جستجوی مقالات مرتبط با کلیدواژه « soybean oil » در نشریات گروه « صنایع غذایی »

The purpose of this research was to investigate the antioxidant properties of mustard seed sprout extract extracted with acetone and methanol in interpretation by ultrasound method and the effect of using the said extracts on the oxidative stability of soybean oil. The antioxidant properties of the extracts were evaluated by evaluating all the phenolic compounds, the free radical power and also the power of the reviving agents, and the stability of the oil samples containing the extract after baking at 25 degrees centigrade in daytime temperature, fifth. The 15th, 20th, 25th and 30th preservatives were evaluated by performing tests to determine the anisidine number, peroxide number, oxidative stability index, and thiobarturic acid index. The design was carried out in a completely random format with three replications. The results were analyzed with Duncan's method at a significance level of 0.05%. The results showed that there was no statistically significant difference between total phenolic compounds, free radical power, and iron reduction power of methanolic and acetone extracts of mustard seed sprouts (p≥0.05). However, mustard extract extracted by ultrasound had the highest level of phenolic content, free radical scavenging power and also reducing power (p≥0.05).

 It is believed that edible oils and fats with high levels of unsaturated fatty acids are susceptible to oxidation. Soybean oil as one of the four important edible oils has high content of polyunsaturated fatty acids and so prone to oxidation. Generally, lipid oxidation leads to deterioration of nutritional quality and organoleptic properties of edible oils and fats as well as accelerate the development or progression of cancer, mutagenesis, carcinogenesis, aging and cardiovascular diseases through the formation of free radicals. Therefore, edible oils and fats fortification with antioxidant compounds in order to protect them against oxidation is essential. In recent years, numerous studies were carried out on exploration of natural and safe antioxidant compounds due to the consumers concerns about potential health risk of synthetic antioxidants, such as butylatedhydroxyanisole (BHA), butylatedhydroxytolene (BHT), tert-butylhydroquinone (TBHQ) and propylgallate (PG). In this regard, TBHQ as the most powerful synthetic antioxidant is prohibited as food additive in Japan, Canada and Europe. Ferulago angulata Boiss which called chavir or chavil belongs to the family of Apiacea consisting of 35–40 species that 8 species grow in Iran. It was reported that Ferulago species are used in folk medicine for their tonic, digestive, sedative, aphrodisiac properties from ancient times. Therefore, in the current study, the oxidation development of soybean oil enriched with F. angulata essential oil (EO) during accelerated storage was investigated.

 EO from freeze dried aerial parts of F. angulata was extracted through hydrodistillation using Clevenger type apparatus. Gas chromatography-mass spectrometry (GC-MS) was used to identify main components of the EO. Total phenolic and flavonoid content of the EO were assessed using Folin–Ciocalteu and aluminium chloride colorimetry methods, respectively. Antioxidant activity of EO was measured through 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) and reducing power (RP) tests. Then, the EO of F. angulata at three concentrations, i.e. 200 ppm (SO-200), 400 ppm (SO-400), and SO-Mixture (100 ppm TBHQ + 100 ppm EO) were added to soybean oil. The synthetic antioxidant of TBHQ at the concentration of 200 ppm was added as control. The effect of EO from freeze dried aerial parts of F. angulata on oxidative stability of soybean oil stored under accelerated conditions at 65 ºC for 24 days was evaluated through acidity, peroxide (PV), p-anisidine (p-An) and TOTOX values.

 Extraction yield, total phenolic and flavonoid contents of EO of F. angulata were 2.5% v/w, 188 mg GAE/g and 70.90 mg QE/g respectively. Furthermore, DPPH free radical scavenging activity and RP were 55.45-13.21% and 3.61-2.72 in the concentration range of 1.6-4.6 mg/ml of EO, respectively. Based on GC-MS analysis, the EO contains 41 natural compounds, representing 96.97% of the total EO. F. angulata EO could effectively reduce the acidity, PV and p-An values. For control sample, the maximum values of acidity, PV peroxide, p-An and TOTOX were 1.52 mg KOH/g, 10.60 meq O2/kg, 12.48 and 33.68 respectively after 24 days under accelerated conditions. While these values were 0.085 mg KOH/g, 4.5 meq O2/kg, 9.16 and 18.16 respectively for the soybean oil containing the lowest concentration of EO of F. angulata.

 The results confirmed the instability of soybean oil during storage as well as the ability of EO from F. angulata for soybean oil protection against oxidation. As a result, EO from aerial parts of F. angulata could be suggested as a natural and effective antioxidant to be used instead of TBHQ as a synthetic antioxidant for soybean oil stabilization.

Frying is the process of soaking food in hot oil in relationship with air and food at high temperature (around 140–190° C), during thermal processing, a set of chemical reactions such as hydrolysis, oxidation, thermal decomposition, and polymerization occurs (Keshavarz Moghadam And Moslehishad 2020). Quinoa (Chenopodium quinoa Willd.) is singled out as a food rich in antioxidants (Melini and Melini 2021). Colored quinoa cultivars have been demonstrated to be a good source of phenolics, flavonols, and betalains mainly contained in the quinoa hulls (Laqui-Vilca et al., 2018). The literature has reported the presence lutein and zeaxanthin in the seeds of three quinoa genotype (Multari et al., 2018).Carotenoids are unsaturated hydrocarbons and fat-soluble pigments, which are composed of 8 isoprene units. Thus, their chemical structure consists of ~40 carbon atoms (Mateos and García-Mesa 2006) which can quench singlet oxygen by their numerous conjugated double bonds. The degree of quenching increases as the number of the bonds rises in lutein, zeaxanthin, lycopene, astaxanthin, and isozeaxanthin (Kaur et al., 2015; Steenson and Min, 2000). Carbon dioxide, as the most common solvent used in the supercritical fuid extraction process, can pass through solids like a gas and dissolve substances in itself like a liquid. Therefore, the features of liquid solubility and gaseous permeability, as well as low viscosity under the supercritical conditions, make it possible for carbon dioxide to permeate the plant matrices. In addition, carbon dioxide can be easily separated from extractive materials without leaving toxic compounds in the extract (Salami et al., 2020). In this study, the antioxidant effect of carotenoid extract by supercritical fluid extraction method and commercial beta-carotene on the stabilization of soybean oil was investigated.

Carotenoid extract of red quinoa was extracted by supercritical fluid method with co-solvent 10% and 15% ethanol and then added to soybean oil with commercial beta-carotene at a concentration of 200 ppm. Samples were stored at 60 ° C for 8 days. Peroxide value (PV), conjugated diene (CD) and thiobarbituric acid (TBA) tests and colorimetry were measured to evaluate the effect of carotenoid extract and commercial beta-carotene on the stability of soybean oil.

With increasing storage time, the amount of peroxide in all samples containing antioxidants increased. All samples on the first day of storage had significantly less peroxide than the samples on the last day of storage (P <0.05). Samples containing carotenoid extract by supercritical fluid extraction method with the co-solvent of 10%, 15% ethanol had significantly less peroxide content in most storage days than samples containing commercial beta-carotene (P <0.05). The lowest amount of peroxide on the last day of storage with a value of 7.21 (meq / Kg fat) was related to the sample containing carotenoid extract with supercritical fluid extraction with 15% ethanol solvent. Samples containing beta-carotene and carotenoid extract by supercritical fluid extraction method with the co solvents of 10%, 15% ethanol increased the amount of conjugated diene value with increasing storage time. In general, there was a significant difference in all samples on the first and last day of storage (P <0.05). Samples containing carotenoid extract by supercritical fluid extraction method in most storage days, especially in the last days of storage, compared to samples containing commercial beta-carotene, had significantly less conjugated diene value (P <0.05), which could be due to its higher carotenoid content. On the last day of storage, the sample containing carotenoid extract by supercritical extraction method with the co-solvent of 15% ethanol with the amount of 16.032 mmol / L had the lowest and the sample containing commercial beta-carotene with the amount of 19.60 mmol / L had the highest amount of conjugated diene value. In the early days, the amount of thiobarbituric acid is low, but over time the primary oxidation products increase and begin to decompose, and the amount of this index increases and volatile aldehydes are formed. The amount of thiobarbituric acid in the samples increased with increasing storage time. Samples containing carotenoid extract with supercritical fluid extraction with 10% ethanol from the sixth day and samples containing beta-carotene and carotenoid extract with 15% ethanol on the last day had lower thiobarbituric acid levels than the previous day. Which was due to the oxidation of autooxidation products. Samples containing carotenoid extracts by supercritical fluid extraction method, due to their better antioxidant performance, had significantly lower thiobarbituric acid content than samples containing commercial beta-carotene (P <0.05). In all samples, the value of b * is higher than zero and positive and are in the yellow range and b * index of samples containing carotenoid extracts by supercritical fluid extraction method was higher than commercial beta-carotene due to the yellowing of carotenoid extracts added to oil (p <0.05). Index of a * samples containing commercial beta-carotene and carotenoid extract at a concentration of 200 ppm, there was no significant difference between samples containing commercial beta-carotene during storage at 60 ° C (p > 0.05). The parameter a * in most samples is lower than zero and negative, which may be due to changes in carotenoid pigments in the oil during storage. Carotenoid extracts by supercritical method with the co-solvent ethanol 10%, 15% due to turbidity and yellowish color reduced the transparency of oil samples, so they had significantly less L * than commercial beta-carotene samples (p <0.05).

In this study, red quinoa carotenoid extract was extracted using supercritical fluid with the co solvents of 10%, 15% and its antioxidant effect was compared with commercial beta-carotene at a concentration of 200 ppm on the stabilization of antioxidant-free soybean oil. The results of this study showed that the carotenoid extracts by the supercritical fluid extraction method performed better than commercial beta-carotene in reducing the amount of peroxide, conjugate diene and thiobarbituric acid. As a result, carotenoid extract was more effective in oxidative stabilization of soybean oil than commercial beta-carotene. b * index of samples containing carotenoid extracts by supercritical fluid extraction method was higher than commercial beta-carotene. The parameter a * in most samples was lower than zero and negative and the L * index of samples containing carotenoid extract by supercritical fluid extraction method was lower than commercial beta-carotene.

In order to increase the oxidative stability of oil, various antioxidants are used. The use of synthetic antioxidants causes concern for the health of consumers due to their carcinogenicity, so today the food industry seeks to use natural alternatives instead of synthetic types to improve the oxidative shelf life of oils. Therefore, the aim of this research was to investigate the possibility of using broccoli sprouts extract (BSE) as a natural antioxidant to develop the oxidative stability of soybean oil. Different levels of BSE, including 200, 400, and 800 ppm, were added to soybean oil and these samples were compared with samples without antioxidants (control) and sample containing TBHQ synthetic antioxidants (100 ppm). Different tests including acid, peroxide, anisidine, totox, thiobarbituric acid (TBA) indexes, and Rancimat number were performed on the oil samples during the accelerated storage period of 18 days at a temperature of 60 °C. The obtained results showed that during the storage period, the values of acid, peroxide, anisidine, totox, and TBA indexes of oil samples increased and the Rancimat number decreased significantly (p<0.05), however, the rate of these changes in the control sample was significantly higher than other samples. Adding BSE and increasing its concentration in the samples significantly reduced the rate of lipid oxidation and triglycerides decomposition in oils (p<0.05), and the highest oxidative stability was observed in the sample containing 800 ppm of BSE. This level of the BSE showed even higher antioxidant activity than the TBHQ synthetic antioxidant. Finally, the results of this study indicated the antioxidant activity of BSE in soybean oil, and therefore, this extract at the level of 800 ppm can be used as a natural antioxidant to develop the oxidative shelf life and stability of soybean oil.

Encapsulated sodium-selenite at different concentration (100, 300, 500, 700 and 900 mg/20cc) with Arabic-gum (25%, 26%, 27%, 28%, 29%) and analogous Farsi gum (5%, 4%, 3%, 2%, 1%) as wall materials by solvent evaporation method was studied. Ethanol in different purity as solvent was used (80%, 84%, 88%, 92%, 96%). The optimization of microcapsules based on the highest encapsulation-efficiency and smallest microcapsules-size with usage of RSM analyze were surveyed. Based on mentioned parameters 2 optimum conditions were chosen. The first-one was a condition where the samples produced with 107mg sodium-selenite in 20cc sprayed solution, 29% and 1% Arabic-gum and Farsi-gum respectively. The ethanol-purity was 96%. In this condition the encapsulation efficiency was 99.71% whereas the microcapsules-size was 30/46µm. The second-condition was followed by 307mg sodium-selenite in 20cc sprayed solution, 29% and 1% Arabic-gum and Farsi-gum with ethanol-purity of 96%. The result of 97.73% encapsulation efficiency and the size of 47.46µm obtained. Finally 490ppm capsules of the first condition and 176ppm capsules of second condition (equal to 8.6ppm sodium-selenite salt), synthesized BHA (200ppm) and sodium-selenite salt (8/6ppm) were added to a free anti-oxidant soybean oil and were kept at 55°C at 0, 23 and 46 days which was equal with 20°C at 0, 180, 360 days. In this condition peroxide-value, acidity, Thiobarbituric-acid, Anisidine-value, Totox-value and antioxidant-activity of free antioxidant soybean oil with SPSS software were evaluated. The results achieved by RSM analyze showed that sodium-selenite concentration with encapsulation efficiency had reverse relation whereas it was direct relation with microcapsules-size. Also Arabic-gum concentration and ethanol-purity had direct relation with encapsulation-efficiency and the reverse one with microcapsules-size. The result of SPSS analyze showed that with presence of the encapsulated sodium-selenite antioxidant and synthesized BHA antioxidant in soybean oil, peroxide-value, acidity, Thiobarbituric acid, Anisidine-value, Totox-value decreased whereas antioxidant activity of soybean oil increased.

Oxidation of lipids occurs during storage and processing of food products due to the presence of a significant number of double bonds, which in addition to reducing their nutritional quality, leads to the production of free radicals and hydroperoxides. These free radicals cause spontaneous oxidation and the production of undesirable chemical compounds, resulting in bad taste in food. The most important vegetable oil produced in the world is soybean oil Which has high unsaturated compounds and are Its oxidation probability is high. Today, plant extracts rich in antioxidants are used as a source of nutrients that are effective in reducing oxidative stress (Farahmandfar 1391). Mentha pulegium is a medicinal plant of the Labiatae family (Lamiaceae) that has antioxidant activity and we used extract of this plant which extracted by ultrasound in this study (Kamkar et al. 2010). One of the most widely used methods in food formulation to deliver the active ingredient like this extract to the target product is the use of emulsion-based delivery systems and the most common of them are nanoemulsion systems. In water / oil / water emulsions, two general mechanisms for the release of bioactive compounds occur: 1) Release through the internal connection between the internal aqueous phase droplets and the surface cells formed by the rupture of the membrane between the internal aqueous phase and the surface cell, 2) Release of soluble materials trapped in the internal aqueous phase through diffusion from the internal aqueous phase into the external aqueous phase without membrane rupture due to density difference (Magdassi and Garti 1986). Therefore, when phenolic compounds are added to oils as natural antioxidants, controlling their release during storage, plays an important role in their antioxidant activity. The materials used for the encapsulation wall must be food grade, biodegradable and capable of forming a barrier between the internal phase and the environment. In this study, chitosan gum and Allysum homolocarpum seed were used as wall covering materials. There are several methods for micro-coating food, and freeze-drying is one of the most common methods which was also used in this study because it causes less damage to the material than other techniques performed at higher temperatures, and mainly aroma, flavor and other nutrients remain unchanged. The main purpose of this research is to extract the extract of Mentha pulegium by ultrasound method and nano-encapsulation of this extract with chitosan and Allysum homolocarpum gum coatings (independently and in combination with a ratio of 1: 1). when they are added to oils as natural antioxidants, controlling their release during storage, plays an important role in their antioxidant activity. Finally, we studied the effect of extract and encapsulated extract on oxidative stability in soybean oil

In the first part of this study, the leaf extract of Mentha pulegium was extracted by ethanol-water solvent (50:50) using an ultrasonic probe at 2 and 40 ° C for 10 and 20 minutes. The phenolic content of all extracts was measured by folin-ciocalteu method and their antioxidant activity was evaluated by DPPH free radical scavenging (50,100.300,400,500,600,700,800,1000 ppm) and oxidative stability tests using rancimat (500 ppm) and compared with TBHQ synthetic antioxidant (100 ppm). The initial water/oil emulsion (w/o) was prepared by mixing Mentha pulegium extract, emulsifier (Twin 80) and soybean oil in a ratio of 5: 33: 62%, respectively. Then, to prepare the final water /oil / water emulsion (w/o/w), the initial emulsion was mixed with hydrated gum in a ratio of 75:25% (w/w). After that, mean particle size, polydispersity index (PDI) and zeta potential values of nanoemulsions by Dynamic Light Scattering and also pH, brix, EE (%) were measured. These nanoemulsions were dried by freezing dryer. In the next part of this study, nanocoated extracts and free extracts of Mentha pulegium leaves each at concentrations of 500 and 1000 ppm and synthetic antioxidant TBHQ at a concentration of 100 ppm were added to soybean oil. The control sample was considered soybean oil without antioxidants. The antioxidant effect of treatments in soybean oil was investigated at 65 ° C during 18 days of incubation by measuring peroxide (PV), thiobarbituric acid (TBA) and Conjugated diene value (CDV). Also, the release rate of phenolic compounds in oil and the color index of oil samples during incubation were measured.

The extract was selected at a temperature of 50 ° C and a time of 10 minutes due to the higher content of phenolic compounds and antioxidant activity to continue the experiments of this study. The results of analysis of variance showed that the effect of phenol concentration of extracts on inhibition of free radicals was significant with increasing concentration. The highest radical inhibition at a concentration of 500 ppm was related to the treatment of 10-50 with a percentage of inhibition of 86.01%. Particle size of nanoemulsions coated by Allysum homolocarpum, chitosan and Allysum homolocarpum/chitosan combination are 82.22, 156.30 and 107.50 nm, respectively.At the end of the incubation period, the control sample showed the highest number of peroxide, thiobarbituric acid and conjugated diene value. The oxidative stability of soybean oil containing encapsulated extract was higher than soybean oil containing free in all concentrations. The sample of oil containing encapsulated extract coated with Allysum homolocarpum/chitosan combination showed higher oxidation stability than chitosan and Allysum homolocarpum coatings alone which was not significantly different from synthetic antioxidant TBHQ (p <0.05). Encapsulated extract with the Combination coating had the highest release of phenolic compounds over time. The results of analysis of variance showed the effect of wall type on the release rate of phenolic compounds of nanoparticles and were significant (p <0.05).

The oxidative stability of soybean oil containing encapsulated extract was higher than soybean oil containing free extract in all concentrations. The oil sample containing encapsulated extract coated with Allysum homolocarpum /chitosan combination coating had better oxidation stability than the others. At the end of the incubation period (18 days), the control sample showed the highest number of peroxides, thiobarbituric acid and conjugated diene, and nanocoating improved the antioxidant properties of Mentha pulegium leaf extract. Oxidative stability of soybean oil containing nano-coated extract was higher than soybean oil containing free Mentha pulegium extract in all concentrations. Increasing the concentration of Mentha pulegium extract more than 500 ppm caused the prooxidating properties of these compounds in soybean oil. Also, nanocoating of extract reduced the increasing trend of color index in soybean oil.

Oxidation of lipids in food is one of the most important factors in food degradation during processing, storage and distribution through adverse effects on aroma, color, nutritional value and also the production of toxic compounds. In this regard, this study was conducted to investigate the antioxidant effects of free grape pomace extract and nanoliposomes containing it on some oxidation parameters of soybean oil. In this study, 5 concentrations of nanoliposomes containing grape pomace extract (50, 100, 200, 500 and 1000 ppm), one level (200 ppm) of synthetic antioxidant (BHT) and one concentration (500 ppm) of free grape pomace extract were used and tests such as Acidity, peroxide, thiobarbituric acid index, conjugate diene, oxidative stability and refractive index of oils were stored in a laboratory oven at 63 ° C for 7 days. The results showed that with increasing the concentration of nanoliposomes containing antioxidants of grape pomace extract up to 500 ppm, the increase in acidity, thiobarbituric acid index, peroxide, conjugated diene and refractive index was less intense, but at higher concentrations of nanoliposomes used in this oil, Increased more. On the other hand, it was found that with increasing storage time, the amount of acidity, thiobarbituric acid, conjugated diene increased, but the amount of peroxide and refractive index of oils increased until the fifth day and then decreased. The results also showed that the highest oxidative stability of oils (7.6 h) was related to the sample containing 500 ppm nanoliposomes containing antioxidant extract of grape pomace. Finally, it can be said that the use of nanoliposomes containing grape pomace antioxidant extract is a good alternative to synthetic antioxidants on the market.

Degumming process is the first stage of oil refining.  Degumming process of oil by water based on insoluble phosphatide which absorbed water and separating of two oil and water phases by centrifugal force. The aim of this study was to investigate the effect of different time and temperature of two degumming process by bath and probe ultrasound on quality factors and reducing the amount of phosphate on soybean oil. Soybean oil degumming were done by using ultrasonic waves adjacent to 5% w/w distilled water in ultrasound bath (20KHZ) and probe ultrasound (100 W and 20KHZ) at 15, 30, 45 and 60 min at 30 and 60 ° C. Also soybean oil degumming was done with water at 60 ° C for 30 min by conventional method. The amount of phosphorus, peroxide value, thiobarbituric acid value and alpha tocopherol of treated samples by both methods were measured. The initial phosphorus was 568 ppm, which reached to 43.2 ppm and 2.85 ppm after conventional method and sonication degumming process respectively. The peroxide value and alpha tocopherol was reduced slightly after degumming by ultrasonic waves depending on the process temperature, and the thiobarbituric acid value did not change significantly. Ultrasonic waves at lower temperatures than the conventional method are capable to separating phosphorus of crude oil and as an alternative to the conventional method of adjacent to water, it hasn’t got harmful effect on the oil.

Nowadays, due to the proven adverse effects of synthetic antioxidants, much research has been done on using natural antioxidants, including natural extracts and essential oils, in the production of foods. One of these natural compounds is turmeric, which has traditionally been widely used in the food and pharmaceutical industries and is known as a functional food. in this research effect of turmeric essential oil on oxidative stability of soybean oil was evaluated. Turmeric essential oil was extracted using Clevenger apparatus. Different concentrations of turmeric essential oil were compared with synthetic antioxidant TBHQ during oxidation process of soybean oil for 14 days at 70 °C and peroxide value, acidity, iodine and anisidine value were measured. results showed that with increasing the concentration of turmeric essential oil, the amount of oxidation was significantly reduced. The highest antioxidant capacity were seen in samples containing 1000 ppm essential oil. Our research showed that turmeric essential oil could be used as effective natural antioxidant in oil industry.

The aim of this study was to investigate the effect of encapsulated process on antioxidant properties of Hyssopus Officinalis L. extract. The extract of the Hyssopus Officinalis L. was obtained by using ultrasound assisted method and hydro-alcoholic solvent. The amount of total phenolic and flavonoid compounds were measured, which were 117.43 ± 9.22 (mg of gallic acid per 100 g of extract) and 31.62 ± 8.15 (mg of quercetin per 100 g of extract), respectively. Then the antioxidant activity of obtained extracts were measured at concentrations of 100, 200, 300 and 400 ppm by using DPPH-free radical scavenging and iron reduction assay. The results showed that in both methods, by increasing in concentration of the extract, the antioxidant activity of the extract increases. The concentration of 400 ppm of the extract due to its antioxidant activity was selected for encapsulation. ledium perfoliatum and orchis mascula were chosen as coating material. Nanocapsule characteristics including size, particle size distribution, surface area, zeta potential and encapsulation efficiency were measured to be 56.713 ± 1.84 nm, 0.293 ± 0.04, and 8.11 ± 0.62 m2/ml, -32.8 ± 0.4 and 88.36 ± 2.4, respectively. The morphology of samples was measured using a scanning microscope, and it was determined that the nanocapsules were spherial with smooth surface. The rate of release and sedimentation of nanocapsules and their antioxidant effects on oil during 40 days of storage at 60°C and at 8 days intervals. The process of release of phenolic compounds from nano-capsules was increasing and the sedimentation trend was decreasing. During the storage period, the amount of oil oxidation increased with the increase in peroxide value and thiobarbituric acid value. The lowest amount of fat oxidation during storage was observed in sample containing nanoencapsulated extract of Hyssopus Officinalis L., due to reduced release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract, thus increasing the shelf life of edible oils with natural antioxidants.

In this study, first extraction from the C. dactylon rhizomes was performed with methanol solvent using maceration method, and total phenolic compounds in the extract were identified and determined. Then the antioxidant effects of the extract in different concentrations (0, 100, 200, 400, 800 and 1000 ppm) on the oxidative stability factors of soybean oil including peroxide value, acidity value, thiobarbituric acid index (TBA) and rancimat value during kept of oil in an oven at 60 °C for 72 hours was evaluated and compared with the synthetic antioxidant BHT (200 ppm). The identification results of phenolic compounds by GC/MS showed that the total amount of phenolic compounds in the C. dactylon rhizomes extract was measured as 917.08 mg/kg and the major phenolic compounds of the extract including Hydroquinone (66.89%), Thymol (1.23%), Levoglucosenone (2.48%) and Vanillic acid (1.35%) were identified. With increasing the concentration of the extract, the amount of polyphenolic compounds and as a result, the free radical scavenging activity of the extract increased. Evaluation of soybean oil stability against oxidation also showed that among the studied concentrations of methanolic extract, the concentration of 1000 ppm due to having the highest amount of phenolic compounds and therefore the highest antioxidant activity, was determined as the most effective concentration level of the extract in increasing the oxidative stability of soybean oil, so that better results were obtained than BHT synthetic antioxidant at a concentration of 200 ppm. Thus, the methanolic extract of the C. dactylon rhizomes can be used as a cheap and available antioxidant source in the edible oils industry.

One of the major changes that occurs during the processing, distribution and final preparation of food is the oxidation of fats and oils, and due to the production of undesirable compounds in the oil, it has adverse effects on the health of consumers, so prevent or delay in oxidation process under thermal and storage conditions is necessary. In this study, ultrasound was used to extract the antioxidant extract of beet leaves and the best extract in terms of antioxidant power was used to increase the oxidative stability of soybean oil. In this study, 4 ultrasonic time levels (0, 20, 40 and 60 minutes) were used and the best extract in different concentrations (200, 600 and 1000 ppm) was soybean oil which was accelerated for 15 days under oxidation conditions (temperature 63 ° C). was maintained, added, and tests such as peroxide, thiobarbituric acid index and conjugated dien value were performed on the oils. The results showed that with increasing ultrasound time, the extraction efficiency of antioxidant extract, total phenol, percentage of free radical scavenging DPPH and iron reducing power increased and finally the sample obtained from 60 minutes of ultrasound was selected as the best sample. On the other hand, the results of tests performed on soybean oil showed that by increasing the concentration of antioxidants to 600 ppm, the amount of peroxide, thiobarbituric acid index and conjugated dien value decreased and with increasing the concentration of antioxidants and storage time in soybean oil These features increased. Finally, it can be stated that the use of 600 ppm of antioxidants obtained from sugar beet leaves extracted by ultrasound can compete with the synthetic antioxidant BHT and can be used to stabilize soybean oil.

Nowadays, the use of natural antioxidants to increase the shelf life of foods has increased. In this study, kiwifruit peel extract was obtained by probe sonication at two intensities of 50 and 80% and ultrasonic bath. The free phenolic of bath ultrasound (265.88 mg/g), and bonded phenol in two intensities 50% (60.36 mg /g) and 80% (63.83 mg/g) had antioxidant activity in DPPH free radical scavenging method. Nano-encapsulated phenolic compound was performed using garden cress seed gum. All three nano-encapsulated phenols had nanometer size (146.5-172.3 nm) and negative zeta potential. In order to compare the antioxidant activity of free and bonded phenolic compounds nano-encapsulated phenols at 800 ppm and synthetic antioxidant TBHQ at 100 ppm were added to soybean oil without antioxidant. The samples were stored at 60 ° C for 40 days and tests were performed on the samples for 8 days intervals. The results showed that with increasing storage time, the amount of release and sedimentation of phenolic compounds increased. Oxidation of oil increased with storage time. The lowest and highest oxidation rates were observed in TBHQ and control samples, respectively. The use of bonded phenol at 80% intensity due to no statistically significant difference (p>0.05) with the sample containing synthetic antioxidant can be used as a natural antioxidant to extend the shelf life of the oil.

Olive oil due to its unique properties and characteristics in terms of nutrition has a very high and well-known position in various societies, but due to the high price of this product is always threatened by all kinds of fraud. Tocopherols and tocotrienols are present in small amounts (about 0.35%) in fats and oils. In this study, the fraud of adding vegetable oils (palm, soybean and corn) to olive oil was investigated by comparing the profiles of tocopherols and tocotrienols using HPLC (High-Performance Liquid Chromatography). The mixture statistical design was used to design experiments related to the measurement of tocopherols. After dissolving in n-hexane, the counterfeit oil samples were injected into HPLC with NH2 column chromatography and 294 and 320 nm fluorescence detectors, respectively, for stimulation and diffusion to identify and analyze tocopherols and tocotrienols. Among all tocopherols and tocotrienols, alpha-tocopherol was predominant in olive oil. Therefore, if combined with other oils, the initial composition of tocopherols changes. Among the oils added to olive oil, palm oil had a very significant effect on the peak area of the tocotrienols. Palm and corn oil had a significant effect on the beta-tocopherol peak. In the mixture of olive oil with corn and soybean oil, the amount of gamma-tocopherol increased significantly. Soybean oil had a significant effect on the peak of delta-tocopherol. Therefore, it can be concluded that delta-tocopherol is an indicator of fraud in adding soybean oil to olive oil. The results showed that there is a significant relationship between the amount of tocopherols and tocotrienols and the fraudulent addition of palm, soybean and corn oils to olive oil. Therefore, the proposed method is a suitable method for identifying and determining fraudulent olive oil.

Oxidation is one of the main factors affecting the shelf-life of food susceptible to lipid deterioration such as vegetable oils (Almasi et al., 2014). To reduce oxidation in sensitive food products, the direct addition of antioxidants to food formulation, dipping food in antioxidant solution and the design of a suitable vacuum or modified atmosphere packaging technology are the three most common alternatives. However, there are many foodstuffs that cannot be protected in these ways, as they are fresh or raw foodstuffs in which the addition of other substances is not permitted. One of the most promising systems to protect the foods against oxidation is to use an antioxidant active packaging. Antioxidant releasing packaging is a type of food preservation system, in which an antioxidant or a mixture of antioxidants is incorporated into the package instead of adding high levels of additives directly into the food. Most of synthetic antioxidants utilized in protection of vegetable oils, such as BHA, BHT and TBHQ have health hazards and for this reason, there is a growing interest in the using of natural antioxidant for shelf life extension of lipid based foods. Sesame (Sesamum indicum L.) is one of the important oilseeds cultivated in many tropical countries. Sesame seed cake is considered to be a by-product of the oil industry, being commonly used as cattle feed in several producing countries. However, this residue can be recovered and value added. Sesame cake extract (SCE) is a rich source of phenolic compounds such as sesamol, sesamin and sesamolin. This extract can be used as natural antioxidant in food formulation and also in preparation of antioxidant active films. Sesame cake also has protein content of about 30 %. Besides its high nutritional value, sesame protein can also be used as food additive. Foaming capacity, whippability, emulsifying activity and fat absorption capacity are some of the functional properties of sesame proteins (Cano-Medina et al., 2011). Sesame protein isolate (SPI) can be produced easily by isoelectric precipitation method. Because of inexpensive raw material (sesame oil extraction by-product), facile extraction process and interesting functional characteristics, sesame protein has become an attractive plant based protein with various applications. High molecular weight and good heat stability make SPI as a good candidate for film forming applications. There are some reports on film forming ability of SPI but the using of this protein for antioxidant active film preparation is not investigated up to now. The aim of this work was to fabricate the antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake. The physical and morphological properties of films were investigated and also their effect on oxidative stability of soybean oil during 60 days storage was studied.

The SCE was extracted by 70 % ethanol solvent and SPI was produced by alkaline method and followed by freeze drying. Antioxidant active films were prepared by addition of SCE in three levels of 3, 5 and 5 % w/w of SPI. Solvent casting method was used for preparation of films. The structural parameters of films were analyzed by FT-IR, XRD and FE-SEM tests. Water vapor permeability and mechanical properties were also studied. Antioxidant activity of films was examined by DPPH scavenging method. At the second step, the films were mounted in contact with antioxidant free soybean oil and the effect of SCE releasing on the preservation of soybean oil was analyzed. Sampling of oil was conducted on days of 1, 20, 40 and 60 and the antioxidant potential and peroxide value of oil samples were analyses. The one-way ANOVA method by using SPSS software was used for statistical analysis of obtained data.

FT-IR analysis confirmed the formation of new hydrogen bonds between phenolic compounds of SCE and protein chains of SPI. XRD test revealed that up to 5 % concentration, the SCE has no effect on semi-crystalline structure of SPI film. But at the concentration of 7 %, the intensity of peaks related to crystallinity of SPI decreased. According to FE-SEM images, uniformity and ordered design of SPI chains were disrupted by addition of 7 % SCE. The water vapor permeability and extensibility of films decreased but tensile strength and Young’s modulus of films increased by addition of 5 % SCE. When the SCE content was reached to 7 %, an adverse trend was observed in all parameters. The film containing 7 % SCE had the highest DPPH scavenging activity (79.43 %). Evaluation of the properties of soybean oil in contact with antioxidant active films indicated that the DPPH radical scavenging activity of oil samples in contact with active films increased with increasing storage time (p < 0.05). this trend increased by increasing of SCE content in formulation of active films. But this property decreased in TBHQ added oil sample during storage. Antioxidant activity of SPI-SCE contacted oil ad 60th day of storage was similar to 100 ppm TBHQ added sample. Measurement of peroxide value indicated that the all samples had an increasing trend during storage. But the using of active films was able to control the increase of peroxide value in soybean oil samples. TBHQ loaded oil had the lowest peroxide value in all times. This parameter was high for SPI films conducted oil samples but 5 and 7 % SCE containing films were able to control the increasing trend of peroxide value in samples.

The results of this research demonstrated the efficacy of sesame protein isolate films carrying sesame cake extract in slowing the lipid oxidation and increasing the oxidative stability of soybean oil. The SCE had strong antioxidant potential was proposed as potential antioxidant additive to edible oil protection. However, this research indicated that the incorporation of SCE to SPI film increases the efficiency of antioxidant activity by slowed release to oil. Addition of SCE slightly weakened the mechanical, barrier, morphological and structural properties of SPI films. But the good antioxidant activity of films covered these drawbacks. Preparation of these antioxidant active films is proposed for b better using of sesame cake in food industry. This research opens a new horizon on value added utilization of sesame oil extraction by-products.

Deodorizer distillate is regarded as a waste material of the edible oil industries. It has intricate nature that consists of a valuable source of bioactive and nutritive compounds including phytosterols, tocopherols and squalene that are valuable economically. In this study instead of using sample pretreatments like saponification and derivatization, (using toxic solvents and tedious labor work) which are commonly utilized in previously published papers/manuscrpits, we used ultrasonic extraction of soybean deodorizer distillated with methanol, then centrifugation and the supernatant was directly injected into the GC-MS system. Optimization of the temperature profile of the oven was done to get a baseline separation of the different distillate components including, tocopherols, sterols, squalene. According to the results the most abundant compound in soybean distillate sample was phytosterols (22.5-24.3%). While concentration ranges for squalene and tocopherol were 5.9-6% and 10-11.24%, respectively. High amount of free fatty acids (62.46%) was detected and triacylglycerol was the main glycerides of distillate. The main glycerides of soybean distillate was triglycerides (1.4%). The present study exposed that the un-saponifiable fraction of deodorizer distillate could be employed after purification in drug, food and cosmetic industry because of its considerable amount of bioactive compounds.

Oxidation of lipids is one of the main problems in the maintenance and use of edible oils and fats. One of the most effective ways to delay the oxidation of lipids is the use of antioxidants. Adding chemical antioxidants has been shown to cause leukemia or cancer. Therefore, many plants that are excellent sources of phenolic compounds with strong antioxidant activity can be used as a suitable alternative to oxidative stability. In this research, the extract of the leaf Levyticum officinale was done using methanol solvent. The total phenolic compounds in the extract as well as its antioxidant activity were determined by investigating the inhibitory power of DPPH free radicals, then the antioxidant effects of the extract at different concentrations on oxidative stability of soybean oil was evaluated by measuring the peroxide value and the index of thiobarbituric acid (TBA) and the effect of synthetic antioxidant BHT has been compared. The results showed that by increasing the concentration of extract, the amount of phenolic compounds present in the extract increased as a result of its antioxidant activity, with the highest concentration of these compounds in the concentration of 1000 ppm, which was equal to 0.706 mg Ga / gr Extract . The highest antioxidant activity belonged to the highest concentrations of extract (1000 ppm) with 88.59%. Results of the test of peroxide value and TBA index showed that over time, concentrations of 800 ppm and 1000 ppm of the extract could well control the oxidation of soybean oil and would be better than synthetic antioxidant BHT. Therefore, according to the results obtained from this study, the extract of the plant can be used as a source of natural antioxidants to prevent the oxidation of oils and oil-containing foods.

Microencapsulation is represented as a technology of packaging solids, liquids, or gaseous materials in miniature sealed capsules that can release their contents at controlled speeds under specific conditions. The packaged materials can be pure materials or a mix, which are also called coated material, core material, actives, internal phase (Fang & Bhandari, 2010). Selenium is a micronutrient essential element for human health, which is toxic in high concentrations. Selenium is a component of selenoproteins that plays an enzymatic and structural roles in human biochemistry. Selenium is known as an antioxidant and catalyzer for active thyroid hormone production. The aim of this study was to optimize the microencapsulation of sodium selenite (100-900 mg per 20 mL final spray solution) using a combination of Arabic gum (25-29% per 20 mL final spray solution) and Persian gum (1-5% per 20 mL final spray solution) as capsule wall applying modified solvent evaporation method to produce microcapsules with the highest encapsulation efficiency (EE) and the smallest possible particle size using the response surface method (RSM) with central composite design (α = 2 with 6 central points and 2 repetition in axial and factorial points).

In this research, production of encapsulated sodium selenite at different concentration (100, 300, 500, 700 and 900 mg/20 cc) with Arabic gum (25%, 26%, 27%, 28% and 29%) and  Analogous Farsi gum (5%, 4%, 3%, 2% and 1%) as wall materials by solvent evaporation method was studied. The optimization of microcapsules based on the highest encapsulation efficiency and smallest microcapsules size was studied using RSM. Based on the mentioned parameters, 2 optimum conditions were chosen. The first one was a condition where the samples produced with 135 mg sodium selenite in 20 ml sprayed solution, 27% and 3% Arabic and Farsi gum, respectively. In this condition the encapsulation efficiency was 79.63% whereas the microcapsules size was 49.98 µm.  The second condition was followed by producing samples with 109 mg sodium selenite in 20 ml sprayed solution, 28% and 2% Arabic and Farsi gum with result of 95.10% encapsulation efficiency and the size of 46.71 µm. Finally 390 ppm capsules of the first condition and 480 ppm capsules of second condition (equal to 8.6 ppm sodium selenite salt), synthesized BHA (200 ppm) and sodium selenite salt (8.6 ppm) were added to a free anti-oxidant soybean oil and were kept at 55°C at 0, 23 and 46 days which was equal with 20°C at 0, 180 and 360 days. In this condition, peroxide value, acidity, Thiobarbituric acid, Anisidine value, Totox value and anti-oxidant activity of free anti-oxidant soybean oil were evaluated using SPSS software.

The results achieved by RSM showed that sodium selenite concentration had reverse relation on encapsulation efficiency whereas there was direct relation with Arabic and Farsi gum concentration. Also the size of microcapsules with had direct relation on sodium selenite concentration whereas Arabic and Farsi gum concentration had reverse relation. The result of SPSS analyses showed that with presence of the encapsulated sodium selenite anti-oxidant and synthesized BHA anti-oxidant in soybean oil, peroxide value, acidity, Thiobarbituric acid, Anisidine value, Totox value decreased whereas anti-oxidant activity of soybean oil increased. Based on anti-oxidant characteristics in soybean oil, recommended treatments in this research are: condition 2 ˃ condition 1 ≥ BHA ˃ sodium selenite salt ˃ control sample without anti-oxidant. The results of this study recommend the incorporation of encapsulated sodium selenite (condition 1 and 2) for increasing the shelf life of soybean oil as an alternative to synthesized BHA.

The impurities of the oil and its pigments are basically removed from the oil by physical adsorption using an adsorbent during the bleaching process. The bleaching process involves the removal of pigments, impurities, metals and oxidation products. Removal of these substances is essential in oil refining because it improves the stability, appearance and sensory quality of the oil. Activated bleaching earth is the most commonly used adsorbent for purifying and improving the color of fats and oils. The bleaching process of edible oils is important for producing light colored oils with acceptable quality. The aim of this study was to evaluate the physical and chemical properties of soybean oil bleached with bleaching earth containing increased amounts of aluminum and magnesium oxides.

Bleaching earth was purchased from Kanisaz Jam Company. Degummed and neutralized soybean oil was obtained from Behshahr Vegetable Oil Company. Different amounts of aluminum oxide and magnesium oxide were added to commercial bleaching earth. Activation of the adsorbents was performed with hydrochloric acid and oil bleached at 110°C for 30 min under vacuum by adding 2% of adsorbent containing different percentages of silica, aluminum and magnesium oxides. A series of physical and chemical tests such as peroxide value, acid value, chlorophyll content, carotenoid content, yellow and red colors and amounts of copper and iron were then carried out on the neutralized and bleached oils according to the standard methods. All the experiments and/or measurements were carried out in triplicate. Data were statistically analyzed using the Statistical Analysis System software package on replicated test data. Analysis of variance was performed by application of an ANOVA procedure. Significant differences between the means were determined using the Duncan multiple range test.

The results of this study showed that the examined adsorbents reduced the peroxide value to 98.9-96.3%. Application of the adsorbents containing 95% commercial bleaching earth - 5% aluminum oxide and 95% commercial bleaching earth - 5% acidic aluminum oxide reduced the acid value by 33.33% and 26.66%, respectively. The amount of chlorophyll in the control sample was 7.58 mg Pheophytin A/kg oil, which reduced 65.66% by using adsorbent containing 90% commercial bleaching earth and 10% magnesium oxide and reached to 1.90 mg Pheophytin A/kg. The amount of carotenoids in the control sample was 7.88 mg/kg. Using the adsorbent containing 90% commercial bleaching earth and 10% magnesium oxide decreased carotenoids up to 93.40%. Adsorbents containing 95% commercial bleaching earth and 5% aluminum oxide, 95% commercial bleaching earth and 5% magnesium oxide, 95% commercial bleaching earth and 5% acidic magnesium oxide and commercial bleaching earth had the same effect on red color reduction. Yellow color in the oil samples treated with commercial bleaching earth, adsorbent consisting of 90% commercial bleaching earth - 10% aluminum oxide, and adsorbent containing 95% commercial bleaching earth - 5% magnesium oxide was reduced and reached to 38, 50 and 50 Lovibond, respectively as compared to the control sample with yellow color of 70.00 Lovibond. Copper and iron decreased 100% by using adsorbents containing 50% commercial bleaching earth and 50% aluminum oxide or 50% commercial bleaching earth and 50% magnesium oxide.According to our findings, the addition of aluminum and magnesium oxides to commercial bleaching earth was effective in reduction of peroxide value, acid value, chlorophyll, carotenoid, red and yellow color, copper and iron. Also, the results showed that the best adsorbent contain about 50% aluminum and magnesium oxides. Aluminum and magnesium oxides can improve the performance of bleaching earths.

The purpose of present study was preparation of the carnauba wax/adipic acid combined oleogel and its application as a replacer of shortening in the cake. As results, the replacement of 50% shortening with carnauba wax/adipic acid oleogel significantly (p < 0.05) caused to maintain of moisture content of cake samples during storage time. However, the addition of oleogels decreased the values of moisture, specific volume and porosity in the cake samples. The results of texture profile analyses exhibited that the replacement of 50% shortening with carnauba wax/adipic acid oleogel improved the texture profile of cake especially its hardness. The lowest peroxide value (0.96 ± 0.05 meqO2/kg) was attributed to the formulated cake by carnauba wax/adipic acid oleogel at the end of 90-day storage. Additionally, the formulated cake by carnauba wax/adipic acid oleogel showed nearest sensory acceptance to control sample. In conclusion, the application of carnauba wax/adipic acid combined oleogel as a replacer of shortening in the cake and other bakery products can provide the great promise for develop healthier and safety food products.