Investigation of adding antioxidant compounds extracted from sugar beet leaves by ultrasonic method on oxidative stability of soybean oil

One of the major changes that occurs during the processing, distribution and final preparation of food is the oxidation of fats and oils, and due to the production of undesirable compounds in the oil, it has adverse effects on the health of consumers, so prevent or delay in oxidation process under thermal and storage conditions is necessary. In this study, ultrasound was used to extract the antioxidant extract of beet leaves and the best extract in terms of antioxidant power was used to increase the oxidative stability of soybean oil. In this study, 4 ultrasonic time levels (0, 20, 40 and 60 minutes) were used and the best extract in different concentrations (200, 600 and 1000 ppm) was soybean oil which was accelerated for 15 days under oxidation conditions (temperature 63 ° C). was maintained, added, and tests such as peroxide, thiobarbituric acid index and conjugated dien value were performed on the oils. The results showed that with increasing ultrasound time, the extraction efficiency of antioxidant extract, total phenol, percentage of free radical scavenging DPPH and iron reducing power increased and finally the sample obtained from 60 minutes of ultrasound was selected as the best sample. On the other hand, the results of tests performed on soybean oil showed that by increasing the concentration of antioxidants to 600 ppm, the amount of peroxide, thiobarbituric acid index and conjugated dien value decreased and with increasing the concentration of antioxidants and storage time in soybean oil These features increased. Finally, it can be stated that the use of 600 ppm of antioxidants obtained from sugar beet leaves extracted by ultrasound can compete with the synthetic antioxidant BHT and can be used to stabilize soybean oil.