Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability

Yang, Yong; Song, Xiaoxiao; Sui, Xiaonan; Qi, Baokun; Wang, Zhongjiang; Yang, Li; Jiang, Lianzhou

doi:10.1016/j.indcrop.2015.11.044

Cited by 140 publications

(119 citation statements)

References 36 publications

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“…Similar changes in DPPH, ABTS, and FC values of soybean, rice bran, and cottonseed oils enriched with rosemary extract during storage at 62 °C for 24 days were found. Initially, oils with rosemary extract revealed higher DPPH (0.10 mg TE mL −1 ), ABTS (0.50 mg TE mL −1 ), and TPC [400-800 mg gallic acid (GA) kg −1 ] than blank oils (DPPH = 0.07 mg TE mL −1 , ABTS = 0.20-0.40 mg TE mL −1 , TPC = 100-500 mg GA kg −1 ), whereas the AA of non-supplemented oils (DPPH = 0.05-0.07 mg TE mL −1 , ABTS = 0.01-0.10 mg TE mL −1 , TPC = 20-400 mg GA kg −1 ) and oils with rosemary extract (DPPH = 0.08 mg TE mL −1 , ABTS = 0.40 mg TE mL −1 , TPC = 300-700 mg GA kg −1 ) decreased after the 24-day storage [24].…”

Section: Effect Of New Antioxidant On Antioxidant Activity Of Rapeseementioning

confidence: 97%

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

Szydłowska‐Czerniak

Rabiej

2018

Eur Food Res Technol

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The effect of the addition of a novel lipophilic antioxidant-octyl sinapate to refined rapeseed oil on its oxidative stability and antioxidant activity-was evaluated using the accelerated shelf-life test. The oxidation processes of rapeseed oils without and with octyl sinapate were analyzed as amounts of primary (peroxide values, conjugated diene) and secondary (anisidine values, conjugated triene) oxidation products and total oxidation (TOTOX) index. The synthesized antioxidant strongly inhibited the generation of secondary oxidation products during accelerated storage of rapeseed oil up to 4 weeks at 40 ± 1 °C under light (power of luminous flux = 385 lm). Moreover, antioxidant activity of rapeseed oil after enrichment with new antioxidant determined by four spectrophotometric methods: 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and Folin-Ciocolteu were about 14, 14, 7, and 27 times higher in comparison with the refined oil without octyl sinapate. Antioxidant activity of the enriched rapeseed oil was reduced by about 20-40% during the accelerated storage period, while significantly higher decrease (55-70%) in antioxidant capacity of the refined rapeseed oil took place under these conditions. The addition of new lipophilic antioxidant to rapeseed oil effectively delayed secondary lipid oxidation processes and significantly increased its antioxidant activity under the accelerated conditions, which mimic the autoxidation process upon real storage conditions.

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Section: Effect Of New Antioxidant On Antioxidant Activity Of Rapeseementioning

confidence: 97%

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

Szydłowska‐Czerniak

Rabiej

2018

Eur Food Res Technol

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“…Peroxides are the main primary oxidation products, since high amounts of peroxides consist of low oxidative stability (Yang et al, 2016). Table 1 shows that there was an increase in the peroxide value for all treatments during 20 days of storage.…”

Section: Peroxide Valuementioning

confidence: 98%

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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“…In general, a distillation process involves heating the liquid mixture to the vapor state so as to enable the selective condensation and withdrawal of the components of interest [15,16].…”

Section: Steam Distillationmentioning

confidence: 99%

Introducing Organic Chemistry Students to the Extraction of Natural Products Found in Vegetal Species

Guntero¹,

Mancini²,

Kneeteman³

2017

WJCE

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This work constitutes a new strategy for teaching-learning the chemistry of natural products, being the students active participants in the process. Results showed in this activity contributed not only to the understanding of the subject but also turned out to be an important pillar of motivation. An essential oil is any of a class of volatile oils that give plants their characteristic odor. Essential oils are also known as ethereal oil, volatile oil, aetherolea, or simply as the oil of the plant from which they are extracted, such as oil of clove. The oil is "essential" in the sense that it contains the "essence of" vegetal specie fragrance, the characteristic fragrance of the plant from which it is derived. These can be extracted from different parts of plants such as stems, leaves and flowers. In this work, two conventional methods (steam distillation and Soxhlet extraction) and one non-conventional method (microwave-assisted extraction), was developed under different conditions from clove. The yield of clove oil and yield of eugenol were obtained; and the concentration of eugenol present was assessed by gas chromatography. The main objective was that the experimental activity with the theoretical foundation will provide to the students of organic chemistry the ability to link concepts and develop skills in the laboratory.

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Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability

Cited by 140 publications

References 36 publications

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

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

Introducing Organic Chemistry Students to the Extraction of Natural Products Found in Vegetal Species

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