Evaluation of the Effect of Adding Antioxidant Extract of White Tea and its Nanoliposomes on Some Oxidative Properties of Soybean Oil and Comparison of Their Kinetic Parameters
Subject Areas :Elham Ahmadi 1 , Amir Hossein Elhami Rad 2 , Nasrin Molla Nia 3 , Mohammad Reza Saeidi Asl 4 , Ahmad Pedram Nia 5
1 - Ph.D Student of Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2 - Associate Professor, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
3 - Department of Biology, Faculty of Basic Sciences, Hakim Sabzevari University, Sabzevar, Iran.
4 - Associate Professor, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
5 - Assistant Professor, Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Keywords: Oxidative Stability, Soybean Oil, White Tea, Oxidation kinetics, Nanoliposomes,
Abstract :
The production of undesirable compounds in oil has adverse effects on the health of consumers, therefore prevention or delay in the process of providing conditions under heat and storage is required. Therefore, this study aimed to investigate the antioxidant effects of free white tea extract and nanoliposomes containing it and also to investigate the oxidation kinetic parameters of soybean oil containing these compounds.After extraction of white tea extract using ultrasound process, and preparing nanoliposomes containing it, three concentrations of them (200, 400 and 600 ppm) were added stored in soybean oil which was accelerated for 96 hours under oxidation conditions (63 ° C), Was added, and tests such as peroxide number, thiobarbituric acid index and anisidine were performed on the oils every 24 hours. The results showed that with increasing the concentration of antioxidants (free extract of white tea and nanoliposomes containing white tea extract) the amount of peroxide, thiobarbituric acid index and anisidine number of oils decreased but increased with increasing storage time (p <0.05).According to the findings, it can be said that the best concentration of nanoliposomes containing white tea extract to reduce oxidation of soybean oil was 600 ppm.
Comparison of the oils with the best concentrations of free extract of white tea and nanoliposomes containing it with samples without antioxidants and 200 ppm of synthetic antioxidants butyl hydroxyl toluene showed that the lowest and highest peroxides,respectively The sample contained nanoliposomes of white tea extract and the sample did not contain antioxidants (p <0.05). The rate of reaction rate of all samples increased with increasing temperature and the samples containing nanoliposomes of white tea extract had the lowest constant rate of reaction rate. also, the highest enthalpy and entropy was related to the oil sample containing nanoliposomes containing white tea extract, which confirmed the greater stability of this compound against oxidation.
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