Antioxidant efficacy of soybean cake extracts in soy oil protection
نویسندگان
چکیده
منابع مشابه
Antioxidant Activity of Methanol and Ethanol Extracts of Satureja hortensis L. in Soybean Oil
Background: Considering the wide consumption of some synthetic antioxidants and their probable negative health effects, in this study, the protective effects of Satureja hortensis L. extracts in stabilizing soybean oil against oxidation at different concentrations (200 and 400 ppm) were tested. Methods: The aerial parts of S. hortensis L. were collected from Isfahan province and extracted with...
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Phenolic compounds from Cressa cretica leaves were extracted using different solvents (water and ethanol 70%) during 3-24 h by immersion method and were determined according to the Folin-Ciocalteu method. The antioxidant activities of the extracts were investigated by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging, ferric reduction activity potential and total antioxidant capacity ass...
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The antioxidant activity of myricetin, a natural flavonol found in fruits and vegetables, was determined in soybean oil methyl esters (SME) and compared with a-tocopherol and tert-butylhydroquinone (TBHQ) over a 90-day period employing EN 14112, acid value, and kinematic viscosity methods. Myricetin had greater antioxidant activity than a-tocopherol, but was inferior to TBHQ. Synergism was obse...
متن کاملantioxidant activity of methanol and ethanol extracts of satureja hortensis l. in soybean oil
background: considering the wide consumption of some synthetic antioxidants and their probable negative health effects, in this study, the protective effects of satureja hortensis l. extracts in stabilizing soybean oil against oxidation at different concentrations (200 and 400 ppm) were tested. methods: the aerial parts of s. hortensis l. were collected from isfahan province and extracted with ...
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A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was formulated and administered to the oils before frying. The performance of antiox...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2017
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-017-2646-0