Hosseinialhashemi Marziehalsadat, Tavakoli Javad, Rafati Alireza, Ahmadi Fatemeh
Department of Food Science and Technology Faculty of Agriculture & Nutrition, Sarvestan Branch Islamic Azad University Sarvestan Fars Iran.
Department of Food Science and Technology Faculty of Agriculture Jahrom University Jahrom Fars Iran.
Food Sci Nutr. 2020 Dec 8;9(2):920-928. doi: 10.1002/fsn3.2057. eCollection 2021 Feb.
In the present study, a hydroalcoholic extract of was obtained by sonication method at 60°C for 50 min. The measurement revealed that the total phenolic content of the extract was 46.0 mg/g. The results showed that the extract has an antioxidant activity of 73.5% and 8.3 (µmol TE/g DW) in DPPH radical scavenging method and FRAP assay, respectively. Also, Balango () and Fenugreek () seed gum and their composition (1:1) were used to prepare the nanoemulsion with extract. The droplet mean size of nanoemulsions was ranged from 310.34 to 354.19 nm. The highest encapsulation efficiency was observed in Balango nanoemulsion. extract nanoemulsion coating with Balango and TBHQ was added to sunflower oil at 200 and 100 ppm, respectively. During 24-day storage at 60°C, samples were investigated for peroxide, acid, and -anisidine values at 4-day intervals. The results showed that oils containing nanoemulsion had the highest stability during storage. However, in all samples peroxide, acid and -anisidine values increased but the rate of oxidation in samples containing both synthetic and natural antioxidants was slower than the control sample.
在本研究中，通过在60°C下超声处理50分钟获得了[提取物名称]的水醇提取物。测量结果显示，提取物的总酚含量为46.0毫克/克。结果表明，在DPPH自由基清除法和FRAP测定法中，提取物的抗氧化活性分别为73.5%和8.3（微摩尔TE/克干重）。此外，还使用了巴兰戈（[巴兰戈学名]）和胡芦巴（[胡芦巴学名]）种子胶及其组合物（1:1）与[提取物名称]制备纳米乳液。纳米乳液的液滴平均尺寸范围为310.34至354.19纳米。在巴兰戈纳米乳液中观察到最高的包封效率。分别以200和100 ppm的浓度将含有巴兰戈和叔丁基对苯二酚（TBHQ）的[提取物名称]纳米乳液涂层添加到向日葵油中。在60°C下储存24天期间，每隔4天对样品的过氧化物、酸值和对茴香胺值进行检测。结果表明，含有纳米乳液的油在储存期间具有最高的稳定性。然而，在所有样品中，过氧化物、酸值和对茴香胺值均有所增加，但含有合成和天然抗氧化剂的样品中的氧化速率均比对照样品慢。
