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国际药用蘑菇期刊
影响因子: 1.423 5年影响因子: 1.525 SJR: 0.431 SNIP: 0.661 CiteScore™: 1.38

ISSN 打印: 1521-9437
ISSN 在线: 1940-4344

国际药用蘑菇期刊

DOI: 10.1615/IntJMedMushr.v13.i4.60
pages 357-368

Oxidative Stability of Sunflower Oil Supplemented with Medicinal Split Gill Mushroom, Schizophyllum commune Fr.:Fr. Extract during Accelerated Storage

Hip Seng Yim
Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur; School of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah
Fook Yee Chye
School of Food Science & Nutrition;, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Pei Ying Heng
Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia
Chun Wai Ho
Department of Food Science & Nutrition, Faculty of Applied Sciences, UCSI University, No. 1, Jalan Menara Gading, UCSI Heights, 56000 Kuala Lumpur, Malaysia

ABSTRACT

The oxidative stability of sunflower oil supplemented with medicinal split gill mushroom, Schizophyllum commune's crude extract (CE), the formic acid (FA) fraction and semipurified subfractions (SF) II and IV were tested, compared to BHA and α-tocopherol, by measuring their peroxide value, iodine value, p-anisidine value, thiobarbituric acid-reactive substances, and free fatty acid content. Their total phenolic content (TPC), 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging, and ferric reducing/antioxidant power (FRAP) were also evaluated. FA and CE exhibited highest DPPH•scavenging, while FA and SFIV showed the highest FRAP; TPC was found to be highest in CE, FA, and SFIV. BHA and α-tocopherol are more protective in stabilizing the sunflower oil; SFII and SFIV had short-term protective effect in secondary oxidation for 1 year, while CE and FA retarded secondary oxidation and extended the shelf life 11/2 years and 2 years, respectively. HPLC-DAD analysis found (+)-catechin in Sch. commune's extracts. Sch. commune's extracts did not show similar retardation of lipid oxidation in sunflower oil as compared to α-tocopherol and BHA at the 200 ppm level. However, the higher concentration of Sch. commune's extract that provided the protective effect in stabilizing sunflower oil can be further studied.


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