Evaluation of Citron Peel (Citrus medica L.) Extract and Essential Oil on the Stability of Sunflower Oil
Subject Areas : Microbiology
S. Okhli
1
(PhD Student of the Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.)
H. Mirzaei
2
(Associate Professor of the Deaprtment of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.)
S.E. Hoseini
3
(Associate Professor of the Deaprtment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
Keywords: Citron peel, Extraction, Sunflower oil, antioxidant, Essential Oil, thermal stability,
Abstract :
Introduction: Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to retard or prevent oxidation of foods, especially oil-based or fat-based varieties, has today received considerable attention.Materials and Methods: Inorder to extract the essential oil, water distillation method was applied and the extract of citron peel was obtained by ultrasound and maceration methods by using ethanol, methanol and water as solvents. Total phenolic compounds of the extracts and their antioxidant activities were measured. The chemical compounds in the extract and essential oil were identified by gas chromatography. Finally, the antioxidant effect on the stability of sunflower oil was investigated. The stability of oil to oxidation during storage for 5 days at 65 ° C was assessed using peroxide, anisidine, thiobarbituric acid, Tutox values and oxidative stability index.Results: The most amounts of phenolic compounds and antioxidant activity was absorved in ultrasonic-assisted ethanolic extract at 30 min. The extract concentration at 800 ppm was more effective to radical scavenging than the other concentrations. The major compounds of citron peel extract were nomilin and hesperidin. The results showed that the peroxide, anisidine, and totox value had an increasing trend over time. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI.Conclusion: The results of this study demonstrate the beneficial effects of the essential oil and extract from citron peel on sunflower oil stability and its superiority over synthetic antioxidants.
Abootalebian, M., Keramat, J., Kadivar, M., Ahmadi, F. & Abdinian, M. (2016). Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions. Annals of Agricultural Sciences, 61 (2), 175-179.
Abozed, S. S., El-kalyoubi, M., Abdelrashid, A. & Salama Manal, F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59 (1), 63-67.
Albu, S., Jaico, E., Paniwnyk, L., Lorimer, J. P. & Mason, T. (2004). Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and
pharmaceutical industry. Ultrasonics Sonochemistry, 911, 261-265.
Anon. (2005). Official methods and recommended practices. American Oil Chemists-Society, Champaign.
Anon. (2005). Official Methods of Analyses, 14 Ed; Association of official Analytical Chemists: Washington, DC, USA.
Anwar, F., Manzoor, M. & Bajwa, J. R. (2004). Antioxidant activity of solvent extracts of strawberry (F. ananassa) using various antioxidant assays. Pakistan Journal of Analytical and Environmental Chemistry, 5, 28–37.
Atashi, S., Nazari, Z., Moosavi Zadeh, S, J., Akbar Poor, V. & Mashayekhi, K. (2010). Investigation of changes in phenolic and flavonoid compounds in the pulp, mesocarp and orange peel of Parson Brown and March on several different stands. National Conference on Medicinal Plants. Rice and Citrus Research Institute, Sari University of Agricultural Sciences and Natural Resources. [In Persian].
Ayoughi, F., Barzegar, M., Sahari, M. & Naghdi Badim H. (2009). Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants. Journal of Medicient Plants, 8 (30), 71-83. [In Persian].
Azizkhani, M. & Ataee, M. (2012). Antibacterial and antioxidant effects of the essential oil and extractfrom Mentha longifolia Hudson from north of Iran. Journal of Food Research, 22 (1), 22-29.
Badifu, G. I. O. (1991). Unsaponifiable matter in oils from some species of Cucurbitaceae. Journal of food composition and analysis, 4, 360-365.
Boonkird, S. Phisalaphong, C. & Phisalaphong, M. (2008). Ultrasound- assisted extraction of capsaicinoids from Capsicum Frutescens on a lab and pilot-plant scale. Ultrasonics Sonochemistry, 15, 1075-1079.
Brand-Williams, W., Cuvelier, M. E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25-30.
Cappello, M., Calvareno, A., Giacomo, D. & Gioffre, D. (1982). Volatile constituents of the fruit peel of Citrus medica (L.). Journal of Essential Oil Bearing Plants, 6, 130-134.
Charles, J. D. (2013). Antioxidant properties of spices, herbs and other sources. Springer, New York, 204-208.
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruız & Pavon) tubers. Separation and Purification Technology, 55, 217–225
Dalia, A. A. (2014). preparation and characterize of pectin from peel of kabad (Citrus medica) Fruit in sulaimani city, Iraqi Kurdistan Region. International journal of current Research in chemistry and pharma ceutical Sciences, 142-146.
Dieffenbacher, A. & Pocklington, W. D. (1987). Standard methods for the analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry. Oxford: Blackw.
Ebrahimzadeh, M. A., Nabavi, S. F. & Nabavi, S. M. (2009). Antioxidant activity of leaves and inflorescence of Eryngium Caucasicum Trautv at flowering stage. Pharmacognocy Research, 1 (6), 435-439.
Emad. S. (2006). Antioxidant effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower. Food Science and Technology, 39, 883- 892.
Erkan, N., Ayranci, G. & Ayranci, E. (2012). Lipid oxidation inhibiting capacities of blackseed essential oil and rosemary extract. European Journal of Lipid Science and Technology, 114 (2), 175-184.
Farhoosh, R. (2007). The effect of operational parameters of the rancimat method on the determination of the oxidative stability measures and shelf life of soybean oil. Journal of the American Oil Chemists’ Society, 84, 205-209.
Fereidooni Noori, T., Fahim Danesh, M. & Sahari, M. A. (2015). Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil. Food Science and Technology, 13 (53), 113-125. [In Persian].
Fleisher, Z. & Fleisher, A. (1991). The essential oils of etrog (C. medica L. var. ethrog). Journal of Essential Oil Research, 3, 377-379.
Ghafoor, K., & Choli, H. (2009). Optimization of ultrasound assisted extraction of phenolic compound and antioxidant fram grape peel through response surface methodology. journal of the Koran Society for Applied Bilogical chemistry, 52 (3), 295-300
Goli, A. H., Barzegar, M. & Sahari, M. A. (2005). Antioxidant activity and total hydroxyanisole and butylated Hydroxytoluene. Journal of the American Oil Chemists' Society, 52, 59.
Haumann, M., & Junge, W. (1994). Extent and rate of proton release by photosynthetic wateroxidation in thylakoids: Electrostatic relaxation versus chemical production. Biochemistry, 33, 864- 872.
Herreroa, M., Mendiolaa, b., Jose, A., Cifuentesa, A., & neza, E. I. (2010). Supercritical fluid extraction: Recent advances and applications. Journal of Chromatography A, 1217 (16), 2495-2511.
Hismath, W. A. (2011). Optimization of extraction conditions for phenolic compounds from neem (Azadirachta indica) leaves. International Food Research Journal, 18 (3), 931-939.
Hooshmand, M. & Mahdian, A. (2014). Optimization of extraction of fungal antioxidant compounds by ultrasound by response surface method and its comparison with flood method. The Second National Conference on Agriculture and Sustainable Natural Resources. Tehran, Mehr Arvand Higher Education Institute. Environmentalists Extension Group and Iranian Nature Conservation Association. [In Persian].
Hute, H. (1986). Components in the peel oil of Citrus medica (L.). Flavour and Fragrance Journal, 41, 113-119.
Iranian National Standards Organization. (2016). Vegetable and animal oils and fats- Measurement of oxidative stability (accelerated method)- Test method. Standard No. 3734. Second revision. [In Persian].
Ishtiaq, F., Farooq, R., Farooq, A., Siddique, M., Shah, H., Hassan, M. U., & Shaheen, M. A. (2009). Application of ultrasound in pharmaceutics world. Appied. Science Journal, 6, 886-893.
Ismael Zadeh Kenari, R. & Mehdi Poor, S. Z. (2012). Antioxidant effect of methanolic extract of kiwi peel on the stabilization of sunflower oil. Iranian Journal of Food Science and Technology Research, 8 (2), 250-245. [In Persian].
Kaviani, M., Niazmand, R. & Shahidi Noghabi, M. (2013). Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying. Research and Innovation in Food Science and Technology, 2 (1), 37-50. [In Persian].
Lota, M. (1999). Chemical composition of peel and leaf essential oils of Citrus medica L. and Citrus Limonimedica Lush. Flavour and Fragrance Journal, 14, 161-166.
Mallet, J. F., Cerrati, C., Ucciani, E., Gamisons, J., & Gruber, M. (1994). Antioxidant activity of plant leaves in relation to their alpha-tocopherol content. Food Chemistry, 49, 61-65.
Madani Poor, M. & Sharifi, A. (2018). Investigation of chemical compounds and antioxidant activity of leaf extract, Journal of Innovation in Food Science and Technology, 10 (1), 109-119. [In Persian].
Matthaus, B. 2006. Utilization of high oleic rapeseed oil for deep fat frying of French fries compared to other commonly used edible oils. European Journal of Lipid Science and Technology,108 (3), 200-211.
McDonald, S., Prenzler, P. D., Autolovich, M., & Robards, K. (2001). Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73, 73-84.
Medini, F., Fellah, H., Ksouri, R. & Abdelly, C. (2014). Total phenolic, flavonoid and tannin contents and antioxidant andantimicrobial activities of organic extracts of shoots of the plant Limonium delicatulum. Journal of Taibah University for Science, 8, 216-224.
Mohamadi, S., Kiarostami, K. & Nazem Bokaii, Z. (2014). The Study of antioxidant property of metanolic extracts of Melissa officinalis L. and Salvia officinalis L. on stability of soybean oil. Journal of agroalimentary Processing Technology, 20 (4), 293-297.
MohdNor, F., Mohamed, S., Idris, N. A. & Ismail, R. (2008). Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110, 319-327.
Morella, L. & Prado, M.A. (2012). Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology. Ultrasonics Sonochemistry, 19, 1144-1149.
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Njoroge, S. M. & Sawamora, M. (2005). The Volatile ethrog. Journal Agricultural Food Chemistery, 15, 240-244.
Olmedo Rube´n, H., Nepote, V. & Grosso, N. R. (2012). Aguaribay and cedron essential oils as natural antioxidants in oil-roasted and salted peanuts. Journal of American Oil Chemists Society, 89, 2195-2205.
Poiana, M., Sicari, V. & Minicone, B. (1998). A comparison between the chemical composition of the oil, solvent extract and supercritical carbon dioxide extract of C. medica. cv. diamante. Journal of Essential Oil Research, 10, 145-152.
Rafiei, Z., Jafari, S. M., Alami, M. & KHomeiri, M. (2011). Antioxidant properties of olive leaf extract and its application in sunflower oil. Journal of Food Industry Research, 21 (1), 11-24. [In Persian].
Rodriguez-Bernaldo de Quiros, A., Lage-Yusty, M. A. & Lopez-Hernandez, J. (2010). Determination of phenolic compounds in macroalgae for human consumption. Food Chemistry, 121, 634-638.
Romas, M. A., Sanchez-Lopez, R., Olvera, F. & Alagón A. (2002). Entamoeba histolytica genomic organization: identification, structure, and phylogenetic relationship of two serine-threonine protein kinases. Experimental Parasitology, 100 (2),135-139.
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Abootalebian, M., Keramat, J., Kadivar, M., Ahmadi, F. & Abdinian, M. (2016). Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions. Annals of Agricultural Sciences, 61 (2), 175-179.
Abozed, S. S., El-kalyoubi, M., Abdelrashid, A. & Salama Manal, F. (2014). Total phenolic contents and antioxidant activities of various solvent extracts from whole wheat and bran. Annals of Agricultural Science, 59 (1), 63-67.
Albu, S., Jaico, E., Paniwnyk, L., Lorimer, J. P. & Mason, T. (2004). Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and
pharmaceutical industry. Ultrasonics Sonochemistry, 911, 261-265.
Anon. (2005). Official methods and recommended practices. American Oil Chemists-Society, Champaign.
Anon. (2005). Official Methods of Analyses, 14 Ed; Association of official Analytical Chemists: Washington, DC, USA.
Anwar, F., Manzoor, M. & Bajwa, J. R. (2004). Antioxidant activity of solvent extracts of strawberry (F. ananassa) using various antioxidant assays. Pakistan Journal of Analytical and Environmental Chemistry, 5, 28–37.
Atashi, S., Nazari, Z., Moosavi Zadeh, S, J., Akbar Poor, V. & Mashayekhi, K. (2010). Investigation of changes in phenolic and flavonoid compounds in the pulp, mesocarp and orange peel of Parson Brown and March on several different stands. National Conference on Medicinal Plants. Rice and Citrus Research Institute, Sari University of Agricultural Sciences and Natural Resources. [In Persian].
Ayoughi, F., Barzegar, M., Sahari, M. & Naghdi Badim H. (2009). Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants. Journal of Medicient Plants, 8 (30), 71-83. [In Persian].
Azizkhani, M. & Ataee, M. (2012). Antibacterial and antioxidant effects of the essential oil and extractfrom Mentha longifolia Hudson from north of Iran. Journal of Food Research, 22 (1), 22-29.
Badifu, G. I. O. (1991). Unsaponifiable matter in oils from some species of Cucurbitaceae. Journal of food composition and analysis, 4, 360-365.
Boonkird, S. Phisalaphong, C. & Phisalaphong, M. (2008). Ultrasound- assisted extraction of capsaicinoids from Capsicum Frutescens on a lab and pilot-plant scale. Ultrasonics Sonochemistry, 15, 1075-1079.
Brand-Williams, W., Cuvelier, M. E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, 28, 25-30.
Cappello, M., Calvareno, A., Giacomo, D. & Gioffre, D. (1982). Volatile constituents of the fruit peel of Citrus medica (L.). Journal of Essential Oil Bearing Plants, 6, 130-134.
Charles, J. D. (2013). Antioxidant properties of spices, herbs and other sources. Springer, New York, 204-208.
Chirinos, R., Rogez, H., Campos, D., Pedreschi, R. & Larondelle, Y. (2007). Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruız & Pavon) tubers. Separation and Purification Technology, 55, 217–225
Dalia, A. A. (2014). preparation and characterize of pectin from peel of kabad (Citrus medica) Fruit in sulaimani city, Iraqi Kurdistan Region. International journal of current Research in chemistry and pharma ceutical Sciences, 142-146.
Dieffenbacher, A. & Pocklington, W. D. (1987). Standard methods for the analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry. Oxford: Blackw.
Ebrahimzadeh, M. A., Nabavi, S. F. & Nabavi, S. M. (2009). Antioxidant activity of leaves and inflorescence of Eryngium Caucasicum Trautv at flowering stage. Pharmacognocy Research, 1 (6), 435-439.
Emad. S. (2006). Antioxidant effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower. Food Science and Technology, 39, 883- 892.
Erkan, N., Ayranci, G. & Ayranci, E. (2012). Lipid oxidation inhibiting capacities of blackseed essential oil and rosemary extract. European Journal of Lipid Science and Technology, 114 (2), 175-184.
Farhoosh, R. (2007). The effect of operational parameters of the rancimat method on the determination of the oxidative stability measures and shelf life of soybean oil. Journal of the American Oil Chemists’ Society, 84, 205-209.
Fereidooni Noori, T., Fahim Danesh, M. & Sahari, M. A. (2015). Investigation extraction of rosemary leaves the phenolic compounds by ultrasonic technique and its effect on organoleptic properties, physicochemical and stability of virgin olive oil. Food Science and Technology, 13 (53), 113-125. [In Persian].
Fleisher, Z. & Fleisher, A. (1991). The essential oils of etrog (C. medica L. var. ethrog). Journal of Essential Oil Research, 3, 377-379.
Ghafoor, K., & Choli, H. (2009). Optimization of ultrasound assisted extraction of phenolic compound and antioxidant fram grape peel through response surface methodology. journal of the Koran Society for Applied Bilogical chemistry, 52 (3), 295-300
Goli, A. H., Barzegar, M. & Sahari, M. A. (2005). Antioxidant activity and total hydroxyanisole and butylated Hydroxytoluene. Journal of the American Oil Chemists' Society, 52, 59.
Haumann, M., & Junge, W. (1994). Extent and rate of proton release by photosynthetic wateroxidation in thylakoids: Electrostatic relaxation versus chemical production. Biochemistry, 33, 864- 872.
Herreroa, M., Mendiolaa, b., Jose, A., Cifuentesa, A., & neza, E. I. (2010). Supercritical fluid extraction: Recent advances and applications. Journal of Chromatography A, 1217 (16), 2495-2511.
Hismath, W. A. (2011). Optimization of extraction conditions for phenolic compounds from neem (Azadirachta indica) leaves. International Food Research Journal, 18 (3), 931-939.
Hooshmand, M. & Mahdian, A. (2014). Optimization of extraction of fungal antioxidant compounds by ultrasound by response surface method and its comparison with flood method. The Second National Conference on Agriculture and Sustainable Natural Resources. Tehran, Mehr Arvand Higher Education Institute. Environmentalists Extension Group and Iranian Nature Conservation Association. [In Persian].
Hute, H. (1986). Components in the peel oil of Citrus medica (L.). Flavour and Fragrance Journal, 41, 113-119.
Iranian National Standards Organization. (2016). Vegetable and animal oils and fats- Measurement of oxidative stability (accelerated method)- Test method. Standard No. 3734. Second revision. [In Persian].
Ishtiaq, F., Farooq, R., Farooq, A., Siddique, M., Shah, H., Hassan, M. U., & Shaheen, M. A. (2009). Application of ultrasound in pharmaceutics world. Appied. Science Journal, 6, 886-893.
Ismael Zadeh Kenari, R. & Mehdi Poor, S. Z. (2012). Antioxidant effect of methanolic extract of kiwi peel on the stabilization of sunflower oil. Iranian Journal of Food Science and Technology Research, 8 (2), 250-245. [In Persian].
Kaviani, M., Niazmand, R. & Shahidi Noghabi, M. (2013). Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying. Research and Innovation in Food Science and Technology, 2 (1), 37-50. [In Persian].
Lota, M. (1999). Chemical composition of peel and leaf essential oils of Citrus medica L. and Citrus Limonimedica Lush. Flavour and Fragrance Journal, 14, 161-166.
Mallet, J. F., Cerrati, C., Ucciani, E., Gamisons, J., & Gruber, M. (1994). Antioxidant activity of plant leaves in relation to their alpha-tocopherol content. Food Chemistry, 49, 61-65.
Madani Poor, M. & Sharifi, A. (2018). Investigation of chemical compounds and antioxidant activity of leaf extract, Journal of Innovation in Food Science and Technology, 10 (1), 109-119. [In Persian].
Matthaus, B. 2006. Utilization of high oleic rapeseed oil for deep fat frying of French fries compared to other commonly used edible oils. European Journal of Lipid Science and Technology,108 (3), 200-211.
McDonald, S., Prenzler, P. D., Autolovich, M., & Robards, K. (2001). Phenolic content and antioxidant activity of olive extracts. Food Chemistry, 73, 73-84.
Medini, F., Fellah, H., Ksouri, R. & Abdelly, C. (2014). Total phenolic, flavonoid and tannin contents and antioxidant andantimicrobial activities of organic extracts of shoots of the plant Limonium delicatulum. Journal of Taibah University for Science, 8, 216-224.
Mohamadi, S., Kiarostami, K. & Nazem Bokaii, Z. (2014). The Study of antioxidant property of metanolic extracts of Melissa officinalis L. and Salvia officinalis L. on stability of soybean oil. Journal of agroalimentary Processing Technology, 20 (4), 293-297.
MohdNor, F., Mohamed, S., Idris, N. A. & Ismail, R. (2008). Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food Chemistry, 110, 319-327.
Morella, L. & Prado, M.A. (2012). Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology. Ultrasonics Sonochemistry, 19, 1144-1149.
Nichols, D. S. & Sanderson, K. (2003). The nomenclature, structure, and properties of Food Lipids. In: Chemical and Functional Properties of Food Lipids, compounds on soybean oil, pomegranate seed. Journal of Agricultural Sciences and Natural Resources, 14 (4), 50-56.
Njoroge, S. M. & Sawamora, M. (2005). The Volatile ethrog. Journal Agricultural Food Chemistery, 15, 240-244.
Olmedo Rube´n, H., Nepote, V. & Grosso, N. R. (2012). Aguaribay and cedron essential oils as natural antioxidants in oil-roasted and salted peanuts. Journal of American Oil Chemists Society, 89, 2195-2205.
Poiana, M., Sicari, V. & Minicone, B. (1998). A comparison between the chemical composition of the oil, solvent extract and supercritical carbon dioxide extract of C. medica. cv. diamante. Journal of Essential Oil Research, 10, 145-152.
Rafiei, Z., Jafari, S. M., Alami, M. & KHomeiri, M. (2011). Antioxidant properties of olive leaf extract and its application in sunflower oil. Journal of Food Industry Research, 21 (1), 11-24. [In Persian].
Rodriguez-Bernaldo de Quiros, A., Lage-Yusty, M. A. & Lopez-Hernandez, J. (2010). Determination of phenolic compounds in macroalgae for human consumption. Food Chemistry, 121, 634-638.
Romas, M. A., Sanchez-Lopez, R., Olvera, F. & Alagón A. (2002). Entamoeba histolytica genomic organization: identification, structure, and phylogenetic relationship of two serine-threonine protein kinases. Experimental Parasitology, 100 (2),135-139.
Rostagno, A., Palma, M. & Barroso, C. (2003). Ultrasound assisted extraction of soy isoflavones. Journal of Chromatography A, 1012, 119-128
Sharifi, M. R. & Sharifi, A. (2013). Optimize the extraction efficiency and anthocyanins extracted from (Crataegus elbursensis) by ultrasound technology to help response surface methodology. Journal of Innovation in Food Science and Technology, 68-74.
Shiato, H. (1990). Volatile components in the peel oil from fingered citron (C. medica. L. var. sarcodactylis). Flavour and Fragrance Journal, 5, 33-37.
Shotipruk, A., Kaufman, P. B. & Wang, H. Y. (2001). Feasibility study of repeated harvesting of menthol from biologically viable Mentha x piperata using ultrasonic extraction. Biotechnol Prog, 17, 924-928.
Shukla, Sh., Mehta, A., Bajpai, V. K. & Shukla, S. (2009). In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert.Food Chemical Toxicol, 47, 2338- 2343.
Sun, L., Zhang, J., Lu, X., Zhang, L. & Zhang, Y. (2011). Evaluation to the antioxidant activity of total flavonoids extract from persimmon (Diospyros kaki L.) leaves. Food and Chemical Toxicology, 49, 2696 2689.
Suzuki, M., Watanabe, T., Miura, A., Harashima, E., Nakagawa, Y. and Tsuji, K. (2002). An extraction solvent optimum for analyzing polyphenol contents by Folin-Denis assay. Nippon Shokuhin Kagaku Kaishi, 49, 507-511.
Tahami, F. A., Basiri, A. R., Ghiyasi Tarzi, B. & Mahasti, P. (2012). Evaluation of the antioxidant effect of fennel seed extract (Foeniculum vulgare) on the stability of sunflower oil. Journal of Food Science and Nutrition, 10 (1), 78-71. [In Persian].
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