title: Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract.
abstract: The aim of present study was to compare the effects of ultrasound-assisted and microwave-assisted extraction with solvent extraction method on antioxidant activities of jujube (Ziziphus mauritiana Lam.) leaf extracts in stability of sunflower oil during deep frying. The antioxidant activities of the extracts were evaluated by using 2, 2-diphenyl-1-picrylhydrazyl (DPPH˙) radical scavenging and β-carotene bleaching assays. Ultrasound-assisted extraction was the most effective method on antioxidant activities of extracts and extraction yield of phenolic compounds compared to other extraction techniques. Protective effect of methanol-water extract of jujube leaf obtained with ultrasound-assisted extraction (ULMW) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (TPC), carbonyl value (CV), peroxide value (PV), free fatty acids (FFA), oxidative stability index (OSI), conjugated dienes (CD), and trienes values (CT). Results showed ULMW at 700 ppm had higher stabilization efficiency than synthetic antioxidants.
authors.affiliation: Graduated from Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
authors.forename: Mojtaba
authors.initials: M
authors.lastname: Delfanian
authors.affiliation: Department of Food Science and Technology Sari Agriculture and Natural Resources University Sari Mazandaran Iran.
authors.forename: Reza
authors.initials: R
authors.lastname: Esmaeilzadeh Kenari
authors.affiliation: Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran.
authors.forename: Mohammad Ali
authors.initials: MA
authors.lastname: Sahari
keywords: Antioxidant; Ziziphus mauritiana; extraction; microwave; ultrasound