Comparisons of Antioxidant Activity of Metka (FerulapersicaL)Extract in Pure Form and Nanoencapsulated on Oxidative Stability of Soybean Oil

In this study the extract of metka was obtained using ultrasonic-assisted and maceration method and then total phenolic content (TPC) and flavonoids of these extracts were measured. Antioxidant activity of extract was evaluated by using DPPH radical scavenging method. The total phenol and flavonoids in ultrasonic assisted extract were higher than maceration and by increasing in extract concentration, antioxidant activity of extract increased. The antioxidant activity of 2000 ppm and 2500 ppm of extract and 100 ppm of TBHQ was not significant statistical difference (p<0.05) and extract in 2000 ppm concentration used selected to adding in oil and encapsulation. Marv gum and resin gum in 0:1, 1:1 and 1:0 ratios used as wall materials. The particle sizes of nanocapsules werevaried from 83.6 to 180.5 nm. Peroxide value, thiobarbituric value and color index of soybean oil which storage at 60 °C for 40 days were measured. All three evaluated factors in all samples increased and oil samples containing encapsulated metka extract with marv:resin wall had the least oxidation. The antioxidant effects of these nanocapsules related to phenolic compounds of metka extract and these nanocapsule can be successfully replace by synthetic antioxidant.