This study was conducted in order to optimize the extraction process of phenolic antioxidants in cocoa pods and to evaluate the effect of optimized extract and storage time on the oxidative stability of palm olein heated at 180 °C using response surface methodology (RSM). The optimization of the extraction process of cocoa pods antioxidants was done and the results showed that the total polyphenols of 153.51 mg GAE/g and scavenging activity of 100% were obtained under optimal conditions. Vanillic acid was the phenolic antioxidant detected in the optimized extract using HPLC‐DAD (diode array detector). Rancimat test showed this extract was efficient in delaying palm olein oxidation. To preserve quality of palm olein during heating at 180 °C, RSM concerning iodine value and thiobarbituric acid value proposes to supplement the oil with 2,000 ppm of cocoa pods extract during 1–7 days (03 hr heating cycle per day) of treatments.
Practical applications
To improve the oxidative stability and shelf‐life of vegetable oils, only few natural sources who are supposed to be safer than synthetic antioxidants have been authorized for industrial purpose (case of rosemary). Therefore, there is a strong rational to continue the search of new natural sources of antioxidants by screening plant materials. This study can be useful for the development of industrial extraction process of cocoa pods and its application as an ingredient to delay lipid oxidation in oils.
The decline in efficiency and the frequent toxicity effects observed with antibiotics has urge researchers to turn to food as alternative. The present work aimed at valorizing boiled Chrysicthys nigrodigitatus against Salmonella Typhi infections. Flesh of C. nigrodigitatus was boiled in 4.7 L with a ratio of 1/1.5 (Kg/V) for 17 min at approximately 100 C. Oil extraction was done using Bligh and Dyer method. In vivo activity of different diets formulated with boiled fish oil, oil þ amoxicillin and boiled fish was evaluated on rat-induced Salmonella Typhi infection. The bacterial load in blood, dietary intake and weight gain of treated rats were used to monitor the disease progression. The hematological and lipid parameters were evaluated after treatment. Diets formulated with oil and flesh of C. nigrodigitatus healed the infected rats between the 16th and 18th day. Moreover, the fish-based diet corrected the anorexia involved in the infection, increased the body weight of infected rats and normalizing the levels of red blood (6.01 ± 0.58 Â 10 6 cells/mL) and white blood cells (22.85 ± 1.20 Â 10 3 cells/mL). This diet also lowered total cholesterol (76.44 ± 3.57 mg/dL), LDL-cholesterol (24.32 ± 4.60 mg/dL), atherogenic index (0.850 ± 0.367 mg/dL) and increased HDLcholesterol level (41.62 ± 3.41 mg/dL). The overall results indicated that boiled C. nigrodigitatus can be used alone or associated
Response surface methodology (RSM) was used to optimize the extraction of phenolic antioxidants of Coffea robusta leaves and to evaluate the effect of optimized extract and storage time on the stability of palm olein. The optimization of the extraction process was conducted, and the total polyphenol value of 127.06 mg GAE/g and scavenging activity of 90.65% were obtained under optimal extraction conditions. The phenolic antioxidants of the optimized extract and their thermal stability were determined using HPLC‐DAD (high‐performance liquid chromatography‐diode array detector) and Rancimat test, respectively. The effect of concentration of the optimized extract and storage time on the stability of palm olein was also evaluated. Results showed that the optimized extract contains gallic acid, vanillic acid, cafeic acid and was efficient in retarding palm olein oxidation during 32 months at room temperature. Coffea robusta can be recommended as good source of antioxidants for stabilization of palm olein.
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