The antioxidant activity of ethanol and methanol extracts of sesame meal by ultrasonic method in comparison with the synthetic antioxidants in iranian mutton tallow

Abstract

Sesame seeds and its compounds are resistance to oxidative deterioration owing to their natural antioxidants, such as sesamin, sesamolin, sesamol, sesaminol and their glucosides. The purpose of this research is to extract sesame ethanol and methanol antioxidant compounds as by-products by ultrasonic method, then identified by HPLC and has been compared with synthetic antioxidants BHA, BHT, TBHQ on mutton tallow. Ethanolic and methanolic extracts which were extracted by ultrasonic and synthetic antioxidants at concentrations of 0, 50, 100 and 200 mg/kg were applied on mutton tallow. The results of the oxidative stability based on Rancimat apparatus, Rancimat was operated at 110 ° C with an air flow of 18-20 L/h and measures the induction period (IP) of the selected samples, showed that ethanolic and methanolic extracts of sesame meal at concentrations of 100 and 200 mg/kg are not much different from BHT at 50 and 100 mg/kg concentrations and also from the methanolic extractat 200 mg/kg concentration in terms of oxidative stability, behave similarly to 50 mg/kg concentration of BHA. The results show that the natural antioxidants can be the perfect alternative to synthetic antioxidants.