA M. | ARIAII P. | FATTAHI E. | Issue Writer Certificate

Keywords

DILLQ2

DPPHQ2

PHENOLIC CONTENTQ2

B-CAROTENE BLEACHINGQ2

Abstract

DILL (Anethum graveolens) is a plant belonging to the Apiaceae family rich sources for tocophorol and PHENOLIC CONTENT, including antioxidant activity. These diet antioxidants are important as they protect human body against oxidative stress and therefore maintain appropriate health. The propose of this study evaluate the effect of extraction methods (ultrasound and Microwave) and solvents (ethanol, ethanol/water (50: 50), and water) on tocophorol and PHENOLIC CONTENT and antioxidant properties of DILL extracts are to determine the most suitable extraction method for optimal use of this product. The antioxidant activities of each extract are evaluated with the 2, 2-diphenyl-1-picrylhydrazyl (DPPH), bcarotene bleaching and oxidative stability index (OSI). In all antioxidant assays the ultrasound water/ ethanol and ultrasound-ethanol had highest antioxidant activity and they didn’t have significant difference with synthetic antioxidant TBHQ. According to the result DILL extract with the method of ultrasound ethanol/water and ultrasound- ethanol can be replace with synthetic antioxidant in food industries.

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APA: Copy

HASANNIA, M., ARIAII, P., & FATTAHI, E.. (2016). THE EFFECT OF EXTRACTION METHODS ON PHENOLIC AND TOCOPHOROL CONTENT AND ANTIOXIDANT PROPERTIES OF DILL EXTRACTS (ANETHUM GRAVEOLENS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(57), 109-119. SID. https://sid.ir/paper/72047/en

Vancouver: Copy

HASANNIA M., ARIAII P., FATTAHI E.. THE EFFECT OF EXTRACTION METHODS ON PHENOLIC AND TOCOPHOROL CONTENT AND ANTIOXIDANT PROPERTIES OF DILL EXTRACTS (ANETHUM GRAVEOLENS). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(57):109-119. Available from: https://sid.ir/paper/72047/en

IEEE: Copy

M. HASANNIA, P. ARIAII, and E. FATTAHI, “THE EFFECT OF EXTRACTION METHODS ON PHENOLIC AND TOCOPHOROL CONTENT AND ANTIOXIDANT PROPERTIES OF DILL EXTRACTS (ANETHUM GRAVEOLENS),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 57, pp. 109–119, 2016, [Online]. Available: https://sid.ir/paper/72047/en

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