Effect of ginger extract (Zingiber officinale) as a natural antioxidant on sunflower oil oxidation
نویسندگان
چکیده
Oil oxidation is significant for acceptability, nutritional quality, and toxicity of edible oils. Antioxidant supplementation oil a common fundamental strategy improving its oxidative stability prolonging induction time. Ginger contains natural antioxidants such as phenolic flavonoid compounds. extracts were prepared by extraction with different solvents (methanol, ethanol, acetone water). Ethanolic ginger extract had the highest yield (10.52%), whereas aqueous lowest (8.10%). Also, ethanolic was in content compounds (75.17 19.55 mg/g, respectively), followed methanolic (67.24 17.46 respectively). Thus, further elaboration focused on extract. The scavenging ability dose-dependent; it increased increase concentration. As expected, lower DPPH activity than BHT (synthetic antioxidant). Free fatty acid (FFA), peroxide value (PV), conjugated dienes (CD) thiobarbituric (TBA) used to evaluate effect antioxidant sunflower oxidation. higher concentration extract, magnitude FFA, PV, CD, TBA oil. According our findings, level should be below 600 mg/kg. result this study suggests that can recommended retard
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ژورنال
عنوان ژورنال: Food & Feed Research
سال: 2022
ISSN: ['2217-5660', '2217-5369']
DOI: https://doi.org/10.5937/ffr0-39298