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Original Articles

Effect of Natural Extracted Antioxidants from Eriobotrya japonica (Lindl.) Fruit Skin on Thermo Oxidative Stability of Soybean Oil During Deep Frying

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Pages 958-973 | Received 29 Jan 2015, Accepted 11 Apr 2015, Published online: 25 Jan 2016
 

Abstract

The effects of ultrasound-assisted, supercritical CO2 and solvent extraction techniques on antioxidant activity of Eriobotrya japonica (Lindl.) skin extracts were investigated using 2, 2-diphenyl-1-picrylhydrazyl, β-carotene, and Rancimat assays. Solvent extract of skin at 400 ppm had the highest antioxidant activity. Solvent extraction was the most effective method on extraction of phenols and tocopherols. Protective effects of extracts in stabilization of soybean oil during frying were determined by measuring its peroxide value, total polar compounds, carbonyl value, free fatty acids, conjugated dienes, and trienes. Results indicated that solvent extract of skin at 400 ppm exhibited stronger antioxidant activity in oil than tertiary butylhydroquinone.

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