| Abstrakt: |
Oxidation of fats and oils leads to the production of harmful substances that endanger the health of the consumer. One of the oils disposed to oxidation is soybean oil, which due to the relatively high amount of unsaturated fatty acids in this oil, its stability against oxidation is low. Therefore, the aim of this study was to investigate the antioxidant activity of mountain watermelon fruit extract and the effect of this fruit extract on increasing the stability of soybean oil. Extraction was performed by solvent extraction method with the help of ethanol as solvent with three factors (time, intensity and temperature) at 3 levels and 6 replications at the center point of the design by the response surface method. The results of statistical analysis were reported in optimal conditions, time of 18.62 minutes, sound intensity of 84.56 kHz and temperature of 49.52°C and extraction efficiency of 34.84%. Under these optimal conditions, the amount of phenolic compounds and free radical scavenging power of the extracts at concentrations (100, 200, 200, 400, 800 ppm) were measured by Folin and DPPH tests, and then the extract was concentrated at concentrations (100, 200, 400, 800, 800 ppm). Samples of soybean oil without added antioxidants and parameters of peroxide index, thiobarbiotic acid index (TBA) were compared with samples of soybean oil containing 200 ppm synthetic antioxidants (BHT) and control sample. The results showed that with increasing the concentration of mountain watermelon extract in soybean oil from 800 to 100 ppm, the index of peroxide, thiobarbiotic acid index (TBA) decreases and the concentration of 800 ppm of the extract due to higher levels of antioxidant compounds is more effective in inhibiting free radicals. [ABSTRACT FROM AUTHOR] |
