Drumstick (moringa oleifera l.) Leaves: a potential source of natural lipid antioxidants

Arabshahi-Delouee, Saeedeh and Aalami, Mehran and Urooj, Asna (2011) Drumstick (moringa oleifera l.) Leaves: a potential source of natural lipid antioxidants. JOURNAL OF FOOD PROCESS ENGINEERING, 34 (3). pp. 947-959.

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Official URL: http://dx.doi.org/10.1111/j.1745-4530.2009.00554.x

Abstract

Antioxidant activity of methanolic extract of drumstick leaves (200, 500 and 1,000 ppm) in soybean oil was assessed by an accelerated oxidation test (70C, 10 days) and a heating test (180C, 1 h). The extract significantly (P <= 0.05) suppressed the formation of peroxides and thiobarbituric acid-reactive substances (TBARS) during accelerated oxidation, even at a level of 200 ppm. On heating test, conjugated dienes, conjugated trienes and TBARS values of the oil treated with the extract were significantly (P <= 0.05) lower than those of the control sample (oil without any antioxidant/extract). The antioxidant activity of the extract at 500 and 1,000 ppm was greater (P <= 0.05) than that of synthetic antioxidant, butylated hydroxyanisole on both accelerated oxidation and heating tests. Results of this study revealed high thermal stability of antioxidant components of drumstick extract and the antioxidant potential of the extract in inhibiting lipid peroxidation of soybean oil. Thus, the extract of drumstick leaves is recommended as an alternative source of natural antioxidants.

Item Type: Article
Subjects: Agriculture Biological Sciences > Food Science & Nutrition
University of Mysore > PG Campuses > Manasagangotri, Mysore > Agriculture Biological Sciences > Food Science & Nutrition
Divisions: PG Campuses > Manasagangotri, Mysore > Food Science and Nutrition
Depositing User: Users 1 not found.
Date Deposited: 21 Mar 2013 06:13
Last Modified: 26 Oct 2015 05:56
URI: http://eprints.uni-mysore.ac.in/id/eprint/2276

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