Ultrasound-Assisted Extraction of Antioxidant Extract from Lettuce (Lactuca sativa L.) Wastes and Evaluation of the Antioxidative Activity

Subject Areas : Microbiology

N.  Ahmadi Kamazani ¹ (دانش آموخته دکترای تخصصی گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران)
A. H.  Elhamirad ² (د انشیار گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران)
M.  Ghavami ³ (استاد گروه علوم و صنایع غذایی، دانشکده علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
M.  Moridi Farimani ⁴ (دانشیار گروه فیتوشیمی، پژوهشکدۀ گیاهان و مواد اولیۀ دارویی، دانشگاه شهید بهشتی، تهران، ایران)
M.  Armin ⁵ (دانشیار گروه زراعت و اصلاح نباتات، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران)

Received: 2017-02-19 Accepted : 2017-02-19 Published : 2017-03-21

Keywords: Antioxidant Extract, Lettuce Wastes, Oxidative Stability, Tallow Olein, Ultrasound-Assisted Extraction,

Abstract :

Introduction: In spite of the high antioxidant activity in lettuce wastes, there is not any reports on the application of the antioxidant extract from lettuce wastes to stabilize the edible oils. The aims of this study were to investigate the recovery of antioxidant extract from outer leaves of lettuce as the wastes via ultrasonic extraction and evaluate the antioxidative effect of the extract. Materials and Methods: The powdered lettuce sample was extracted with ethanol/H2O (70:30, V/V) using ultrasonic extraction at the temperature of 50˚C and time of 30 minutes with the frequency of 40 KHZ and solid to solvent ratio of 1:20 (w/v) in an ultrasound water bath. The extractive yield, total phenolic compound (TPC) and IC50 were determined. The yielded extract was added to tallow olein in order to study its stabilizing effect. The protective effects of the extracts at different concentrations were evaluated by monitoring the peroxide, p-anisidine, totox values and oxidative stability index levels under accelerated oxidation. The antioxidant activities of the extract of the lettuce wastes at different concentrations to stabilise tallow olein were compared to BHA and BHT at 200 ppm concentration. Results: The extractive yield, TPC and IC50 were 30.45 ± 1.20 (%), 600.15 ± 6.29 (mg GAE /100g DW) and 174.05 ppm, respectively. The results indicated that the extract at 2000 ppm have a good activity as compared to BHT at 200 ppm. Conclusion: The antioxidant extract of the lettuce wastes might used as a natural antioxidant in retarding the oxidation rate of edible oils.

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