• Home
  • Ultrasound-Assisted Extraction of Antioxidant Extract from Oat (Avena sativa L.) Seed and Evaluation of the Antioxidative Activity in Tallow

Share To

Article Url


Manuscript ID : JFST-2008-1660 (R2) Visit : 189 Page: 31 - 48

10.30495/jfst.2020.1906490.1660

20.1001.1.24234966.1402.15.2.3.3

Article Type: Original Research

Ultrasound-Assisted Extraction of Antioxidant Extract from Oat (Avena sativa L.) Seed and Evaluation of the Antioxidative Activity in Tallow

Subject Areas :

Leila Dastan 1 , Mehrdad Ghavami 2 , Neda Ahmadi Kamazani 3

1 - دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی‌، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استاد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
3 - استادیار،گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران

Received: 2020-08-09 Accepted : 2020-10-26 Published : 2023-05-22

Keywords:

Abstract :

References:


  1. احمدی‌کمازانی، ن.، الهامی‌راد، ا. ح.، قوامی، م. ، مریدی فریمانی، م. و آرمین، م. ١٣٩٦. استخراج عصاره آنتی‌اکسیدانی از ضایعات کاهو به کمک اولتراسوند و ارزیابی فعالیت آنتی اکسیدانی آن. مجله علوم غذایی و تغذیه، ١٤، ٣٨-٢١.‎
    2.

 

  1. الهامی راد، ا. ح.، قوامی، م. و حداد خداپرست، م. ح. بررسی فعالیت آنتی‌اکسیدانی برخی ترکیبات فنولی در محیط تالواولئین. فصلنامه علوم و صنایع غذایی، دانشگاه تربیت مدرس، دوره‌8،‌شماره1، پیاپی33، 25-13.
    2.
  2. پورمحمدی، ک.، عابدی، ا.، خالقان، م. و محمودی، م. ١٣٩٨. تأثیر پیش تیمار اولتراسونیک بر قدرت آنتی‌اکسیدانی و ترکیبات فنولیک عصاره برنج قهوه‌ای و سفید حاصل از واریته سرخه لنجان.  مجله علوم غذایی و تغذیه،دوره17، ٨٨-٧٥.‎
    3.
  3. Ahmad, M., Dar, Z. A. and Habib, M. 2014. A review on oat (Avena sativa) as a dual-purpose crop. Scientific research and essays, 9(4): 52-59.
    4.
  4. Ajala, A. W. and Ghavami, A. 2020. Evaluation of the effectiveness of cereal bran extract for sunflower oil stability during frying. International Journal of Food Studies, 9.
    5.
  5. Alimentarius, C. 2015. Standard For Named Animal Fats. Codex Stan, 211-1999.
    6.
  6. Balasubramaniam, V. G., Sathvika, S., Ayyappan, P. and Antony, U. 2020. Improved oxidative stability of peanut oil through addition of finger millet (Eleusine coracana) seed coat polyphenols. Journal of Food Process Engineering, 43(3): e13194.
    7.
  7. Bartnik, D. D., Mohler, C. M. and Houlihan, M. 2006. Methods for the production of food grade extracts, United States Patent Application, 20060088627, April 27.
    8.
  8. Bhardwaj, R. D., Kapoor, R. and Grewal, S. K. 2019. Biochemical characterization of oat (Avena sativa) genotypes with high nutritional potential. LWT, 110:32-39.
    9.
  9. Brand-Williams, W., Cuvelier, M. E. and Berset, C. L. W. T. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1):‌25-30.
    10.
  10. Capouchová, I., Burešová, B., Paznocht, L., Eliášová, M., Pazderů, K., Konvalina, P., Satranský, M. and Dvořáček, V. 2020. Antioxidant activity and content of selected antioxidant compounds in grain of different oat cultivars. Plant, Soil and Environment, 66‌(7): 327–333.
    11.
  11. Chandrasekara, A. and Shahidi, F. 2011. Inhibitory activities of soluble and bound millet seed phenolics on free radicals and reactive oxygen species. Journal of Agricultural and Food Chemistry, 59: 428–436.
    12.
  12. Chen, C., Wang, L., Wang, R., Luo, X., Li, Y., Li, J., ... and Chen, Z. 2018. Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats. Food Chemistry, 239:‌260-267.
    13.
  13. Devi, A. and Khatkar, B. S. 2016. Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review. Journal of food science and technology, 53(10): 3633-3641.
    14.
  14. Dimberg, L. H., Theander, O. L. O. F. and Lingnert, H. A. N. S. 1993. Avenanthramides: a group of phenolic antioxidants in oats. Cereal Chemistry, 70(6):‌637-641.
    15.
  15. Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P. and Vidal, N. 2006. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food chemistry, 97(4):‌654-660.
    16.
  16. Dudonne, S., Vitrac, X., Coutiere, P., Woillez, M. and Mérillon, J. M. 2009. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD and ORAC assays. Journal of agricultural and food chemistry, 57(5):‌1768-1774.
    17.
  17. Duthie, G. G., Duthie, S. J. and Kyle, J. A. 2000. Plant polyphenols in cancer and heart disease: implications as
    18.

 

nutritional antioxidants. Nutrition research reviews, 13(1): 79-106.

  1. Dzah, C. S., Duan, Y., Zhang, H., Wen, C., Zhang, J., Chen, G. and Ma, H. 2020. The effects of ultrasound assisted extraction on yield, antioxidant, anticancer and antimicrobial activity of polyphenol extracts: A review. Food Bioscience, 100547.
    2.
  2. Emmons, C. L., Peterson, D. M. and Paul, G. L. 1999. Antioxidant capacity of oat (Avena sativa) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry, 47(12): 4894-4898.
    3.
  3. Escobedo-Flores, Y., Chavez-Flores, D., Salmeron, I., Molina-Guerrero, C. and Perez-Vega, S. 2018. Optimization of supercritical fluid extraction of polyphenols from oats (Avena sativa) and their antioxidant activities. Journal of Cereal Science, 80:‌198-204.
    4.
  4. Farhoosh, R. 2007. Shelf‐life prediction of edible fats and oils using Rancimat. Lipid technology, 19(10):232-234.
    5.
  5. Firestone, D. 1994. Official methods and recommended practices of the American oil Chemists' society, 4th, Champaign, Illinois, USA.
    6.
  6. Firestone, D. 1999. Official methods and recommended practices of the American oil Chemists' society, 5th, Champaign, Illinois, USA.
    7.
  7. Gangopadhyay, N., Hossain, M. B., Rai, D. K. and Brunton, N. P. 2015. A review of extraction and analysis of bioactives in oat and barley and scope for use of novel food processing technologies. Molecules, 20(6):‌10884-10909.
    8.
  8. Gharachorloo, M., Tarzi, B. G., Baharinia, M. and Hemaci, A. H. 2012. Antioxidant activity and phenolic content of germinated lentil (Lens culinaris). Journal of Medicinal Plants Research, 6(30):‌4562-4566.
    9.
  9. 2002. Animal and vegetable fats and oils-ISO 3657: Determination of saponification value. International Organisation for Standardisation.
    10.
  10. 1996. Animal and vegetable fats and oils-ISO 660: Determination of acid value and acidity. International Organisation for Standardisation.
    11.
  11. ISO, E. 2000. 5508. 1990. Animal and vegetable fats and oils—Analysis by gas chromatography of methyl esters of fatty acids. European Standard ISO, 5508.
    12.
  12. ISO, P. 2000. Animal and vegetable fats and oils–preparation of methyl esters of fatty acids. Polish Stand Method PN-EN ISO, 5509, 2000.
    13.
  13. Knothe, G. 2002. Structure indices in FA chemistry. How relevant is the iodine value? Journal of the American Oil Chemists' Society, 79(9):847-854.
    14.
  14. Kovacova, M. and MaliNoVá, E. 2007. Ferulic and coumaric acids, total phenolic compounds and their correlation in selected oat genotypes. Czech Journal of Food Sciences, 25(6):325.
    15.
  15. Mane, S., Bremner, D. H., Tziboula-Clarke, A. and Lemos, M. A. 2015. Effect of ultrasound on the extraction of total anthocyanins from Purple Majesty potato. Ultrasonics Sonochemistry, 27:509-514.
    16.
  16. Martinez-Villaluenga, C. and Peñas, E. 2017. Health benefits of oat: current evidence and molecular mechanisms. Current Opinion in Food Science, 14: 26-31.
    17.
  17. McDonald, S., Prenzler, P.D., Antolovich, M. and Robards, K. 2001. Phenolic content and antioxidant activity of olive extracts. Food chemistry, 73(1):73-84.
    18.
  18. Murcia, M. A., Egea, I., Romojaro, F., Parras, P., Jiménez, A. M. and Martínez-Tomé, M. 2004. Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. Journal of Agricultural and Food Chemistry, 52(7):1872-1881.
    19.
  19. Naczk, M. and Shahidi, F. 2006. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and
    20.

 

analysis. Journal of pharmaceutical and biomedical analysis, 41(5):1523-1542.

  1. O’Keefe, S. F. and Pike, O. A. 2010. Fat characterization. In Food analysis(pp. 239-260). Springer, Boston, MA.
    2.
  2. Park, Y. H., Cho, M. J. and Kim, H. J. 2019. Comparison of physicochemical characteristics of horse fat, lard and beef-tallow. Korean Journal of Food Science and Technology, 51(1):1-6.
    3.
  3. Peterson, D. M. 2001. Oat antioxidants. Journal of cereal science, 33(2): 115-129.
    4.
  4. Rombaut, N., Tixier, A. S., Bily, A. and Chemat, F. 2014. Green extraction processes of natural products as tools for biorefinery. Biofuels, Bioproducts and Biorefining, 8(4):530-544.
    5.
  5. Sandhu, K. S., Godara, P., Kaur, M. and Punia, S. 2017. Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa) cultivars. Journal of the Saudi Society of Agricultural Sciences, 16(2):197-203.
    6.
  6. Shahbazi, Y. 2017. Chemical compositions, antioxidant and antimicrobial properties of Ziziphora clinopodioides essential oils collected from different parts of Iran. Journal of food science and technology, 54(11):3491-3503.
    7.
  7. Shahidi, F. and Ambigaipalan, p. 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. Journal of Functional Foods. 18: 820-897.
    8.
  8. Shahidi, F. and Naczk, M. 2003. Phenolics in food and nutraceuticals. CRC press.
    9.
  9. Shewry, P. R., Piironen, V., Lampi, A. M., Nystrom, L., Li, L., Rakszegi, M. and Delcour, J. A. 2008. Phytochemical and fiber components in oat varieties in the HEALTHGRAIN diversity screen. Journal of agricultural and food chemistry, 56(21):9777-9784.
    10.
  10. Sindhi, V., Gupta, V., Sharma, K., Bhatnagar, S., Kumari, R. and Dhaka, N. 2013. Potential applications of antioxidants–A review. Journal of Pharmacy Research, 7(9):828-835.
    11.
  11. Soycan, G., Schär, M. Y., Kristek, A., Boberska, J., Alsharif, S. N., Corona, G., ... and Spencer, J. P. 2019. Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?.Food chemistry: X, 3, 100047.
    12.
  12. Todd, R. and Baroutian, S. 2017. A techno-economic comparison of subcritical water, supercritical CO2 and organic solvent extraction of bioactives from grape marc. Journal of Cleaner Production, 158:349-358.
    13.
  13. Van Hung, P. 2016. Phenolic compounds of cereals and their antioxidant capacity. Critical reviews in food science and nutrition, 56(1):‌25-35.
    14.
  14. Wanasundara, P. K. J. P. D. and Shahidi, F. 2005. Antioxidants: science, technology and applications. Bailey's industrial oil and fat products.
    15.
  15. Xu, D.P., Zheng, J., Zhou, Y., Li, Y., Li, S. and Li, H.B. 2017. Ultrasound-assisted extraction of natural antioxidants from the flower of Limonium sinuatum: Optimization and comparison with conventional methods. Food chemistry, 217: 552-559.
    16.
  16. Yazan, D. M., Mandras, G. and Garau, G. 2017. Environmental and economic sustainability of integrated production in bio-refineries: The thistle case in Sardinia. Renewable energy, 102:349-360.
    17.

 

 

 

 

 

_||_

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]