Antioxidant Effect optimization of ethanol extract of Cirsium vulgare on oxidative stability of soybean oil and comparison with synthetic antioxidant (BHT)

Subject Areas : Industrial Food Microbiology

الهام Azadfar ¹ , Maryam Sabetghadam ² , زهره Bahrami ³ , بیتا Beyzaei ⁴

1 - دانشگاه آزاد اسلامی، واحد سبزوار، باشگاه پژوهشگران جوان ونخبگان، سبزوار، ایران
2 - PhD student in food Science and Engineering, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran, Member of the Young and Elite Researchers Club
3 - Expert in Food Industry, Islamic Azad Unibersity, Sabzevar Branch
4 - Expert in Food Industry, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

Received: 2020-03-03 Accepted : 2020-06-02 Published : 2021-12-22

Keywords: response surface methodology, thiobarbituric acid, phenolic compounds, Peroxide, Cirsium vulgare,

Abstract :

Various factors such as oxygen, light, heat, metal ions and enzymes can affect the oxidative stability of oils and lipids and finally, oxidative rancidity can occur. The application of synthetic antioxidants has been questioned to delay oxidative rancidity due to their toxicity and carcinogenic probability. This study aims to optimize the oxidant performance of an ethanolic extract of Cirsium vulgare on oxidative stability of soybean oil and compare it with synthetic antioxidants (BHT). In this study, Cirsium vulgare extract was extracted under the influence of concentration (100-300 ppm), duration hours and temperatures . After performing different experiments on the extraction of the best extraction conditions, the best extraction conditions were determined using response surface methodology and extraction in optimum conditions. Data analysis was carried out. The results of the optimization process showed that the oxidative stability of oil showed that; time 24.0 min and concentration 100/01temperature 44/745 were determined. Results showed that the optimum sample of Cirsium vulgare in the stability of soybean oil during storage time was more effective than synthetic antioxidant (BHT), due to higher levels of phenolic compounds and antioxidant present in the optimized sample of Cirsium vulgare.