Evaluation of Antioxidant Activity of Fennel (Foeniculum vulgare) Seed Extract on Oxidative Stability of Olive Oil

• Main Authors: Sh. Chang, A. Bassiri, H. Jalali
• Format: Article
• Language: English
• Published: Islamic Azad University 2013-08-01
• Series: Journal of Chemical Health Risks
• Subjects: Lipid oxidation, P-anisidine, TOTOX, BHA, BHT, antioxidant, fennel seed extract
• Online Access: http://www.jchr.org/index.php/JCHR/article/view/157

<p>Lipid oxidation has adverse effect on food deterioration and human health. The antioxidant activity of fennel seed extracts (FSE) was evaluated by synthetic antioxidant. Its oxidative stability was compared in olive oils in concentrations of BHA (75 ppm), BHT(75 ppm) and  1:1 BHA to BHT ratio. Peroxide (PV), P-anisidine (AV) and TOTOX values were evaluated to assess the extent of oil deterioration. During 28 days of storage, a compromise was accomplished based on the results assessed by PV, TOTOX, at which the antioxidant activity of FSE was higher than BHA (75 ppm), BHT (75 ppm) and BHA to BHT ratio of 1:1 at the concentration of 150 ppm. Among them, concentration of 150 ppm showed the best antioxidant activity. The results of present experiments suggest that FSE has potential source of natural antioxidant for the application in food industry to prevent lipid oxidation.</p>