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The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-13 , DOI: 10.1002/fsn3.1415 Negin Rezaei Savadkouhi 1 , Peiman Ariaii 2 , Mehdi Charmchian Langerodi 3
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-13 , DOI: 10.1002/fsn3.1415 Negin Rezaei Savadkouhi 1 , Peiman Ariaii 2 , Mehdi Charmchian Langerodi 3
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The aim of this study was to investigate the effect of encapsulation method on antioxidant properties of Hyssop (Hyssopus Officinalis L.) extract. The extracts of the Hyssop were obtained by ultrasound assisted techniques, and the amount of phenolic compounds was 117.43 ± 9.22 (mg of gallic acid per 100 g of extract). The antioxidant activity of extracts in concentrations of 100, 200, 300, and 400 ppm was measured using DPPH free radical scavenging method and compared with 100 ppm of TBHQ synthetic antioxidants. The results showed that by increasing in concentration of the extract, the antioxidant activity of the extract increased. The Lepidium perfoliatum seed gum and Orchis mascula were chosen as coating material. Encapsulation was performed by emulsion production method. The antioxidant effects of nanocapsules in oil during 40 days of storage at 60°C were measured, which increased the oxidation of oil over time. The lowest amount of oil oxidation during storage compared to control samples was observed in samples containing nano encapsulated Hyssop extract due to reducing in release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract and could be increased the shelf life of edible oils with natural antioxidants.
中文翻译：
独行菜和兰花生物聚合物纳米乳中包裹的牛膝草植物提取物对控制大豆油氧化稳定性的影响
本研究的目的是研究封装方法对牛膝草（ Hyssopus Officinalis L.）提取物抗氧化特性的影响。采用超声辅助技术获得牛膝草提取物，酚类化合物含量为117.43±9.22（每100g提取物中没食子酸mg）。使用 DPPH 自由基清除方法测量浓度为 100、200、300 和 400 ppm 的提取物的抗氧化活性，并与 100 ppm 的 TBHQ 合成抗氧化剂进行比较。结果表明，随着提取物浓度的增加，提取物的抗氧化活性增强。选择独行菜籽胶和兰花作为包衣材料。采用乳液生产法进行封装。测量了纳米胶囊在 60°C 储存 40 天期间在油中的抗氧化效果，随着时间的推移，油的氧化程度增加。与对照样品相比，在含有纳米胶囊牛膝草提取物的样品中观察到储存期间的油氧化量最低，这是由于储存期间提取物的释放速率降低以及对提取物的更多保护。这项研究的结果表明，封装是提高提取物抗氧化活性的有效方法，并且可以延长含有天然抗氧化剂的食用油的保质期。
更新日期：2020-01-13
中文翻译：
独行菜和兰花生物聚合物纳米乳中包裹的牛膝草植物提取物对控制大豆油氧化稳定性的影响
本研究的目的是研究封装方法对牛膝草（ Hyssopus Officinalis L.）提取物抗氧化特性的影响。采用超声辅助技术获得牛膝草提取物，酚类化合物含量为117.43±9.22（每100g提取物中没食子酸mg）。使用 DPPH 自由基清除方法测量浓度为 100、200、300 和 400 ppm 的提取物的抗氧化活性，并与 100 ppm 的 TBHQ 合成抗氧化剂进行比较。结果表明，随着提取物浓度的增加，提取物的抗氧化活性增强。选择独行菜籽胶和兰花作为包衣材料。采用乳液生产法进行封装。测量了纳米胶囊在 60°C 储存 40 天期间在油中的抗氧化效果，随着时间的推移，油的氧化程度增加。与对照样品相比，在含有纳米胶囊牛膝草提取物的样品中观察到储存期间的油氧化量最低，这是由于储存期间提取物的释放速率降低以及对提取物的更多保护。这项研究的结果表明，封装是提高提取物抗氧化活性的有效方法，并且可以延长含有天然抗氧化剂的食用油的保质期。
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