Effect of methanolic extract on storage stabilization of canola oil.

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ID: 105535
2019
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Abstract
The aim of the present study was to evaluate the effect of methanolic extract (PFE; 0, 200, 400, 600, 800 and 1000 ppm) on storage stabilization of canola oil during 24 days of accelerated storage. The canola oil was mainly comprised of oleic acid (65.01%), linoleic acid (19.56%), linolenic acid (8.11%) and palmitic acid (4.48%). The 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity and -carotene bleaching ability of the PFE were 1.16 μg/ml and 0.09 mg/ml, respectively. Our study showed that total phenolic content of PFE was 365.72 ± 6.21 mg gallic acid/g of dried fruit quantified by Folin-Ciocalteu's method. Peroxide value, -anisidine value and thiobarbituric acid value exhibited that PFE at concentration levels of 400, 600, 800 and 1000 ppm in canola oil had good antioxidant effect. According to the results of the present study. The induction periods of treated samples were significantly increased with increasing of PFE concentration. Indeed, the induction periods of oil were improved from 1.99 (control) to 3.32, 4.56, 8.32, 9.89 and 13.34 h by addition of 200, 400, 600, 800 and 1000 ppm of PFE, respectively.
Reference Key
shahbazi2019effectjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Shahbazi, Yasser;Shavisi, Nassim;
Journal Journal of food science and technology
Year 2019
DOI
10.1007/s13197-018-3503-5
URL
Keywords
canola oil prosopis farcta storage stabilization

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