Study the Effect of Phenolic Compounds Extracted From Carrot Plant and Assess Their Effectiveness as Antioxidant

Phenolic compounds were extracted from the carrot plant (Daucus carota L), in two types of ethanol extraction using 98% ethanol for 24 hours at laboratory temperature and water extraction using distilled water for 30 minutes. Fulin-Ciocatea method was used to estimate the amount of phenols in the extract. The alcohol extract gave a higher phenol content of 58.29 mg / while the amount of flavonoids in the alcoholic extract was 26.63 mg / g. The water extract was 11.23 mg / g. The oil extract was superior to 88.3% antioxidant, but the water extract was 77.43%. The inhibitory effect of the added carrot extract concentrations 0.05, 0.10, 0.15%), oil to inhibit the oxidation of olive oil and corn oil as it exceeded the reduction of peroxide values during the reservoir periods (15, 30, 45, 60 days).

کلیدواژه ها:

phenolic compounds ، carrots ، antioxidant activity