Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 93-105 | Back to browse issues page

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jamshidi M, esmaeilzadeh kenari R, Motamedzadegan A, Biparva P. The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil. FSCT 2019; 16 (91) :93-105
URL: http://fsct.modares.ac.ir/article-7-35877-en.html
The effect of nano-encapsulated unsaponifiable matter of Tarom rice bran oil on oxidative stability of soybean oil
Mahboobeh Jamshidi1 , Reza Esmaeilzadeh kenari 2, Ali Motamedzadegan1 , Porya Biparva1
1- sari agricultural sciences and natural resources university
2- SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY , reza_kenari@yahoo.com
Abstract:   (5547 Views)
This study was investigated whit aimed to the effect of unsaponifiable matter (USM) of Tarom rice bran oil on free and nano-encapsulated form in oxidative stability of soybean oil. For this purpose nanoencapsulation of USM by chitosan and Lepidium perfoliatum seed gum (LPSG) as wall material were performed and particle size, encapsulation efficiency and also antioxidant activity before and after nanoencapsulation were measured. The effect of free and nano-encapsulated forms and synthetic antioxidant TBHQ on oxidative stability of soybean oil were evaluated by peroxide value (PV), conjugated dien (CD), thiobarbituric acid (TBA) and color index and also release of phenolic and tocopherol compounds were measured. The results of this study showed that the nano-encapsulated sample by LPSG had particle size and encapsulation efficiency higher than that of the nano-encapsulated sample by chitosan, and also the antioxidant activity of USM decreased after nanoencapsulation. In the study of oxidative stability of soybean oil, our results showed that in the early stages of storage, USM of rice bran oil and nano-encapsulated samples increased the oxidation rate of soybean oil, but further free USM has shown better antioxidant activity compared to nano-encapsulated samples, and nano-encapsulated sample by LPSG had better antioxidant activity than the nano-encapsulated sample by chitosan. However, the synthetic antioxidant TBHQ showed higher antioxidant activity and better performance.
 
Keywords: Unsaponifiable matters, Rice bran oil, Nanoencapsulation, Oxidative stability
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Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2019/08/24 | Accepted: 2019/09/22 | Published: 2019/09/1
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