Incorporation of natural antioxidants extracted from strawberry, cinnamon, beetroot, and ginger; into virgin coconut oil for expansion of its shelf life

Rangani, S.C.; Ranaweera, K.K.D.S.

doi:10.1016/j.afres.2023.100325

Cited by 7 publications

(1 citation statement)

References 26 publications

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“…However, they have been well documented to have potential health risks resulting from their toxicity and carcinogenicity ( 5 ). Research studies indicated that natural antioxidants, which are beneficial to human health, have the ability to retard or prevent lipid oxidation ( 6 ). Consequently, there is a growing interest in the search for effective and safe natural antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

Chen,

Zhao,

Meng

et al. 2023

Front. Nutr.

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To investigate the protective effect of blackberry anthocyanins (BA), tea polyphenols (TP), and their binary mixture on the oxidative stability of edible oils during storage, BA, TP, and their binary mixture were added to lard and olive oil. The changes in peroxide value (PV), thiobarbituric acid reactive substances (TBARS), acid value (AV), and scavenging capacity of DPPH and ABTS•+ of oil samples were evaluated during accelerated storage. BA were found to have a remarkable capability to enhance antioxidant properties, delay lipid oxidation, and inhibit the deterioration both of lard and olive oil at high-temperature processes. Furthermore, the antioxidant synergistic effect of BA and TP was found both in lard and olive oil for the first time. All these results suggested that BA and its combination with TP might possess the potential value to protect the quality of edible oils.

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Section: Introductionmentioning

confidence: 99%

Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

Chen,

Zhao,

Meng

et al. 2023

Front. Nutr.

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Antioxidant films based on poly(lactic acid) incorporated with crude extract from Malpighia emarginata DC pomace for use in food packaging

Freitas,

Dias,

Albuquerque

et al. 2023

Packag Technol Sci

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The interest in natural antioxidants for the development of active food packaging is increasing, since lipid oxidation has a negative impact on food quality and people's living standards are changing. The aim of this work was to obtain Malpighia emarginata DC pomace extract (MEPE), as well as to develop poly(lactic acid) (PLA)‐based films with antioxidant activity, through the incorporation of MEPE. MEPE showed antioxidant activity through the DPPH and ABTS assays, 127.16 ± 9.70 μmol TEAC g−1 extract and 322.84 ± 19.38 μmol TEAC g−1 extract, respectively. The HPLC quantification revealed that quercetin and isorhamnetin were found at concentrations of 244.77 ± 8.42 and 707.20 ± 23.17 μg g−1, respectively. The properties of the films were influenced by the presence of MEPE, which caused a plasticizing effect on the PLA film, reducing the tensile strength and Young's modulus and increasing the elongation at break and water vapour permeability. The antioxidant property test (DPPH and ABTS) of the films was shown to be improved with the addition of MEPE. Despite changes in the film properties, they have potential for application as active food packaging. This work showed the potential utilization of agriculture pomace to produce antioxidant additive and its application as antioxidant in active food packaging, since they showed excellent antioxidant activity in radical scavenging activity tests.

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Bioactive Compounds and Biological Activities of Red Beetroot (Beta vulgaris L.)

Rehman,

Mufti,

Ain

et al. 2023

Reference Series in Phytochemistry

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Incorporation of natural antioxidants extracted from strawberry, cinnamon, beetroot, and ginger; into virgin coconut oil for expansion of its shelf life

Cited by 7 publications

References 26 publications

Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

Antioxidant films based on poly(lactic acid) incorporated with crude extract from Malpighia emarginata DC pomace for use in food packaging

Bioactive Compounds and Biological Activities of Red Beetroot (Beta vulgaris L.)

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