Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

Zhang, Ying; Yang, Lei; Zu, Yuangang; Chen, Xiaoqiang; Wang, Fuji; Liu, Fang

doi:10.1016/j.foodchem.2009.05.038

Cited by 273 publications

(230 citation statements)

References 28 publications

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“…Thus, in the present study, all treatments were efficient until the 5th day, and this efficiency was maintained for the treatments TBHQ and TBHQ + CE throughout the storage period. Zhang et al (2010) evaluated the oxidative stability of sunflower oil added to rosemary extracts. This study showed that the peroxide value increased linearly with storage time, reaching a maximum of 272 meq/kg in 21 days for the Control.…”

Section: Peroxide Valuementioning

confidence: 99%

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

Ribeiro

Jorge

2017

Food Sci. Technol

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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.

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Section: Peroxide Valuementioning

confidence: 99%

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

Ribeiro

Jorge

2017

Food Sci. Technol

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“…Peroxide Value (PV) of all samples was measured according to the AOAC method 965.33 with slight modifi cation (O'Keefe and Pike, 2010;Zhang et al, 2010). Sunfl ower oil samples (2.00 g) were dissolved in 30 mL of acetic acid-chloroform (3:2; v/v) solution.…”

Section: Analysis Of Peroxide Valuementioning

confidence: 99%

“…These PUFAs are highly prone to lipid oxidation (Zhang et al, 2010). During storage, the double bonds of these PUFAs are attacked by free radicals, which results in the formation of conjugated bonds (Kanner et al, 2012).…”

Section: Iodine Valuementioning

confidence: 99%

“…Hence, the usage of natural antioxidants has been increasingly adopted as an effective methodology to prevent rancidity in various edible oils. Many phenolic-rich plant extracts have successfully demonstrated the retarding effect on lipid oxidation of various edible oil due to their good antioxidant capacity (Zhang et al, 2010;Dillard and German, 2000). For example, oyster mushroom, garlic, kenaf seed, pomegranate, olive, tea and Moringa oleifera extracts have been demonstrated to delay lipid peroxidation in various oils compared to synthetic antioxidants (Malheiro et al, 2013;Nyam et al, 2013;Yim et al, 2013;Pazos et al, 2005).…”

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confidence: 99%

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Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage

Ling¹,

Chang²,

Sia³

et al. 2015

Acta Sci Pol Technol Aliment

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“…Several studies have been conducted in recent years on the enrichment of oils with sources of natural antioxidants from plant species which are seen to possess antioxidant properties. Rosemary extracts in walnut oil (Martínez et al, 2013) and in sunflower oil (Zhang et al, 2010), olive leaf and tea extracts in soybean oil (Malheiro et al, 2013) and avocado and olive leaf extracts in edible oils (Jiménez et al, 2017) have shown to exert various degrees of antioxidant activity. The activity of these plant extracts has been attributed to the presence of flavonoid compounds, phospholipids, tocopherols, and ascorbic acid (Tsaknis and Lalas, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

et al. 2018

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SUMMARY:In this study, various vegetable oils were enriched with carotenoids originating from dry tomato waste using ultrasound-assisted extraction, microwave-assisted extraction and maceration. Analyses of total carotenoids, color and oxidative stability (determined by free radical scavenger activity, peroxide value, Rancimat method and DSC analysis) were carried out. Commercial oils without enrichment were used for comparison. The results showed that the carotenoid contents of the oils increased significantly by increasing incorporation of dry tomato waste. Also, maceration proved to extract significantly higher amounts of these compounds. In some oils the extraction of dry tomato waste improved their oxidative and thermal stability while in others it caused an increase in the peroxide value and a decrease in induction time. Finally, the color parameters of the oils were significantly influenced. Enriched oils could be a potential source of bioactive compounds and might have significant antioxidant activity when ingested as part of a dietary regime. KEYWORDS:Carotenoids; Color; Extraction; Oxidative Stability; Tomato waste; Vegetable oils RESUMEN: Efecto de los carotenoides, extraídos de residuos de tomates secos, sobre la estabilidad y caracterís-ticas de aceites vegetales. En este estudio varios aceites vegetales se enriquecieron con carotenoides obtenidos a partir de residuos de tomates secos utilizando extracción asistida por ultrasonido, extracción asistida por microondas y maceración. Se llevó a cabo un análisis de los carotenoides totales, el color y la estabilidad oxidativa (determinada por la actividad captadora de radicales libres, el índice de peróxidos, el método Rancimat y el análisis DSC). Los aceites comerciales sin enriquecimiento se usaron como testigos. Los resultados mostraron que el contenido de carotenoides de los aceites aumentó significativamente al aumentar la incorporación de residuos secos de tomate. Además, la maceración demostró extraer cantidades significativamente más altas de estos compuestos. En algunos aceites, el residuo seco de tomates mejoró su estabilidad oxidativa y térmica, mientras que en otros causó un aumento en el índice de peróxido y una disminución en el tiempo de inducción. Finalmente, los parámetros de color de los aceites se vieron significativamente influenciados. Los aceites enriquecidos podrían ser una fuente potencial de compuestos bioactivos y podrían tener una actividad antioxidante significativa cuando se ingieren como parte de un régimen dietético.

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Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

Cited by 273 publications

References 28 publications

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

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

Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage

Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

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