Oryzanol as natural antioxidant for improving sunflower oil stability

Sunil, L.; Srinivas, P.; Kumar, P. K. Prasanth; Krishna, A. G. Gopala

doi:10.1007/s13197-014-1385-8

Cited by 11 publications

(13 citation statements)

References 21 publications

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“…Zambiazi et al ( 2007 ) studying sunflower oils found smaller amounts of oleic acid (15.26 and 16.86%) and higher contents of linoleic acid (71.17 and 70.69%) compared to the results demonstrated in our research. Sunil et al ( 2015 ) also demonstrated the lower level of oleic acid and higher amount of linoleic acid in SFO (23.0 and 66.2% for oleic and linoleic acids, respectively) as compared to the present work. Differences in fatty acid composition of SFO and SBO are mostly determined by plant genotype and environmental conditions, particularly temperature, water supply, and more generally agro-climatic conditions (Castro and Leite 2018 ; Reena Rani and Sharma 2017 ; Clemente and Cahoon 2009 ).…”

Section: Resultssupporting

confidence: 64%

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Kozłowska

Gruczyńska

2018

Chem. Pap.

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The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min−1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.

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Section: Resultssupporting

confidence: 64%

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Kozłowska

Gruczyńska

2018

Chem. Pap.

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“…The mixture of 0.1% ME + 0.02% α‐T exhibited a higher synergistic effect (35.8%) than the mixture of 0.1% ME + 0.02% AA (2.2%), while 0.1% ME + 0.02% CA showed a little antagonism (−3.3%). α‐T, as a kind of antioxidant, has remarkable free radical scavenging activity and strong antioxidant power (Sunil, Srinivas, Kumar, & Krishna, ). It has been reported that the combination of α‐T and green tea extract showed synergistic effect in sunflower oil (Yin, Becker, Andersen, & Skibsted, ).…”

Section: Resultsmentioning

confidence: 99%

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Zhao

Lan

et al. 2019

J Food Process Preserv

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The effect of Moringa oleifera leaves extract (ME) on the oxidative stability of soybean oil was studied during 12 days accelerated storage (60°C) and 24 hr thermal treatment (105, 120, 150, and 180°C). Peroxide, p‐anisidine and TOTOX (total oxidation) value of soybean oil samples were determined. Results showed that ME had significant antioxidation effect on soybean oil in storage test. However, the antioxidation effect of ME decreased with the rising of the heating temperature. Additionally, synergistic effect in binary mixtures of ME with ascorbic acid, citric acid, and α‐T was tested. The mixture of 0.1% ME + 0.02% α‐T displayed a significant synergistic effect of 35.8%. Considering the safe application of M. oleifera for nutritional and therapeutic use, M. oleifera leaves extract can be used as an antioxidation in soybean oil. Practical applications Rich in phenolic acids and flavonoids, M. oleifera leaves extract exhibits significant antioxidant activity both in vitro and in vivo. ME has been widely used in medicine, functional food, cosmetics industries, and so on. The addition of ME in soybean oil significantly inhibited the oil oxidation, especially during storage process. These results demonstrated that ME with a high antioxidant activity could be used as an antioxidant in soybean oil.

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“…thermal oxidation. To evaluate the contribution of antioxidant agents, the content of antioxidants agents in RBO and other edible oils (SO and RPO) was examined by comparing the loss of the antioxidant contents during the thermal oxidation 2,[21][22][23][24] .…”

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confidence: 99%

Revealing the thermal oxidation stability and its mechanism of rice bran oil

Rahmania

Kato

Sawada

et al. 2020

Sci Rep

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Although the stability of rice bran oil (RBo) has been showed on several studies, the factors which make it capable on maintaining its stability under thermal oxidation has not been sure yet. We hypothesized that its fatty acid composition [high composition of oleic acid (oA), lower composition of linoleic acid (LA) and α-linolenic acid (LnA)] and/or its antioxidant agents [γ-oryzanol (OZ)] and vitamin E [tocopherol (Toc), tocotrienol (T3)] might be the biggest factor. To prove the hypothesis, we thermally oxidized RBO under 40 °C for 17 days to mimic the harsh daily storage condition, and compared it with soybean oil (So) and rapeseed oil (Rpo) then monitoring their primary oxidation products [triacylglycerol hydroperoxide (TGOOH)] from easily oxidized fatty acid contained in triacylglycerol (tG) and the amount loss of antioxidant agents. As a result, RBo showed the lowest TGOOH/TG ratio, followed by RPO and SO. The superior stability RPO compared SO might occur due to because of the influence of the fatty acid profile (higher OA and lower LA). For RBO's case, besides its fatty acid profile, the existence of OZ and the synergistic effect of OZ and vitamin E might have a greater contribution in maintaining its stability under thermal oxidation. One of the best things about rice bran oil (RBO), an oil extracted from the bran layer of the rice kernel, would be its stability, which secures the value of RBO and its related products 1-3. Indeed, some studies have shown the higher thermal-oxidation stability of RBO compared to other edible oils 4-7 , nevertheless the mechanism of the stability of RBO is still speculative. Its fatty acid profile and/or its antioxidant agents might be one of the biggest reasons; namely, contents of easily oxidized fatty acids [i.e. poly-unsaturated fatty acid such as linoleic acid (LA) and α-linolenic acid (LnA)], stable fatty acid [i.e. mono-unsaturated fatty acid such as oleic acid (OA)] and/ or antioxidants [tocopherol (Toc), tocotrienol (T3), and γ-oryzanol (OZ)] in RBO have been hypothesized as possible factors that made RBO showed a stability under thermal oxidation 8-13. However, verification of the above hypothesis has been severely hampered, because of the fact that the common methods used to determine the oils' stability [e.g., peroxide value (POV), rancimat method, and spectrophotometry] cannot provide enough information, especially about which and how much fatty acids are actually oxidized 14 and whether the antioxidant agents can affect/improve RBO's stability during the thermal oxidation 13. Overcoming this issue will lead to developing more quality and confident RBO and its related products. In this study, for evaluating the contribution of individual fatty acids of RBO, we explored the use of the twodimensional (2D) profiling method with liquid chromatography time-of-flight mass spectrometry (LC-TOF/ MS) 15 to determine the most suitable target of triacylglycerol (TG) contained in fresh RBO which structurally composed either OA, LA or LnA in one of fatty acid composition ...

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Oryzanol as natural antioxidant for improving sunflower oil stability

Cited by 11 publications

References 21 publications

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Revealing the thermal oxidation stability and its mechanism of rice bran oil

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