Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage

Abstract

The food industry is seeking natural antioxidants for edible oils that have comparable activity to synthetic counterparts. In this study, Osage orange extract (OOE) rich in osajin (42.9%) and pomiferin (30.0%) was obtained after hexane extraction of the fruit, and its antioxidant activity was examined in stripped soybean oil (SBO) and fish oil (FO), in which antioxidants and polar compounds were removed. The antioxidant activity of OOE was compared with commercial natural antioxidants (i.e., rosemary extract and mixed tocopherols) and a synthetic antioxidant, butylated hydroxytoluene (BHT), during storage at 25 and 40 °C. The 0.1% OOE had stronger antioxidant activity than 0.1% rosemary extract and 0.1% mixed tocopherols in both oils at 25 and 40 °C. Its activity was similar to 0.02% BHT in SBO and was similar or slightly stronger than 0.02% BHT in FO. When OOE was studied at 0.05, 0.1, and 0.2%, there was a weak dose–response in SBO but a stronger dose–response in FO. Headspace volatile analysis using solid phase micro‐extraction (SPME) combined with GC–MS indicated that 0.1% OOE was very effective in preventing the formation of volatile oxidation products in both oils. Although it should be further tested for safety before the actual use, this study shows that OOE can be developed as an antioxidant for edible oils.

Direct and Indirect Antioxidant Effects of Selected Plant Phenolics in Cell-Based Assays

“…Lipid peroxidation was measured by determining the levels of malondialdehyde (MDA) [38]. Similarly, Hwang et al showed the antioxidant activity of the large quantity of pomiferin present in Osage orange extract [39]. Interestingly, neither diplacone nor morusin demonstrated any antioxidant effect in the CAA assay, as seen in Figure 3.…”

Comparative study on the chemical composition and biological activity of polyphenolic extracts obtained from Maclura pomifera (Raf.) C.K. Schneid bark and periderm

“…A study in which osajin (42.9%) and pomiferin (30%) extracted from MP fruits were tested on soybean and fish oils, from which antioxidants and polar components were removed, showed higher antioxidant activity in both oils compared to other commercially available natural antioxidants. Therefore, this study suggests that M. pomifera extracts could be used as an antioxidant for edible oils, though additional safety tests are necessary before implementation (Hwang et al 2021). Antioxidant activity has also been demonstrated by isolating pomiferin from MP fruits, this molecule being often isolated together with a small amount of osajin, which structurally resembles pomiferin but lacks an aromatic hydroxyl group.…”

In Silico Study of α-Amylase and α-Glucosidase Inhibitory Compounds in Aloe vera as Antidiabetic Agent

“…Osajin is one of the isoflavones from A. vera, which acts as an antidiabetic agent [26]. Osajin administration was able to improve blood glucose levels, insulin levels, and C-peptide numbers towards normal values in diabetic model mice [27].…”