M.A. Thesis:

ExtractionTragopogon graminifolius leaf and Study of The Antioxidant Effect and Stability on Soybean oil in Storage

In addition to changing oil oxidation organoleptic characteristics of food, nutritional value and shelf-life and reduced oil production due to unfavorable compounds in oil health consumers have a negative impact. There are several ways to prevent oxidation of these additives called antioxidants. In this study, the extraction of phenolic compounds and antioxidant Tragopogon graminifolius leaf was determined in extracts and then extract 4 ppm 100,200,400,800 concentration in soybean oil samples without added antioxidants and samples of soybean oil formulated with the natural antioxidant under temperatures of 65 ° C within 3 days of storage in terms of oxidative stability by parameter peroxide value, TBARS index, acid value of soybean oil ppm 200 containing synthetic antioxidant (BHT) were compared with a control sample results showed that the concentration of ppm 800 extracts Tragopogon graminifolius leaf the stabilization of soybean oil over a period of time effective maintenance of (BHT) and concentration in ppm 400 extracts acted Tragopogon graminifolius leaf due to higher levels of phenolic compounds and antioxidant concentrations less than Extract is an extract concentration of ppm 800.

Keywords: Tragopogon graminifolius leaf extract, soybean oil, kinetics, antioxidant compounds