Oxidative stability of Samna as affected by using natural antioxidants extracted from mint leaves and red pepper fruits
Other Title(s)
تأثير استخدام مضادات الأكسدة الطبيعية على ثبات السمن ضد الأكسدة
Joint Authors
Shalabi, Hanan Said Tawfiq
al-Shiwi, Madihah Abd al-Jawad
al-Sayyid, Nura al-Sayyid Ali
Abd al-Baqi, Atiyyah Abd al-Muti
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 43, Issue 6 (31 Dec. 2016), pp.2487-2496, 10 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2016-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
Natural antioxidants were extracted from mint leaves and red pepper fruits using ethanol 70 %.
Extracts were examined for yield, phenolic compounds and antioxidant activity using DPPH radical scavenging assay.
Results showed that mint leaves extract contains the higher amounts of total phenols than red pepper extracts revealing 2.20 and 1.42 g /100g as Gallic Acid Equivalent, respectively.
Extracts showed a varying degree of antioxidant activity which was found to be in parallel with their phenolic content.
Mint leaves extract showed higher antioxidant activity than red pepper fruits extract.
DPPH radical scavenging activity (inhibition) was 78.64 and 70.40 % after a reaction time of one hour for mint leaves and red pepper fruits extracts, respectively.
Ethanolic extracts of both dry mint leaves and red pepper fruits were added to Samna at levels of 200 and 400 ppm.
Butylated Hydroxyl Anisole (BHA) was also added to Samna at a concentration of 200 ppm for comparison.
Samples of all treatments were incubated at 63˚C for 21 days for accelerated oxidation.
Determination of peroxide value, thiobarbiuturic acid (TBA) and acid value were taken as indices to evaluate the oxidative stability of Samna under accelerated oxidation conditions.
Both extracts enhanced the oxidative stability of Samna.
Mint leaves extract was more effective in this respect particulary with higher level of addition (400 ppm).
American Psychological Association (APA)
al-Sayyid, Nura al-Sayyid Ali& Shalabi, Hanan Said Tawfiq& al-Shiwi, Madihah Abd al-Jawad& Abd al-Baqi, Atiyyah Abd al-Muti. 2016. Oxidative stability of Samna as affected by using natural antioxidants extracted from mint leaves and red pepper fruits. Zagazig Journal for Agricultural Researches،Vol. 43, no. 6, pp.2487-2496.
https://search.emarefa.net/detail/BIM-816982
Modern Language Association (MLA)
al-Sayyid, Nura al-Sayyid Ali…[et al.]. Oxidative stability of Samna as affected by using natural antioxidants extracted from mint leaves and red pepper fruits. Zagazig Journal for Agricultural Researches Vol. 43, no. 6 (2016), pp.2487-2496.
https://search.emarefa.net/detail/BIM-816982
American Medical Association (AMA)
al-Sayyid, Nura al-Sayyid Ali& Shalabi, Hanan Said Tawfiq& al-Shiwi, Madihah Abd al-Jawad& Abd al-Baqi, Atiyyah Abd al-Muti. Oxidative stability of Samna as affected by using natural antioxidants extracted from mint leaves and red pepper fruits. Zagazig Journal for Agricultural Researches. 2016. Vol. 43, no. 6, pp.2487-2496.
https://search.emarefa.net/detail/BIM-816982
Data Type
Journal Articles
Language
English
Record ID
BIM-816982