Abstract:
n this study, the antioxidant activity and protect
ive effects of Purslane Seed Water-
Methanolic Extract (PSWME) in stabilizing SoyBean O
il (SBO) were tested. DPPH
radical scavenging activity of PSWME at different c
oncentrations varied significantly (P<
0.05), ranging from 15.41% to 79.06%. Total phenoli
c content in PSWME was 121.09 mg
Gallic Acid Equivalent (GAE) kg
-1
dw. The protective effects of PSWME at the level of
100 mg L
-1
in stabilizing SBO were tested and compared to BHT
in a concentration of 100
mg L
-1
by measuring Peroxide Value (PV) and ThioBarbituri
c Acid (TBA) during
accelerated storage (at 60°C). The results showed th
at PSWME, similar to BHT, reduced
the formation of primary and secondary oxidation pr
oducts in SBO. Therefore, the use of
this extract as a natural antioxidant is recommende
d to prevent the oxidation of vegetable
oils.
Keywords:
DPPH, Oven test, Oxidation, Phenolic compounds
.
