Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract

Abstract

This study aimed to evaluate the effect of ethanolic extract of Pterospartum tridentatum flowers in the stability of sunflower oil. The extract was characterized regarding to its antioxidant activity by the 2,2,1‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging method (EC50 = 76.3 ± 2.6 µg/mL) and total phenolic content (200 ± 8 mg GAE/g). Extracts were added at 500 mg/L (E1) and 1,000 mg/L (E2), and after 30 days of storage at room temperature, E2 oil showed improved quality parameters, with a reduction of 22.4%, 17.2%, and 45.6% in the values of acidity, peroxide, and p‐anisidine, respectively. The extract also increased oil stability at 180 °C. After 27 hr, the acidity (0.216 ± 0.016 mg KOH/g) and the total oxidation value (TOTOX) (69.30 ± 0.26) values of E2 oil were significantly lower than the control. These results showed that P. tridentatum effectively improved the shelf‐life and thermal stability of sunflower oil, being a promising source of antioxidants for edible oils processing. Practical Application Pterospartum tridentatum ethanolic extracts increased stability of sunflower oil during storage at room temperature and at 180 °C. Oil stability increased with extract concentration, being highest for 1,000 mg/L. Therefore, P. tridentatum may be a promising source of antioxidants for edible oils processing.

Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

“…So far, only several studies have been investigated the improvement of oxidative stability of sunflower oil by supplementation with natural extracts obtained from berries byproducts or various value-added products obtained from fruits processing wastes. However, the data obtained after TOTOX value calculation are in agreement with the results reported by other studies in which sunflower oil was supplemented with other types of extracts [4,34]. Neves et al [34] reported a TOTOX value of 69.30 after 27 h of heat exposure at 180 • C of the sunflower oil sample supplemented with 1000 ppm of ethanolic extract obtained from prickled broom.…”

“…However, the data obtained after TOTOX value calculation are in agreement with the results reported by other studies in which sunflower oil was supplemented with other types of extracts [4,34]. Neves et al [34] reported a TOTOX value of 69.30 after 27 h of heat exposure at 180 • C of the sunflower oil sample supplemented with 1000 ppm of ethanolic extract obtained from prickled broom. This finding is in agreement with our data, when TOTOX values of 69.75, respectively 66.72 were recorded in response to 12 h of heating at 180 • C of the sunflower oil sample supplemented with 800 ppm PBBE, respectively ABBE.…”

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

“…AV reflects the degree of hydrolysis of the oil [ 28 ] and is used to indicate the oil’s rancidity [ 7 ]. AV denotes the extent of lipid hydrolysis [ 10 ] and hydroperoxide decomposition [ 5 ] into free fatty acids and carbonyl groups, respectively. PGG/BHT mixture had a superior anti-hydrolytic effect compared to PGG-800 ppm ( p < 0.05), and this inhibition was concentration-dependent ( p < 0.05) compared to the raw oil.…”

“…As described by Neves et al, the RI ( 20 ND) of oil samples was measured by a digital refractometer NR101 [ 5 ].…”

“…Improper storage of vegetable oils—exposing them to light, high temperature, oxygen, and moisture—triggers the rancidity process [ 4 ] via various reactions, including hydrolysis, oxidation, polymerization, and isomerization [ 5 ]. Once the rancidity occurs, several undesirable compounds are formed that impart bad odor and flavor and shorten the shelf-life of these oils [ 1 , 4 , 6 ].…”