Antioxidant efficacy of mulberry (Morus Indica L.) leaves extract and powder in edible oil

Roy, L. G. and Arabshahi-Delouee, S. and Urooj, A. (2010) Antioxidant efficacy of mulberry (Morus Indica L.) leaves extract and powder in edible oil. International Journal of Food Properties, 13 (1). pp. 1-9. ISSN 1532-2386

Text (Full Text) Antioxidant Efficacy of Mulberry (Morus Indica L.).pdf - Published Version Restricted to Registered users only Download (808kB) | Request a copy

Abstract

The antioxidant activity of mulberry (Morus Indica L.) leaves was evaluated in rice bran oil (RBO). The oil was subjected to accelerated oxidation at 100 degrees C for 5 days and heat treatment at 180 degrees C for 1 h. In order to examine its potential antioxidant activity, the oxidative stability of the oils was evaluated by employing peroxide value (PV), radical scavenging activity (RSA), thiobarbituric acid reactive substances assay (TBARS), and percent free fatty acids (FFA). Mulberry in two forms viz: the methanolic extract and powder were applied to RBO at 200 ppm and 0.05%, respectively, and results were compared with RBO treated with a synthetic antioxidant-BHT. The PV, RSA, TBARS, and FFA values indicated that both mulberry extract and powder were effective in inhibiting lipid oxidation when compared to synthetic antioxidant BHT. Thus, mulberry leaves may serve as a new source of natural antioxidant for use in food systems.

Item Type:	Article
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	LA manjunath user
Date Deposited:	28 Jul 2019 11:34
Last Modified:	17 Aug 2019 11:22
URI:	http://eprints.uni-mysore.ac.in/id/eprint/5975

Actions (login required)

View Item