Evaluation of Antioxidant Activity of Fennel (Foeniculum vulgare) Seed Extract on Oxidative Stability of Olive Oil

الموضوعات :

Sh. Chang ¹ (Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran)
A. Bassiri ² (Food Science and Technology Department, Iranian Research Organization for Science and Technology)
H. Jalali ³ (Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan, Semnan, Iran)

تاريخ الإرسال : 07 السبت , ذو الحجة, 1434 تاريخ التأكيد : 20 الإثنين , صفر, 1440 تاريخ الإصدار : 22 السبت , رجب, 1434

الکلمات المفتاحية: Antioxidant, Lipid oxidation, BHA, P-anisidine, TOTOX, BHT, fennel seed extract,

ملخص المقالة :

Lipid oxidation has adverse effect on food deterioration and human health. The antioxidant activity of fennel seed extracts (FSE) was evaluated by synthetic antioxidant. Its oxidative stability was compared in olive oils in concentrations of BHA (75 ppm), BHT(75 ppm) and  1:1 BHA to BHT ratio. Peroxide (PV), P-anisidine (AV) and TOTOX values were evaluated to assess the extent of oil deterioration. During 28 days of storage, a compromise was accomplished based on the results assessed by PV, TOTOX, at which the antioxidant activity of FSE was higher than BHA (75 ppm), BHT (75 ppm) and BHA to BHT ratio of 1:1 at the concentration of 150 ppm. Among them, concentration of 150 ppm showed the best antioxidant activity. The results of present experiments suggest that FSE has potential source of natural antioxidant for the application in food industry to prevent lipid oxidation.

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