Volume 22, Issue 162 (2025)
FSCT 2025, 22(162): 250-264 |
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Mazidi M, arabshahi S, Hossieni Ghaboos S H. The Effect of Ethanol Extract of Milk Thistle (Silybum marianum) Extracted using Ultrasound on the Oxidative Stability of Soybean Oil. FSCT 2025; 22 (162) :250-264
URL: http://fsct.modares.ac.ir/article-7-78288-en.html
URL: http://fsct.modares.ac.ir/article-7-78288-en.html
1- MSc graduate in Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
2- Assistant Professor of the Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran ,Saeedeh_arabshahi@yahoo.com
3- Assistant Professor of the Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
2- Assistant Professor of the Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran ,
3- Assistant Professor of the Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
Abstract: (86 Views)
Due to health concerns related to synthetic antioxidants, extensive research has been conducted on using natural antioxidants as preservatives in food. The present study aimed to evaluate the impact of milk thistle seeds extract on the oxidative stability of soybean oil. Milk thistle seeds were extracted using ethanol and ultrasound, its antioxidant properties were assessed and then different concentrations (100, 200, and 400 ppm) of the extract were added to refined soybean oil without any antioxidants. The peroxide value and Thiobarbituric acid index of the oil samples were then monitored during storage under accelerated oxidation conditions (70°C, 12 days). The results indicated that the milk thistle extract contained 34.4 mg of gallic acid and 26.2 mg of quercetin per gram of dry matter. The antioxidant properties of the extract evaluated using three methods (DPPH radical scavenging activity, total antioxidant capacity and ferric reducing power), showed increase in the antioxidant acitivity with increasing the extract concentrations (30 to 150 micrograms). Comparing the antioxidant capacity of different concentrations of milk thistle extract with synthetic antioxidant BHT and a control sample in soybean oil revealed that the peroxide and thiobarbituric acid values rose in all samples as storage time increased. However, increasing the concentration of thistle extract in soybean oil mitigated this increase. In conclusion, adding 400 ppm of milk thistle seed antioxidant extract led to a greater reduction in the oxidation rate of soybean oil compared to synthetic antioxidant BHT.
Article Type: Original Research |
Subject:
Oil and products technology
Received: 2024/12/2 | Accepted: 2024/12/22 | Published: 2025/07/23
Received: 2024/12/2 | Accepted: 2024/12/22 | Published: 2025/07/23
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