Evaluation of the nano-encapsulated extract effect of nettle leaf in controlling the oxidative stability of soybean oil

Oxidation of oils and fats is one of the most important factors when maintenance is corruption of the compounds that cause a pungent odor, taste and color and poor nutritional value and reduce product safety. One of the ways to prevent lipid oxidation or protection against damage caused by free radicals is using antioxidants. The aim of the study is to investigate the effectiveness of nano-encapsulated extract of nettle leaf in controlling the oxidative stability of soybean oil. The experiments were carried out in maltodextrine capsule: salep (1:1) encapsulated (1:5% w/w) and unencapsulated nettle leaf extract (2500 ppm) (NLE) on stability of soybean oil was examined over a storage period of 40 days. The control and the treated oils containing extract and TBHQ were periodically analyzed for peroxide value (PV), thiobarbituric value (TBA) and oxidative stability index (OSI) in priod of 8 days. According to the obtained results, oils containing encapsulated NLE showed the lowest amount of lipid oxidation during storage period compared with the control, and oils containing TBHQ and pure extract. Generally of maltodextrine: salep encapsulation could help to obtain higher antioxidant activity of nettle leaf extract in oils.