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Antioxidant efficacy of soybean cake extracts in soy oil protection

Zamindar N 1 , Bashash M 2 , Khorshidi F 1 , Serjouie A 3 , Shirvani MA 1 , Abbasi H 1 Show all authors , Sedaghatdoost A 4

Affiliations 

  • 1 Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, 81551-39998 Iran
  • 2 Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, 91775-1163 Iran
  • 3 Department of Food Science and Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 Serdang, Selangor Malaysia
  • 4 Faculty of Mathematics and Physical Sciences, School of Food Science and Nutrition, University of Leeds, Leeds, UK
J Food Sci Technol, 2017 Jun;54(7):2077-2084.
PMID: 28720965 DOI: 10.1007/s13197-017-2646-0

Abstract

The aim of this study was to evaluate the presence and possibility of extracting compounds with antioxidant properties of soybean cake to extend the storage stability of soybean oil. Results showed that the highest DPPH radical scavenging activity was observed for sample to solvent ratio 1:25 while extracting by 70% ethanol for 3 h). The most phenolic compounds equivalents (Gallic acid) was observed for sample to solvent ratio 1:25 while extracting by 70% methanol for 14 h. In addition, the soybean cake extract at concentrations of 50, 100, 150 and 200 ppm in soybean oil could significantly lower the peroxide, diene and p-anisidine values of soy oil during storage at 65 °C.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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