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

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 .