Volume 17, Issue 107 (2021)
FSCT 2021, 17(107): 119-130 |
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Esfandiarifard M, ziaolhagh S. Study on the antioxidant activity of propolis extract and its effect on the oxidation of sunflower oil. FSCT 2021; 17 (107) :119-130
URL: http://fsct.modares.ac.ir/article-7-27719-en.html
URL: http://fsct.modares.ac.ir/article-7-27719-en.html
1- Graduated Master, Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran.
2- Agricultural Engineering Research Department, Semnan (Shahrood) Agricultural and Natural Resources Research and Education Center , AREEO, Shahrood, Iran. ,hziaolhagh@gmail.com
2- Agricultural Engineering Research Department, Semnan (Shahrood) Agricultural and Natural Resources Research and Education Center , AREEO, Shahrood, Iran. ,
Abstract: (2649 Views)
Propolis is a resinous substance collected by honeybees from various plant sources. This study was aimed to evaluate antioxidative activities of propolis extract in sunflower oil during the storage period. In this study, the antioxidant capacities of the propolis extracts (ethanol, methanol and aqueous extracts) were determined initially using DPPH and the best extract was selected to add to oil. The results stated that the methanolic extract of propolis had the highest antioxidant activity. Then, different concentrations of methanolic extract (0, 0.5 and 1 percentage) were added to sunflower oil and incubated for 60 days at 25°C. To compare the propolis extract with synthetic antioxidants, commercial sunflower oil containing TBHQ was prepared and incubated, too. Peroxide values (PV), acidity index and thiobarbituric acid-reactive substances (TBARS) levels were measured every 20 days during the period of the study. The abtained data were analysed using completely randomized design. Results showed that the addition of antioxidant to sunflower oil lead to decrease of PV, TBARS and acidity values of samples. In this respect, 1% methanolic extract of propolis was more potent than the 0.5% extracts and synthetic Antioxidant. During storage, the amounts of oxidative indexes of samples were increased gradually. The highest amount of oxidation was observed for crude oil. The sensory results showed no significant different between flavor, color, and overall acceptance scores of oil with propolis extract and commercial Sunflower oil, but the score of odor of oil with propolis extract was lower than the commercial oil. It seems that methanolic extract of propolis is a potent antioxidant, which makes it a potential antioxidant for oil and oily products during storage.
Article Type: Original Research |
Subject:
Food quality control
Received: 2018/12/2 | Accepted: 2019/07/14 | Published: 2020/12/30
Received: 2018/12/2 | Accepted: 2019/07/14 | Published: 2020/12/30
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