3591

3394

كارشناسي ارشد

علوم صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1385

يازده، 126، [II] ص.: مصور، جدول، نمودار

ص. ع. به فارسي و انگليسي

شهرام دخاني، صبيحه سليمانيان زاد

جواد كرامت

86/4/27

محمود شيخ زين الدين، نفيسه نيلي

1396/02/25

كتابنامه

كشاورزي

مهندسي كشاورزي

ID3394

به فارسي و انگليسي: قابل رويت در نسخه ديجيتال

Abstract Oxidation of fats and oils causes a decrease in sensory properties and nutritionalvalue of these products In order to prevent oxidation several actions might beemployed among them application of antioxidants is common Todays syntheticantioxidants such as BHA BHT TBHQ and gallat esters are used as food antioxidants Restriction on the use of these compounds however is being imposed due to theirpotential health hazards Beside of their relative safety natural antioxidants may alsoplay a pivotal role in preventing heart disease and cancer Mint spearmint and basil arearomatic herbs that most of their species are native to Iran which belong to Lamiacaefamily In traditional medicine they are used as antibloating antiepileptic stimulator gastricacid inhibitor peptic ulcer pacifier anal medicine Because of having abundant amount ofphenolic compounds these herbs have also considered as natural source of antioxidant thatcould be use instead of synthetic antioxidants In this study different solvent water methanoland ethanol were used to extract phenolic compounds from mint spearmint and basil then totalphenolic content was determined according to the Folin Ciocalteu method Using methanolsolvent with ultrasonic extraction method had the most efficiency for the herbs Among theherbs spearmint contained the most extracted phenolic compound 67 22 mg gdw Accordingto first part of this study methanol extracts from the herbs were used as antioxidant substitutescompare to synthetic antioxidants BHT BHA and TBHQ in edible oils In secondpart effect of methanol extracts at 200 400 and 600 ppm was compared with effect ofsynthetic antioxidant at 100 and 200 ppm to retard oxidation by determination ofperoxide value and thiobarbitoric acid Results indicated the different concentration ofphenolic compound in the herbs were able to retard the oxidation but effect of methanolextract at 600 ppm is comparable with the effect of synthetic antioxidants at 200 ppm Spearmint was the most effective antioxidant among herbs followed by mint and basil

شهرام دخاني، صبيحه سليمانيان زاد

جواد كرامت

محمود شيخ زين الدين، نفيسه نيلي