Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods

Kenari, Reza Esmaeilzadeh; Mohsenzadeh, Fatereh; Amiri, Zeynab Raftani

doi:10.1002/fsn3.118

Cited by 71 publications

(36 citation statements)

References 51 publications

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“…For the control sample, all the compounds and conditions mentioned were used without adding extracts. The following formula has been used to control the free radicals (Esmailzadeh Kenari et al, ). Synthetic antioxidant TBHQ was used as a positive control at 100 ppm.

\begin{matrix} % DPPH free radical scavenging = (Sample absorbance - DPPH) \\ / DPPH absorbance \end{matrix}

…”

Section: Methodsmentioning

confidence: 99%

The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil

Savadkouhi

Ariaii

Langerodi

2020

Food Science & Nutrition

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The aim of this study was to investigate the effect of encapsulation method on antioxidant properties of Hyssop (Hyssopus Officinalis L.) extract. The extracts of the Hyssop were obtained by ultrasound assisted techniques, and the amount of phenolic compounds was 117.43 ± 9.22 (mg of gallic acid per 100 g of extract). The antioxidant activity of extracts in concentrations of 100, 200, 300, and 400 ppm was measured using DPPH free radical scavenging method and compared with 100 ppm of TBHQ synthetic antioxidants. The results showed that by increasing in concentration of the extract, the antioxidant activity of the extract increased. The Lepidium perfoliatum seed gum and Orchis mascula were chosen as coating material. Encapsulation was performed by emulsion production method. The antioxidant effects of nanocapsules in oil during 40 days of storage at 60°C were measured, which increased the oxidation of oil over time. The lowest amount of oil oxidation during storage compared to control samples was observed in samples containing nano encapsulated Hyssop extract due to reducing in release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract and could be increased the shelf life of edible oils with natural antioxidants.

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\begin{matrix} % DPPH free radical scavenging = (Sample absorbance - DPPH) \\ / DPPH absorbance \end{matrix}

…”

Section: Methodsmentioning

confidence: 99%

The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil

Savadkouhi

Ariaii

Langerodi

2020

Food Science & Nutrition

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“…The solvent was completely evaporated in an oven at 40°C. Finally, the obtained extract was stored in a dark container in refrigerator (4°C) until use (Esmaeilzadeh Kenari et al 2014). EOs were extracted by hydrodistillation from the powdered PW by the Clevengertype apparatus, and the obtained oil was stored in a dark container in refrigerator (4°C) until use.…”

Section: Preparation Of Pwe and Pweomentioning

confidence: 99%

Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil

Sayyari

Farahmandfar

2016

Food Science & Nutrition

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The aim of present study was to evaluate antioxidant efficacy of pussy willow extract (PWE) and essential oil (PWEO) in stabilization of sunflower oil (SFO) during ambient storage (60 days at 25°C). Initially, total phenolic (TP) and total flavonoid (TF) contents were evaluated. Then, PWE, PWEO, and TBHQ were added to SFO. Peroxide value (PV), carbonyl value (CV), total polar compound (TPC), acid value (AV), and Oxidative stability index (OSI) were measured every 15 days. The results showed that PWE had higher TP and TF than PWEO (TP: 966.72 mg GAE/g and 355.8472 mg GAE/g, respectively; TF: 619.45 mg/100 g and 195.45 mg/100 g, respectively). Furthermore, according to all stabilization parameters, PWE had higher antioxidant efficacy followed by TBHQ, PWEO, and control, respectively. Therefore, PWE has antioxidant activity and it may be recommended as natural strong antioxidants to suppress lipid oxidation.

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“…Similar previously published results such as the study by Esmaeilzadeh Kenari et al . () and Hasmida et al . () revealed that the supercritical CO 2 and ultrasound‐assisted extraction methods were more effective to extract phenolic compounds compared to solvent extraction method.…”

Section: Resultsmentioning

confidence: 93%

“…The solvents were completely evaporated in an oven at 40C. Finally, they were placed in a refrigerator (Chang et al 2002;Esmaeilzadeh Kenari et al 2014).…”

Section: Maceration Extractionmentioning

confidence: 99%

Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition

Maleki

Ariaii

Fallah

2015

Journal of Food Processing and Preservation

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The effect of extraction methods (ultrasound and supercritical fluid) and solvents (ethanol, ethanol/water (50:50) and water) on the phenolic compounds and antioxidant activities of celery (Apium graveolens) extracts was evaluated to determine the most suitable extraction method for protective effects on stabilizing canola oil (CAO) during thermal condition (24 h at 180C). Ultrasound ethanol/water extract was found to have the highest phenols compounds (438.75 mg gallic acid equivalents/g sample) and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and oxidative stability index 98.71 % and 7.1 h, respectively). Then, this extract was added to CAO. Peroxide value, carbonyl value, polar compound, acid value conjugated dienes value and color index were taken as parameters for evaluation of stabilization efficacy of the celery extract. Results from different parameters were in agreement with each other, suggesting higher efficiency of celery extracts followed by tertiary butylhydroquinone and control treated (without additives), respectively. PRACTICAL APPLICATIONSLipid peroxidation is responsible for the quality deterioration of vegetable oil, fats and other food systems. Thus, the use of antioxidants to minimize the oxidation of lipids in food materials is extensively practiced. Recently natural antioxidants have gained increased interest because natural food ingredients are safer than synthetic ones. The result of this study showed that celery extracts have antioxidant activity and it can replace synthetic antioxidant tertiary butylhydroquinone in canola oil.

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Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods

Cited by 71 publications

References 51 publications

The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil

The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil

Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil

Effects of Celery Extracts on the Oxidative Stability of Canola Oil Under Thermal Condition

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