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Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 4; Page(s) 527 To 541.
 
Paper: 

DETERMINATION THE ANTIOXIDANT ACTIVITY AND CHARACTERIZATION OF PHENOLIC COMPOUNDS OF GUNDELIA TOURNEFORTII L. SEED OIL

 
 
Author(s):  KHANZADEH F.*, RAHMANI F., HADDAD KHODAPARAST M.H., ELHAMI RAD A.H.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, ISLAMIC AZAD UNIVERSITY, SABZEVAR BRANCH, SABZEVAR, IRAN
 
Abstract: 

Gundelia Tournefortii L. seed oil could be potent enough to consider as edible oil possessing antioxidant properties. To investigate that, the antioxidant activity of this oil and its effects as a natural antioxidant agent was studied. The oil was extracted by maceration method using ethyl ether as a solvent. Then, DPPH method was applied to investigate the radical scavenging activity of the oil and its fractions. Peroxide (PV) and TBA values of the soybean oil (including either 5% or 10% of G. Tournefortii L. seed oil) were determined through an oven test. Moreover, HPLC-UV was employed to qualify and quantify the phenolic compounds. The results indicated that radical scavenging activity of unfractionated oil (TF) was 123.26±0.42 mM; and the methanolic fraction (MF) (85.82±0.58 mM) had a lower scavenging activity than the ethanolic one (EF) (55.09±0.18 mM). However, it was vice versa for non-soluble methanolic (MLF) and ethanolic fractions (ELF) (106.28±0.64 mM and 145.76±0.09 mM, respectively). Luteolin 7-aglycone (0.1878 mg/g oil) and Chlorogenic acid (0.1113 mg/g oil) were determined by HPLC-UV as the most major phenolic compounds of this oil. Total amount of the phenolic compounds was 0.7935 mg/g oil. Finally, a 13-day oven test revealed that the highest antioxidant activity was measured during the 8th and 9th day of the test, considering PV and TBA, respectively. This study states that Luteolin 7-aglycone and Chlorogenic acid are among the most abundant phenolic compounds in G. Tournefortii L. seed oil and these compounds are mainly ethanol soluble.

 
Keyword(s): PHENOLIC COMPOUNDS, RADICAL SCAVENGING ACTIVITY, HPLC, GUNDELIA TOURNEFORTII L.
 
 
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Click to Cite.
APA: Copy

KHANZADEH, F., & RAHMANI, F., & HADDAD KHODAPARAST, M., & ELHAMI RAD, A. (2015). DETERMINATION THE ANTIOXIDANT ACTIVITY AND CHARACTERIZATION OF PHENOLIC COMPOUNDS OF GUNDELIA TOURNEFORTII L. SEED OIL. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(4), 527-541. https://www.sid.ir/en/journal/ViewPaper.aspx?id=509148



Vancouver: Copy

KHANZADEH F., RAHMANI F., HADDAD KHODAPARAST M.H., ELHAMI RAD A.H.. DETERMINATION THE ANTIOXIDANT ACTIVITY AND CHARACTERIZATION OF PHENOLIC COMPOUNDS OF GUNDELIA TOURNEFORTII L. SEED OIL. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ). 2015 [cited 2021May10];25(4):527-541. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509148



IEEE: Copy

KHANZADEH, F., RAHMANI, F., HADDAD KHODAPARAST, M., ELHAMI RAD, A., 2015. DETERMINATION THE ANTIOXIDANT ACTIVITY AND CHARACTERIZATION OF PHENOLIC COMPOUNDS OF GUNDELIA TOURNEFORTII L. SEED OIL. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), [online] 25(4), pp.527-541. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=509148.



 
 
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