Effectiveness of the Natural Antioxidant 2,4,4′-Trihydroxychalcone on the Oxidation of Sunflower Oil during Storage

Abstract

This study aimed to investigate the effectiveness of 2,4,4′-trihydroxychalcone as a natural antioxidant on the oxidation of sunflower oil during an 88-day storage period and to compare its strength with the synthetic antioxidant butylated hydroxytoluene (BHT). Seven groups of the sunflower oil samples were prepared: pure oil (control), oil treated with different concentrations (100, 500, and 1000 ppm) of 2,4,4′-trihydroxychalcone, and oil treated with different concentrations (100, 500, and 1000 ppm) of BHT. Specific parameters, namely, the peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), thiobarbituric acid reactive substance (TBARS) value and total oxidation (TOTOX) value were used to assess the extent of the deterioration of the oil by estimating the primary and secondary oxidation products. The results showed that 2,4,4′-trihydroxychalcone effectively decreased the production of the primary and secondary oxidation products of sunflower oil during storage, as indicated by reductions in the PVs, AVs, p-AnVs, TBARS values and TOTOX values of the sunflower oil. When compared to BHT, 2,4,4′-trihydroxychalcone showed either a similar or stronger effect in inhibiting the primary and secondary oxidation products. These findings suggest that, 2,4,4′-trihydroxychalcone is a suitable natural alternative to synthetic antioxidants to improve the oxidative stability of sunflower oil.

Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique

“…The maximum antioxidant effectiveness of SCECC extract decreases the oxidative deterioration of butter sample while storage. Our results were agreement with previous studies by Alsufiani and Ashour (2021) and Siwach et al (2016) (Table 1).…”

“…Oxidative solidity of butter was evaluated by determining the values of peroxide and p ‐anisidine and thiobarbituric acid‐reactive species (TBARS) using the method of Alsufiani and Ashour (2021).…”

Genome Features and AntiSMASH Analysis of an Endophytic Strain Fusarium sp. R1

“…Fungi belonging to the genus Fusarium are prevalent on crops in both semitropical and temperate zones since they can infect vegetables, fruits, small grain cereals and maize, leading to vascular wilt, stem, root, and ear rot, with a serious decrease in the yields of crops and severe economic losses [5,6]. However, a great amount of evidence indicates that the genus Fusarium possesses the potential capability to produce plenty of SMs with significant bioactivities, such as antimicrobial [7,8], anticancer [9,10], antiviral [11], antioxidants [12,13], and so on.…”

Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage

“…[ 2 ] Naturally, in order to overcome the inherent drawbacks, the traditional method is the direct addition of synthetic or natural antioxidants into sunflower oil, which has long been supposed to be the most effective method. [ 3 ] Nevertheless, the application of synthetic antioxidants is accompanied by potential adverse dangers to human health, such as mutagenesis and carcinogenesis, while the employment of natural antioxidants has been considered to be safe. [ 4 ]…”

“…[2] Naturally, in order to overcome the inherent drawbacks, the traditional method is the direct addition of synthetic or natural antioxidants into sunflower oil, which has long been supposed to be the most effective method. [3] Nevertheless, the application of synthetic antioxidants is accompanied by potential adverse dangers to human health, such as mutagenesis and carcinogenesis, while the employment of natural antioxidants has been considered to be safe. [4] In the meantime, as reported, except for the direct addition for synthetic or natural antioxidants into sunflower oil, the preparation of aromatized/flavored sunflower oil using spice and herb plants by different methods has also been considered to be one of the important and promising approaches to increase the oxidative stability of sunflower oil.…”