Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity Publisher



Shariatifar N¹ ; Amanlou M² ; Rahimnia R³ ; Mahernia S² ; Khaneghah AM^{4, 5}
Source: Current Nutrition and Food Science Published:2020

Abstract

Background: The active compounds of Cornus mas L. were extracted by the aid of water and ethanol and were incorporated into soybean oil samples. Afterward, their antioxidant activities were examined. Methods: The 1, 1 diphenyl-2-picrylhydrazyl (DPPH) and beta-carotene methods were approached in order to assess the antioxidant capacity. Different concentrations of extracts prepared (0,200, 400 and 800 mg/lit) and β hydroxyl toluene (BHT, 100 mg/lit) were added into soybean oil, and the re-sulted mixtures were incubated for 35 days at 65°C. Peroxide values (PVs) and thiobarbituric acid-reactive substances (TBARs) levels were measured each week during the incubation. The collected data from each incubation was analyzed using ANOVA test. Results: Results demonstrated that corresponded values for β-carotene-linoleic acid and DPPH assay of the Cornus mas L. extracted by ethanol and water were lower than synthetic antioxidant and BHT. Conclusion: PVs and TBARs levels of soybean oil during the incubation time was decreased by the incorporation of extracts (water and ethanol) of Cornus mas L. while compared to the control. © 2020 Bentham Science Publishers.