Therapeutic Effects of Volatile Oils and Alcoholic Aqueous Extracts of Basil and Thyme Leaves on Diabetic Rats

Shelbaya, Lobna; Sello, A.A.A.El.; Metwally, Nanis Y. El

doi:10.21608/jfds.2013.72095

Cited by 1 publication

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“…Chirinos et al, (2011) reported that the anisidine value for all the samples increased with time of frying, but for Clinopodium bolivianum leaves extract was less than TBHQ which indicates that the formation of carbonyl groups was lower in soybean oil containing this extract. Shelbaya et al, (2011) demonstrated that the formation of secondary compounds was increased with time of frying in all samples and it was more for control than the other samples. Also, 0.3% concentration of petroleum ether extract of Malva sylvestris has the lowest anisidine value, even less than BHT.…”

Section: Anisidine Value (Anv)mentioning

confidence: 84%

Antioxidant effect of Urtica dioica on the Stability of rapeseed oil during deep frying of french fries

2015

Int. J. Biosci.

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Antioxidant capacity of Urtica dioica extract used in dietology practice was determined by DPPH free radical method. Partially hydrophilic phenolic compounds are the most active compounds in plants. Therefore methanol was used as the extraction agent. The total phenolics content were also measured and a strong correlation between these two variables was found. It is important to study about the use of natural antioxidants as alternatives to synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. The aim of this study was to determine the antioxidant activity of methanolic extract of Urtica dioica leaves and comparing its antioxidant effect at levels of 100 and 800 ppm with synthetic antioxidant TBHQ at level of 100 ppm on the oxidative stability of rapeseed oil during deep frying of French fries. Results showed amount of phenolic compounds extracted by methanol were 87.127 ± 6.096 mg gallic acid equivalent/g dry sample and antioxidant capacity was 0.303 ± 0.025 mg. Results of peroxide value showed oil containing 100 ppm TBHQ had the lowest peroxide value (1.794 meq O2/Kg oil) after 96 h of deep frying. Results of acid, iodine and anisidine values indicated TBHQ has been more effective on stability of rapeseed oil after 48 h of deep frying. According to the results of sensory evaluation, samples fried in oil containing 100 ppm extract had the highest score throughout 48 h of frying. It is necessary to investigate higher concentrations of Urtica dioica leaves extract and compare with other synthetic antioxidants.

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Section: Anisidine Value (Anv)mentioning

confidence: 84%

Antioxidant effect of Urtica dioica on the Stability of rapeseed oil during deep frying of french fries

2015

Int. J. Biosci.

View full text Add to dashboard Cite

show abstract

Therapeutic Effects of Volatile Oils and Alcoholic Aqueous Extracts of Basil and Thyme Leaves on Diabetic Rats

Cited by 1 publication

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Antioxidant effect of Urtica dioica on the Stability of rapeseed oil during deep frying of french fries

Antioxidant effect of Urtica dioica on the Stability of rapeseed oil during deep frying of french fries

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