Essential oil composition of Polylophium Involucratum and evaluation of antioxidant capacity of seeds ethanolic extracts by DSC

Recently natural antioxidants have obtained greater attention due to the fact natural food components are safer than synthetic ones. Antioxidant activities of Polylophium Involucratum seeds extract were analyzed. In this research, radical scavenging capacity was utilized to measure the antioxidant efficacy of ethanolic extraction. The half-maximal inhibitory concentration (IC₅₀) for diphenylpicrylhydrazyl (DPPH) radical scavenging activity was 423 µg/ml for ethanolic extract and 10 mg/ml for essential oil. Furthermore, total phenolic and flavonoid contents in the ethanolic extract were 89.22 (mg gallic acid equivalent (GAE)/g dry weight (DW)), and 48.24 (mg rutin equivalent/g DW), respectively. The antioxidant effect of P. Involucratum and a synthetic antioxidant on oxidative stability of tallow was assessed by differential scanning calorimetry (DSC). DSC revealed showed the addition of P. Involucratum extract at 400 ppm to tallow increased its oxidation onset temperature in comparison to 200 ppm of butylated hydroxytoluene (BHT) and a control (no antioxidant added), thereby making P. Involucratum a source of natural antioxidants.