Effect of Natural Extracted Antioxidants from Eriobotrya japonica (Lindl.) Fruit Skin on Thermo Oxidative Stability of Soybean Oil During Deep Frying
作者： Mojtaba Delfanian , Reza Esmaeilzadeh Kenari , Mohammad Ali Sahari
DOI: 10.1080/10942912.2015.1041039
关键词: Solvent 、 Peroxide value 、 Organic chemistry 、 Deep frying 、 Extraction (chemistry) 、 Antioxidant 、 Chemistry 、 Food science 、 Soybean oil 、 Eriobotrya 、 Phenols
摘要: The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity Eriobotrya japonica (Lindl.) skin extracts were investigated using 2, 2-diphenyl-1-picrylhydrazyl, β-carotene, Rancimat assays. Solvent extract at 400 ppm had the highest activity. was most effective method phenols tocopherols. Protective in stabilization soybean oil during frying determined by measuring its peroxide value, total polar compounds, carbonyl free fatty acids, conjugated dienes, trienes. Results indicated that exhibited stronger than tertiary butylhydroquinone.
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