Volume 13, Issue 57 (0)                   FSCT 0, 13(57): 109-119 | Back to browse issues page

XML Persian Abstract Print

Abstract:   (3525 Views)
Dill (Anethum graveolens) is a plant belonging to the Apiaceae family rich sources for tocophorol and phenolic content, including antioxidant activity. These diet antioxidants are important as they protect human body against oxidative stress and therefore maintain appropriate health. The propose of this study evaluate  the effect of extraction methods (ultrasound and Microwave) and solvents (ethanol, ethanol/water (50:50), and water) on tocophorol and phenolic content and antioxidant properties of dill extracts are to determine the most suitable extraction method for optimal use of this product. The antioxidant activities of each extract are evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), b-carotene bleaching and oxidative stability index (OSI). In all antioxidant assays the ultrasound water/ ethanol and ultrasound-ethanol had highest antioxidant activity and they didnt have significant difference with synthetic antioxidant TBHQ. According to the result dill extract with the method of ultrasound ethanol/water and ultrasound- ethanol can be replace with synthetic antioxidant in food industries.  
Full-Text [PDF 205 kb]   (1725 Downloads)    

Received: 2015/06/7 | Accepted: 2015/11/8 | Published: 2016/11/21

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.