چكيده به لاتين
In this research, due to the adverse effects of synthetic antioxidants, nano extract of
olive leaves was extracted using ultrasound waves and added as antioxidant to
soybean oil. 20 KHZ ultrasound probe after optimization at 120 minutes and 100 W
intensity the temperature of 50 ° C was selected for extraction of olive leaf with
particle size less than 100 nm and the particle size of the extract was determined by
SEM and DLS. Then, the antioxidant effect of nano olive leaf extract on soybean oil
during oven storage (70 ° C) and during thermal processing (180 ° C) was examined.
nano extract of olive leaf extracted with waves The ultrasound was added to soot oil
at two concentrations of 400 and 600 ppm. peroxide number, acid number, conjugate
number, anisidine number, oxidative stability by rancimate test and phenolic
compounds according to the folin-sio calcio method at 0, 7, 14, 21 and 28 days
during storage and times 0, 4 and 8 hours during heating. in all experiments, the
samples were compared with a sample of soybean oil containing synthetic
antioxidant TBHQ. There was no significant difference between the values of the
acid index and the peroxide value of the nano extracted and TBHQ. The anisidine
number increased during storage and heating. The minimum amount of anisidine was
maintained during storage. Specimens containing nano extract And TBHQ. The
oxidative stability of nano-extracts was significantly higher than that of the control.
phenolic compounds decreased significantly during heating and maintenance. The
conjugate number did not differ significantly for up to 4 hours after heating, but after
8 hours of heat treatment, samples containing TBHQ and nano extract of 600ppm
had the lowest number of conjugates. The results show that nano extract of olive
leaves can be used as a source of phenolic compounds in oils.
