Investigating the antioxidant properties of mustard seed sprout extract extracted with ultrasound and its effect on the oxidative stability of soybean oil

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).