Effect of methanolic Prosopis farcta extract on storage stabilization of canola oil

• Published in: Journal of food science and technology 2019-01, Vol.56 (1), p.420-427
• Main Authors: Shahbazi, Yasser, Shavisi, Nassim
• Format: Article
• Language: English
• Subjects: Acids; Anisidine; Antioxidants; Bleaching; Canola; Canola oil; Carotene; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Science; Gallic acid; Linoleic acid; Linolenic acid; Nutrition; Oleic acid; Original; Original Article; Palmitic acid; Peroxide; Phenolic compounds; Phenols; Prosopis; Prosopis farcta; Scavenging; Stabilization; Thiobarbituric acid; Vegetable oils; β-Carotene
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-018-3503-5

The aim of the present study was to evaluate the effect of methanolic Prosopis farcta extract (PFE; 0, 200, 400, 600, 800 and 1000 ppm) on storage stabilization of canola oil during 24 days of accelerated storage. The canola oil was mainly comprised of oleic acid (65.01%), linoleic acid (19.56%), linolenic acid (8.11%) and palmitic acid (4.48%). The 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity and β -carotene bleaching ability of the PFE were 1.16 μg/ml and 0.09 mg/ml, respectively. Our study showed that total phenolic content of PFE was 365.72 ± 6.21 mg gallic acid/g of dried fruit quantified by Folin–Ciocalteu’s method. Peroxide value, p -anisidine value and thiobarbituric acid value exhibited that PFE at concentration levels of 400, 600, 800 and 1000 ppm in canola oil had good antioxidant effect. According to the results of the present study. The induction periods of treated samples were significantly increased with increasing of PFE concentration. Indeed, the induction periods of oil were improved from 1.99 (control) to 3.32, 4.56, 8.32, 9.89 and 13.34 h by addition of 200, 400, 600, 800 and 1000 ppm of PFE, respectively.