Fatty acids profile and alteration of lemon seeds extract (Citrus limon) added to soybean oil under thermoxidation

Abstract

This paper aimed at evaluating fatty acids profile and the total alteration of lemon seeds extract added to soybean oil under thermoxidation, verifying the isolated and synergistic effect of these antioxidants. Therefore, Control treatments, LSE (2,400 mg/kg Lemon Seeds Extract), TBHQ (mg/kg), Mixture 1 (LSE+50 mg/kg TBHQ) and Mixture 2 (LSE+25 mg/kg TBHQ) were subjected to 180°C for 20 h. Samples were taken at 0, 5, 10, 15 and 20 h intervals and analyzed as for fatty acid profile and total polar compounds. Results were subjected to variance analyses and Tukey tests at a 5% significance level. An increase in the percentage of saturated fatty acids and mono-unsaturated, and decrease in polyunsaturated fatty acids was observed, regardless of the treatments studied. For total polar compounds, it was verified that Mixtures 1 and 2 presented values lower than 25% with 20 h of heating, not surpassing the limits established in many countries for disposal of oils and fats under high temperatures, thus proving the synergistic effect of antioxidants.

Antioxidant Effect of Thyme (T hymus vulgaris L.) and Oregano (O riganum vulgare L.) Extracts in Soybean Oil Under Thermoxidation

“…TBHQ, a synthetic antioxidant which is extremely used by Brazilian industries, proved not to bare high temperatures for a long time. This result was similar to that found by Luzia and Jorge (), when they studied soybean oil containing TBHQ (50 mg/kg) under thermoxidation, where the synthetic antioxidant lost its protective action after 20 h of heating. In the mentioned study, the mixture of synthetic antioxidants (25 mg/kg of TBHQ) with natural antioxidants (2,400 mg/kg of lemon seed extract) in 20 h of heating contributed to increase α‐tocopherol when compared with the treatment with only TBHQ (Luzia and Jorge ).…”

“…To analyze the fatty acid profile, the samples were esterified according to the procedure described by Hartman and Lago () and analyzed by gas chromatography according to Luzia and Jorge (). A gas chromatograph (Model CG 3900, Varian, Walnut Creek, CA) equipped with a flame ionization detector, injector and autosampler was used.…”

In-vitro evaluation of bioactive compounds, anti-oxidant, lipid peroxidation and lipoxygenase inhibitory potential of Citrus karna L. peel extract

“…1.13.11.12) is a family of non-heme containing dioxygenase group of enzymes that are widely distributed in plants and animals. In mammalian cells, these enzymes have key role in the biosynthesis of a variety of bioregulatory compounds such as hydroxyeicosatetraenoic acid, leukotrienes, lipoxins, hepoxylines (Keereetaweep et al 2010;Luzia and Jorge 2011). Therefore, lipoxygenases are potential targets for the acute & chronic inflammatory disease and autoimmune disorders (Keereetaweep et al 2010).…”

“…Our previous studies have experimentally proved that Citrus decumana peel extract possess anti-oxidant anti-inflammatory and ameliorative effect on stress induced peptic ulcer in rats (Sood et al 2009(Sood et al , 2010. Other than anti-oxidant status, lipid peroxidation process is one of the major events in the acute and chronic disorder (Eleni and Dailianis 2010;Oboh and Ademosun 2011;Luzia and Jorge 2011). However, little information is available on the anti-oxidant and anti-lipid peroxidation potential of Citrus karna peels.…”

Efficiency of Spice Extracts in Soybean Oil Stability During Heating

“…From the point of view of the current consumer, aspects such as safety, health, and quality become pertinent on agriculture and food production. In those circumstances, research and development of safe natural antioxidants in order to replace synthetic antioxidants have been performed, by the use of sources such as citric fruit seeds (Luzia and Jorge, 2013), spices (Hossain et al, 2010), and medicinal plants (Krishnaiah et al, 2011).…”