Antioxidant Activity of Purslane (Portulaca oleracea L.) Seed Hydro-alcoholic Extract on the Stability of Soybean Oil

作者：Mousavi S R Jalali; Niazmand R^*; Noghabi M Shahidi

来源：Journal of Agricultural Science and Technology, 2015, 17(6): 1473-1480.

• DPPH
• Oven test
• Oxidation
• Phenolic compounds

In this study, the antioxidant activity and protective effects of Purslane Seed Water-Methanolic Extract (PSWME) in stabilizing SoyBean Oil (SBO) were tested. DPPH radical scavenging activity of PSWME at different concentrations varied significantly (P<0.05), ranging from 15.41% to 79.06%. Total phenolic content in PSWME was 121.09 mg Gallic Acid Equivalent (GAE) kg(-1) dw. The protective effects of PSWME at the level of 100 mg L-1 in stabilizing SBO were tested and compared to BHT in a concentration of 100 mg L-1 by measuring Peroxide Value (PV) and ThioBarbituric Acid (TBA) during accelerated storage (at 60 degrees C). The results showed that PSWME, similar to BHT, reduced the formation of primary and secondary oxidation products in SBO. Therefore, the use of this extract as a natural antioxidant is recommended to prevent the oxidation of vegetable oils.

• 出版日期2015-12