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首页> 外文期刊>Food Science & Nutrition >Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract
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Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract

机译：葵花籽油和枣叶提取物混合的油炸稳定性

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AbstractThe aim of present study was to compare the effects of ultrasound-assisted and microwave-assisted extraction with solvent extraction method on antioxidant activities of jujube (Ziziphus mauritiana Lam.) leaf extracts in stability of sunflower oil during deep frying. The antioxidant activities of the extracts were evaluated by using 2, 2-diphenyl-1-picrylhydrazyl (DPPH˙) radical scavenging and β-carotene bleaching assays. Ultrasound-assisted extraction was the most effective method on antioxidant activities of extracts and extraction yield of phenolic compounds compared to other extraction techniques. Protective effect of methanol–water extract of jujube leaf obtained with ultrasound-assisted extraction (ULMW) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (TPC), carbonyl value (CV), peroxide value (PV), free fatty acids (FFA), oxidative stability index (OSI), conjugated dienes (CD), and trienes values (CT). Results showed ULMW at 700 ppm had higher stabilization efficiency than synthetic antioxidants.
机译：摘要本研究的目的是比较超声波辅助萃取和微波辅助萃取与溶剂萃取法对大枣叶提取物在油炸过程中稳定性的影响。提取物的抗氧化活性通过使用2，2-二苯基-1-吡啶并肼基（DPPH˙）自由基清除和β-胡萝卜素漂白试验进行评估。与其他提取技术相比，超声辅助提取是提取物抗氧化活性和酚类化合物提取率最有效的方法。通过测量总极性化合物（TPC），羰基值（CV），过氧化物，通过超声辅助提取（ULMW）在500和700 ppm的向日葵油中获得的枣酸甲醇-水提取物与合成抗氧化剂的保护作用进行了比较值（PV），游离脂肪酸（FFA），氧化稳定性指数（OSI），共轭二烯（CD）和三烯值（CT）。结果表明，700 ppm的ULMW比合成抗氧化剂具有更高的稳定化效率。

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