Investigation of the Antioxidant Capacity, Insecticidal Ability and Oxidation Stability of Seed Extract.

To maximize the extraction of antioxidants from seeds, the process factors, such as the ethanol concentration (0⁻100%), extraction time (30⁻180 min) and temperature (30⁻70 °C), for the extraction of the bioactive contents as well as the antioxidant capacity are evaluated using response surface methodology (RSM). The experimental results fit well with quadratic models. The extract was identified by GC/MS, and it was found that some active compounds had antioxidant, repellency and insecticidal activities. Various concentrations of the extract were prepared for the evaluation of the insecticidal activity against , and the toxicity test results indicated that the extract was toxic to , with an LC value of 354.61 ppm. The oxidative stability of the olive oil determined according to the radical scavenging activity and -anisidine test demonstrates that the extract obtained from the seeds can retard lipid oxidation.