EXAMINATION OF THE EFFECT OF MINT EXTRACT ON SUNFLOWER OIL STABILITY

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Mousavi Roghieh Sadat; NATEGHI LEILA

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EXAMINATION OF THE EFFECT OF MINT EXTRACT ON SUNFLOWER OIL STABILITY

Author(s)

Mousavi Roghieh Sadat | NATEGHI LEILA

Keywords

OXIDATION

ANTIOXIDANT

MINT EXTRACT

Abstract

THIS STUDY AIMED AT EXTRACTING PHENOLICS OF MINT AS NATURAL ANTIOXIDANT SOURCES USING COLD SOLVENT METHOD AND EXAMINING THEIR ANTIOXIDANT PROPERTIES THROUGH DETERMINING THE STABILITY DURATION IN SUNFLOWER OIL. MINT EXTRACTS WERE EXTRACTED USING COLD SOLVENT METHOD BY TWO SOLVENTS, METHANOL AND ACETONE. EXTRACTION EFFICIENCY WAS DETERMINED AND THE PHENOLICS VALUES OF THE EXTRACTS WERE MEASURED USING FOLIN - CIOCALTEU METHOD. ANTIOXIDANT EFFECT OF DIFFERENT CONCENTRATIONS (0.5, 0.3, 0.1 AND 0.05%) OF PHENOLICS OF MINT EXTRACTS ON RETARDING OXIDATION IN SUNFLOWER OIL WAS EXAMINED THROUGH RANCIMAT AND PEROXIDE INDEX TESTS. THE RESULTS SHOWED THAT THE TYPE OF THE SOLVENT AFFECTED SIGNIFICANTLY ON PHENOLICS EXTRACTION EFFICIENCY. THE RESULT OF THIS STUDY REVEALED THAT THE EXTRACTION EFFICIENCY AND THE PHENOLICS CONTENT WHICH EXTRACTED USING METHANOL WERE HIGHER AS COMPARED TO THE EXTRACTION USING ACETONE. THE RESULTS OBTAINED BY EXAMINING ANTIOXIDANT PROPERTY OF MINT EXTRACTS IN SUNFLOWER OIL REVEALED THAT INCREASING THE CONCENTRATION OF THE EXTRACTS HAD A SIGNIFICANT EFFECT ON IMPROVING ANTIOXIDANT PROPERTY.

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APA: Copy

Mousavi, Roghieh Sadat, & NATEGHI, LEILA. (2013). EXAMINATION OF THE EFFECT OF MINT EXTRACT ON SUNFLOWER OIL STABILITY. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926410/en

Vancouver: Copy

Mousavi Roghieh Sadat, NATEGHI LEILA. EXAMINATION OF THE EFFECT OF MINT EXTRACT ON SUNFLOWER OIL STABILITY. 2013. Available from: https://sid.ir/paper/926410/en

IEEE: Copy

Roghieh Sadat Mousavi, and LEILA NATEGHI, “EXAMINATION OF THE EFFECT OF MINT EXTRACT ON SUNFLOWER OIL STABILITY,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926410/en

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