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Preparation of Antioxidant Concentrates from Edible Vegetable Oilseed Cakes and Estimation of their Antioxidant Activity using DPPH.

Dr., Nasirullah and Baby Latha, R. (2009) Preparation of Antioxidant Concentrates from Edible Vegetable Oilseed Cakes and Estimation of their Antioxidant Activity using DPPH. Journal of Lipid Science and Technology, 41 (1). pp. 10-14.

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Abstract

Since there is a growing interest to replace the synthetic antioxidants in foods and vegetable oils by natural counterparts, oilseed cakes like sesame, flax, niger, groundnut, mustard and sunflower seed cakes were utilized to isolate natural antioxidant concentrates for this purpose. The above oilseed cakes were totally defatted and subjected for methanol extraction to yield 3.1, B.8, 6.1, 7.5, 14.3 and 9.6% of antioxidant concentrate respectively. Screening of these concentrates using UV-visible spectra and FT-IR frequencies revealed the presence of lignan, glucosides, tocopherols and carotenoids. Sesame and niger seed cake concentrates contained sesamo! up to 18,463 and 17,680 ppm respectively. Whereas polyphenol was found to be ranging between 5.8 to 32.3% among alt the concentrates. The antioxidant activity of these concentrates were studied using 2,2· diphenyl·l·picrythydrazyl radical (DPPH). The percent antiradical activity and ICSO (mg) value were in the decreasing order for sesame (65.4, 0.045), sunflower (52.9, 0.094), niger seed (44.4, 0.11), groundnut (39.5, 0.13), mustard (19.1, 0.16) and flax (13.3, 0.19) seed cake concentrates respectively. Study showed that sesame cake concentrate was most potent and flaxseed cake concentrate was least potent. Sesame cake concentrate was better than BHt Hence, sesame-sunflower and niger seed cake concentrates can be used to replace synthetic antioxidant up to a larger extent.

Item Type: Article
Uncontrolled Keywords: Oilseed cake, concentrates, natural antioxidants, anti-radical activity, DPPH, sesamol polyphehols
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Jun 2017 09:04
Last Modified: 29 Jun 2017 09:04
URI: http://ir.cftri.com/id/eprint/12702

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