Extraction of Phenolic Compounds and Tocopherols from Ferula Persica and Evaluating the Effect of the Extract on the Stability of Sunflower Seed Oil as an Alternative to the Synthetic Antioxidant
Subject Areas : Microbiology
B. Mehdinia Lichaei
1
(M. Sc. Student of the Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran.)
R. Esmaeilzadeh Kenari
2
(Associate Professor of the Department of Food Science and Technology, Sari Agriculture and Natural Resources University, Sari, Iran.)
Gh. Dinpanah
3
(Assistant Professor of the Department of Agricultural Extension and Education, Sari Branch, Islamic Azad University, Sari, Iran)
Keywords: Ferula Persica Plant, Sunflower oil, Supercritical Fluid (SFC), Synthetic Antioxidant,
Abstract :
Introduction: The addition of antioxidants is one of the ways to protect the oil from oxidation. The aim of this research is to obtain ferula persica plant extract using supercritical fluid method and measure the phenolic compounds and tocopherols and also to evaluate the effect on the oxidative stability of sunflower seed oil during storage. Materials and Methods: Using supercritical fluids (SCF), the ethanolic extracts at different concentrations (100, 1500, 2000 and 2500 ppm) were prepared. Total amount of phenolic compounds and tocopherols in the extracts were determined by the Folin–Ciocalteu and spectrophotometry procedures, respectively. The antioxidant activity was evaluated and the concentration of 2500 ppm showed the highest antioxidant activity, therefore, this concentration was selected and added to sunflower seed oil. The oil was kept at room temperature for 60 days and peroxide value, carbonyl number, oxidative stability index, total polar compounds and acid value were measured every 15 day and compared with the synthetic antioxidant (TBHQ 100 ppm). Results: The concentrations of phenolic compounds and tocopherols in the SCF extract were determined and found to be 1495.81 mg as gallic acid and 58.6 mg alpha-tocopherol per 100 gram of extract. Conclusion: Ferula persica extract at the concentration of 2500 ppm due to the presence of both phenolic compounds and tocopherols exhibited antioxidant acivity in sunflower seed oil and have the ability similar to TBHQ that results in increased oxidative stability of the substrate, therefore, Ferula persica that is a natural product might be considered as a potent antioxidant to improve the stability of oils and fats.
اسماعیل زاده کناری، ر. و فرهوش، ر. (1387). بررسی پایداری اکسایشی روغن کانولا و روش های پایداری آن. پایان نامه دکترای تخصصی، دانشگاه فردوسی مشهد.
اسماعیل زاده کناری، ر. (1390). تکنولوژی پیشرفته در صنایع غذایی. نشر علوم کشاورزی، صفحات 225-220.
توکلی، خ.، اسماعیلزاده کناری، ر. و ناهیدی، ف. (1392). تاثیرآنتی اکسیدانی عصاره متانولی پوست ازگیل درپایدارسازی روغن آفتابگردان طی شرایط حرارتی. دومین همایش ملی علوم و صنایع غذایی.
تیموری، ر.، علیزاده خالدآباد، م. و جعفریان، پ. (1390). اثر غنی سازی با عصاره متانولی سیر، رزماری و برگ زیتون بر برخی ویژگیهای شیمیایی روغن کلزا. نشریه پژوهشهای صنایع غذایی، جلد 21، شماره 4. صفحات 401-410.
جدیدی، م.، وفایی، ع.، میلادی گرجی، ح. و بابایی سعیدآبادی، ا .(1389). بررسی اثر عصاره گیاه سکبینه (Ferula persica) بر علایم ناشی از قطع مرفین و دوره خواب در موش سوری. پژوهش در پزشکی، دوره 34، شماره 4 ، صفحات 230-225.
خرمی، س. م.، اسماعیل زاده کناری، ر. و عطای صالحی، ا. (1392). ارزیابی اثر انتی اکسیدانی عصاره برگ ترب بر پایدارسازی روغن آفتابگردان در شرایط نگهداری. دومین همایش ملی علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد قوچان، صفحات 12-1.
سلطان تویه، س. ط.، اسماعیل زاده کناری، ر. و ناهیدی، ف. (1392). اثر آنتی اکسیدانی عصاره متانولی پوست سیب زمینی در پایدار سازی روغن آفتابگردان طی شرایط ذخیره سازی. دومین همایش ملی علوم و صنایع غذایی، 9 و 10 اردیبهشت، دانشگاه آزاد اسلامی واحد قوچان.
گلی، ا. ح.، کدیور، م.، بهرامی، ب. و سبزعلیان، م. ر. (1386). خصوصیات فیزیکو شیمیایی روغن دانه ماریتیغال. فصلنامه علوم و صنایع غذایی ایران، دوره 4، شماره 15، صفحات 254-241.
میر احمدی، ف.، فاطمی، ح. و سحری، م. (1384). اثر پلیفنولهای موجود در عصاره برگ سبز چای در جلوگیری از اکسیداسیون روغن آفتابگردان. فصلنامه علوم و صنایع غذایی ایران، دوره 2، شماره 4، صفحات 70-61.
Akhonzadeh, S. (2000). Encyclopedia of Iranian medicinal plants. Tehran: Arjmand Press. pp. 76-77.
Aladedunye, F. & Matthäus, B. (2014). Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: Antioxidant activity and performance in rapeseed oil during frying and storage, Food Chemistry, 159, 273–281.
Albu, S., Joyce, E., Paniwnyk, L., Lorimer, P. & Mason, J. (2004). Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinusofficinalis for the food and pharmaceutical industry. Ultrasonics Sonochemistry, 11, 261−265.
AOCS. (1990). Official Methods and Recommended Practices of the American Oil Chemists’ Society. Champaign. IL.
AOCS. (1993). Official Methods and Recommended Practices of the American Oil Chemists’ Society. AOCS Press. Champaign. IL.
Barthomeufa, C., Lima, S., Iranshahi, M. & Chollet, P. (2008). Umbelliprenin from Ferula szowitsiana inhibits the growth of human M4Beu metastatic pigmented malignant melanoma cells through cell-cycle arrest in G1 and induction of caspase-dependent apoptosis. Phytomedicine, 15, 103–111.
Brewer, M. (2011). Natural antioxidants sources, compounds, mechanisms of action, and potential applications. Comperhensive Reviews in Food Science and Food Safety, 10(4), 221-247.
Capannesi, C., Palchetti, I., Mascini, M. & parenti, A. (2000). Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry, 71, 553-562.
Dehpour, A. A., Ebrahimzadeh, M. A., Fazel, N. & Nabavi, M. (2009). Antioxidant activity of the methanol extract of Ferula assafoetida and its essential oil composition, Grasas Y Aceites, 60 (4), 405-412.
Delfanian, M., Esmaeilzadeh Kenari, R. & Sahari, M. A. (2014). Antioxidative effect of loquat (Eriobotrya japonica Lindl.) fruit skin
extract in soybean oil. Food science & Nutrition, 3(1): 74–80.
Endo, Y., Li, C. M., Tagiri-Endo, M. & Fugimoto, K. (2001). A modified method forthe estimation of total carbonyl compounds in heated and frying oils using 2- propanol as a solvent. Journal of the American Oil Chemists' Society, 10, 1021-1024.
Esmaeilzadeh Kenari, R., Mohsenzadeh, F. & Amiri, Z. (2014). Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods. Food Science & Nutriation, 2, 426–435.
Farhoosh, R. & Moosavi, S. M. R. (2006). Determination of carbonyl value in rancid oils: a critical reconsideration. Journal of Food Lipids, 13, 298-305.
Farhoosh, R. (2007). The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. Journal of the American Oil Chemists Society, 84(3), 205-209.
Farhoosh, R. & Moosavi, S. M. R. (2009). Evaluating the Performance of Peroxide and Conjugated Diene Values in Monitoring Quality of Used Frying Oils. Journal of Agriculture Science and Technology, 11, 173-179.
Farhoosh, R. & Esmaeilzadeh kenari, R. (2009). Anti-rancidity of sesame and rice bran oils on canola oil during deep frying. Journal of the American Oil Chemists' Society, 86, 539-544.
Farhoosh, R. & Tavassoli-Kafrani, M. H. (2010). Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying. Food Chemistry, 122, 381-385.
Iqbal, S. & Bhanger, M. I. (2007). Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, 100, 246 - 254.
Iranshahi, M., Amin, G., Amini, M. & Shafiee, A. (2003). Sulfur containing derivatives from Ferula persica var. latisecta. Phytochemistry, 63, 965–966.
Iranshahi, M., Mojarab, M., Sadeghian, H., Hanafi-Bojd, M. Y. & Schneider, B. (2008). Polar secondary metabolites of Ferula persica roots. Phytochemistry, 69, 473–478.
Javidnia, K., Miri, R., Kamalinejad, M. & Edraki N. (2005). Chemical composition of Ferula persica Wild.essential oil from Iran. Flavour and Fragrance Journal, 20, 605–606.
Khalil, A. H. & Mansour, E. M. (1998). Control of lipid oxidation in cooked and Uncooked refrigerated crap fillets by antioxidant and packaging combinations. Journal of Agricultural and Food Chemistry, 46, 1158-1162.
Khraisha, Y. H. (2000). Retorting of oil shale followed by solvent extraction of spent shale: Experiment and kinetic analysis, Journal of Energy Sources, 22, 347-355.
Lee, K. & Shibamoto, T. (2002). Determination of Antioxidant Potential of Volatile Extracts Isolated from Various Herbs and Spices. Agricultural and Food Chemistry, 50, 4947 – 4952.
Pourmorad, F., Hosseinimehr, S. J. & Shahabimajd, N. (2006). Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. African Journal of Biotechnology. 5, 1142– 1145.
Schulte, E. (2004). Economical micromethod for determination of polar components in frying fats. European Journal of Lipid Science and Technology, 106, 772-776.
Wong, M. L. & Timms, R. E. (1998). Colorimetric determination of total tocopherols in palm oil. Olein and Stearin. Journal of the American Oil Chemists' Society, 65, 258-261.
Yung-Shin, S., Jau-Tien, L., Yuan-Tsung, C., China-Jung, C. & Deng-Jue, Y. (2009). Evaluation of antioxidant ability of ethanolic extract from dill (Anethum graveolens L.) flower. Food Chemistry, 115 (2), 515-521.
Zargari, A. ed. (1988). Medicinal plants. 4th ed. Tehran: Tehran University Publications. pp. 592-602.
Zhang, Y., Yang, L., Zu, Y., Chen, X., Wang, F. & Liu, F. (2010). Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118, 656 – 662.
Zia-ur, R., Habib, F. & Shah, W. H. (2004). Utilization of potato peels extract as a natural antioxidant in soy bean oil.Food Chemistry, 85(2), 215–220.