EVALUATION OF ANTIOXIDANT ACTIVITY OF BAHAR NARANG (CITRUS AURANTIUM) EXTRACT IN COMPARISON TO TBHQ IN CORN OIL IRRADIATED WITH UV RAYS

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.

HASHEMI S.M.B.; SAFARI J.; SADEGHI B.; GHAFOORI 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:2017 | Volume:14 | Issue:65 Page(s): 97-104

Download Full-Text

Persian Verion

View:

1,320

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF ANTIOXIDANT ACTIVITY OF BAHAR NARANG (CITRUS AURANTIUM) EXTRACT IN COMPARISON TO TBHQ IN CORN OIL IRRADIATED WITH UV RAYS

Author(s)

HASHEMI S.M.B. | SAFARI J. | SADEGHI B. | GHAFOORI M. | Issue Writer Certificate

Keywords

OXIDATIONQ1

UV RAYSQ1

BAHAR NARANGQ1

CORN OILQ1

Abstract

In this study antioxidant and antiradical activity of BAHAR NARANG extract in CORN OIL irradiated with UV RAYS (30 min) in comparison to TBHQ were investigated. Measurement of phenolic compounds in extract showed it had a 65±1.5 mg /g phenolic compounds, thereby BAHAR NARANG extract had a good IC50=73±2.1mg/mg for inactivation of DPPH radicals. Antioxidant activity of BAHAR NARANG extract in CORN OIL irradiated with UV RAYS in comparison to TBHQ indicated the UV RAYS induced OXIDATION process in CORN OIL samples both with and without additives. This effect was more vigorous (more peroxide, conjugated diene and anisidine value) when irradiation was carried out prior to addition of the additives. BAHAR NARANG extract also decreased deterioration of polyunsaturated fatty acids in CORN OIL during OXIDATION. The findings show the good potential of BAHAR NARANG extract when it is used as a natural antioxidant in food lipids.

Cites

No record.

References

No record.

Cite

APA: Copy

HASHEMI, S.M.B., SAFARI, J., SADEGHI, B., & GHAFOORI, M.. (2017). EVALUATION OF ANTIOXIDANT ACTIVITY OF BAHAR NARANG (CITRUS AURANTIUM) EXTRACT IN COMPARISON TO TBHQ IN CORN OIL IRRADIATED WITH UV RAYS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 97-104. SID. https://sid.ir/paper/72760/en

Vancouver: Copy

HASHEMI S.M.B., SAFARI J., SADEGHI B., GHAFOORI M.. EVALUATION OF ANTIOXIDANT ACTIVITY OF BAHAR NARANG (CITRUS AURANTIUM) EXTRACT IN COMPARISON TO TBHQ IN CORN OIL IRRADIATED WITH UV RAYS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):97-104. Available from: https://sid.ir/paper/72760/en

IEEE: Copy

S.M.B. HASHEMI, J. SAFARI, B. SADEGHI, and M. GHAFOORI, “EVALUATION OF ANTIOXIDANT ACTIVITY OF BAHAR NARANG (CITRUS AURANTIUM) EXTRACT IN COMPARISON TO TBHQ IN CORN OIL IRRADIATED WITH UV RAYS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 97–104, 2017, [Online]. Available: https://sid.ir/paper/72760/en

Related Journal Papers