title: Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization.
abstract: In this study, Tarom Mahali rice bran extracts by ultrasound assisted and traditional solvent (ethanol and ethanol: water (50:50)) extraction method were compared. The total phenolic and tocopherol content and antioxidant activity of the extracts was determined and compared with TBHQ by DPPH assay and β-carotene bleaching method. The results show that the extract from ethanol: water (50:50) ultrasonic treatment with high amount of phenols (919.66 mg gallic acid/g extract, tocopherols (438.4 μg α-tocopherol/ mL extract) indicated the highest antioxidant activity (80.36 % radical scavenging and 62.69 % β-carotene-linoleic bleaching) and thermal stability (4.95 h) at 120 °C in canola oil. Being high in antioxidant and antiradical potential and high content of phenolic and tocopherol compounds of ethanol: water (50:50) ultrasonic extract caused to evaluate its thermal stability at 180 °C in canola oil during frying process. So, different concentrations of Tarom Mahali rice bran extract (100, 800, and 1200 ppm) were added to canola oil. TBHQ at 100 ppm served as standard besides the control. Free fatty acids (FFAs), Peroxide value (PV), carbonyl value (CV), total polar compounds (TPC) and oxidative stability index (OSI) were taken as parameters for evaluation of effectiveness of Tarom Mahali rice bran extract in stabilization of canola oil. Results from different parameters were in agreement with each other, suggesting that 800 ppm of the extract could act better than 100 ppm TBHQ in inhibition of lipid oxidation in canola oil during frying process and can be used as predominant alternative of synthetic antioxidants.
authors.affiliation: Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran P. O. Box 578.
authors.forename: Reza
authors.initials: R
authors.lastname: Farahmandfar
authors.affiliation: Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran P. O. Box 578.
authors.forename: Maryam
authors.initials: M
authors.lastname: Asnaashari
authors.affiliation: Department of Food Science and Technology, University of Khazar, Mahmudabad, Iran.
authors.forename: Ruhollah
authors.initials: R
authors.lastname: Sayyad
keywords: Canola oil; Lipid oxidation; Rice bran; Stabilization; Tarom Mahali