Abstract
This study evaluated the effects of high temperature (100 & 180 °C), irradiation of gamma (10 & 20 kGy), and microwave (100 & 180 W) on the antioxidant activity of the ethanolic (96% w/v) extract of Avicennia marina (A. marina) leaves, as well as the soybean oil containing different concentrations of this extract by DPPH˙ radical inhibition, β-carotene bleaching assay, ferric reducing power (FRP), and the total phenolic content. Statistical results showed that the antioxidant activity of the extract decreased by increasing the temperature from 100 to 180 °C in comparison with the control sample (without any extract). On the other hand, gamma irradiation increased the phenolic compounds and the antioxidant power of the extract by increasing the dose from 10 to 20 kGy. Based on the findings, the highest antioxidant activity was related to the extract treated with microwave irradiation (180 W). The EC50 value of the DPPH• radical inhibitory test and FRP were also better than control samples in the treated samples. Simultaneously, the presence of the A. marina leaf extract could lead to a decrease in the oxidation rate of crude soybean oil containing this extract during the preservation processes (e.g., high temperature, gamma, and microwave irradiations) of foodstuff.
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