Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SPRING 2015 , Volume 12 , Number 46; Page(s) 49 To 59.
 
Paper: 

EXTRACTION OF PHENOLIC COMPOUND FROM BARBERRY BY SUBCRITICAL WATER AND INVESTIGATION OF ANTIOXIDATION PROPERTIES OF EXTRACTED JUICES

 
 
Author(s):  MOHAMADI M.*, MASKOOKI A.M., MORTAZAVI S.A., KOCHECI A., NAHARDANI M., POURFALLAH Z.
 
* FOOD PROCESSING DEPARTMENT, RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (RIFST)
 
Abstract: 

Antioxidants have a wide range of application in food industry. Beside by attention to rising in universal attitude to use from natural antioxidants, at this study antioxidant extracts of barberry fruits extracted by subcritical water at 120-180oC and 10-50 Bar and radical scavenging power, reduction power, stability power of edible oil matrix and amount of Total Phenolic Compounds (TPC) of extracts investigated in Folin method. Results showed that amount of Total Phenolic Compounds changed from 2073.81 until 2553.79 mg Gallic acid per 100 grams of Dry Material (mg G.A/100 g D.M) that maximum of Total Phenolic Compounds, observed at 160oC and decreased with rising temperature, whereas radical scavenging power and stability power in edible oil of extracts increase with temperature. Optimization of extraction process did at different temperatures and pressures condition for receive to maximum amount of Total Phenolic Compounds, stability power, reduction and radical scavenging.

 
Keyword(s): SUBCRITICAL WATER, BARBERRY, PHENOLIC COMPOUND, RADICAL SCAVENGING, REDUCTION POWER
 
References: 
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