Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions

Abstract

Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 °C and their oxidative stability was evaluated once every 5 days for a period of 20 days through the Rancimat equipament and analysis of peroxide value, conjugated dienes and tocopherols retention. The oxidation rate in terms of mass gain was evaluated once every 24 hours for a period of 24 days. Although the antioxidant TBHQ showed a better efficiency in the inhibition of oxidation, coffee husk extract showed a synergistic effect when used with the synthetic, delaying the appearance of degradation products. In addition, the freeze-dried extract showed the ability to reduce the mass-gain rate when used alone as well as when used in combination with the synthetic antioxidant butyl hydroxyanisole (BHA), noting a synergistic effect on oxidative stability between the extract and the BHA. Therefore, coffee husk extract could be considered a source of natural antioxidants for synthetic antioxidants substitution.Keywords: vegetable oils; natural antioxidant; mass gain; agro-industrial waste; tocopherols.Practical Applications: Coffee husks are a source of antioxidant compounds that can be extracted using environmentally-friendly processes, and finding uses for this agro-industry by-product also results in less waste.

Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying

“…Before frying, the induction times determined with the Rancimat corresponded to 4.32 h (SI) and 11.02 h (SO), and those with the RapidOxy were 27.6 min (SI) and 40.2 min (SO). The Rancimat SI value was similar to that (4.07 h) reported by Varas Condori et al (2020) for linseed oil under the same analysis conditions, while the SO result was within those (6.00 h and 16.79 h) reported by Ribeiro and Jorge (2017) and Farhoosh (2007), respectively. Higher times (17.6 h) were described for sacha inchi oil by Gutiérrez et al (2019) for a Rancimat test performed at 80 °C.…”

Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT

“…Agro-food products, by-products, and wastes contain several bioactive compounds that can be used for developing functional products (Tinello, Mihaylova, & Lante, 2018). In this regard, soybean oil has been previously enriched with plant extracts derived from olive leaf (Taghvaei et al, 2014), aromatic plants (Saoudi et al, 2016), rosemary (Yang et al, 2016), grape seed (Freitas et al, 2017), coffee husk (Ribeiro & Jorge, 2017), peanut skin (Franco et al, 2018), and goji berry (Pedro et al, 2018) to improve oxidative stability.…”

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

“…Several studies have been previously carried out with plant extracts to prevent oxidative deterioration. Among them, olive leaves [ 118 ], some aromatic plants [ 119 ], rosemary, rambutan, fruit peel [ 120 ], grape seed [ 121 ], cocoa bean shell [ 122 ], coffee husk [ 123 ], peanut skin [ 124 ], Cressa cretica L. leaves [ 125 ], goji berry [ 126 ], marjoram, thyme, ginger, turmeric [ 127 ], oregano [ 15 ], watermelon [ 96 ]. It has been shown that soybean oil enriched with olive leaf extract showed lower peroxide value and a lower amount of secondary product compared to the control [ 118 ].…”