Search published articles
Showing 2 results for Moulaei
Volume 18, Issue 121 (March 2022)
Abstract
Natural antioxidants are nowadays used to replace synthetic antioxidants to delay or prevent the oxidation of edible oils. In this study, Rapeseed (Brasica napus L.) was used as a natural compound to improve oxidative stability and increase shelf life of soybean oil. In this study, the extract was extracted under the influence of three variables at three levels: concentration (200, 500 and 800 ppm), time (10-30 minutes) and temperature (35-55°C). After extraction optimization, extracts with the highest antioxidant activity and total phenolic compounds were added to soybean oil with three concentrations (800, 500 and 200 ppm) and then oil samples at three levels temperature (72, 48 and 24 hours) and temperature (65, 55 and 45°C) were maintained. After various experiments on the extracts, the best extraction conditions for the extracts were determined using response surface methodology and extraction at optimum conditions. The results of the extract extraction optimization process showed that in the hydroethanolic extract, the optimal concentration was 200 ppm, the optimal time was 30 minutes and the optimum temperature was 47.028°C, which was used to evaluate the optimal amount of inhibitory free radical activity and total phenolic compounds in hydroethanol extraction were 43.885% and 39.852 mg GA/g, respectively. The time obtained from the oxidative stability of the oil showed that the time was 72 hours, the concentration was 200 ppm, and the temperature was 45°C. The results of oxidative stability of oil showed that the peroxide and thiobarbiotic acid indices in hydroethanolic extraction were 2.388 meq O2/kg and 0.329 mg/kg, respectively. The results of this study showed that natural antioxidants can be used as an alternative to synthetic antioxidants in edible oil formulations.
Volume 18, Issue 121 (March 2022)
Abstract
The tasty yogurt is dairy formulation for which fruits and vegetables and various extracts are used in preparation process. In the present study, Ginger extract (Zingiber Officinale) was used in yogurt formulation in different quantities (2, 4, 6 and 8%) and inhibitory function of free radicals, phenol compounds as well as qualitative tests of product (pH, acidity, watering amount and viscosity) were evaluated after storing yogurt for 1, 10 and 20 days. The results illustrated that ginger extract caused water-soluble phenol compounds and their antioxidant function to become more than in simple yogurt during 10 days storage so that after 10 days the highest antioxidant activity belonged to yogurt including 6 and 8% of ginger extract. The lowest watering amount (water formation) was observed in yogurt including 8% ginger extract and it significantly differed from other samples (P>0.05). The pH loss increased further in yogurt with rising percentage of extract and also increasing storage period. Moreover, adding ginger extract to yogurt reduced viscosity, but there was no significant impact on acidity level of product during storage time (P<0.05).