Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity

Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity Publisher

Shariatifar N¹ ; Amanlou M² ; Rahimnia R³ ; Mahernia S² ; Khaneghah AM^{4, 5}

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1. Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2. Department of Medicinal Chemistry, Tehran University of Medical Sciences, Tehran, Iran
3. Department of Nanotech-nology, Tehran University of Medical Sciences, Tehran, Iran
4. Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, 16/21 Azadliq Ave, Baku, Azerbaijan
5. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, Campinas, 13083-862, Sao Paulo, Brazil

Source: Current Nutrition and Food Science Published:2020

Abstract

Background: The active compounds of Cornus mas L. were extracted by the aid of water and ethanol and were incorporated into soybean oil samples. Afterward, their antioxidant activities were examined. Methods: The 1, 1 diphenyl-2-picrylhydrazyl (DPPH) and beta-carotene methods were approached in order to assess the antioxidant capacity. Different concentrations of extracts prepared (0,200, 400 and 800 mg/lit) and β hydroxyl toluene (BHT, 100 mg/lit) were added into soybean oil, and the re-sulted mixtures were incubated for 35 days at 65°C. Peroxide values (PVs) and thiobarbituric acid-reactive substances (TBARs) levels were measured each week during the incubation. The collected data from each incubation was analyzed using ANOVA test. Results: Results demonstrated that corresponded values for β-carotene-linoleic acid and DPPH assay of the Cornus mas L. extracted by ethanol and water were lower than synthetic antioxidant and BHT. Conclusion: PVs and TBARs levels of soybean oil during the incubation time was decreased by the incorporation of extracts (water and ethanol) of Cornus mas L. while compared to the control. © 2020 Bentham Science Publishers.

Style	Citing Format
MLA	Shariatifar N, et al.. "Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity." Current Nutrition and Food Science, vol. 16, no. 3, 2020, pp. 397-402.
APA	Shariatifar N, Amanlou M, Rahimnia R, Mahernia S, Khaneghah AM (2020). Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity. Current Nutrition and Food Science, 16(3), 397-402.
Chicago	Shariatifar N, Amanlou M, Rahimnia R, Mahernia S, Khaneghah AM. "Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity." Current Nutrition and Food Science 16, no. 3 (2020): 397-402.
Harvard	Shariatifar N et al. (2020) 'Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity', Current Nutrition and Food Science, 16(3), pp. 397-402.
Vancouver	Shariatifar N, Amanlou M, Rahimnia R, Mahernia S, Khaneghah AM. Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity. Current Nutrition and Food Science. 2020;16(3):397-402.
BibTex	@article{ author = {Shariatifar N and Amanlou M and Rahimnia R and Mahernia S and Khaneghah AM}, title = {Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity}, journal = {Current Nutrition and Food Science}, volume = {16}, number = {3}, pages = {397-402}, year = {2020} }
RIS	TY - JOUR AU - Shariatifar N AU - Amanlou M AU - Rahimnia R AU - Mahernia S AU - Khaneghah AM TI - Incorporation of Cornus Mas L. in Soybean Oil: Evaluation of Phytochemical and Antioxidant Activity JO - Current Nutrition and Food Science VL - 16 IS - 3 SP - 397 EP - 402 PY - 2020 ER -

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