Stabilisation of edible oils with natural antioxidants

Abstract

Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

Comparison Study of the Effects of Different Crude Green Tea Polyphenols on the Quality of Dried Catfish During Ambient Storage

“…However, the antioxidant activity for GTP2 was higher than GTP1 during all storage time. Similar results were reported by Wanasundara and Shahidi (1998), Zandi and Gondon (1999), Yanishlieva and Marinova (2001) and Tang et al. (2001).…”

Comparison Study of the Effects of Different Crude Green Tea Polyphenols on the Quality of Dried Catfish During Ambient Storage

“…However, the antioxidant activity for GTP2 was higher than GTP1 during all storage time. Similar results were reported by Wanasundara and Shahidi (1998), Zandi and Gondon (1999), Yanishlieva and Marinova (2001) and Tang et al. (2001).…”

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

“…For example, the results suggested that in the antioxidant-treated sample, the EPA had a concentration of 115.7 µg/mg and DHA of 28.4 µg/mg, in contrast to 102.7 and 0.0 µg/mg in the control sample. Fish oil is generally highly unstable due to the significant presence of unsaturated fat [16], as corroborated by this study.…”

Effect of Three-Layer Polylactic Acid/Gelatine/Polybutylene Adipate-co-Terephthalate Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder

“…The PV values of fresh fish should be below 10 mmol/kg ( 39 ). In general, PV of all products gradually increased during storage and it confirmed the synthesis of primary lipid oxidation products ( 40 ). The free radical formation can induce the formation of hydroperoxides in the oxygen-rich environment.…”

Comparison Study of the Effects of Different Crude Green Tea Polyphenols on the Quality of Dried Catfish During Ambient Storage

“…However, the antioxidant activity for GTP2 was higher than GTP1 during all storage time. Similar results were reported by Wanasundara and Shahidi (1998), Zandi and Gondon (1999), Yanishlieva and Marinova (2001) and Tang et al. (2001).…”

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

“…For example, the results suggested that in the antioxidant-treated sample, the EPA had a concentration of 115.7 µg/mg and DHA of 28.4 µg/mg, in contrast to 102.7 and 0.0 µg/mg in the control sample. Fish oil is generally highly unstable due to the significant presence of unsaturated fat [16], as corroborated by this study.…”

Effect of Three-Layer Polylactic Acid/Gelatine/Polybutylene Adipate-co-Terephthalate Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder

“…The PV values of fresh fish should be below 10 mmol/kg ( 39 ). In general, PV of all products gradually increased during storage and it confirmed the synthesis of primary lipid oxidation products ( 40 ). The free radical formation can induce the formation of hydroperoxides in the oxygen-rich environment.…”

Comparison Study of the Effects of Different Crude Green Tea Polyphenols on the Quality of Dried Catfish During Ambient Storage

“…However, the antioxidant activity for GTP2 was higher than GTP1 during all storage time. Similar results were reported by Wanasundara and Shahidi (1998), Zandi and Gondon (1999), Yanishlieva and Marinova (2001) and Tang et al. (2001).…”

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

“…For example, the results suggested that in the antioxidant-treated sample, the EPA had a concentration of 115.7 µg/mg and DHA of 28.4 µg/mg, in contrast to 102.7 and 0.0 µg/mg in the control sample. Fish oil is generally highly unstable due to the significant presence of unsaturated fat [16], as corroborated by this study.…”

Effect of Three-Layer Polylactic Acid/Gelatine/Polybutylene Adipate-co-Terephthalate Film with Added Physalis Leaf Extract on Shelf-Life Extension of Fish Meat Powder

“…The PV values of fresh fish should be below 10 mmol/kg ( 39 ). In general, PV of all products gradually increased during storage and it confirmed the synthesis of primary lipid oxidation products ( 40 ). The free radical formation can induce the formation of hydroperoxides in the oxygen-rich environment.…”