Oxidative stabilization of corn oil with spinach extract

Abstract

The present study was aimed to analyze the antioxidant activity of spinach (Spinacia oleracea) extract in oxidative stabilization of refined, bleached and de-odorized (RBD) corn oil (CO). Corn oil was supplemented with three different concentrations 600, 1200 and 1800 ppm of methanolic spinach extract and then stored at 25oC and 60oC. Different oxidation measuring parameters such as peroxide value (PV), free fatty acid (FFA) value, iodine value (IV), conjugated dienes (CD), conjugated trienes (CT) and para-anisidine value (PAV) were examined. The potency of spinach extract as natural antioxidant was found to be as effective as the synthetic antioxidants BHA and BHT used as standards and highest stabilization was observed in the order CO-1800>CO-1200>CO-BHT> CO-BHA>CO-600>CO-control. The results showed a significant effect of spinach extract in enhancing the oxidative stability of corn oil.
 Bangladesh J. Sci. Ind. Res.54(4), 375-382, 2019

Study of Antioxidant Activity of Spinach Extract in Stabilization of Sunflower Oil under Accelerated Storage Conditions

“…Spinach extract with a maximum concentration 2400ppm significantly retard the carbonyl moieties formation as compared to control (Tables 11 and 12; Figures 11 and 12). The findings correlates with the previously reported work which explained the efficacy of spinach extract in corn oil oxiditave stabilization (Tehseen et al, 2019). Various studies acclaimed p-anisidine value to monitor the oxidative deterioration of sunflower oil supplemented with different antioxidants of natural origin such as citron peel extract (Okhli et al, 2020), grape seed extract (Poiana, 2012), rice bran extract (Chatha et al, 2006), roselle seed extracts (Nyam et al, 2012).…”

“…Moringa oleifera leave extracts were used in sunflower and showed significant inhibition of oxidation (Siddiq et al, 2005). Similar results were obtained when spinach extract was used in stabilization of corn oil showing significant decrease in CD and CT values (Tehseen et al, 2019). p-Anisidine value (PAV) depicts the extent of formation of aldehydes and ketones as degradation products of unsaturated fats.…”

“…In another study, grape seed extract were utilized to retard the peroxide formation at different heating conditions and there is a marked reduction in POVs (Poiana, 2012). Spinach extract was found to be potent antioxidant and showed a significant reduction in POVs of corn oil (Tehseen et al, 2019). Okhli et al (2020) reported a decrease in peroxide index with the use of citron peel extracts in sunflower oil.…”

Investigation of antioxidant and detoxifying capacities of some date cultivars (Phoenix dactylifera L.) irrigated with sewage water

“…12 In contrast, the phenolic content was higher in spinach leaves irrigated by fresh water compared with sewage water. 36 Heavy metals inuenced some chemical and physical processes and directly induced reactive oxygen species in living organisms, blocking of some proteins and glutathione. [37][38][39] Therefore, the evaluation of antioxidant compounds, antioxidant and detoxifying enzymes was studied.…”

“…Similarly, the alcohol and aqueous extracts from organic tomatoes presented higher antioxidant activity in the DPPH test (25.43 and 14.28%, respectively) than the conventional tomatoes 41 On contrast, the spinach leaves irrigated by fresh water had highest antioxidant potential using DPPH assay compared with sewage water. 36 The ABTS assay is based on the ability of antioxidant to scavenge ABTS radicals. It is a simple and usually used method for the evaluation of antioxidant capacity.…”