Food preservative activity of phenolic compounds in orange peel extracts (Citrus sinensis L.)
2010
Abd El-aal, H. A., El-Minia University, El-Minia (Egypt) | Halaweish, F. T.
The objective of this study was to evaluate the preservative/antioxidant activity of orange peel extract in soybean oil after accelerated oxidation at 65 deg C. Ethanol extracts of two varieties of Egyptian oranges (Baladi and Novel) were prepared, and their total phenolic and flavonoid contents, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were determined via standard colorimetric assays. Oil containing extract and butylated hydroxytoluene (BHT) or butylated hydroxylanisole (BHA) was stored at 65 deg C for 7 days. Free fatty acid (FFA) content, Peroxide (POV), 2-Thiobarbituric acid (TBA), and P-anisidine (P-AV) values were determined every 24 hr. Total phenolic and flavonoid contents ranged from 559.3 to 591.8 mg tannic acid/100g peel and from 80.94 to 87.71 mg rutin/100g peel, respectively. DPPH scavenging activity was 72.33% and 65.05% for Baladi and Novel respectively. After accelerated oxidation, oil-containing extract showed significantly (Por
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Technical University of Moldova