Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage

Mansour, Hanem M. M.; El-Sohaimy, Sobhy A.; Zeitoun, A.; Abdo, Eman M.

doi:10.3390/antiox11091691

Cited by 11 publications

(9 citation statements)

References 38 publications

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“…several medicinal and food plants, finding that pomegranate leaves have the highest TFC (199.26 mg GAE/g DW, DW, Dry Weight) and antioxidant activity compared to other varieties. The leaves can be used as a substitute for tea, extract development, and synthetic antioxidants (Wang et al, 2013;Mansour et al, 2022). Pomegranate leaf tea contains more phenolic substances (41.01-83.43 mg/100 g) than green tea (Legua et al, 2012), which is lower than the TPC (33.28-41.57 mg/g FW) measured in the leaves of this study.…”

Section: Discussioncontrasting

confidence: 59%

Bioactive Compounds, Functional Ingredients, Antioxidants, and Health Benefits of Edible Plants

2024

Frontiers Research Topics

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Frontiers is more than just an open access publisher of scholarly articles: it is a pioneering approach to the world of academia, radically improving the way scholarly research is managed. The grand vision of Frontiers is a world where all people have an equal opportunity to seek, share and generate knowledge. Frontiers provides immediate and permanent online open access to all its publications, but this alone is not enough to realize our grand goals. Frontiers journal seriesThe Frontiers journal series is a multi-tier and interdisciplinary set of openaccess, online journals, promising a paradigm shift from the current review, selection and dissemination processes in academic publishing. All Frontiers journals are driven by researchers for researchers; therefore, they constitute a service to the scholarly community. At the same time, the Frontiers journal series operates on a revolutionary invention, the tiered publishing system, initially addressing specific communities of scholars, and gradually climbing up to broader public understanding, thus serving the interests of the lay society, too. Dedication to qualityEach Frontiers article is a landmark of the highest quality, thanks to genuinely collaborative interactions between authors and review editors, who include some of the world's best academicians. Research must be certified by peers before entering a stream of knowledge that may eventually reach the public -and shape society; therefore, Frontiers only applies the most rigorous and unbiased reviews. Frontiers revolutionizes research publishing by freely delivering the most outstanding research, evaluated with no bias from both the academic and social point of view. By applying the most advanced information technologies, Frontiers is catapulting scholarly publishing into a new generation. What are Frontiers Research Topics?Frontiers Research Topics are very popular trademarks of the Frontiers journals series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area.

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Section: Discussioncontrasting

confidence: 59%

Bioactive Compounds, Functional Ingredients, Antioxidants, and Health Benefits of Edible Plants

2024

Frontiers Research Topics

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“…several medicinal and food plants, finding that pomegranate leaves have the highest TFC (199.26 GAE/g DW, DW, Dry Weight) and antioxidant activity compared to other varieties. The leaves can be used as a substitute for tea, extract development, and synthetic antioxidants (Wang et al, 2013;Mansour et al, 2022). Pomegranate leaf tea contains more phenolic substances (41.01-83.43 mg/100 g) than green tea (Legua et al, 2012), which is lower than the TPC (33.28-41.57 mg/g FW) measured in the leaves of this study.…”

Section: Discussioncontrasting

confidence: 59%

Comparative analysis of the phenolic contents and antioxidant activities of different parts of two pomegranate (Punica granatum L.) Cultivars: ‘Tunisia’ and ‘Qingpi’

Zhang,

Wang,

et al. 2023

Front. Plant Sci.

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Pomegranate (Punica granatum L.), with its abundant phenolic substances and strong antioxidant activity, holds significant research and utilization potential across various organs. However, there have been few studies on the phenolic content and antioxidant activity of different parts of pomegranate, especially the placenta. This study investigated the phenolic content and antioxidant activity of fruits, flowers, and leaves of two pomegranate varieties, ‘Tunisia’ and ‘Qingpi’, throughout their growth and development. Results indicated significant variations in phenolic content among different organs, with petals exhibiting the highest total polyphenol content (TPC, 49.40 mg GAE/g FW) and total anthocyanin content (TMAC, 1938.54 nmol/g FW). Placenta contained the highest levels of total flavonoids (TFC, 173.58 mg RE/g FW) and punicalagin (109.30 mg/g FW). The peel had the highest content of total flavanols (TFAC, 19.42 mg CE/g FW). Over the course of pomegranate development, total polyphenols, total flavonoids, total flavanols, punicalagin, and antioxidant activity declined in different organs. Antioxidant activity followed the order: fruit > flower > leaf, with the placenta exhibiting the highest antioxidant activity among fruits. Antioxidant activity showed a significant positive correlation with total polyphenols (R2 = 0.77-1.00), total flavonoids (R2 = 0.71-0.99, except tegmens), and punicalagin (R2 = 0.71-1.00). This study provides a comparative analysis of the phenolic content and antioxidant activity in different organs of pomegranate, highlighting the placenta as the primary source of punicalagin. This study provides a theoretical basis for the development and utilization of pomegranate phenolic compounds.

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“…At high temperatures, hydroperoxides have been shown to react with oxygen to produce MDA, giving the oil a bad taste and odor. [ 29 ] The initial MDA average value of BT hotpot oils (0.136 mg kg −1 ) was higher than that of FRO hotpot oils (0.121 mg kg −1 ), whereas the overall increasing trend observed in BT hotpot oils was more stable than that of FRO hotpot oils. Additionally, after boiling for 8 h, the highest MDA content of BT hotpot oils (0.161 mg kg −1 ) was still higher than that of FRO hotpot oils (0.158 mg kg −1 ), indicating that the MDA content of oils after boiling had been influenced by the initial MDA content.…”

Section: Resultsmentioning

confidence: 99%

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Ying

Gao

Wang³

et al. 2023

Euro J Lipid Sci & Tech

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This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed.The results showed that the oil content of the hotpot seasoning was 38.3%-58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7-8.5), and their oxidative stability (12.08-13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%-97.32%), phytosterol (3466.07-6110.37 ppm), tocopherol (182.91-1276.17 mg kg −1 ), and polyphenol (34.48-61.94 mg kg −1 ). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents.Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti-inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.

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Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage

Cited by 11 publications

References 38 publications

Bioactive Compounds, Functional Ingredients, Antioxidants, and Health Benefits of Edible Plants

Bioactive Compounds, Functional Ingredients, Antioxidants, and Health Benefits of Edible Plants

Comparative analysis of the phenolic contents and antioxidant activities of different parts of two pomegranate (Punica granatum L.) Cultivars: ‘Tunisia’ and ‘Qingpi’

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

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