Evaluation of antioxidant activity of fennel (Foeniculum vulgare) seed extract in soybean oil in comparison with synthetic antioxidants BHA and BHT

Document Type : Research Article

Authors

1 M. Sc. Research Student in Food Science and Technology, Islamic Azad University, Damghan, Iran.

2 Assistant Professor, Department of Chemical Technologies, Iranian Research Organization for Science and Techmology (IROST)

3 Assistant Professor, Department.of Food Science and Technology, Islamic Azad University, Damghan, Iran

Abstract

Lipid oxidation leads to decrease in organoleptic properties and nutritive value of oils. Among the most effective ways to reduce the intensity of oxidation, is adding antioxidants. Due to the undesirable side effects of synthetic antioxidants, such as the ability to create mutations or cancer, combination of natural antioxidant properties as an alternative to conventional synthetic compounds have been discussed. The purpose of this research was to study the antioxidant effects of fennel seed extract in soybean oil and comparison with synthetic antioxidants BHA and BHT. In this study, the antioxidant activities of ethanolic fennel (Foeniculum vulgare) seed extract at different concentrations 100, 200, 300, 400, 500, 600, 700, 800 ppm on the stability of soybean oil were evaluated by means of Peroxide value, Anisidine value, and Totox value determinations. The oxidative stability of the samples was measured by Metrohm Rancimat apparatus. The antioxidant activities were compared to synthetic antioxidants such as Butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT) and the mixture of both antioxidants (BHT+BHA) in allowable concentration levels. The results indicated that the antioxidant activities will be increased by increasing the concentration of extracts, but in the investigated concentration range, no direct linear relationship was seen between treatments concentrations and their antioxidant activities in soybean oil ,and the antioxidant activities of the seed extracts at 300ppm and 400ppm in soybean oil was better than both synthetic antioxidants BHA and BHT. Fennel seed extract has suitable antioxidative effects on soybean oil and can be used as an appropriate natural substitution instead of synthetic antioxidants BHA and BHT.

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References

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History

  • Receive Date: 24 January 2014
  • Revise Date: 02 March 2014
  • Accept Date: 14 June 2014

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