期刊名称：Leonardo Electronic Journal of Practices and Technologies
印刷版ISSN：1583-1078
出版年度：2018
卷号：17
期号：32
页码：01-12
出版社：Academic Direct Publishing House
摘要：Nowadays, due to the importance of waste management in the food industry, reuse ofwaste processing and increase their added value , the extraction of functional ingredientssuch as natural antioxidants is growing. In this study, the effect of antioxidant quincepeel in oil oxidation stability by the peroxide and thiobarbituric acid tests wasinvestigated using non-polar solvent n- hexane and ethyl acetate as polar solvent invarious concentrations of zero (control), 300, 600 and 900 ppm in crude soybean oil.Also, the effect of 100 ppm of BHT and mixed the BHT with the extracts by same ratiowere compared with the effect of antioxidant quince's peel on the stability of crudesoybean oil. The results showed that with increasing the concentration of the quince peelextract, oxidation stability improved. Also the concentrations higher than 600 ppm weremore effective and almost similar to effect of 100 ppm BHT. The synergistic effect ofethyl acetate extract was obvious using the synthetic antioxidant BHT on oxidativestability of crude soybean oil, while this effect was not noticeable for the extracts fromhexane solvent. Overall, ethyl acetate extracts have shown to be more effective due tothe same polarity with phenolic compounds in oxidative stability of crude soybean oil.
