Improving antioxidant effect of phenolic extract of Mentha piperita using nanoencapsulation process

Roshanpour, Sareh; Tavakoli, Javad; Beigmohammadi, Faranak; Alaei, Shima

doi:10.1007/s11694-020-00606-x

Cited by 28 publications

(28 citation statements)

References 48 publications

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“…Moreover, 40 days of storage at 30°C showed that the lowest reduction of encapsulation efficiency occurred in the powder encapsulated with CSL (33.05%); followed by LSSG (40.95%) and SMSG (45.04%). It has been reported in previous studies that the reduced size of droplets enhances their stability and encapsulation efficiency [32,33] which accords with our findings.…”

Section: Encapsulation Efficiency and Release Propertiessupporting

confidence: 94%

“…In two studies, the Ferula persica and Mentha piperita nanocapsulated extracts had a higher resistance to the formation of hydroperoxides than TBHQ. It was also found that the extract covered with a combination of chitosan and gums was recognized as the best treatment, which was consistent with the results of the present study [12,32]. Sadeghi et al [17] reported that nanoencapsulated phenolic extract of Beneh skin had a better antioxidant effect compared to its free extract.…”

Section: Peroxide Valuesupporting

confidence: 91%

“…As was the case for PV, nanoencapsulation of the extracts increased the oxidative stability of soybean oil. It has been reported in similar studies that nanoencapsulated extract of Beneh skin, Ferula persica, and Mentha piperita had better antioxidant effect compared to its free extract [12,17,32].…”

Section: Iobarbituric Acidmentioning

confidence: 82%

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The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

Tavakoli

Abbasi

Jelyani

et al. 2021

Journal of Food Quality

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In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

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Section: Encapsulation Efficiency and Release Propertiessupporting

confidence: 94%

Section: Peroxide Valuesupporting

confidence: 91%

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The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

Tavakoli

Abbasi

Jelyani

et al. 2021

Journal of Food Quality

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“…The determination of acid value (AV), peroxide value (PV), and p‐anisidine value (p‐AV) of the different oil samples was done based on the method ascribed by Asadi & Farahmandfar, 2020 , Roshanpour et al ( 2021 ), and Estakhr et al. ( 2020 ), respectively.…”

Section: Methodsmentioning

confidence: 99%

Different effect of chemical refining process on Baneh (Pistacia atlantica var mutica) kernel oil: Regeneration of tocopherols

Jelyani

Tavakoli

Lashkari

et al. 2021

Food Science & Nutrition

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One of the eleven common species of pistachio is Baneh (Pistacia atlantica), which grows wildly in different parts of Iran. The area under the cultivation of these trees in Iran is more than 1.2 million hectares with approximately 100 million trees (Hatamnia et al., 2014;Moslehi et al., 2021). The annual fruit yield of this tree is 30-40 kg. The fruit of the Baneh tree consists of three parts: the outer oily green hull, the wood hull, and the kernel. Baneh kernels make up to 25% of Baneh fruit, and its oil yield is close to 50% (Padulosi & Hadj-Hassan, 1998;Tavakolli et al., 2019b). This species has three varieties, with mutica being the most famous and common Baneh variety, which comprises 90% of the population of these trees in Iran (Tavakoli et al., 2019b). There have been various researches on Baneh crude oil. Farhoosh et al. (2008), for example, proved that Baneh crude oil has a very high oxidative stability at

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“…However, the use of natural antioxidants is expanding in the world. One of the ways to increase the oxidative stability of edible oils is to use antioxidant extracts of various plants, whose beneficial results have been reported in many researches (Roshanpour et al, 2021). The antioxidants allowed to be used in edible oils include carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than the synthetic ones, and elevate the nutritional value of edible oils without the need for safety experiments (Sharma et al, 2019; Śpitalniak‐Bajerska et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil

Alkami

Kenari

Farahmandfar

et al. 2022

Food Processing Preservation

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The purpose of this work was ultrasound‐assisted extraction of red quinoa carotenoid, and antioxidant effect of the purified carotenoid on soybean oil stability was compared with that of commercial carotenoid. Red quinoa carotenoid was extracted using 50 ml ethanol as the solvent in an ultrasonic bath at 45 ± 1°C and 20 kHz for 3 min. After the carotenoid purification, its effect on the oxidative stability of soybean oil was compared with that of commercial β‐carotene during 8 days of storage at 60°C. Peroxide value (PV), conjugated diene value (CV), thiobarbituric acid (TBA) value, and color parameters were measured. 100 mg/kg of the commercial and natural carotenoids was the best concentration to decrease the TBA value during the 8 days of storage, compared with the other concentrations (200 and 300 mg/kg). On the last day, the samples containing 100 mg/kg of the commercial and natural carotenoids had the lowest CV, and TBA value, and lowest PV was in samples containing 200 mg/kg. In addition, the lowest PV (7.8 meq/kg) was obtained on the eighth day, owing to the performance of β‐carotene at 200 mg/kg, while the samples free of the carotenoids had the highest PV, CV, and TBA value. The samples containing the commercial antioxidant had higher b* values than those with the natural antioxidant because the commercial β‐carotene was yellower than the natural carotenoid. The samples containing the commercial carotenoid had lower a* values than those containing the natural one. Carotenoid extracted from red quinoa could influence the oxidative stability of soybean oil. Practical applications The oxidation of fats and oils can be inhibited by using natural and synthetic antioxidants. Antioxidants, which are considered food additives, are used in the food industry to extend the shelf‐life and prevent the oxidation and degradation of edible oils. The legally allowed antioxidants to be used in edible oils are carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than synthetic ones. Red quinoa is a rich source of carotenoids with high antioxidant activity. In this work, high‐intensity ultrasound was used as a non‐thermal and non‐destructive method to improve the extraction rate and efficiency of carotenoids from red quinoa. This technique can be used extensively in the food industry with high economical efficiency.

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Improving antioxidant effect of phenolic extract of Mentha piperita using nanoencapsulation process

Cited by 28 publications

References 48 publications

The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

The Use of Salvia macrosiphon and Lepidium sativum Linn. Seed Gums in Nanoencapsulation Processes: Improving Antioxidant Activity of Potato Skin Extract

Different effect of chemical refining process on Baneh (Pistacia atlantica var mutica) kernel oil: Regeneration of tocopherols

Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil

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