Utilization of Blackthorn Plums (Prunus spinosa) and Sweet Cherry (Prunus avium) Kernel Oil: Assessment of Chemical Composition, Antioxidant Activity, and Oxidative Stability

Athanasiadis, Vassilis; Chatzimitakos, Theodoros; Kotsou, Konstantina; Kalompatsios, Dimitrios; Bozinou, Eleni; Lalas, Stavros I.

doi:10.3390/biomass4010003

Cited by 3 publications

(1 citation statement)

References 79 publications

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“…The COX values ranged from 5.45 (SF-VE and SF-βC) to 5.69 (SF-C and SF-VA) and from 5.17 (SF-VA) to 5.58 (SF-BHT) before storage and after 90 days of storage, respectively. These COX values of control and enriched oils are better than some other oils such as Opuntia ficus-indica seed oil (6.5), Prunus spinosa L. oil (6.97 ± 0.35), Prunus avium L. oil (9.02 ± 0.39), and Perilla seed oil (14.83) [80][81][82].…”

Section: Effect Of Thermal Storage On Oxidizability Value (Cox)mentioning

confidence: 85%

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

Nid Ahmed,

Gagour,

Asbbane

et al. 2024

Analytica

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The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on the oxidation of sunflower oil subjected to accelerated thermal storage at 60 °C for three months (12 weeks). The performance of the antioxidants studied was evaluated using several quality parameters: the free fatty acid value (FFA), primary oxidation (via the peroxide value (PV) and K232 value), secondary oxidation products (via the anisidine value (p-AV) and K270 value), and the total oxidation value (TOTOX). The fatty acid composition (FAC), oxidizability value (COX), iodine value (IV), and pigment content (chlorophyll and carotenoid) were also evaluated. The results revealed that the control sample of sunflower oil exhibited higher susceptibility to oxidative deterioration. Antioxidants at 200 ppm were more effective in preserving the oxidative stability of sunflower oil subjected to accelerated storage compared to the control oil. The smallest increases in all stability parameter indexes were recorded for antioxidant-supplemented sunflower oil. However, the IV and chlorophyll and carotenoid contents were reduced. At 200 ppm, vitamin E and β-carotene showed the greatest stability in sunflower oil, while their combination with vitamin A at 100 ppm of each showed the lowest stability. In addition, synthetic antioxidants provided greater protection against the degradation of polyunsaturated fatty acids (PUFAs). The highest level of PUFA degradation was recorded in the control oil, followed by the oil containing vitamin A. In conclusion, adding synthetic antioxidants to sunflower oil improves its stability during storage. However, some authors associated these molecules with a health risk due to carcinogenic effects as these molecules have been listed as “Generally Recognized As Safe” (GRAS).

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Section: Effect Of Thermal Storage On Oxidizability Value (Cox)mentioning

confidence: 85%

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

Nid Ahmed,

Gagour,

Asbbane

et al. 2024

Analytica

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Production of Anthocyanin-Rich Red Rose Petal Extract by Enzymatic Maceration

Ribeiro,

Ferreira,

Coelho

et al. 2024

Biomass

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The use of enzymes to hydrolyze the plant cell matrix is a method known for extracting bioactive substances. The current work used this strategy to produce a rose petal extract rich in anthocyanins that is stable in the presence of marine polysaccharides and has a high antioxidant activity. The process evaluation was carried out sequentially, initially comparing water, ethanol, and their mixtures to anthocyanins extracted in the presence or absence of enzymes. Then, a multi-objective desirability function optimized experimental conditions such as solvent and enzyme concentrations. This study is the first report describing the use of a statistical tool, the central composite rotatable design (CCRD), to optimize anthocyanin extraction from rose petals. This method obtained a maximum extraction of 9.99 mg/g of phenols. The stability of the rose petal extract when using marine polysaccharides retained 60% of the anthocyanins over 28 days without deterioration when protected from sunlight but was practically degraded upon exposure to sunlight. The rose petal extract demonstrated a very high antioxidant capacity of 3.19 μg/mL, close to the literature data for citrus compounds, known to be high in antioxidant compounds for cosmetic food purposes.

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Exploration of High-Nutritional-Quality Vegetable Oil Blend with Enhanced Oxidative Stability as a Frying Medium Substitute for Palm Oil

Athanasiadis,

Chatzimitakos,

Kalompatsios

et al. 2024

Lipidology

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Blending is a commonly utilized technique for enhancing the oxidative stability, nutritional quality, and physicochemical properties of vegetable oils. This study explored the potential of a vegetable oil blend consisting of common seed oils (sunflower, soybean, rapeseed, cottonseed, and corn oils), through partial least squares analysis, as a substitute for palm oil in the food preparation sector. Oxidative stability assays were conducted initially and after 14 and 28 days of incubation at 60 °C. These assays included radical inhibition activities between the optimal blended oil and palm oil through DPPH• inhibition activity and thermal stability via accelerated oxidation conditions with Rancimat (110 °C, 15 L/h) and conjugated diene and triene formation. The impact of each oil was assessed through correlation analyses and Pareto plots. The optimal blended oil consisted of soybean/sunflower/cottonseed/corn oils at a ratio of 2:1:4:4. It had an induction period (i.e., full rancidity) vastly enhanced to 5.38 h but was statistically significantly lower than the stable palm oil by ~50%. Prior to thermal incubation, the blended oil was more potent in inhibiting DPPH•, as it recorded 139.83 μmol of Trolox equivalents per kg of oil, ~53% more than palm oil. The conjugated diene and triene concentrations were similar for both oils at ~15 and ~7 mmol/kg oil, respectively. The Fourier-Transform Infrared spectra revealed the prevalence of cis fatty acids in the optimal oil blend and trans fatty acids in palm oil, indicating an enhancement in the nutritional quality of the vegetable oil blend. The results of the study could provide a nutritional oil blend that could be used as a substitute for palm oil in the food industry.

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Utilization of Blackthorn Plums (Prunus spinosa) and Sweet Cherry (Prunus avium) Kernel Oil: Assessment of Chemical Composition, Antioxidant Activity, and Oxidative Stability

Cited by 3 publications

References 79 publications

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

Production of Anthocyanin-Rich Red Rose Petal Extract by Enzymatic Maceration

Exploration of High-Nutritional-Quality Vegetable Oil Blend with Enhanced Oxidative Stability as a Frying Medium Substitute for Palm Oil

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