title: Effect of sumach (Rhus coriaria L.) extracts on the oxidative stability of peanut oil.
abstract: The antioxidant activities of sumach (Rhus coriaria L.) extracts and butylated hydroxyanisole (BHA) at various concentrations were tested in natural peanut oil stored at 65 degrees C for 35 days. The concentrations (weight/volume) of extracts added into oil were 1.0%, 3.0%, and 5.0%, and those of BHA were 0.1%, 0.3%, and 0.5%. Antioxidant effect was determined by the measurement of peroxide value. After 7 days of storage, BHA and extracts of sumach were active in varying degrees against autoxidation of peanut oil, compared with the control test (P <.01). The sumach extracts generally inhibited the formation of hydroperoxide, as did BHA. After 28 days of storage, antioxidant effects of extracts were significantly decreased when compared with BHA. The decrease in the antioxidant activity of extracts might have resulted from the decrease of polyphenolic constituents. The results showed that high concentrations can enhance the potency of the antioxidant effect of sumach extract.
authors.affiliation: Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, Turkey. ozcan@selcuk.edu.tr
authors.forename: Musa
authors.initials: M
authors.lastname: Ozcan
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage / Q000494:pharmacology*; D002083:Butylated Hydroxyanisole / Q000008:administration & dosage / Q000494:pharmacology; D004355:Drug Stability; D005638:Fruit / Q000737:chemistry; D006861:Hydrogen Peroxide / Q000737:chemistry; D010084:Oxidation-Reduction; D000074241:Peanut Oil; D010545:Peroxides / Q000032:analysis; D010936:Plant Extracts / Q000008:administration & dosage / Q000494:pharmacology*; D010938:Plant Oils / Q000737:chemistry*; D029045:Rhus / Q000737:chemistry*; D013997:Time Factors
chemical_list: D000975:Antioxidants; D000074241:Peanut Oil; D010545:Peroxides; D010936:Plant Extracts; D010938:Plant Oils; D002083:Butylated Hydroxyanisole; D006861:Hydrogen Peroxide