The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating

Malheiro, Ricardo; Rodrigues, Nuno; Manzke, Gabriel; Bento, Albino; Pereira, José Alberto; Casal, Susana

doi:10.1016/j.indcrop.2012.10.023

Cited by 59 publications

(47 citation statements)

References 30 publications

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“…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). There are some studies which demonstrated the effectiveness of fruit peel, such as rambutan (Nephelium lappaceum L.), mangosteen (Garcinia mangostana Linn.)…”

mentioning

confidence: 99%

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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confidence: 99%

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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“…In the first study, to simulate conventional times used in microwave home cooking, 10 mL of sunflower oil was mixed with 10, 50 and 100 µL of the selected OPWE. The mixtures were placed in a microwave oven on high (1200 W) and heated for 1, 3, 5, 10, and 15 min (Malheiro et al, 2013).…”

Section: Lipid Oxidationmentioning

confidence: 99%

“…Many of the synthetic antioxidants have been associated with the development of degenerative diseases (Pérez-Bonilla et al, 2011;Rahmanian et al, 2015). Some applications of olive leaf extract have been evaluated in beef to control its microbial load, and olive leaf extracts are also used for the enrichment of table olives and have been added to vegetable oils to inhibit their oxidation (Kiritsakis et al, 2010;Malheiro et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of the Olive Pruning Wood Extract on Lipid Oxidation in Sunflower Oil.

González

Zúñiga

Olea‐Azar

et al. 2017

Ciencia e investigación agraria

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The production of high quality natural Antioxidants from olive pruning wood extracts and their application to prevent the oxidation of vegetable oils were evaluated. The production of antioxidants from branches of olive pruning wood (OPW) using Soxhlet extraction and ethanol was optimized, evaluating the use of dry and fresh OPW, with extraction of an initial mass of 1 and 3 g and extraction times of 2, 4 and 8 h. For the evaluation of the antioxidant properties of the OPW extracts (OPWEs), the 2.2-diphenyl-1-picrylhydrazyl (DPPH) radical bleaching and ORAC-FL assays were performed. Additionally, the phenolic profile of the OPWEs was obtained by using HPLC-DAD, and the total phenolic composition was quantified by the Folin-Ciocalteu assay. The OPWE obtained from dry OPW using 1 g of initial mass showed the highest content of phenolic compounds and better antioxidant capacity compared to the OPWE obtained from fresh OPW. Both extracts showed the same profiles, but the OPWE obtained from dry OPW showed twice the concentrations of catechin (1.00 g 100 g -1 OPWE) and oleuropein (12.59 g 100 g -1 OPWE). Low concentrations of optimized OPWE showed activity against lipid oxidation of sunflower oil, measured by the peroxide value obtained by microwave and forced air oven heating. Under high temperature conditions and concentrations, the results suggest that OPWE may present the opposite effect.

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“…However, during deep-frying, pan-frying, boiling, roasting, grilling, microwave cooking, or baking procedures, olive oil is heated at different temperatures and during different time periods, leading to hydrolysis, oxidation, and some polymerization, which in turn leads to nutritional losses and sensory deterioration [3,4]. These heating effects on olive oil chemical, nutritional, and biological properties have been studied under laboratorial or real cooking conditions [4][5][6][7][8][9]. As recently reviewed by Santos et al [3], the degradation of olive oil during heat-induced procedures is a complex process from chemical and health 2 Journal of Food Quality point of views, the implementation of reliable analytical protocols and testing methods being still required.…”

Section: Introductionmentioning

confidence: 99%

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

Prata

Pereira

Rodrigues

et al. 2018

Journal of Food Quality

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Olive oil has unique organoleptic attributes and its consumption is associated with nutritional and health benefits, which are mainly related to its rich composition in phenolic and volatile compounds. The use of olive oil in heat-induced cooking leads to deep reduction of phenolic and volatile concentrations and to changes of the sensory profiles. This work confirmed that oven and microwave heating significantly reduced total phenolic contents ( value < 0.0001, one-way ANOVA), more pronounced in the latter, together with a significant reduction of the intensity of fruity, sweet, bitter, pungent, and green attributes ( value < 0.0001, Kruskal-Wallis test), particularly for fruity and green sensations. Besides, bitter, fruity, green, and pungent intensities showed a linear dependency with the total phenolic contents (0.8075 ≤ -Pearson ≤ 0.9694). Finally, the potentiometric electronic tongue together with linear discriminant analysis-simulated annealing algorithm allowed satisfactory discrimination (sensitivities of 94 ± 4%, for repeated -fold cross-validation) of olive oils subjected to intense microwave heating (5-10 min, 160-205 ∘ C) from those processed under usual cooking conditions (oven heating during 15-60 min or microwave heating during 1.5-3 min, 72-165 ∘ C). This could be due to the different responses of the electronic tongue towards olive oils with diverse phenolic and sensory profiles.

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The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating

Cited by 59 publications

References 30 publications

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

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

Effect of the Olive Pruning Wood Extract on Lipid Oxidation in Sunflower Oil.

Olive Oil Total Phenolic Contents and Sensory Sensations Trends during Oven and Microwave Heating Processes and Their Discrimination Using an Electronic Tongue

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