OXIDATIVE STABILITY OF SAMNA AS AFFECTED BY USING NATURAL ANTIOXIDANTS EXTRACTED FROM MINT LEAVES AND RED PEPPER FRUITS

El-Sayed, Noura E.A.; Shalaby, Hanan S.; El-Shiwy, Madeha A.; AbdEl-Baky, A. A.

doi:10.21608/zjar.2016.98054

OXIDATIVE STABILITY OF SAMNA AS AFFECTED BY USING NATURAL ANTIOXIDANTS EXTRACTED FROM MINT LEAVES AND RED PEPPER FRUITS

Document Type : Original Article

Authors

Food Sci. Dept., (Rural Home Econ.), Fac. Agric., Zagazig Univ., Egypt

10.21608/zjar.2016.98054

Abstract

Natural antioxidants were extracted from mint leaves and red pepper fruits using ethanol 70%. Extracts were examined for yield, phenolic compounds and antioxidant activity using DPPH radical scavenging assay. Results showed that mint leaves extract contains the higher amounts of total phenols than red pepper extracts revealing 2.20 and 1.42 g /100g as Gallic Acid Equivalent, respectively. Extracts showed a varying degree of antioxidant activity which was found to be in parallel with their phenolic content. Mint leaves extract showed higher antioxidant activity than red pepper fruits extract. DPPH radical scavenging activity (inhibition) was 78.64 and 70.40% after a reaction time of one hour for mint leaves and red pepper fruits extracts, respectively. Ethanolic extracts of both dry mint leaves and red pepper fruits were added to Samna at levels of 200 and 400 ppm. Butylated Hydroxyl Anisole (BHA) was also added to Samna at a concentration of 200 ppm for comparison. Samples of all treatments were incubated at 63˚C for 21 days for accelerated oxidation. Determination of peroxide value, thiobarbiuturic acid (TBA) and acid value were taken as indices to evaluate the oxidative stability of Samna under accelerated oxidation conditions. Both extracts enhanced the oxidative stability of Samna. Mint leaves extract was more effective in this respect particulary with higher level of addition (400 ppm).

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