Application of some vegetables extracts on storage period of corn and linseed oils | ||||
| Bulletin of the National Nutrition Institute of the Arab Republic of Egypt | ||||
| Article 10, Volume 49, Issue 1, November 2017, Page 1-25 PDF (824.05 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bnni.2017.4250 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ahmed Aly; Nawal Tahoon; Rehab Elhelaly | ||||
| Home economics Department, Faculty of Specific Education, Benha University, Egypt | ||||
| Abstract | ||||
| This study aimed to determine the phenolic and flavonoids content of carrot, cabbage and green pepper extracts and their effects on some chemical properties of corn and linseed oils during storage period. Phenolic and flavonoids content were determined by high performance liquid chromatographic method using ultraviolet (UV) detector set at 280nm and 330nm, respectively. Corn and linseed oils storied (Six months) at room temperature (25±5°c) after additional 500 ppm, 1000 ppm and 1500 ppm from carrot, cabbage and green pepper extracts and compared with additional 200 ppm synthetic antioxidants (BHT & BHA). The oils samples analyzed every month for acid, peroxide and iodine values during storage period. The results showed that in the end of storage period acid and peroxide values of corn and flaxseed oils which treated with 1500 ppm carrot cabbage and green pepper extracts were lower than other treatments , while iodine value were higher. It can be concluded that the additional of carrot, cabbage and green pepper extracts enhanced the acid, peroxide and iodine values of corn and linseed oils in the end of storage period. | ||||
| Keywords | ||||
| Antioxidants- carrot; cabbage and green pepper extract -Corn and linseed oils –Chemical properties | ||||
|
Statistics Article View: 241 PDF Download: 319 |
||||
