Volume 17, Issue 98 (2020)                   FSCT 2020, 17(98): 159-168 | Back to browse issues page


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AZIMINEZHAD H, esmaeilzadeh kenari R, Raftani Amiri Z. Investigating the effect of extraction of bath ultrasound in different conditions on antioxidant properties of Hyssop (Hyssopus officinalis) extract. FSCT 2020; 17 (98) :159-168
URL: http://fsct.modares.ac.ir/article-7-25358-en.html
1- DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY,SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY
2- DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY,SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY , reza_kenari@yahoo.com
Abstract:   (2417 Views)
One of the new methods for extracting natural antioxidants from plant tissues is ultrasound extraction. In this study, the method of extraction of bath ultrasound with ethanol-water solvent (50:50) and (80:20) at a temperature of 30 and 40 ° C and 10 and 20 minutes was used to extract the extract of the leaves of the zoo. Became The total phenolic and flavonoid compounds, DPPH and antioxidant potency in beta-carotene-linoleic acid model of each extract were measured by spectrophotometric method and antioxidant activity of the extracts by oxidative stability index (OSI). Based on the results, The extract (80-40-20) with the highest effective compounds had the highest phenolic compounds (193.3 ± 5.53 mg / g / g / g extract per gram of extract) and flavonoid (40.63 ± 2.36 mg / 40 mg quercetin in Gram of extract) and the highest amount in antioxidant assays (DPPH radical inhibition and beta-carotene-linoleic acid coloration assay) and the lowest I C50 showed the best antioxidant performance. In the Ransted test, treatment (20-2080) with a concentration of 200 ppm showed the highest oxidative stability of canola oil. Therefore, the most suitable treatment was to obtain the best treatment result (80-40 -20) was selected
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Article Type: Original Research | Subject: Food quality control
Received: 2018/09/23 | Accepted: 2018/12/16 | Published: 2020/03/29

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