Antioxidant and antimicrobial effects of orange (Citrus sinensis) leaves extract cultivated in Iran and stability investigation of soybean oil enriched with that

Document Type : Research Article

Authors

1 Department of Food Science and technology, Islamic Azad University, Azadshahr branch, Iran.

2 Department of Sciences, Islamic Azad University, Azadshahr branch, Iran.

Abstract

Methanolic extracts of green and black of orange leaves were investigated in antioxidant activity, phenolic content and antimicrobial activity against Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Shigella dysenteriae, and Yersinia enterocolitica. Extracts were added in purified free antioxidant soybean oil in different concentration (500, 750 and 1000 ppm) and samples stored in 60  for one month. Then acidity value, iodine index and peroxide index of samples were determined. According to the results, both extracts had low antioxidant and antimicrobial activities. Since in concentration of 500- 2000 gr (dry matter) /ml, green extract had more antioxidant activity (26.5-3.57%) in scavenging of DPPH radicals than black extract (1.4-20.85%) significantly (P . Green extract could prevent the growth of Staphylococcus aureus in concentration of 55 mg (dry matter) /ml. However, black extract could prevent the growth of Staphylococcus aureus and Yersinia enterocolitica with the concentration of 110 mg (dry matter) /ml. in the stability assessment of oil samples, with an increase in green extract concentration, acidity value and peroxide index decreased significantly (P .Finally, it was found that soybean oil samples contained maximum green leaves extract of orange (1000 ppm) were similar to traditional soybean oil samples contained Propyl Gallate (200 ppm) in acidity value, iodine index but better in peroxide index (P . so it can be applied as an alternative with artificial antioxidant. However, because of creating turbidity in soybean oil samples some methods for removing turbidity is suggested.

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References

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Innovative Food Technologies
Volume 2, Issue 3
May 2015
Pages 85-96

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History

  • Receive Date: 26 July 2014
  • Revise Date: 10 September 2014
  • Accept Date: 13 September 2014

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