Abstract
In this study the antioxidant activity of barley malt rootlet (BMR) extracts was evaluated in heat treated corn oil up to 5 hours at 185°C frying temperature. The antioxidant activity of BMR extracts was measured at 25, 50, 100 and 150 ppm concentrations. The free and bound antioxidant phenolics were extracted from BMR using three different extraction methods. Conventional solvent extraction (CSE), microwave assisted extraction (MAE) and autoclave assisted pretreated solvent extraction (APSE). In the present experiment, the total phenolic content and antioxidant activity of the various extracts were measured. Thiobarbituric acid reactive substances (TBARS) assay was used to evaluate the ability of the BMR to protect lipid peroxidation in corn oil at 185°C frying temperature. The formation of TBARS at 5 hours of heat treated corn oil has shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or MAE free phenolic extract added to corn oil. TBARS value for BHT was 1.896 ± 0.013 μg/mL of corn oil and for MAE was 1.896 ± 0.034 μg/mL of corn oil. The highest level of antioxidant activity was found for the free phenolic extracts. The order of inhibition of oxidation was found to be for free phenolics as follows: BHT (100 ppm) > APSE (50 ppm) > MAE (100 ppm) > CSE (100 ppm).
Highlights
The formation of Thiobarbituric acid reactive substances (TBARS) at 5 hours of heat treated corn oil has shown similar antioxidant levels in 150 ppm butylated hydroxytoluene (BHT) or microwave assisted extraction (MAE) free phenolic extract added to corn oil
Free Phenolics For the various free barley malt rootlet (BMR) extracts (p < 0.05) using various concentrations for this study showed significant differences
The current study shows that thermal autoclave pre-treatment or microwave assisted extraction can significantly increase the phenolic content of BMR and its antioxidant activity
Summary
Lipid oxidation is one of the major issues in food industry as it leads to the de-. Oxidative deterioration of lipids reduces the shelf life of products and renders many foods unacceptable to consumers. Synthetic antioxidants including butylated hydroxytoluene (BHT), butylated hydroxy anisole (BHA) and tert-butyl hydroquinone (TBHQ) are currently in use to protect lipid oxidation in food systems. These synthetic antioxidants could cause the development of liver and other cancers [2] [3] [4]. Consumer interest for healthier products containing fewer synthetic additives and clean label products has created a demand for novel and cost-effective natural antioxidants
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