Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

Abstract

The efficiency of pitanga leaf extracts (PLE) to protecting vegetable oils against lipid oxidation is evaluated and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). In addition, the main phenolic compounds and antioxidant properties of PLE are determined by UPLC‐DAD‐MS/MS and spectrophotometric methods. Moreover, the fatty acid composition and lipid oxidation of canola oil containing five different concentrations of PLE (200–1000 ppm), BHT or without added antioxidant are evaluated after being subjected to accelerated oxidation conditions (60 °C during 16 days). The results show a considerable amount of phenols (229.4 mg gallic acid/g extract) with two major phenolic compounds (miricitrin and quercetin 3‐α‐fucopiranoside) in the PLE intermediate fraction. The fatty acid composition of canola oils with additives did not change significantly after 16 day of accelerated oxidation (7.3% SFA, 64.5% MUFA, and 27.8% PUFA). The incorporation of PLE, even at the minimum concentration assayed (200 ppm), offers important decreases of primary and secondary oxidation products with respect to the control sample, obtaining reduction percentages of 74, 58, 62, and 61% for peroxides, conjugated dienes, p‐anisidine, and TBARS values, respectively. A similar stability for canola oil is observed with BHT at equivalent concentrations, enhancing the inhibitory effects against lipid oxidation in different oxidations steps. Practical Applications: The incorporation of pitanga leaf extracts to canola oils is a promising strategy to preserve their polyunsaturated fatty acids, avoiding their lipid oxidation during storage. This procedure is of great interest due to the natural origin of the additive under study versus synthetic antioxidants like butylated hydroxytoluene. The antioxidant potential of pitanga leaf extracts, including UPLC‐DAD‐MS/MS phenolic profile, antioxidant activities, and their effects on canola oil stability after accelerated storage conditions, are evaluated.

Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

“…Interestingly, these compounds are reported to possess several health-promoting properties; in fact, the alkaloids have been correlated with antidiabetic activity [ 25 , 26 ], while E. uniflora leaf extracts (i.e., rich in flavonoids, phenolic acids, and alkaloids) have been correlated with antidepressant and antiobesity effects [ 27 ]. The chemical composition of PLE has been previously characterized using different analytical platforms, such as liquid chromatography (LC) coupled with diode array detector and mass spectrometry [ 28 , 29 ] and gas chromatography-mass spectrometry (GC-MS) [ 27 ]. However, in this work, we used an untargeted metabolomic approach based on UHPLC-QTOF mass spectrometry and the database FoodDB (one of the most comprehensive databases on food constituents) for compounds’ annotation, in order to provide more insights into its phytochemical profile.…”

“…Therefore, the results gained from our PLE extracts using untargeted metabolomics provided a wider compounds coverage than targeted approaches [ 27 , 30 ], thus highlighting the rich distribution of antioxidant compounds in this plant matrix. In a previous work [ 29 ], a PLE was tested as natural antioxidant for enhancing canola oil stability by monitoring lipid oxidation parameters. The extract was rich in total phenolics (i.e., 229.4 mg gallic acid equivalents/g) with two major phenolic compounds identified, namely, myricitrin and quercetin 3-α-fucopiranoside (both belonging to flavonoids).…”

Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets

“…Oxidation reactions and microbial growth are among the most critical concerns in meat and meat products, decreasing quality indices, and shelf life (Alirezalu, Pateiro, et al., 2020). However, the synthetic antioxidants, due to high stability, low cost, and high efficiency, can be effectively used for further extension in the stability, shelf life, and improvements in quality properties of fish meat because of toxic sights and low overall acceptability among consumers, extensive studies have been investigated to find the alternative natural compounds (Agregán et al., 2019; Mahmoudzadeh et al., 2017; Tavakoli et al., 2019; Vargas et al., 2019). Natural antioxidative compounds and antimicrobials such as plant extracts (Alirezalu et al., 2017; Vincekovic et al., 2017), ε‐polylysine (Chang et al., 2014), and chitosan (Alirezalu et al., 2019) can effectively use in the meat industry to improve quality characteristics and shelf‐life stability.…”

Desenvolvimento de filmes com atividades antioxidante e antimicrobiana empregando extrato hidroetanólico de folha de pitangueira e nisina ou natamicina

“…Essa espécie pertence à família Myrtaceae, composta por mais de 130 gêneros e mais de 5000 espécies de arbustos e árvores verdes (SOBEH et al, 2018). Várias partes dessa planta, incluindo frutas, sementes e folhas, têm sido estudadas com grande interesse na produção de extratos com atividade antioxidante (VARGAS et al, 2016;VARGAS et al, 2019).…”

“…Com relação aos flavonoides, os flavan-3-óis, as flavonas e os flavonóis como a quercetina, a miricetina e a miricitrina são também abundantes, seguidas das antocianinas (LORENZO et al, 2018). Por ser rico em compostos fenólicos, o extrato da folha de pitangueira tem alta capacidade antioxidante, assim como o seu óleo essencial, sendo um ingrediente potencial para reduzir o processo oxidativo de lipídios (VARGAS et al, 2019). Estas substâncias apresentam destaque especial como antioxidantes por atuarem como eficientes captadores de espécies reativas de oxigênio, além de reduzirem e quelarem íons férricos, que catalisam a peroxidação lipídica (ANDRADE et al, 2007).…”