Volume 21, Issue 153 (2024)
FSCT 2024, 21(153): 75-87 |
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Razghandi E, Elhamirad A H, Jafari S M, Saeadi Asl M R, Bakhshabadi H. Investigating the effect of nanoliposomes containing yarrow (Achillea millefolium) antioxidant extract on oxidative properties and fatty acid profile of sesame oil. FSCT 2024; 21 (153) :75-87
URL: http://fsct.modares.ac.ir/article-7-65184-en.html
URL: http://fsct.modares.ac.ir/article-7-65184-en.html
Elaheh Razghandi1 
, Amir Hossein Elhamirad 2, Seid Mahdi Jafari3 , Mohammad Reza Saeadi Asl1 , Hamid Bakhshabadi3
, Amir Hossein Elhamirad 2, Seid Mahdi Jafari3 , Mohammad Reza Saeadi Asl1 , Hamid Bakhshabadi3
1- Department of food science, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2- Department of food science, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran ,ah.elhami@gmail.com
3- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2- Department of food science, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran ,
3- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Abstract: (800 Views)
Oxidation of fats in food greatly reduces their shelf life and causes food of unacceptable quality to be presented to the customer. In this regard, this research was conducted with the aim of increasing the oxidative stability of sesame oil with nanoliposomes containing the antioxidant extract of yarrow plant. In this study, 6 concentrations of nanoliposomes containing yarrow plant extract (0, 50, 100, 200, 500 and 1000 ppm) were used in sesame oil, and tests such as acidity, peroxide, thiobarbituric acid index, conjugate diene were performed on those oils. And after finding the best concentration of nanoliposome containing yarrow extract, this sample was compared with the sample containing the same amount of free yarrow extract and also the sample with 200 ppm BHT after 7 days of storage at 63 degrees Celsius. The results showed that with increasing storage time, acidity level, thiobarbituric acid index and conjugate diene increased, but with the increase of nanoliposome containing 500 ppm of yarrow extract, these characteristics decreased and then increased. Unlike other characteristics, the peroxide content of the samples decreased from the 5th day onwards. On the other hand, it was found that the sample containing 500 ppm of free yarrow extract had the highest level of acidity, peroxide, thiobarbituric acid index and conjugate diene. The highest oxidative stability (14.21 hours) belonged to the oil with nanoliposome containing 500 ppm of yarrow extract. The dominant fatty acid in sesame oil containing nanoliposome as well as control was linoleic acid, and the use of antioxidants did not significantly change the fatty acid profile of sesame oil. Finally, it can be stated that the use of nanoliposome containing yarrow plant extract is a suitable alternative for synthetic antioxidants available in the market.
Keywords: yarrow plant, oxidative stability, sesame oil, nanoliposome containing antioxidant extract, fatty acid profile
Article Type: Original Research |
Subject:
Antioxidants
Received: 2022/11/2 | Accepted: 2022/12/7 | Published: 2024/09/22
Received: 2022/11/2 | Accepted: 2022/12/7 | Published: 2024/09/22
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