مقایسه فعالیت آنتی اکسیدانی فنولهاي آزاد و باند شده نانوریزپوشانی شده عصاره پوست کیوي در افزایش پایداري اکسایشی روغن سویا.

In this study, kiwifruit peel extract was obtained by sonication (probe at two intensities of 50 and 80% and bath). The bonded phenol extracted by probe ultrasound at 80% (P80B) (63.83 mg/g) and 50% (P50B) (60.36 mg /g) and bath ultrasound (BF) (265.88 mg/g) exhibited higher antioxidant activity in DPPH free radical scavenging method, respectively. Nano-encapsulated phenolic compound was performed using garden cress seed gum. Encapsulation efficiency of phenolic compounds was over 50% (51.82-96.36 %) and BF phenolics had the lowest encapsulation efficiency. All three nano-encapsulated phenols had nanometer size (146.5-172.3 nm) and negative zeta potential in range of -18.74 to -14.12. In order to compare the antioxidant activity of free and bonded phenolic compounds nanoencapsulated phenols at 800 ppm and synthetic antioxidant TBHQ at 100 ppm were added to soybean oil without antioxidant. The samples were stored at 60 ° C for 40 days and tests were performed on the samples for 8 days intervals. The results showed that with increasing storage time, the amount of phenolic compounds release increased and sedimentation decreased. Oxidation of oil increased with storage time. The lowest and highest oxidation rates were observed in TBHQ and control samples, respectively. The use of bonded phenol at 80% intensity due to no statistically significant difference (p>0.05) with the sample containing synthetic antioxidant can be used as a natural antioxidant to extend the shelf life of the oil. [ABSTRACT FROM AUTHOR]