Antioxidant Activity of Asparagus Ethanol Extract against TBHQ and Tocopherols

Asparagus (Asparagus officinalis L.) is considered an important crop in the region of Caborca, Sonora, due to its high production and its natural antioxidant (phenolic compounds) content. The use and effect of natural antioxidants on Refined soybean oil (RBD) were evaluated by the Oxidative Stability Index (OSI) using the Rancimat Method. Asparagus phenolic compounds were extracted with 95: 5 (v: v) ethanol: water. The antioxidant activity of the hydroalcoholic extract obtained was compared to Tertiary Butyl Hydroquinone (TBHQ) and to a mix of tocopherols in soybean oil free of synthetic antioxidants, which complied with the chemical properties and composition of pure edible soybean oil. The total phenol content in asparagus extract was similar to what was reported in other fruit and asparagus in various countries. The soybean’s oil with higher concentrations of asparagus ethanol extract than 0.3% (w/w) showed statistically higher induction times (P< 0.05) than natural (tocopherols) and synthetic antioxidants (TBHQ) at the tested concentrations, which strongly supports the concept of using asparagus as a source of natural antioxidants.