Ultrasound-Assisted Extraction of Phenolics and Antioxidants from Propolis for Stabilization of Sunflower Oil
DOI:
https://doi.org/10.22267/rcia.213801.141Keywords:
Propolis, antioxidant activity, ultrasonic Bath extraction, total phenolic compounds, oxidative stabilityAbstract
Propolis is one of the byproducts of honey bees; it contains many phenolic compounds which are some of the most important natural antioxidants. The present study examined the antioxidant activity of propolis and its role in the stability of sunflower oil as a natural antioxidant in the form of Box–Behnken design. The extraction process was performed using an ultrasonic bath method with two factors in three levels which included 18 assays by the response surface methods. The investigated variables included the concentration of the extract (min: 30 and max: 1000 ppm), the extraction time (min: 10 and max: 30 minutes), and temperature (min: 37.5 and max: 50°C). After analysis of the data in optimal conditions, the concentration of propolis ethanol extract, extraction temperature, and extraction time was determined as 997.5 ppm, 34.6°C, and 30 min, respectively. In this condition, the total phenolic compounds and the free-radical scavenging properties were reported as 253.1mgGAE/100gDW and 85.9%, respectively. The result of the evaluation of the oxidative stability of the optimized sample oil showed reduced peroxide and thiobarbituric acid index compared to the control sample and synthetic antioxidants (BHT); also, the oil stability improved significantly over time.
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Andrade, J. K. S.; Denadai, M.; de Oliveira, C. S.; Nunes, M. L.; Narain, N. (2017). Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region. Food Research International, 101: 129-138. doi: https://doi.org/10.1016/j.foodres.2017.08.066.
AOCS - American Oil Chemists' Society. (1998). Official Methods and Recommended Practices of the American Oil Chem-ist’s Society. 5th Edition. pp. 8–53. USA: AOCS Press.
Bassani, D. C.; Nunes, D. S.; Granato, D. (2014). Optimization of phenolics and flavonoids extraction conditions and antioxidant activity of roasted yerba-mate leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using response surface methodology. Anais da Academia Brasileira de Ciências. 86(2): 923-934. doi: https://doi.org/10.1590/0001-3765201420130019
Bonvehí, J. S.; Gutiérrez, A. L. (2011). Antioxidant activity and total phenolics of Propolis from the Basque Country (Northeastern Spain). Journal of the American oil chemists' society. 88(9): 1387-1395. doi: https://doi.org/10.1007/s11746-011-1792-1
Bouterfas, K.; Z. Mehdadi.; Benmansour, D.; Khaled, M.B.; Bouterfas, M. and.; Latreche, A. (2014). "Optimization of extraction conditions of some phenolic compounds from white horehound (Marrubium vulgare L.) leaves. Int. J. Org. Chem. 4(5): 292-308. doi: https://doi.org/10.4236/ijoc.2014.45032
Buranasompob, A.; Tang, J.; Powers, J.R.; Reyes, J.; Clark, S.; Swanson, B. (2007). Lipoxygenase activity in walnuts and almonds. LWT-Food Science and Technology. 40(5): 893-899. doi: https://doi.org/10.1016/j.lwt.2006.05.003
Castro, C.; Mura, F.; Valenzuela, G.; Figueroa, C.; Salinas, R..; Zuñiga, M. C.; Torres, J. L.; Fuguet, E.; Delporte, C. (2014). Identification of phenolic compounds by HPLC-ESI-MS/MS and antioxidant activity from Chilean Propolis. Food research international. 64: 873-879. doi: https://doi.org/10.1016/j.foodres.2014.08.050
Chen, F.; Sun, Y.; Zhao, G.; Liao, X.; Hu, X.; Wu, J.; Wang, Z. (2007). Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry. 14(6): 767-778. doi: https://doi.org/10.1016/j.ultsonch.2006.12.011
Cottica, S. M.; Sabik, H.; Bélanger, D.; Giroux, H.J.; Visentainer, J.V.; Britten, M. (2015). Use of Propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid. European Food Research and Technology. 241(4): 543-551. doi: https://doi.org/10.1007/s00217-015-2483-1
da Silva Frozza, C. O.; C. S. C. Garcia.; Gambato, G.; de Souza, M.D.O.; Salvador, M.; Moura, S.; Padilha, F.F.; Seixas, F.K.; Collares,T.; Borsuk, S. (2013). Chemical characterization, antioxidant and cytotoxic activities of Brazilian red Propolis. Food and chemical toxicology. 52: 137-142. doi: https://doi.org/10.1016/j.fct.2012.11.013
De Pontes, M.L.C.; Vasconcelos, I.R.V.; de Melo Diniz, M.F.F.; de Luna Freire Pessôa, H. (2018). Chemical characterization and pharmacological action of Brazilian red propolis. Acta Brasiliensis. 1(1): 34-39. doi: https://doi.org/10.22571/ 2526-433868.
Eshraghi, S.; Valafar, S. (2008). Evaluation of inhibitory effects of Iranian Propolis against filamentous bacteria. Pakistan Journal of Medical Sciences. 24(1): 56.
Fernández-Agulló, A.; Pereira, E.; Freire, M.S.; Valentao, P.; Andrade, P.; González-Álvarez, J. Pereira, J. (2013). Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Industrial crops and products. 42: 126-132. doi: https://doi.org/10.1016/j.indcrop.2012.05.021
Ghafoor, K.; Choi, Y.H..; Jeon, J.Y.; Jo, I. H. (2009). Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of agricultural and food chemistry. 57(11): 4988-4994. doi: https://doi.org/10.1021/jf9001439
Ghahfarokhi, M.; Alami, M.; Mahoonak, A.; Azizi, M.; Ghorbani, M. (2012). Effects of phenolic compounds extraction from acorn fruit's (Quercus branti var persica Lindl.) with different solvents on antioxidant activity in oxidative stability of sunflower oil. Iranian Journal of Medicinal and Aromatic Plants. 28(1).
Gurr, M. (2009). Lipids in Nutrition and Health: A Reappraisal. UK: The Oily Press Bridgwater.
Herrero, M.; Martín-Álvarez, P.J.; Senorans, F.J.; Cifuentes, A.; Ibáñez, E. (2005). Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga. Food Chemistry. 93(3): 417-423. doi: https://doi.org/10.1016/j.foodchem.2004.09.037
Hismath, I.; Wan Aida, W.; Ho, C. (2011). Optimization of extraction conditions for phenolic compounds from neem (Azadirachta indica) leaves. International Food Research Journal. 18(3).
Horwitz, W.; Chichilo, P.; Reynolds, H. (1975). Official methods of analysis, Association of Official Analytical Chemists. Washington, DC, USA: Association of Official Analytical Chemists. 1O15 pp.
Jokić, S.; Velić, D.; Bilić, M.; Bucić-Kojić, A.; PlANiNić, M.; Tomas, S. (2010). Modelling of solid-liquid extraction process of total polyphenols from soybeans. Czech Journal of Food Sciences. 28(3): 206-212. doi: https://doi.org/10.17221/200/2009-CJFS
Ju, Z. Y.; Howard, L.R. (2003). Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. Journal of Agricultural and food Chemistry. 51(18): 5207-5213. doi: https://doi.org/10.1021/jf0302106
Jug, M.; Končić, M.Z.; I. Kosalec. (2014). Modulation of antioxidant, chelating and antimicrobial activity of poplar chemo-type Propolis by extraction procures. LWT-Food Science and Technology. 57(2): 530-537. doi: https://doi.org/10.1016/j.lwt.2014.02.006
Khacha-Ananda, S.; K. Tragoolpua.; P. Chantawannakul and Y. Tragoolpua. (2013). Antioxidant and anti-cancer cell proliferation activity of Propolis extracts from two extraction methods. Asian Pacific Journal of Cancer Prevention. 14(11): 6991-6995. doi: https://doi.org/10.7314/APJCP.2013.14.11.6991
Li, F.; A. Raza.; Y.-W. Wang.; X.-Q. Xu.; G.-H. Chen. (2017). Optimization of surfactant-mediated, ultrasonic-assisted extraction of antioxidant polyphenols from rattan tea (Ampelopsis grossedentata) using response surface methodology. Pharmacognosy magazine. 13(51): 446. doi: https://doi.org/10.4103/pm.pm_159_16
Miguel, M. G.; S. Nunes.; S. A. Dandlen.; A. M. Cavaco.; M. D. Antunes. (2014). Phenols, flavonoids and antioxidant activity of aqueous and methanolic extracts of propolis (Apis mellifera L.) from Algarve, South Portugal. Food Science and Technology. 34(1): 16-23. doi: https://doi.org/10.1590/S0101-20612014000100002
Mihai, C. M. and L. A. Mărghitaş. (2010). Antioxidant capacity of Transylvanian Propolis. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies. 67(1-2). doi: http://dx.doi.org/10.15835/buasvmcn-asb:67:1-2:5307
Mouhoubi-Tafinine, Z.; S. Ouchemoukh.; A. Tamendjari. (2016). Antioxydant activity of some algerian honey and Propolis. Industrial Crops and Products. 88: 85-90. doi: https://dx.doi.org/10.1016/j.indcrop.2016.02.033
Oldoni, T. L. C.; S. C. Oliveira.; S. Andolfatto.; M. Karling.; M. A. Calegari.; R. Y. Sado.; F. Maia.; S. M. Alencar and V. A. Lima. (2015). Chemical characterization and optimization of the extraction process of bioactive compounds from Propolis produced by selected bees Apis mellifera. Journal of the Brazilian Chemical Society. 26(10): 2054-2062. doi: http://dx.doi.org/10.5935/0103-5053.20150186
Osés MS.; Marcos P.; Azofra P.; de Pablo A.; Fernández-Muíño MA.; Teresa Sancho M. (2020). Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization. Antioxidants. 9(1)5. doi: https://doi.org/10.3390/antiox9010075.
Rafiei, Z.; Jafari, S.M.; Alami, M.; Khomeiri, M. (2011). Antioxidant Properties of Olive Leaf Extract and its Application in Sunflower Oil. Journal of Food Industry (JFI). 21(1):11-23.
Rajaei, A.; M. Barzegar.; Z. Hamidi.; M. Sahari. (2010). Optimization of extraction conditions of phenolic compounds from pistachio (Pistachia vera) green hull through response surface method. Journal of Agricultural Science and Technology. 12: 605-615
Reis, JHO.; Machado, BAS.; Barreto, GA.; Anjo, JP.; Fonseca, LMS. and et al. (2020). Supercritical Extraction of Red Propolis: OperationalConditions and Chemical Characterization. Molecules. 25(20). doi: https://doi.org/10.3390/molecules25204816
Rezai, E. S.; S. Jafari.; M. Khomeiri.; H. Bayat. (2012). Antioxidant activity of toyserkani variety of walnut husk and comparison of its antiradical activity with synthetic antioxidants. Journal of Food Research. 22(1):39-50
Safari, R.; Elhamirad, AH; Ataye, Salehi E. (2015). Evaluation of Antioxidant Effect of Extract of sesame oil to stabilizing Edible Oils. Journal of Innovation in science and food processing. 3:33-44.
Shahidi, F.; Zhong, Y. (2005). Lipid oxidation: Measurement methods. In: F. Shahidi (Ed.). Bailey's industrial oil and fat products. pp. 491-512. Hoboken, Nj: John Wiley and Sons Ltd.
Shahidi, F.; Zhong, Y. (2007). Measurement of Antioxidant Activity in Food and Biological Systems. In: F. Shahidi and C. T. Ho (Eds.). Antioxidant Measurement and Applications. pp 36-66. ACS Symposium series 956. Washington, D.C. American Chemical Society.
Tabaraki, R.; E. Heidarizadi.; A. Benvidi. (2012). Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology. Separation and Purification Technology. 98: 16-23. doi: https://doi.org/10.1016/j.seppur.2012.06.038
Tabee, E.; S. Azadmard‐Damirchi.; M. Jägerstad.; P. C. Dutta. (2008). Effects of α‐tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high‐oleic vegetable oils. Journal of the American Oil Chemists' Society. 85(9): 857-867. doi: https://doi.org/10.1007/s11746-008-1274-2
Taghvaei, M. and S. M. Jafari. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of food science and technology. 52(3): 1272-1282. doi: https://doi.org/10.1007/s13197-013-1080-1
Trusheva, B.; D. Trunkova.; V. Bankova. (2007). Different extraction methods of biologically active components from Propolis: a preliminary study. Chemistry Central Journal. 1(1): 13. doi: https://doi.org/10.1186/1752-153X-1-13
Vázquez, G.; A. Fernández-Agulló.; M. Freire, G. Antorrena and J. González-Álvarez .(2010). Chestnut bur extracts as antioxidants: optimization of the extraction stage. WIT Transactions on Ecology and the Environment. 11: 155-165. doi: https://doi.org/10.2495/WM100151
Wardhani, D. H.; Sari, D.K.; Prasetyaningrum, A. (2013). Ultrasonic-assisted extraction of antioxidant phenolic coumpounds from eucheuma cottonii. Reaktor. 14(4): 291-297. doi: https://doi.org/10.14710/reaktor.14.4.291-297
Yingngam, B., Supaka, N.; Rungseevijitprapa, W. (2015). Optimization of process parameters for phenolics extraction of Cratoxylum formosum ssp. formosum leaves by response surface methodology. Journal of Food Science and Technology. 52(1): 129-140. doi: https://doi.org/10.1007/s13197-013-1030-y
Andrade, J. K. S.; Denadai, M.; de Oliveira, C. S.; Nunes, M. L.; Narain, N. (2017). Evaluation of bioactive compounds potential and antioxidant activity of brown, green and red propolis from Brazilian northeast region. Food Research International, 101: 129-138. doi: https://doi.org/10.1016/j.foodres.2017.08.066.
AOCS - American Oil Chemists' Society. (1998). Official Methods and Recommended Practices of the American Oil Chem-ist’s Society. 5th Edition. pp. 8–53. USA: AOCS Press.
Bassani, D. C.; Nunes, D. S.; Granato, D. (2014). Optimization of phenolics and flavonoids extraction conditions and antioxidant activity of roasted yerba-mate leaves (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) using response surface methodology. Anais da Academia Brasileira de Ciências. 86(2): 923-934. doi: https://doi.org/10.1590/0001-3765201420130019
Bonvehí, J. S.; Gutiérrez, A. L. (2011). Antioxidant activity and total phenolics of Propolis from the Basque Country (Northeastern Spain). Journal of the American oil chemists' society. 88(9): 1387-1395. doi: https://doi.org/10.1007/s11746-011-1792-1
Bouterfas, K.; Z. Mehdadi.; Benmansour, D.; Khaled, M.B.; Bouterfas, M. and.; Latreche, A. (2014). "Optimization of extraction conditions of some phenolic compounds from white horehound (Marrubium vulgare L.) leaves. Int. J. Org. Chem. 4(5): 292-308. doi: https://doi.org/10.4236/ijoc.2014.45032
Buranasompob, A.; Tang, J.; Powers, J.R.; Reyes, J.; Clark, S.; Swanson, B. (2007). Lipoxygenase activity in walnuts and almonds. LWT-Food Science and Technology. 40(5): 893-899. doi: https://doi.org/10.1016/j.lwt.2006.05.003
Castro, C.; Mura, F.; Valenzuela, G.; Figueroa, C.; Salinas, R..; Zuñiga, M. C.; Torres, J. L.; Fuguet, E.; Delporte, C. (2014). Identification of phenolic compounds by HPLC-ESI-MS/MS and antioxidant activity from Chilean Propolis. Food research international. 64: 873-879. doi: https://doi.org/10.1016/j.foodres.2014.08.050
Chen, F.; Sun, Y.; Zhao, G.; Liao, X.; Hu, X.; Wu, J.; Wang, Z. (2007). Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography–mass spectrometry. Ultrasonics Sonochemistry. 14(6): 767-778. doi: https://doi.org/10.1016/j.ultsonch.2006.12.011
Cottica, S. M.; Sabik, H.; Bélanger, D.; Giroux, H.J.; Visentainer, J.V.; Britten, M. (2015). Use of Propolis extracts as antioxidant in dairy beverages enriched with conjugated linoleic acid. European Food Research and Technology. 241(4): 543-551. doi: https://doi.org/10.1007/s00217-015-2483-1
da Silva Frozza, C. O.; C. S. C. Garcia.; Gambato, G.; de Souza, M.D.O.; Salvador, M.; Moura, S.; Padilha, F.F.; Seixas, F.K.; Collares,T.; Borsuk, S. (2013). Chemical characterization, antioxidant and cytotoxic activities of Brazilian red Propolis. Food and chemical toxicology. 52: 137-142. doi: https://doi.org/10.1016/j.fct.2012.11.013
De Pontes, M.L.C.; Vasconcelos, I.R.V.; de Melo Diniz, M.F.F.; de Luna Freire Pessôa, H. (2018). Chemical characterization and pharmacological action of Brazilian red propolis. Acta Brasiliensis. 1(1): 34-39. doi: https://doi.org/10.22571/ 2526-433868.
Eshraghi, S.; Valafar, S. (2008). Evaluation of inhibitory effects of Iranian Propolis against filamentous bacteria. Pakistan Journal of Medical Sciences. 24(1): 56.
Fernández-Agulló, A.; Pereira, E.; Freire, M.S.; Valentao, P.; Andrade, P.; González-Álvarez, J. Pereira, J. (2013). Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Industrial crops and products. 42: 126-132. doi: https://doi.org/10.1016/j.indcrop.2012.05.021
Ghafoor, K.; Choi, Y.H..; Jeon, J.Y.; Jo, I. H. (2009). Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of agricultural and food chemistry. 57(11): 4988-4994. doi: https://doi.org/10.1021/jf9001439
Ghahfarokhi, M.; Alami, M.; Mahoonak, A.; Azizi, M.; Ghorbani, M. (2012). Effects of phenolic compounds extraction from acorn fruit's (Quercus branti var persica Lindl.) with different solvents on antioxidant activity in oxidative stability of sunflower oil. Iranian Journal of Medicinal and Aromatic Plants. 28(1).
Gurr, M. (2009). Lipids in Nutrition and Health: A Reappraisal. UK: The Oily Press Bridgwater.
Herrero, M.; Martín-Álvarez, P.J.; Senorans, F.J.; Cifuentes, A.; Ibáñez, E. (2005). Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga. Food Chemistry. 93(3): 417-423. doi: https://doi.org/10.1016/j.foodchem.2004.09.037
Hismath, I.; Wan Aida, W.; Ho, C. (2011). Optimization of extraction conditions for phenolic compounds from neem (Azadirachta indica) leaves. International Food Research Journal. 18(3).
Horwitz, W.; Chichilo, P.; Reynolds, H. (1975). Official methods of analysis, Association of Official Analytical Chemists. Washington, DC, USA: Association of Official Analytical Chemists. 1O15 pp.
Jokić, S.; Velić, D.; Bilić, M.; Bucić-Kojić, A.; PlANiNić, M.; Tomas, S. (2010). Modelling of solid-liquid extraction process of total polyphenols from soybeans. Czech Journal of Food Sciences. 28(3): 206-212. doi: https://doi.org/10.17221/200/2009-CJFS
Ju, Z. Y.; Howard, L.R. (2003). Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin. Journal of Agricultural and food Chemistry. 51(18): 5207-5213. doi: https://doi.org/10.1021/jf0302106
Jug, M.; Končić, M.Z.; I. Kosalec. (2014). Modulation of antioxidant, chelating and antimicrobial activity of poplar chemo-type Propolis by extraction procures. LWT-Food Science and Technology. 57(2): 530-537. doi: https://doi.org/10.1016/j.lwt.2014.02.006
Khacha-Ananda, S.; K. Tragoolpua.; P. Chantawannakul and Y. Tragoolpua. (2013). Antioxidant and anti-cancer cell proliferation activity of Propolis extracts from two extraction methods. Asian Pacific Journal of Cancer Prevention. 14(11): 6991-6995. doi: https://doi.org/10.7314/APJCP.2013.14.11.6991
Li, F.; A. Raza.; Y.-W. Wang.; X.-Q. Xu.; G.-H. Chen. (2017). Optimization of surfactant-mediated, ultrasonic-assisted extraction of antioxidant polyphenols from rattan tea (Ampelopsis grossedentata) using response surface methodology. Pharmacognosy magazine. 13(51): 446. doi: https://doi.org/10.4103/pm.pm_159_16
Miguel, M. G.; S. Nunes.; S. A. Dandlen.; A. M. Cavaco.; M. D. Antunes. (2014). Phenols, flavonoids and antioxidant activity of aqueous and methanolic extracts of propolis (Apis mellifera L.) from Algarve, South Portugal. Food Science and Technology. 34(1): 16-23. doi: https://doi.org/10.1590/S0101-20612014000100002
Mihai, C. M. and L. A. Mărghitaş. (2010). Antioxidant capacity of Transylvanian Propolis. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies. 67(1-2). doi: http://dx.doi.org/10.15835/buasvmcn-asb:67:1-2:5307
Mouhoubi-Tafinine, Z.; S. Ouchemoukh.; A. Tamendjari. (2016). Antioxydant activity of some algerian honey and Propolis. Industrial Crops and Products. 88: 85-90. doi: https://dx.doi.org/10.1016/j.indcrop.2016.02.033
Oldoni, T. L. C.; S. C. Oliveira.; S. Andolfatto.; M. Karling.; M. A. Calegari.; R. Y. Sado.; F. Maia.; S. M. Alencar and V. A. Lima. (2015). Chemical characterization and optimization of the extraction process of bioactive compounds from Propolis produced by selected bees Apis mellifera. Journal of the Brazilian Chemical Society. 26(10): 2054-2062. doi: http://dx.doi.org/10.5935/0103-5053.20150186
Osés MS.; Marcos P.; Azofra P.; de Pablo A.; Fernández-Muíño MA.; Teresa Sancho M. (2020). Phenolic Profile, Antioxidant Capacities and Enzymatic Inhibitory Activities of Propolis from Different Geographical Areas: Needs for Analytical Harmonization. Antioxidants. 9(1)5. doi: https://doi.org/10.3390/antiox9010075.
Rafiei, Z.; Jafari, S.M.; Alami, M.; Khomeiri, M. (2011). Antioxidant Properties of Olive Leaf Extract and its Application in Sunflower Oil. Journal of Food Industry (JFI). 21(1):11-23.
Rajaei, A.; M. Barzegar.; Z. Hamidi.; M. Sahari. (2010). Optimization of extraction conditions of phenolic compounds from pistachio (Pistachia vera) green hull through response surface method. Journal of Agricultural Science and Technology. 12: 605-615
Reis, JHO.; Machado, BAS.; Barreto, GA.; Anjo, JP.; Fonseca, LMS. and et al. (2020). Supercritical Extraction of Red Propolis: OperationalConditions and Chemical Characterization. Molecules. 25(20). doi: https://doi.org/10.3390/molecules25204816
Rezai, E. S.; S. Jafari.; M. Khomeiri.; H. Bayat. (2012). Antioxidant activity of toyserkani variety of walnut husk and comparison of its antiradical activity with synthetic antioxidants. Journal of Food Research. 22(1):39-50
Safari, R.; Elhamirad, AH; Ataye, Salehi E. (2015). Evaluation of Antioxidant Effect of Extract of sesame oil to stabilizing Edible Oils. Journal of Innovation in science and food processing. 3:33-44.
Shahidi, F.; Zhong, Y. (2005). Lipid oxidation: Measurement methods. In: F. Shahidi (Ed.). Bailey's industrial oil and fat products. pp. 491-512. Hoboken, Nj: John Wiley and Sons Ltd.
Shahidi, F.; Zhong, Y. (2007). Measurement of Antioxidant Activity in Food and Biological Systems. In: F. Shahidi and C. T. Ho (Eds.). Antioxidant Measurement and Applications. pp 36-66. ACS Symposium series 956. Washington, D.C. American Chemical Society.
Tabaraki, R.; E. Heidarizadi.; A. Benvidi. (2012). Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology. Separation and Purification Technology. 98: 16-23. doi: https://doi.org/10.1016/j.seppur.2012.06.038
Tabee, E.; S. Azadmard‐Damirchi.; M. Jägerstad.; P. C. Dutta. (2008). Effects of α‐tocopherol on oxidative stability and phytosterol oxidation during heating in some regular and high‐oleic vegetable oils. Journal of the American Oil Chemists' Society. 85(9): 857-867. doi: https://doi.org/10.1007/s11746-008-1274-2
Taghvaei, M. and S. M. Jafari. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of food science and technology. 52(3): 1272-1282. doi: https://doi.org/10.1007/s13197-013-1080-1
Trusheva, B.; D. Trunkova.; V. Bankova. (2007). Different extraction methods of biologically active components from Propolis: a preliminary study. Chemistry Central Journal. 1(1): 13. doi: https://doi.org/10.1186/1752-153X-1-13
Vázquez, G.; A. Fernández-Agulló.; M. Freire, G. Antorrena and J. González-Álvarez .(2010). Chestnut bur extracts as antioxidants: optimization of the extraction stage. WIT Transactions on Ecology and the Environment. 11: 155-165. doi: https://doi.org/10.2495/WM100151
Wardhani, D. H.; Sari, D.K.; Prasetyaningrum, A. (2013). Ultrasonic-assisted extraction of antioxidant phenolic coumpounds from eucheuma cottonii. Reaktor. 14(4): 291-297. doi: https://doi.org/10.14710/reaktor.14.4.291-297
Yingngam, B., Supaka, N.; Rungseevijitprapa, W. (2015). Optimization of process parameters for phenolics extraction of Cratoxylum formosum ssp. formosum leaves by response surface methodology. Journal of Food Science and Technology. 52(1): 129-140. doi: https://doi.org/10.1007/s13197-013-1030-y
Published
2021-05-07
How to Cite
Golmahi, Z., & Elhamirad, A. H. (2021). Ultrasound-Assisted Extraction of Phenolics and Antioxidants from Propolis for Stabilization of Sunflower Oil. Revista De Ciencias Agrícolas, 38(1), 4–19. https://doi.org/10.22267/rcia.213801.141
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