Optimization of the Extraction Process of Aqueous and Alcoholic (Ethanol) Extracts of Allium Ampelloprasuml Plant by Response Surface Methodology and Its Antioxidant Effect on Soybean Oil Stability over Shelf Life

Subject Areas : Food Microbial Contamination

الهام  Azadfar ¹ (Ph.D. student in Food Science and Engineering, Young and Elite Researchers Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)
Maryam  Sabetghadam ² (Ph.D. student in Food Science and Engineering, Young and Elite Researchers Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)
زهره  Bahrami ³ (Expert in Food Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)
بیتا  Beyzaei ⁴ (Expert in Food Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran)

Received: 2020-03-03 Accepted : 2020-06-02 Published : 2021-08-23

Keywords: Response Surface, Peroxide, Allium ampelloprasumL, Radical scavenging power,

Abstract :

Plants contain phenolic compounds ranging from simple molecules such as phenolic acids to highly polymerized molecules such as tannins Phenols and polyphenols in plant tissues have gained increasing scientific interest because of their potential beneficial effects on human health..In this study, Allium ampelloprasum L plant was prepared and homogenized from Sabzevar. The extraction was performed by the ultrasound extraction method using ethanol and water solvent. The amount of and antioxidant compounds of extracts was investigated by and DPPH methods, respectively. The results of the optimization process have shown that the optimum conditions of alcoholic extraction were determined as 17.81 minutes with the concentration of 800. Also, the optimum conditions for the aqueous extraction were determined as the concentration of 800 ppm and the time of 13.52 minutes. According to the optimization results, the extraction amount of antioxidant compounds in aqueous and alcoholic extractions were reported as 33.893-33.499, respectively. The results of the oxidative stability of oil have shown that the peroxide and thiobarbituric acid index in water and alcoholic extraction were 1.938-3.158 and 0.173-0.337, respectively.

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