Study of the Effect of Zinc Nanoparticles from Saffron Extract during Thermal Treatment of Soybean Oil | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 15, Issue 7, July 2024, Pages 103-108 PDF (920.41 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2024.261433.1145 | ||
| Author | ||
| Eman I. Saafan* | ||
| Food industries Dept. Fac. Of Agric. Mansoura University-Egypt | ||
| Abstract | ||
| This work aimed to study the effect of nanoparticles of zinc oxide saffron extract and its effect as natural antioxidant. Transmission Electron Microscope (TEM) used as a method showed that a round shape of ZnO nanoparticles of medium size 15 to 50 nm. Results of bioactive compounds elucidated that content of total phenolic being 54.66±1.3 mg GAE\gm in saffron ethanolic extract, while total flavonoids being 70.23 in the same one. Determination of phenolic compounds using HPLC obviously that nine compounds were detected. Safranal acid is the most plentiful one in saffron extract that was 220.11mg\100gm, while hesperitin was the most flavonoid compound in the same extract was 87.51mg\g. Using concentrations of 200 and 300 ppm of ZnO saffron ethanolic extract was added to soybean oil and compared its effect with TBHQ as a synthetic antioxidant. Acquired data for stability of oxidation by rancimat method noticed that addressed sample with Zinc oxide nanoparticles saffron extract using concentration 300ppm have the highest presentation stability time (18months) of storge compared with other simples. Heating process effect of treated soybean oil by ZnO saffron ethanolic extract using concentration 300 ppm was chronicled the lower most ethics of hydrolysis, oxidation and rancidity limitation subsequently twelve hours thermal process. Thus, addition of zinc nanoparticles saffron extract as an alternative to synthetic antioxidants in food oils. | ||
| Keywords | ||
| Antioxidant Activity; ZnO-Nanoparticles; saffron extract; soybean oil; Thermal stability | ||
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