Antioxidant activity of blackcurrant seeds extract and rosemary extracts in soybean oil

Samotyja, Urszula; Małecka, Maria

doi:10.1002/ejlt.201000042

Cited by 26 publications

(21 citation statements)

References 27 publications

(29 reference statements)

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“…Many polyphenols have shown strong antioxidant properties as oxygen scavengers, peroxide decomposers, and free radical inhibitors . The 2, 2‐diphenyl‐1‐picrylhydracyl (DPPH) radical scavenging activity and the potential to inhibit lipid peroxidation are often used to evaluate the antioxidant capacity of polyphenols and were also used in this study.…”

Section: Introductionmentioning

confidence: 99%

“…Unripe apple, which is discarded in the orchards by thinning out or falling, accounts for 20%∼30% of total apple pro-free radical inhibitors [19]. The 2, 2-diphenyl-1-picrylhydracyl (DPPH) radical scavenging activity and the potential to inhibit lipid peroxidation are often used to evaluate the antioxidant capacity of polyphenols [20][21][22] and were also used in this study.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ultrasound‐assisted extraction, HPLC analysis, and antioxidant activity of polyphenols from unripe apple

Yue

Shao²,

Yuan³

et al. 2012

J of Separation Science

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The polyphenols were extracted from the unripe apple assisted by a highly efficient and simple method of the ultrasound. Response surface methodology was used to investigate the effects of processing parameters, including ultrasound power, extraction time, temperature, and ethanol concentration on total polyphenols yield and polyphenols composition was analyzed by HPLC. Antioxidant activity of the polyphenols was evaluated as 2, 2-diphenyl-1-picrylhydracyl scavenging activity and inhibition activity of lipid peroxidation. The results showed that 10-100 times higher total polyphenols yield was obtained from the unripe apple than those from the reported apple pomace. The optimum extraction conditions were ultrasonic power of 519.39 W, extraction time of 30 min, extraction temperature 50°C, ethanol concentration of 50% gave the total polyphenols yield of 13.26 ± 0.56 mg GAE/g. HPLC analysis indicated that (-)-epicatechin, procyanidin B2, chlorogenic acid, and procyanidin B1 were the predominant polyphenols in unripe apple, which contributed to the higher antioxidant activity to 2, 2-diphenyl-1-picrylhydracyl of unripe apple polyphenols than other apple polyphenols. The extracted polyphenols had higher ability to inhibit lipid peroxidation than butylated hydroxy toluene, which demonstrated that the unripe apple polyphenols have the potential to be used as a substitute of some synthetic antioxidants.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted extraction, HPLC analysis, and antioxidant activity of polyphenols from unripe apple

Yue

Shao²,

Yuan³

et al. 2012

J of Separation Science

View full text Add to dashboard Cite

show abstract

“…In another French fries study in sunflower oil at 180°C, rosemary extract not only slowed down the polymerization of oil but also suppressed the formation of acrylamide, which is often connected to a toxic compound generated in frying food through the reaction of lipid oxidation products . In an accelerated shelf life test (40°C) in soybean oil, rosemary extract was found to reduce both primary and secondary oxidation products (PV and p ‐AV) . Zhang et al did a very thorough study on comparing carnosic acid to a synthetic antioxidant on sunflower oil .…”

Section: Antioxidant Performance Of Rosemary Extractmentioning

confidence: 99%

A review on rosemary as a natural antioxidation solution

Xie¹,

VanAlstyne²,

Uhlir³

et al. 2017

Euro J Lipid Sci & Tech

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The following work is a review on the antioxidant capacity of rosemary extract. Rosemary extract is one of the most popular naturally sourced antioxidants that has been used in the food industry around the world. It is widely used in multiple food applications including frying oils, fish oils, snacks, roasted nuts, meat products, and many others. The extraction methods that were used to purify antioxidant compounds from rosemary were introduced. The analytical test results on rosemary extract showed that it has high levels of phenolic compounds. The major active compounds were identified as carnosic acid, carnosol, and rosmarinic acid. In food application tests, rosemary extract was found to reduce lipid autoxidation and photo‐oxidation significantly. Oxidation products/markers like peroxide value, p‐Anisidine value, TBARS value, and hexanal were measured, and the readings were observed lower in the samples dosed with rosemary extract. Besides, rosemary extract was also found to have a positive impact on reducing the sensation of rancidity notes in foods and protecting them from color loss. In some applications, the performance of rosemary extract is comparable to synthetic antioxidants like BHA, BHT, and TBHQ. It was also found that when rosemary extract was combined with ascorbic acid, citric acid, or other naturally sourced antioxidants, synergistic effects were formed to provide superior antioxidant performance. This is a review paper on rosemary extract's processing methods and related application in the food industry for its antioxidant function. The major active compounds in rosemary extract are found to be carnosic acid, carnosol, and rosmarinic acid. These compounds could be selectively extracted by controlling the solvents’ polarity. Greener extraction methods are also introduced to support the demanding clean label food trend. Finally, the applications of rosemary in different food matrices are reviewed to show the overall performance on reducing the oxidation of lipids and improving food products’ shelf‐life.

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“…In addition, it improved resistance of sunflower oil against thermal deterioration changes. Blackcurrant seeds and rosemary extracts, also sources of active antioxidants, are effective soy oil stabilizers [17]. Potato peels and sugar beet pulp stabilized both sunflower and soybean oils at 100 and 200 ppm respectively [18].…”

Section: Introductionmentioning

confidence: 99%

Refining Ostrich Oil and its Stabilization with Curcumin

Palanisamy¹

2015

JNHFE

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Ostrich Oil is particularly known for its cosmetic and therapeutic use. Being rich in polyunsaturated fatty acids, it is prone to oxidation causing undesirable changes in peroxide value, color, flavour and odor, which deteriorates its nutritional value. The objective of the study is to establish an efficient separation method to refine ostrich oil and stabilize it with curcumin or the extract of Curcuma longa. The reduction in peroxide value, color intensity, moisture content and odor were used as indicators of the purity of the oil. The modified refining process developed saw a reduction of 75% free fatty acid, 90% peroxide value, 54% moisture content, 60% in color intensity and odor. Curcumin, a natural antioxidant, prevented lipid peroxidation by 56% while vitamin E by only 8%, when tested at the same concentration (0.04%). Curcumin proved to be an effective stabilizer in a 6-month accelerated stability test. This study presents a method to refine ostrich oil efficiently and the ability of a natural antioxidant, curcumin, to stabilize the refined ostrich oil.This simple and straight forward method to refine and stabilize the oil can be adapted to be used for any ratite oils. The use of a natural alternative, curcumin as the anti-oxidant is not only safe but provides further added health benefits.

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Antioxidant activity of blackcurrant seeds extract and rosemary extracts in soybean oil

Cited by 26 publications

References 27 publications

Ultrasound‐assisted extraction, HPLC analysis, and antioxidant activity of polyphenols from unripe apple

Ultrasound‐assisted extraction, HPLC analysis, and antioxidant activity of polyphenols from unripe apple

A review on rosemary as a natural antioxidation solution

Refining Ostrich Oil and its Stabilization with Curcumin

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