Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract
Identifieur interne : 001E67 ( Ncbi/Merge ); précédent : 001E66; suivant : 001E68Frying stability of sunflower oil blended with jujube (Ziziphus mauritiana Lam.) leaf extract
Auteurs : Mojtaba Delfanian ; Reza Esmaeilzadeh Kenari ; Mohammad Ali SahariSource :
- Food Science & Nutrition [ 2048-7177 ] ; 2015.
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 (
Url:
DOI: 10.1002/fsn3.247
PubMed: 26788296
PubMed Central: 4708654
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Frying stability of sunflower oil blended with jujube (<italic>Ziziphus mauritiana</italic> Lam.) leaf extract</title><author><name sortKey="Delfanian, Mojtaba" sort="Delfanian, Mojtaba" uniqKey="Delfanian M" first="Mojtaba" last="Delfanian">Mojtaba Delfanian</name><affiliation><nlm:aff id="fsn3247-aff-0001"></nlm:aff></affiliation></author><author><name sortKey="Esmaeilzadeh Kenari, Reza" sort="Esmaeilzadeh Kenari, Reza" uniqKey="Esmaeilzadeh Kenari R" first="Reza" last="Esmaeilzadeh Kenari">Reza Esmaeilzadeh Kenari</name><affiliation><nlm:aff id="fsn3247-aff-0002"></nlm:aff></affiliation></author><author><name sortKey="Sahari, Mohammad Ali" sort="Sahari, Mohammad Ali" uniqKey="Sahari M" first="Mohammad Ali" last="Sahari">Mohammad Ali Sahari</name><affiliation><nlm:aff id="fsn3247-aff-0003"></nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">26788296</idno><idno type="pmc">4708654</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708654</idno><idno type="RBID">PMC:4708654</idno><idno type="doi">10.1002/fsn3.247</idno><date when="2015">2015</date><idno type="wicri:Area/Pmc/Corpus">000059</idno><idno type="wicri:Area/Pmc/Curation">000059</idno><idno type="wicri:Area/Pmc/Checkpoint">000505</idno><idno type="wicri:Area/Ncbi/Merge">001E67</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Frying stability of sunflower oil blended with jujube (<italic>Ziziphus mauritiana</italic> Lam.) leaf extract</title><author><name sortKey="Delfanian, Mojtaba" sort="Delfanian, Mojtaba" uniqKey="Delfanian M" first="Mojtaba" last="Delfanian">Mojtaba Delfanian</name><affiliation><nlm:aff id="fsn3247-aff-0001"></nlm:aff></affiliation></author><author><name sortKey="Esmaeilzadeh Kenari, Reza" sort="Esmaeilzadeh Kenari, Reza" uniqKey="Esmaeilzadeh Kenari R" first="Reza" last="Esmaeilzadeh Kenari">Reza Esmaeilzadeh Kenari</name><affiliation><nlm:aff id="fsn3247-aff-0002"></nlm:aff></affiliation></author><author><name sortKey="Sahari, Mohammad Ali" sort="Sahari, Mohammad Ali" uniqKey="Sahari M" first="Mohammad Ali" last="Sahari">Mohammad Ali Sahari</name><affiliation><nlm:aff id="fsn3247-aff-0003"></nlm:aff></affiliation></author></analytic><series><title level="j">Food Science & Nutrition</title><idno type="eISSN">2048-7177</idno><imprint><date when="2015">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><title>Abstract</title><p>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 (<italic>Ziziphus mauritiana</italic> 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 (<styled-content style="fixed-case">DPPH</styled-content>˙) radical scavenging and <italic>β</italic>‐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 (<styled-content style="fixed-case">ULMW</styled-content>) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (<styled-content style="fixed-case">TPC</styled-content>), carbonyl value (<styled-content style="fixed-case">CV</styled-content>), peroxide value (<styled-content style="fixed-case">PV</styled-content>), free fatty acids (<styled-content style="fixed-case">FFA</styled-content>), oxidative stability index (<styled-content style="fixed-case">OSI</styled-content>), conjugated dienes (<styled-content style="fixed-case">CD</styled-content>), and trienes values (<styled-content style="fixed-case">CT</styled-content>). Results showed <styled-content style="fixed-case">ULMW</styled-content> at 700 ppm had higher stabilization efficiency than synthetic antioxidants.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct><biblStruct></biblStruct></listBibl></div1></back></TEI><pmc article-type="research-article"><pmc-dir>properties open_access</pmc-dir>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Food Sci Nutr</journal-id><journal-id journal-id-type="iso-abbrev">Food Sci Nutr</journal-id><journal-id journal-id-type="doi">10.1002/(ISSN)2048-7177</journal-id><journal-id journal-id-type="publisher-id">FSN3</journal-id><journal-title-group><journal-title>Food Science & Nutrition</journal-title></journal-title-group><issn pub-type="epub">2048-7177</issn><publisher><publisher-name>John Wiley and Sons Inc.</publisher-name><publisher-loc>Hoboken</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">26788296</article-id><article-id pub-id-type="pmc">4708654</article-id><article-id pub-id-type="doi">10.1002/fsn3.247</article-id><article-id pub-id-type="publisher-id">FSN3247</article-id><article-categories><subj-group subj-group-type="overline"><subject>Original Research</subject></subj-group><subj-group subj-group-type="heading"><subject>Original Research</subject></subj-group></article-categories><title-group><article-title>Frying stability of sunflower oil blended with jujube (<italic>Ziziphus mauritiana</italic> Lam.) leaf extract</article-title></title-group><contrib-group><contrib id="fsn3247-cr-0001" contrib-type="author" corresp="yes"><name><surname>Delfanian</surname><given-names>Mojtaba</given-names></name><xref ref-type="aff" rid="fsn3247-aff-0001"><sup>1</sup></xref></contrib><contrib id="fsn3247-cr-0002" contrib-type="author"><name><surname>Esmaeilzadeh Kenari</surname><given-names>Reza</given-names></name><xref ref-type="aff" rid="fsn3247-aff-0002"><sup>2</sup></xref></contrib><contrib id="fsn3247-cr-0003" contrib-type="author"><name><surname>Sahari</surname><given-names>Mohammad Ali</given-names></name><xref ref-type="aff" rid="fsn3247-aff-0003"><sup>3</sup></xref></contrib></contrib-group><aff id="fsn3247-aff-0001"><label><sup>1</sup></label><named-content content-type="organisation-division">Graduated from Faculty of Food Science and Technology</named-content><institution>Gorgan University of Agricultural Sciences and Natural Resources</institution><named-content content-type="city">Gorgan</named-content><country country="IR">Iran</country></aff><aff id="fsn3247-aff-0002"><label><sup>2</sup></label><named-content content-type="organisation-division">Department of Food Science and Technology</named-content><institution>Sari Agriculture and Natural Resources University</institution><named-content content-type="city">Sari</named-content><named-content content-type="city">Mazandaran</named-content><country country="IR">Iran</country></aff><aff id="fsn3247-aff-0003"><label><sup>3</sup></label><named-content content-type="organisation-division">Department of Food Science and Technology</named-content><institution>Faculty of Agriculture</institution><institution>Tarbiat Modares University</institution><named-content content-type="city">Tehran</named-content><country country="IR">Iran</country></aff><author-notes><corresp id="correspondenceTo"><label>*</label><bold>Correspondence</bold><break></break>Mojtaba Delfanian, Graduated from the Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Tel: +989355302182; Fax: +981133115155; E‐mail: <email>makan.delfan@yahoo.com</email><break></break></corresp></author-notes><pub-date pub-type="epub"><day>19</day><month>5</month><year>2015</year></pub-date><pub-date pub-type="collection"><month>11</month><year>2015</year></pub-date><volume>3</volume><issue>6</issue><issue-id pub-id-type="doi">10.1002/fsn3.2015.3.issue-6</issue-id><fpage>548</fpage><lpage>556</lpage><history><date date-type="received"><day>19</day><month>2</month><year>2015</year></date><date date-type="rev-recd"><day>20</day><month>4</month><year>2015</year></date><date date-type="accepted"><day>25</day><month>4</month><year>2015</year></date></history><permissions><pmc-comment> © 2015 Published by Wiley Periodicals, Inc. </pmc-comment>
<copyright-statement content-type="article-copyright">© 2015 The Authors. <italic>Food Science & Nutrition</italic> published by Wiley Periodicals, Inc.</copyright-statement><license license-type="creativeCommonsBy"><license-p>This is an open access article under the terms of the <ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/4.0/">Creative Commons Attribution</ext-link> License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.</license-p></license></permissions><self-uri content-type="pdf" xlink:type="simple" xlink:href="file:FSN3-3-548.pdf"></self-uri><abstract abstract-type="main" id="fsn3247-abs-0001"><title>Abstract</title><p>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 (<italic>Ziziphus mauritiana</italic> 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 (<styled-content style="fixed-case">DPPH</styled-content>˙) radical scavenging and <italic>β</italic>‐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 (<styled-content style="fixed-case">ULMW</styled-content>) at 500 and 700 ppm in stability of sunflower oil was compared to synthetic antioxidants by measuring total polar compounds (<styled-content style="fixed-case">TPC</styled-content>), carbonyl value (<styled-content style="fixed-case">CV</styled-content>), peroxide value (<styled-content style="fixed-case">PV</styled-content>), free fatty acids (<styled-content style="fixed-case">FFA</styled-content>), oxidative stability index (<styled-content style="fixed-case">OSI</styled-content>), conjugated dienes (<styled-content style="fixed-case">CD</styled-content>), and trienes values (<styled-content style="fixed-case">CT</styled-content>). Results showed <styled-content style="fixed-case">ULMW</styled-content> at 700 ppm had higher stabilization efficiency than synthetic antioxidants.</p></abstract><kwd-group kwd-group-type="author-generated"><kwd id="fsn3247-kwd-0001">Antioxidant</kwd><kwd id="fsn3247-kwd-0002">extraction</kwd><kwd id="fsn3247-kwd-0003">microwave</kwd><kwd id="fsn3247-kwd-0004">ultrasound</kwd><kwd id="fsn3247-kwd-0005"><italic>Ziziphus mauritiana</italic></kwd></kwd-group><counts><page-count count="9"></page-count></counts><custom-meta-group><custom-meta><meta-name>source-schema-version-number</meta-name><meta-value>2.0</meta-value></custom-meta><custom-meta><meta-name>component-id</meta-name><meta-value>fsn3247</meta-value></custom-meta><custom-meta><meta-name>cover-date</meta-name><meta-value>November 2015</meta-value></custom-meta><custom-meta><meta-name>details-of-publishers-convertor</meta-name><meta-value>Converter:WILEY_ML3GV2_TO_NLMPMC version:4.7.2 mode:remove_FC converted:22.12.2015</meta-value></custom-meta></custom-meta-group></article-meta><notes><fn-group id="fsn3247-ntgp-1101"><fn id="fsn3247-note-1101"><p>[Correction added on 8 October 2015, after first online publication: the affiliation and corresponding address of the first author Mojtaba Delfanian have been changed from “Department of Food Science and Technology, Sari Agriculture and Natural Resources University, Sari, Mazandaran, Iran” to “Department of Food Science and Technology, Sari Agriculture and Natural Resources University, Sari, Mazandaran, Iran” and “Department of Food Science and Technology, Sari Agriculture and Natural Resources University, P.O. Box 578, Sari, Mazandaran, Iran” to “Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran”, respectively.]</p></fn></fn-group></notes></front></pmc><affiliations><list></list><tree><noCountry><name sortKey="Delfanian, Mojtaba" sort="Delfanian, Mojtaba" uniqKey="Delfanian M" first="Mojtaba" last="Delfanian">Mojtaba Delfanian</name><name sortKey="Esmaeilzadeh Kenari, Reza" sort="Esmaeilzadeh Kenari, Reza" uniqKey="Esmaeilzadeh Kenari R" first="Reza" last="Esmaeilzadeh Kenari">Reza Esmaeilzadeh Kenari</name><name sortKey="Sahari, Mohammad Ali" sort="Sahari, Mohammad Ali" uniqKey="Sahari M" first="Mohammad Ali" last="Sahari">Mohammad Ali Sahari</name></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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