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).…”

Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

“…Kayaardı et al 3 found that addition of condiments (sage, thyme and ginger) decreased TBARS values. Similar results have been obtained by other researchers showing that natural antioxidants can be more powerful than synthetic antioxidants in reducing lipid oxidation, especially rosemary, sage and green tea extracts 7, 15, 25–27…”

Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

“…c. Primary oxidation product usually hydroperoxides is measured by PV (Yanishlieva & Marinova, ). For the control, the PV increased rapidly during storage ( P ˂ 0.05) and reached 8.22 mg cumeme hydroperoxide per kg by day 9 and subsequently decreased to 7.62 mg cumeme hydroperoxide per kg at day 12.…”

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).…”

Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

“…Kayaardı et al 3 found that addition of condiments (sage, thyme and ginger) decreased TBARS values. Similar results have been obtained by other researchers showing that natural antioxidants can be more powerful than synthetic antioxidants in reducing lipid oxidation, especially rosemary, sage and green tea extracts 7, 15, 25–27…”

Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

“…c. Primary oxidation product usually hydroperoxides is measured by PV (Yanishlieva & Marinova, ). For the control, the PV increased rapidly during storage ( P ˂ 0.05) and reached 8.22 mg cumeme hydroperoxide per kg by day 9 and subsequently decreased to 7.62 mg cumeme hydroperoxide per kg at day 12.…”

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).…”

Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

“…Kayaardı et al 3 found that addition of condiments (sage, thyme and ginger) decreased TBARS values. Similar results have been obtained by other researchers showing that natural antioxidants can be more powerful than synthetic antioxidants in reducing lipid oxidation, especially rosemary, sage and green tea extracts 7, 15, 25–27…”

Coconut husk extract: antibacterial properties and its application for shelf‐life extension of Asian sea bass slices

“…c. Primary oxidation product usually hydroperoxides is measured by PV (Yanishlieva & Marinova, ). For the control, the PV increased rapidly during storage ( P ˂ 0.05) and reached 8.22 mg cumeme hydroperoxide per kg by day 9 and subsequently decreased to 7.62 mg cumeme hydroperoxide per kg at day 12.…”