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

Abstract

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.

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

“…However, samples containing CS‐SCF caused the least damage to bioactive materials and non‐polar components, and some with medium polarity were easily extracted (Essien et al, 2020 ). Thus, the CS‐SCF method often works better for extracting active constituents from plant sources (Abdolahi et al, 2023 ). The lower TPC of pumpkin peel extract was obtained for samples using CS‐SW compared with CS‐SCF (Salami et al, 2020 ), which is in line with present research.…”

“…1, and the solvent was vaporized by the evaporator under vacuum at 50°C. CSEO was extracted by CS‐SW when CS fruit powder (12 g) was transferred into the device containing glass beads (Abdolahi et al, 2023 ).…”

“…Bioactive components of plants have different chemical structures and polarities; therefore, various approaches have been developed to extract EOs from plant sources (Delfino et al, 2023 ). Some of the extraction methods include ultrasonic (Fard & Nouri, 2023 ), enzymatic (Fan et al, 2019 ), microwave (Jafari et al, 2019 ), CO 2 supercritical fluid (CS‐SCF; Abdolahi et al, 2023 ), high pressure (Alonso‐Riaño et al, 2020 ), subcritical water (CS‐SW; Salami et al, 2020 ), etc. So, in the present study, the effect of distinct extraction procedures on the bioactive components and antioxidant traits of Capparis spinosa essential oils (CSEOs) were investigated.…”

Quinoa and Its Antioxidant and Nutritional Properties and Application in the Food Industry

“…In continuation of these two studies, the average total carotenoid content in ultrasound and supercritical CO 2 extractions with 10% and 15% ethanol was determined as 128.568, 120.35, and 121.54 μg/g, respectively [26,27]. In the following, purified carotenoid extract was added to investigate the effect of the antioxidant activity of carotenoid extract on stability in soybean oil without antioxidants [26,27]. In ongoing research, quinoa extract was extracted with an ethanol-water solvent ratio (80:20 and 50:50) using the ultrasoundassisted extractionmethod [28].…”

“…The extract obtained from the ultrasound extraction process was purified to prepare carotenoids [25]. In continuation of these two studies, the average total carotenoid content in ultrasound and supercritical CO 2 extractions with 10% and 15% ethanol was determined as 128.568, 120.35, and 121.54 μg/g, respectively [26,27]. In the following, purified carotenoid extract was added to investigate the effect of the antioxidant activity of carotenoid extract on stability in soybean oil without antioxidants [26,27].…”