Applications of Phenolic Extracts from Tamarind Seed Husk to Inhibit the Formation of Antioxidants in Animal Feeds
Abstract
The study aimed to investigate the effects of tamarind seed huskextracts on the inhibition of oxidation (IP) in soybean oil. The substances from the tamarind seed husk were extracted by soaking and heating technology (Soxhtech) using methanol, acetone, and hexane. The tamarind seed huskextracts obtained are crimson glossy solid powder with the average weight about 26.88%. The total phenol examined by Folin-Ciocaleu method revealed the quantity at about 120.63 mg/g dry matter of tamarind seed husk, accounted for 12.06%. The oxidation inhibition of tamarind seed huskextracts in soybean oil was determined by Oxitest, VELP Scientifica model 148. The oxidation formations during the induction period (IP) were used as the indicators. In other words, the higher IP, the higher potentials of the antioxidants. The 5x7 factorial in completely randomized design was used in this study. The first Factor was five types of antioxidants comprised of soybean oil (control), soybean oil supplemented with BHA+ethoxyquin0.2%, soybean oil supplemented with 0.5% ascorbic acid, soybean oil supplemented with 0.5% tamarind seed husk extract, and soybean oil supplemented with 1.0% of tamarind seed husk extract. The second Factor was 6 various storage durations including 0, 10, 20, 30, 40, 50, and 60 days. The results showed no synergic effects between the two factors (P>0.05). However, the significant differences (P<0.05) were obviously noticed. The best oxidation inhibitions were found in both 0.5% and 1.0% tamarind seed huskextracts with the average IP readings at 5.42 and 5.33 hours, respectively. The IP readings from soybean oil supplemented with BHA + etoxyquin, and with ascorbic acid were 5.06 and 5.05 hours, respectively. The lowest IP was found in the control (4.21 hours). The longer the storage durations, the lower the oxidation inhibition potentials (P<0.05). At the storage times at 0 and 10 days, the highest IP were obtained (5.97 and 6.06 hours, respectively), while the storage times at 20, 30, 40, 50, and 60 days showed the IP values at 5.29, 5.01, 4.71, 4.24, and 4.14 hours, respectively.References
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