Open AccessAntioxidative effect of loquat ( Eriobotrya japonica Lindl.) fruit skin extract in soybean oil
Author(s) -
Delfanian Mojtaba,
Esmaeilzadeh Kenari Reza,
Sahari Mohammad Ali
Publication year - 2015
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.193
Subject(s) - eriobotrya , japonica , chemistry , traditional medicine , food science , botany , biology , medicine
The aim of this study was to compare the effects of solvent and ultrasound‐assisted extraction methods with supercritical fluid extraction on antioxidant activity of loquat ( Eriobotrya japonica Lindl.) fruit skin extract in stability of soybean oil at 25°C. Oxidative stability alterations of soybean oils containing 400 ( SEA ) and 1000 ppm ( SEB ) of ethanol extract, 400 ( SSA ) and 1000 ppm ( SSB ) of supercritical CO 2 extract, 400 ( SUA ) and 1000 ppm ( SUB ) of ultrasound‐assisted extract, and 100 ppm of tertiary butylhydroquinone ( TBHQ ) were monitored by measuring the peroxide value, thiobarbituric acid value, free fatty acids, conjugated dienes and trienes values. Oxidative changes in SEA were lower than that of oils treated with other extracts, but the best protection was observed in soybean oil consisting TBHQ . The solvent extraction method produces the maximum amount of phenolic and tocopherol compounds from loquat fruit skin. Therefore, solvent extraction method had a better effect on antioxidant activity of the loquat fruit skin extract.