کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7590706 | 1492101 | 2016 | 23 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
ترجمه فارسی عنوان
استفاده از عصاره برگ زیتون نانوکپسوله شده در کنترل پایداری اکسیداتیو روغن سویا
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کلمات کلیدی
عصاره برگ زیتون، نانو امولسیون، کپسوله سازی، فعالیت آنتیاکسیدانی،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Our objective was to evaluate the antioxidant activity of olive leave extract (OLE) encapsulated by nano-emulsions in soybean oil. The average droplet size one day after production was 6.16Â nm for primary W/O nano-emulsion and, 675Â nm and 1443Â nm for multiple emulsions stabilized by WPC alone and complex of WPC-pectin, respectively. The antioxidant activity of these emulsions containing three concentrations of 100, 200 and 300Â mg OLE during storage was evaluated in soybean oil by peroxide value, TBA value and rancimat thermal stability test and was compared with blank (non-encapsulated) OLE and synthetic TBHQ antioxidant. Nano-encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE. But because of blocking phenolic compounds within dispersed emulsions droplets, thermal stability of encapsulated OLE was lower. To summarize, with increased solubility and controlled release of olive leaf phenolic compounds through their nano-encapsulation, a higher antioxidant activity was achieved.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 190, 1 January 2016, Pages 513-519
Journal: Food Chemistry - Volume 190, 1 January 2016, Pages 513-519
نویسندگان
Adeleh Mohammadi, Seid Mahdi Jafari, Afshin Faridi Esfanjani, Sahar Akhavan,