Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract

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Aziminezhad H.; ESMAEILZADEH KENARI R.; AMIRI RAFTANI Z.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:98 Page(s): 159-168

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Title

Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract

Author(s)

Aziminezhad H. | ESMAEILZADEH KENARI R. | AMIRI RAFTANI Z. | Issue Writer Certificate

Keywords

Hyssop (Hyssopus officinalis)Q1

Bath ultrasoundQ1

AntioxidantQ1

Abstract

One of the new methods for extracting natural Antioxidants from plant tissues is ultrasound extraction. In this study, the method of extraction of Bath ultrasound with ethanol-water solvent (50: 50) and (80: 20) at a temperature of 30 and 40 ° C and 10 and 20 minutes was used to extract the extract of the leaves of the zoo. Became The total phenolic and flavonoid compounds, DPPH and Antioxidant potency in beta-carotene-linoleic acid model of each extract were measured by spectrophotometric method and Antioxidant activity of the extracts by oxidative stability index (OSI). Based on the results, The extract (80-40-20) with the highest effective compounds had the highest phenolic compounds (193. 3 ± 5. 53) mg/g extract per gram of extract) and flavonoid (40. 63± 2. 36 mg / 40 mg quercetin in Gram of extract) and the highest amount in Antioxidant assays (DPPH radical inhibition and beta-carotene-linoleic acid coloration assay) and the lowest I C50 showed the best Antioxidant performance. In the Ransted test, treatment (80-40-20) with a concentration of 200 ppm showed the highest oxidative stability of canola oil. Therefore, the most suitable treatment was to obtain the best treatment result (80-40-20) was selected.

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APA: Copy

Aziminezhad, H., ESMAEILZADEH KENARI, R., & AMIRI RAFTANI, Z.. (2020). Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(98 ), 159-168. SID. https://sid.ir/paper/72488/en

Vancouver: Copy

Aziminezhad H., ESMAEILZADEH KENARI R., AMIRI RAFTANI Z.. Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(98 ):159-168. Available from: https://sid.ir/paper/72488/en

IEEE: Copy

H. Aziminezhad, R. ESMAEILZADEH KENARI, and Z. AMIRI RAFTANI, “Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 98 , pp. 159–168, 2020, [Online]. Available: https://sid.ir/paper/72488/en

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