Antioxidant Activity of Purslane (Portulaca oleracea L.) Seed Hydro-alcoholic Extract on the Stability of Soybean Oil

In this study, the antioxidant activity and protective effects of Purslane Seed Water-Methanolic Extract (PSWME) in stabilizing SoyBean Oil (SBO) were tested. DPPH radical scavenging activity of PSWME at different concentrations varied significantly (P< ۰.۰۵), ranging from ۱۵.۴۱% to ۷۹.۰۶%. Total phenolic content in PSWME was ۱۲۱.۰۹ mg Gallic Acid Equivalent (GAE) kg-۱ dw. The protective effects of PSWME at the level of ۱۰۰ mg L-۱ in stabilizing SBO were tested and compared to BHT in a concentration of ۱۰۰ mg L-۱ by measuring Peroxide Value (PV) and ThioBarbituric Acid (TBA) during accelerated storage (at ۶۰°C). The results showed that PSWME, similar to BHT, reduced the formation of primary and secondary oxidation products in SBO. Therefore, the use of this extract as a natural antioxidant is recommended to prevent the oxidation of vegetable oils.

Keywords:

DPPH , Oven test , Oxidation , phenolic compounds