Abstract
In this study, antioxidative activities of aqueous extract of Biarum bovei (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β‐carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C. Peroxide value (PV), carbonyl value (CV), Total polar compounds (TPC), acid value (AV), iodine values (IV), and conjugated dienes (CD) were employed to evaluate the BBE effect on canola oil stabilizing. Results indicated that 1,400 ppm of BBE exhibited stronger antioxidant activity in canola oil than BHA.
Highlights
Canola oil is one of the best nutritious edible oils in the whole world, due to its high content of polyunsaturated fatty acids (PUFA) and it is a rich resource of vitamin E (Farahmandfar, Asnaashari, & Sayyad, 2015)
Total phenolic content (TP) of extract was measured according to the Folin–Ciocalteu method and result was expressed as mg/g Gallic acid equivalents (GAE) (Farahmandfar et al, 2015)
The results show that amount of total phenolic (TP), total flavonoid content (TFC), and total tocopherol content (TTC) in Biarum bovei (BBE) were 37.42 ± 1.33 mg GAE /g, 12.5 ± 1.4 mg/100 g, and 110.25 ± 1.88 μg α-t ocopherol/ml, respectively
Summary
Canola oil is one of the best nutritious edible oils in the whole world, due to its high content of polyunsaturated fatty acids (PUFA) and it is a rich resource of vitamin E (Farahmandfar, Asnaashari, & Sayyad, 2015). Extracts from spices, herbs, fruits, and vegetables contain effective bioactive compounds preventing from oxidative deterioration in food product (Farahmandfar et al, 2015). The presence of flavonoids, alkaloids, anthocyanins, amines, and cinnamic acids in Araceae family have been reported by some researchers (Hegnauer, 1987; Williams, Harborne, & Mayo, 1981). These compounds, due to having antioxidant activity, are capable of scavenging free radicals. They could be effective in preventing oxidative off-flavor and deterioration of oils in food industry. The purpose of this study was to determine the effect of B. bovei extract on the stabilization of canola oil and comparing its antioxidant activity with commercially available antioxidant (BHA) during storage at 20 ± 1°C
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