The effect of free and nano-encapsulated extract of hemp seed on the oxidative stability of soy bean oil

This study aimed to investigate the effect of hemp seed extract (HSE) in two forms free and nanoencapsulated forms in maltodextrine:chitosan maltodextrin:basil seed gum and chitosan:basil seedgum in ratio 1:1 capsules to oxidative stability of soybean oil during storage. The hemp seed was extracted using ultrasonic assisted (UE) method and solvent extraction (SE) techniques. Then antioxidant activity of extract in different concentration were compared to synthetic antioxidant TBHQ using DPPH free radical scavenging method and ferric reduction antioxidant power assay test. The results showed that by increasing in extract concentration in both techniques antioxidant activity increased. The HSE was added to coating material in 1:5 ratios. The particle size of capsules ranged 150.71 to 171.42 nm. The encapsulated and unencapsulated extract added to soybean oil without antioxidant at 2000 ppm and oils were storage at 60°C for 40 days. The peroxide value (PV) and thiobarbituric value (TBA) tests were done in 8 days intervals. According to the results, oils containing encapsulated HSE showed the lowest amount of lipid oxidation during storage period compared with the control, oils containing TBHQ and free HSE and oil samples containing extract which capsulated with maltodextrin:chitosan had the least oxidative indexes (Peroxide value and Thiobarbituric acid value).