The Effect of Phenolic Components of Artichoke Jerusalum (Helianthus Tuberosus) in the Obstruction of Oxidation of some Local Oils
Adnan Wahhab Habeeb Al-Mudhafr*
Phenolic compounds were extracted from the artichoke Jerusalum (Helianthus tuberosus), in two types of ethanol extraction using 98% ethanol for 24 hours at laboratory temperature and water extraction using distilled of Boiled water for 24 hours. 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 /g(Gallic acid) while the amount of flavonoids in the alcoholic extract was 26.63 mg / g(Gallic acid). The water extract was 11.23 mg / g(Gallic acid). The oil extract was superior to 88.3% antioxidant, but the water extract was 77.43%. The inhibitory effect of the added Artichoke Jerusalum extract concentrations ( 0.1, 0.15, 0.2%), oil to inhibit the oxidation of Palm Oil and Sunflower oil as it exceeded the reduction of peroxide values during the reservoir periods (15, 30, 45, 60 days)
