Volume 18, Issue 120 (2021)
FSCT 2021, 18(120): 389-400 |
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pedram nia ا, Sabet Ghadam M, Jalali M. optimization of phenolic compounds extraction of chestnut (Aesculus hippocastanum) fruit extract by response surface methodology and and Evaluation of Its Antioxidant Activity on Oxidative Stability of Soybean Oil. FSCT 2021; 18 (120) :389-400
URL: http://fsct.modares.ac.ir/article-7-52562-en.html
URL: http://fsct.modares.ac.ir/article-7-52562-en.html
1- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran. , ahmadpedram@yahoo.com
2- PhD student Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
3- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2- PhD student Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
3- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Abstract: (1848 Views)
Free radicals and reactive oxygen species and their effects on biological systems have caused many problems in recent years. Antioxidants are able to protect biological systems against these factors and play an effective role in human health. The aim of this study was to optimize the extraction of phenolic compounds and the extent of free radical scavenging activity by ultrasound. Finally, the optimal sample of chestnut fruit extract was selected and this sample was added to soybean oil along with maceration extract and synthetic antioxidant (BHT) and examined with a control sample. In this study, the extraction process by ultrasound technology with 3 factors at 3 levels including time (10, 20 and 30 minutes), ultrasound intensity (20, 60 and 100 kHz) and concentration (200, 400 and 600 ppm), Which was investigated by the optimization response surface method. The results of statistical analysis to determine the optimal state for extracting 30 minutes, ultrasound intensity 69.32 kHz and concentration of 600 ppm chestnut fruit extract were determined. Under these conditions, free radical scavenging power was 65.23% and the amount of phenolic compounds was 43.1518 mg. The results of oxidative stability of oil in control sample and maceration extraction sample and optimal sample and synthetic antioxidant (BHT) showed that the optimal sample had a greater effect in reducing the peroxide index and thiobarbituric acid than the control sample and synthetic antioxidant (BHT).
Keywords: Phenolic compounds, chestnut (Aesculus hippocastanum), Response surface method, Free radical scavenging power
Article Type: Original Research |
Subject:
Antioxidants
Received: 2021/05/15 | Accepted: 2021/07/27 | Published: 2021/12/1
Received: 2021/05/15 | Accepted: 2021/07/27 | Published: 2021/12/1
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