Advanced search
Add to list

Antioxidant efficacy of soybean cake extracts in soy oil protection

Author
Organization
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 A degrees C.
Keywords
Antioxidant, Soybean cake extracts, Oil protection, NATURAL ANTIOXIDANTS, PHENOLIC-COMPOUNDS, GLYCINE-MAX, WASTES, FRUIT, SEEDS

Citation

Please use this url to cite or link to this publication:

MLA
Zamindar, Nafiseh et al. “Antioxidant Efficacy of Soybean Cake Extracts in Soy Oil Protection.” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 54.7 (2017): 2077–2084. Print.
APA
Zamindar, N., Bashash, M., Khorshidi, F., Serjouie, A., Shirvani, M. A., Abbasi, H., & Sedaghat Doost, A. (2017). Antioxidant efficacy of soybean cake extracts in soy oil protection. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 54(7), 2077–2084.
Chicago author-date
Zamindar, Nafiseh, Moein Bashash, Farideh Khorshidi, Alireza Serjouie, Maryam Araj Shirvani, Hajar Abbasi, and Ali Sedaghat Doost. 2017. “Antioxidant Efficacy of Soybean Cake Extracts in Soy Oil Protection.” Journal of Food Science and Technology-mysore 54 (7): 2077–2084.
Chicago author-date (all authors)
Zamindar, Nafiseh, Moein Bashash, Farideh Khorshidi, Alireza Serjouie, Maryam Araj Shirvani, Hajar Abbasi, and Ali Sedaghat Doost. 2017. “Antioxidant Efficacy of Soybean Cake Extracts in Soy Oil Protection.” Journal of Food Science and Technology-mysore 54 (7): 2077–2084.
Vancouver
1.
Zamindar N, Bashash M, Khorshidi F, Serjouie A, Shirvani MA, Abbasi H, et al. Antioxidant efficacy of soybean cake extracts in soy oil protection. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 2017;54(7):2077–84.
IEEE
[1]
N. Zamindar et al., “Antioxidant efficacy of soybean cake extracts in soy oil protection,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol. 54, no. 7, pp. 2077–2084, 2017.
@article{8535594,
  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 A degrees C.},
  author       = {Zamindar, Nafiseh and Bashash, Moein and Khorshidi, Farideh and Serjouie, Alireza and Shirvani, Maryam Araj and Abbasi, Hajar and Sedaghat Doost, Ali},
  issn         = {0022-1155},
  journal      = {JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE},
  keywords     = {Antioxidant,Soybean cake extracts,Oil protection,NATURAL ANTIOXIDANTS,PHENOLIC-COMPOUNDS,GLYCINE-MAX,WASTES,FRUIT,SEEDS},
  language     = {eng},
  number       = {7},
  pages        = {2077--2084},
  title        = {Antioxidant efficacy of soybean cake extracts in soy oil protection},
  url          = {http://dx.doi.org/10.1007/s13197-017-2646-0},
  volume       = {54},
  year         = {2017},
}

Altmetric
View in Altmetric
Web of Science
Times cited: