Alizadeh-Salmani Behnam, Arab Masoumeh, Sadeghizadeh-Yazdi Jalal, Yousefi Mojtaba, Jambarsang Sara
Department of Food Sciences and Technology, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Research Center for Food Hygiene and Safety, School of Public Health Shahid Sadoughi University of Medical Sciences Yazd Iran.
Food Sci Nutr. 2025 Jun 10;13(6):e70416. doi: 10.1002/fsn3.70416. eCollection 2025 Jun.
This study examines the antioxidant potential of buckwheat and rosemary as an alternative to synthetic antioxidants in the oil industry. The methanolic extracts were analyzed for total phenol and flavonoid content, as well as antioxidant activity using the FRAP and DPPH methods. These extracts, along with the synthetic antioxidant TBHQ, were incorporated into soybean oil at varying concentrations (0 + 800, 200 + 600, 400 + 400, 600 + 200, 800 + 0 ppm (buckwheat + rosemary) and 50 and 75 ppm TBHQ) and oxidation tests conducted during 35 days storage at 60°C. Results showed that the extract of 800 ppm rosemary had the highest levels of phenolic (82.53 ± 6.39 mg GAE/g DW) and flavonoid (37.88 ± 3.08 mg RE/g DW) compounds. Antioxidant capacity of rosemary and buckwheat (800 ppm) were not significantly different from the TBHQ. Oil treatments with 800 ppm rosemary and buckwheat were more effective in postponing oxidation than the combination treatments. Oil samples with 800 ppm natural extracts were combined with synthetic antioxidant TBHQ at concentrations of 75 and 50 ppm, and oxidation indexes were evaluated. Findings demonstrated that this combination had a synergistic effect in postponing oxidation. The most effective treatment was 800 ppm buckwheat extract combined with 75 ppm of TBHQ for delaying oxidation.
本研究考察了荞麦和迷迭香作为油脂工业中合成抗氧化剂替代品的抗氧化潜力。对甲醇提取物的总酚和黄酮含量进行了分析，并采用铁还原抗氧化能力（FRAP）和二苯基苦味酰基自由基（DPPH）法测定了其抗氧化活性。将这些提取物与合成抗氧化剂特丁基对苯二酚（TBHQ）以不同浓度（0 + 800、200 + 600、400 + 400、600 + 200、800 + 0 ppm（荞麦 + 迷迭香）以及50和75 ppm TBHQ）添加到大豆油中，并在60°C下储存35天期间进行氧化试验。结果表明，800 ppm迷迭香提取物的酚类（82.53 ± 6.39 mg没食子酸当量/g干重）和黄酮类（37.88 ± 3.08 mg芦丁当量/g干重）化合物含量最高。迷迭香和荞麦（800 ppm）的抗氧化能力与TBHQ无显著差异。800 ppm迷迭香和荞麦处理在延缓氧化方面比组合处理更有效。将含有800 ppm天然提取物的油样与浓度为75和50 ppm的合成抗氧化剂TBHQ混合，并评估氧化指标。结果表明，这种组合在延缓氧化方面具有协同效应。最有效的处理方法是800 ppm荞麦提取物与75 ppm TBHQ组合用于延缓氧化。
