Document Type: Original Article


1 Young Researchers and Elite Club, Quchan Branch, Islamic Azad University, Quchan, Iran

2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran

3 Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran


Nowadays the researches have indicated the fact that using synthetic antioxidants as food additives in edible oils can have adverse effects on human health. So preparing antioxidation resources for reduction of oxidation stress effects is important. The aim of this project was, representing a natural antioxidant source with frap test. The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)] of extracts from Elaegnus angustifolia. Optimizing the process three factor (time, temperature and solution to solid ratio) were investigated each factor was repeated three times (5, 20, 35 min), temperature (30, 45, 60), and solution to solid ratio (20, 35, 50). The experiment was conducted based on Box-Behnken design with three factor and three levels comprising a total of 17 tests. During optimization tests in an experiment with extraction conditions as (time: 26.10 min, temperature: 44.68 and solution to solid ratio: 29.56) the highest antioxidant compound 36.89 mol Fe2+/g of extract was recorded. TheElaegnus angustifoliaextract possessed a relatively high antioxidant activity and might be considered as a rich source of natural antioxidant.


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