| Autor: |
عطیه علیزاده, حمید توکلی پور, محسن مختاریان |
| Zdroj: |
Journal of Innovation in Food Science & Technology; Summer2020, Vol. 12 Issue 2, p109-121, 13p |
| Abstrakt: |
To control of oil oxidative activity the synthetic antioxidants usually used which they have the most side effects on human health. Therefore, today researches on natural antioxidant (such as turmeric) as a sure alternative method are in progress. To investigation of the effect of antioxidant type (ethanolic extract of turmeric-EET and TBHQ) on the quality properties of soy oil during storage was used the tests of peroxide index, induction period, and TBA index. The result of antioxidant properties of the EET shows that in order to sweeping of about 50% of DPPH free radical (i.e. IC50) was almost needed 1711 μg/ml concentration of the EET. The result of this research indicated that after 10 day storage (at 60°C) soy oil contained 700 ppm EET (as the best concentration) than blank sample (free antioxidant) could be decrease peroxide to 11.55%, increase induction period to 4.85% and decrease TBA to 41.22%. Generally, according to the results of this research for improving oxidative stability of soy oil uses of 700 ppm EET was recommended. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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