Antioxidant and Antibacterial Properties of Apple Leaves Extracts and Stability of Soybean Oil Enriched with that

فدوی, ابوالفضل and کوهساری, هادی Antioxidant and Antibacterial Properties of Apple Leaves Extracts and Stability of Soybean Oil Enriched with that. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

Prevention of fat and edible oil from oxidation and inhibition of microbial growth in foods are the main research subjects in food province. In this work methanolic green and black apple leaves extracts were investigated in antioxidant activity, phenolic content and antibacterial activity against Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, Salmonella typhimurium, Shigella dysenteriae, and Yersinia enterocolitica. Then different concentrations (500, 750 and 1000 ppm) of extracts were added into purified antioxidant-free soybean oil and were kept in 60 for one month. Then Acidity and Iodine value and the Peroxide index of treatments were determined. Results of DPPH radicals scavenging showed significant differences (P<0.01) between values of green extract (88.72%) and black extract (60.15%). In antibacterial assay, only Green extract could prevent the growth of Staphylococcus aureus at the concentration of more than 55 mg (dry matter/ml). In the oil stability assays, iodine and peroxide values of all samples containing green extract had better results than the sample containing 200 ppm propyl Gallate. The acidity and iodine values of sample containing 500 ppm black extract had better results than the market sample. In general, besides high antioxidant activities in leaves extracts of apple tree and their roles in protection of soybean oil, several purification methods for them are proposed to may be having better results.

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