EFFECT OF NATURAL ANTIOXIDANTS IN GRAPES AND CARROTS ON CHOLESTEROL LEVEL

Abstract

This investigation was carried out to study the utilization of anthocyanins and j3-carotene as natural antioxidants as well as synthetic antioxid:mt BHT in sunflower oil. The study was extended to elucidate the effect of these antioxidants as hypocholesterolemic agents through the biological evaluation on rats

The obtained results could be summarized as follows:

I) Extraction and determination of anthocyanin and B-carotene pigments: ...._ The total extracted anthocyanin was found to be as 115.59 mg/ 100g

red grape marc.

...._ Fractionation by HPLC for the extracted and lyophilized anthocyanins pigment showed the presence of 7 fractions. Malvidin 3-0-glucoside (Mv-Gl) was recorded the highest concentration.

-$. Carrot pulp waste contained 59.37ppm and 83.8%-carotene in the extracted and the lyophilized-carotene pigment, respectively.

II) Utilization of natural antioxidants (anthocyanins, B-carotene) as

well as synthetic antioxidant "BHT":

-$ The physical and chemical properties of sunflower oil used in this study were evaluated. The physical properties includeds, refractive index, acid value, peroxide value, thiobarbituric acid as (MDA), iodine value and saponification value. ,j,. The main saturated fatty acids of sunflower oil were palmitic, stearic, archidic and behenic in relative percentage of (7.82, 0.63, 0.68 and 0.134%), respectively. Meanwhile, the most unsaturated

fatty acids were oleic and linoleic in relative perecentage of (18.56 and 72.18%), respectively.