فهرس المقالات fennel seed extract

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  1 - Evaluation of the Antioxidant Potential of Fennel Seed Extract as Compared to the Synthetic Antioxidants in Margarine under Accelerated Storage Condition
  Y. Mahdi R. Bassiri
  The oxidative stability of margarine supplemented with different concentrations of fennel (Foeniculum vulgare) seed extract (FSE) was compared to the synthetic antioxidants; butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at legal concentrations. The e أکثر

  The oxidative stability of margarine supplemented with different concentrations of fennel (Foeniculum vulgare) seed extract (FSE) was compared to the synthetic antioxidants; butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at legal concentrations. The experiment was carried out under accelerated storage conditions for 4 weeks employing peroxide value (PV), p-anisidine value (AV) and TOTOX value at constant time intervals of 7 days. The induction period measuring the stability of the oil was determined by Metrohm Rancimat. The extraction yield from fennel seeds was 12.92% w/w. It was concluded that the antioxidant effeciency of the extract was concentration dependent and by increasing the concentration from 80 to 100 mg kg-1, the antioxidant activity of the extract was increased. After 4 weeks of storage at 90°C, margarine containing 100 mgkg-1 FSE showed lower peroxide values, p-anisidine values and TOTOX values and higher induction periods as compared to the synthetic antioxidants, BHA, BHT and the control. These results illustrate that FSE might be used as a potential source of natural antioxidant to retard lipid oxidation in margarine. تفاصيل المقالة
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  2 - Evaluation of Antioxidant Activity of Fennel (Foeniculum vulgare) Seed Extract on Oxidative Stability of Olive Oil
  Sh. Chang A. Bassiri H. Jalali
  10.22034/jchr.2018.544031
  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) an أکثر

  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. تفاصيل المقالة