• Home
  • 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
Manuscript ID : JFST-2107-1740 (R1) Visit : 178 PDF XML

Article Type: Original Research

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

Elham Ahmadi 1 ( دانشجوی دکتری،گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران. )
Amir Hossein Elhamirad 2 ( دانشیار، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران. )
Nasrin Molla Nia 3 ( دانشیار، گروه زیست‌شناسی، دانشکده علوم پایه، دانشگاه حکیم سبزواری، سبزوار، ایران. )
Mohammad Reza Saeidi Asl 4 ( دانشیار، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران. )
Ahmad Pedram Nia 5 ( استادیار، گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران. )

Submited date : 2021-07-25 Accepted date : 2021-09-20

Keywords:

Abstract :

References:


  1. بخشنده ت، اسماعیل‌زاده‌ کناری ک، رفتنی امیری‌ا.‌ بررسی‌‌تاثیر‌ عصاره ‌آزاد ‌و‌ نانو‌ریزپوشانی ‌شده شاهدانه در پایداری ‌اکسایشی روغن‌سویا. نشریه‌علوم و‌صنایع غذایی.‌1397؛ 22(4): 249- 237.
    2.
  2. پورفلاح ز، الهامی‌راد ا. ح، مشکانی س. م.، نهاردانی، م. و محمدی، م. 1391. بررسی پارامترهای سینتیک اکسیداسیون روغن سویا تحت تاثیر غلظت‌های مختلف اسید گالیک. نشریه‌ پژوهش‌های ‌صنایع ‌‌غذایی.‌1391؛ 22(4): 373-382.
    3.
  3. صمدلویی ح. ر، عزیزی م. ح، برزگر م. 1386. ‌اثرآنتی اکسیدانی ترکیبات فنولی که سته انار بر روغن‌سویا. مجله‌ علوم ‌کشاورزی و منابع طبیعی. 1386؛ 14(4): 8-1.
    4.
  4. عربستانی ا، کدیور م، شاهدی م، گلی‌ س. ا .م. ح. ‌بررسی‌‌برخی‌‌خصوصیات ‌ساختاری و ‌فعالیت ‌آنتی‌اکسیدانی ‌فیلم پروتئینی دانه گاودانه و تاثیر آن‌بر‌شاخص‌های اکسیداسیون روغن آفتابگردان. مجله فناوری‌های جدید در صنعت غذا. 1392؛ 1(2): 14-3..
    5.
  5. مظاهری‌ کلهرودی م، بصیری ع. ر، جلالی ح. بررسی اثر ضد اکسایشی عصاره دانه رازیانه (Foeniculum vulgare)‌ در روغن سویا و مقایسه ‌آن ‌با ‌ضد اکساینده‌‏‏‏های سنتزی BHA وBHT‌. فناوری‌های جدید در صنعت غذا. 1393؛ 1(3): 28-15.

  6. Akbari S.H, Maghsodlo M, Ariay P. Effect Of Methyl Cellulose Coating (with Oregano Essential Oil) On The Quality And Shelf Life Of Chicken Fillet In Cold Conditions. Journal of Food Processing and Production. 2013; 3(4): 12-17.
    7.
  7. 1993. Official Methods and Recommended Practices of the American Oil Chemists’ Societ, AOCS Press, Champaign, IL, 762 p.
    8.
  8. Carneiro C, Tonon  R. V, Grosso C. R, Hubinger  M. D. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering. 2013; 115:443-451.
    9.
  9. Carrera Ruiz, Rodriguez A, Plasma M, Barroso C. G. Uitrasound –Assisted Extration Of Phenolic Compound From Graps. Analytica Chimica Acta. 2012; 732: 100-104.
    10.
  10. Deman J. M, Tie F, Deman L. Formation Of Short Chain Volatile Organic Acids In The Automated AOM Method. Journal Of American Oil Chemistry Society. 1987; 64: 993–996.
    11.
  11. Farhoosh R. The Effect Of OperationalParameters Of The Rancimat Method On The Determination Of The Oxidative Measures AndShelf-Life Predication Of Soybean Oil. Journal Of American Oil Chemistry Society.2007; 84: 205-209.
    12.
  12. Farhoosh R,  Niazmand R,  Rezaei M, Sarabi M. Kinetic Parameter
    13.

 

 Determination Of Vegetable Oil Oxidation Under Rancimat Test Conditions. Europe Journal Of Lipid Science Technology. 2008; 110: 587-592.

  1. Farzaneh V, Carvalho, I. S. A review of the health benefit potentials of herbalplant infusions and their mechanism of actions. Industrial Crops and Products. 2015; 65:‌247–258.
    2.
  2. Gharekhani M, Ghorbani M, Ebrahim-Zadeh   A, Jafari M, Sadeghi Mahunk A. Effect of leaf extract in preventing oxidation of soybean oil. Electron Journal of Food Process and Preservation. ‌2009;‌ 2: 85–102.
    3.
  3. Gordon H, Mursi E. A. Comparison Of Oil Stability Based On TheMetrohm rancimat With Storage At 20°C. JournalOf American Oil Chemistry Society. 1994; 71: 649-651.
    4.
  4. Gunstone F. 2011. Vegetable oils in food technology: Composition, properties and uses. 2ndedition pp. 125-136. John Wiley & Sons, Chichester.
    5.
  5. Hilal Y, Engelhardt U. Characterisation of white tea–Comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit. 2007; 2(4): 414–421.
    6.
  6. Jahanfar SH,  Ghavami  M, Khosravi-darani K, Jahadi M. Antioxidant Activity of Green Tea Extract on Canola OilOxidation Stability: Comparison of Free and Liposomal extract.Journal of the American Oil Chemists' Society. 2020; 97(12): 1-10.
    7.
  7. Kamkar A, Jebelli Javan A, Asadi F, Kamalinejad M. The antioxidative effect of Iranian Mentha pulegiumextracts and essential oil in sunflower oil. Journal of Food Chemistry and Toxicology. 2010; 48:1796-1800.
    8.
  8. Kammal-Eldin A, Appelqvist L. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids. 1996; 31: 671- 701.
    9.
  9. Krishnaiah D, Sarbatly R.  Nithyanandam, R. A review of the antioxidant potential of medicinal plant species. Food Bioprod. Process. 2011; 89: 217–233.
    10.
  10. Kowalski B, Gruczynska E, Maciaszek K. Kinetics Of Rapeseed Oil Oxidation By Pressure Differential Scanning Calorimetry Measurements. Europe Journal Of Lipid Science Technology. 2000; 337–341.
    11.
  11. Kowalski B, Ratusz  K, Kowalska  D, Bekas W. Determination Of The Oxidative Stability Of Vegetable Oils By Differential Scanning Calorimetry And Rancimat Measurements. Europe Journal Of Lipid Science Technology. 2004; 106: 165–169.
    12.
  12. Lu Q, Li D.C, Jiang J.G. Preparation of a tea polyphenol nanoliposome system and its physicochemical properties. Journal of Agricultural and Food Chemistry. 2011; 59(24): 13004-13011.
    13.
  13. Marsanasco , Márquez  A. L, Wagner J. R, delV Alonso  S, Chiaramoni  N. S. Liposomes as vehicles for vitamins E and C: An alternative to fortifyorange juice and offer vitamin C protection after heat treatment. Food Research International. 2011; 44(9): 3039-46.
    14.
  14. Mendez E, Sanhueza J, Speisky H, Valenzuela A. Validation Of The Rancimat Test For The Assessment Of The Relative Stability Of Fish Oils. Journal Of American Oil Chemistry Society. 1996; 73: 1033–1037.
    15.
  15. Mohammadi A, Jafari M, Esfanjani,  A. F, Akhavan S. Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food chemistry. 2016; 190: 513-519.
    16.
  16. Noudoost B, Noori  N, Amo Abedini  Gh, Gandomi  H,  Akhondzadeh Basti  A, Jebeli Javan  A, Ghadami  Encapsulation of green tea extract in nanoliposomes and evaluation of its antibacterial, antioxidant and prebiotic properties. Journal of Medicinal Plants. 2015; 14(55):66-78.
    17.
  17. O'Brien R. D. 2004. Fats and oils: Formulating and processing for applications (pp.174-233)., 2nd ed. Boca Raton, FL: CRC Press LLC.
    18.
  18. Okhli S, Mirzaei O, Hosseini  S. E. Antioxidant activity of citron peel (Citrus medica L.) essential oil and
    19.

 

 extract on stabilization of sunflower oil. OCL - Oilseeds and fats, Crops and Lipids. 2020; 27 (32): 1-7.

  1. Pokorny J, Yanishlivea N, Gordon M. 2001. Antioxidants in food. CRC Press, 380p.
    2.
  2. Przybylski R, Wu J, Eskin M. A Rapid Method for Determining the Oxidative Stability of Oils Suitable for Breeder Size Samples. Journal of the American Oil Chemists' Society. 2013; 90: 933-939.
    3.
  3. Reynhout G. The Effect Of Temperature On The Induction Time Of Stabilized Oil. Journal of American Oil Chemistry Society. 1991; 68: 983-984.
    4.
  4. Robert P, Gorena T, Romero N, Sepulveda E, Chavez  J, Saenz C. Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International journal of food science and technology. 2010; 45:1386-1394.
    5.
  5. Rodrigues S, Peixotodo Valle C, Justino Uchoa A. F, Ramos D. M, Ferreirada Ponte F. A, de Sousa Rios M. A,  Malveira G.Q, Silva Ricardo N. M. P. Comparative study of synthetic and natural antioxidants on the oxidative stability of biodiesel from Tilapia oil. Renewable Energy. 2020; 156: 1100-1106.
    6.
  6. Sanlier N, Atik I, Atik I A minireview of effects of white tea consumption on diseases. Trends in Food Science & Technology. 2018; 82: 82- 88.
    7.
  7. Sarabandi K, Mahoonak A. S, Hamishehkar H, Ghorbani M, Jafari M. Protection of casein hydrolysates within nanoliposomes: Antioxidant and stability characterization. Journal of Food Engineering. 2019; 251: 19-28.
    8.
  8. Seabury k. 2002. The effect of antioxidants in preventing farther oxidation in TBA analysis. California state science fair. Project number, Jo 404.
    9.
  9. Shahidi F, Wanasundara U. N. 2002. Methods for measuring oxidative rancidity in oils. Im: Akon CC., Min DB (eds) Food Lipids: Chemistry, nutrition and biotechnology. pp: 387-403.
    10.
  10. Shams A, Mortazavi A, Khosravi-Darani K, Bahmaei M, Seyed Reihani S. F, Dutt Tripathy A. Effects of liposomal natural and synthetic antioxidants on oxidative stability of soybean oil.Biointerface Research in Applied Chemistry. 2019; 9‌(3): 3963-36968
    11.
  11. Tahami  F, Basiri  A, Ghiasi Tarzi  B, Mahasti P. Antioxidant effect of Fennel seed extract (Foeniculum vulgare) on the stability of sunflower oil. Food Science and Nutrition. 2011; 10(1): 71-78.
    12.
  12. Tan P, Che Man Y. B, Selamat J, Yusoff  M. S. A. Application Of Arrhenious Kinetics To Evaluate Oxidative Stability In Vegetable Oils By Isothermal Differential Scanning Calorimetry. Journal Of American Oil Chemistry Society. 2001; 78:‌1133–1138.
    13.
  13. Tinello F, Lante A. Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. Lwt food science and technology. 2020; 131: 1-31.
    14.
  14. Tripathy A. Effects of liposomal natural and synthetic antioxidants on oxidative stability of soybean oil.Biointerface Research in Applied Chemistry. 2019; 9‌(3): 3963-36968.
    15.
  15. Wang D, Fan W, Guan Y,  Huang  H, Yi T,  Ji  Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage. Lwt food science and technology. 2018; 1-36.
    16.

 

_||_

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]