Antioxidant activity of Berberis integerrima seed oil as a natural antioxidant on the oxidative stability of soybean oil (original) (raw)
Related papers
Journal of Food and Dairy Sciences (Print), 2014
Soybean oil is the most popular types of edible oils in Egypt. It is characterized by rapidly due to oxidation and rancidity processes. This study has been conducted to study the various transactions mixing and heating on the stability of soybean oil. And has been mixing soybean oil to sunflower oil by ratio (1: 1) and has been conducting the process of primary heating at 50 ₒ C for 3 hours and then was treated with natural antioxidants extracted from waste of fruits and grains factories for example mango peels, apple pomace and wheat bran with concentrations (200, 400 and 600 ppm) and TBHQ as synthetic antioxidants with concentration (200 ppm). Results for the identification and separation of phenolic compounds of the antioxidants using HPLC being as follows: chlorogenic, salicylic, vannillic, benzoic and ellagic acids were the predominant obtained phenolics compounds. also the results obtained from total phenolic compounds as gallic acid being (14.53: 144.13 mg / g) and 2,2 diphenyl1-picrylhydrazyl(DPPH) results showed that mango peel extract gave the highest antioxidant activity(96.59%) compared to other extracts. Treated oil were thermally heated at 65 ₒ C for 96 hours and some chemical properties (acid number, peroxide value and TBA value) were evaluated , our results showed an observed increase in acid value of untreated oil samples compared with treated samples with different antioxidants extracts , whereas high gradual increase in the constants of oxidation and rancidity (peroxide and TBA values). Peroxide and TBA values were reached a maximum values which peroxide values being 22.57 ml.eqv./Kg oil for untreated oil sample and 12.96ml.eqv./Kg oil for treated oil sample with mango peels extract, while TBA values being 2.330 mg malonaldhyde/Kg oil for untreated oil sample compared with and 0.700 mg malonaldhyde/Kg oil in oil samples treated mango peel extract after 96 hours of heating. From then evident from the previous results that the additions of mango peel extract concentration of 600 ppm led to the improvement of the qualities of soybean oil mixture and thermally laboratories (chemical and natural) and delay rancidity and oxidation processes.
Chemical Papers
The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min −1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.
Enhanced Stability of Refined Soybean Oil Enriched with Phenolic Compounds of Olive Leaves
Egyptian Journal of Chemistry, 2019
S OYBEAN oil is a common vegetable oil, which is used for edible purposes. However, this oil is rich in unsaturated fatty acids that enhance oil deterioration by their oxidation. Such deterioration can be reduced using suitable antioxidants, preferably natural antioxidants. This work was made to assess the suitability of phenolic compounds that can be extracted from olive leaves to improve soybean oil stability against oxidation. Olive leaves extracts were tested for their content of phenolic compounds and have been then added to soybean oil which was subjected to accelerated oxidation. The oxidation stability was monitored following several technical methods commonly used for this purposes such as peroxide value, p-Anisidine value, as well as induction time by Rancimat method. The results have proved that the extracts of olive leaves can be used efficiently as a safe natural antioxidant in edible oils. However, the dose to be added should be adjusted as to achieve the activity of synthetic antioxidants.
Antioxidants
Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and grape (PGG) leaves water extract (1:1:1) and examined its ability to retard the rancidity of soybean oil during accelerated storage at 65 °C for 30 days. To achieve this, we evaluated the oxidative stability of soybean oil enriched with PGG extract at 200, 400, and 800 ppm. We also compared the effect of PGG extract with butylated hydroxytoluene (BHT) (400/100 ppm) with that of only BHT (200 ppm). We observed that 8.19 and 1.78 µg/mL of the extract could scavenge 50% of DPPH• and ABTS•, respectively, indicating its enhanced antioxidant activity. Enriching soyabean oil with the extract at 800 ppm improved its oxidative stability by reducing the acid value to 1.71 mg/g and the total oxidation to 99.87 compared to 2.27 mg/g and 150.32 in the raw oil, respectively. Moreover, PGG-800 ppm inhibited oxidation by...
Advances in Biological Sciences Research, 2022
Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts
Antioxidant efficacy of soybean cake extracts in soy oil protection
Journal of Food Science and Technology, 2017
The aim of this study was to evaluate the presence and possibility of extracting compounds with antioxidant properties of soybean cake to extend the storage stability of soybean oil. Results showed that the highest DPPH radical scavenging activity was observed for sample to solvent ratio 1:25 while extracting by 70% ethanol for 3 h). The most phenolic compounds equivalents (Gallic acid) was observed for sample to solvent ratio 1:25 while extracting by 70% methanol for 14 h. In addition, the soybean cake extract at concentrations of 50, 100, 150 and 200 ppm in soybean oil could significantly lower the peroxide, diene and p-anisidine values of soy oil during storage at 65°C.
The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils
Croatica Chemica Acta
The aim of this study was to investigate the effect of different herb extracts on the oxidative stability of hemp, flax, sesame and sunflower seed oils by means of Rancimat test. The dominant phenolic acids in herb extracts were detected by HPLC, while fatty acid profiles of oils, before and after oxidation, were determined by GC-FID. As expected, autoxidation increased the content of saturated fatty acids. The sesame oil showed the longest oxidative stability (3.43 h), while the shortest induction period was obtained for the flax oil. Lemon balm and oregano extracts accelerated the oxidation of hemp and flax oil, while in all other cases the addition of extracts had a positive effect on oil oxidative stability. The best results were obtained for lemon balm extract added to sesame and sunflower oil which resulted with OSI values of 1.33 and 1.48, respectively, while extremely prooxidative activity was obtained for lemon balm extract added to the hemp oil.
Antioxidative Potential of Sweet Orange Peel Extracts on the Stability of Refined Soybean Oil
2012
Sweet orange peel extracts as a natural source of antioxidant was evaluated during twelve months storage of refined soybean oil (RSBO) in white transparent plastic bottles at room temperature (27 - 33 o C). Extracts of sweet orange peel were prepared by separately dissolving dried, ground and sieved orange peel into acetone, chloroform, ethyl acetate, methanol and water in ratio 1:10 for 72 h. Maximum yield of extracts were obtained with water (17.60 ± 0.75%) and methanol (12.82 ± 0.76%). The methanol orange peel extract (MOPE) and water orange peel extract (WOPE) were separately added at varying concentrations (200 - 1000 ppm) to RSBO. Another set of RSBO which contained no additive (0 ppm, control) and 200 ppm BHT was set-up. The colour units and refractive indices of oil samples were immediately determined while free fatty acid (FFA), acid value (AV) and peroxide value (PV) of RSBO samples were monitored monthly using standard methods for a period of twelve months. The colour of ...
Phytochemical contents and oxidative stability of oils from non-traditional sources
European Journal of Lipid Science and Technology, 2014
Non-traditional plant oils, such as cold pressed black cumin (Nigella sativa) seeds oil and oils extracted by n-hexane in the lab conditions from food industry by-products, namely, apricot kernels (Prunus armeniaca), wheat germ (Triticum vulgare), grape seeds (Vitis vinifera), and tomato seeds (Lycopersicon esculentum) were investigated. Bioactive compounds such as phytosterols, tocopherols, and tocotrienols, and also fatty acid composition were determined by GLC and HPLC. The oxidative stability index of oils was evaluated by rancimat method. The fatty acid composition of lipids from apricot kernels was different from the other oils. The contribution of oleic acid in apricot oil amount 66.77%, while in the other oils ranged from 12.39% to 21.86%. The highest level of a-linolenic acid was determined in wheat germ oil (7.58%). Concerning phytosterols, b-sitosterol was major component in all oils extracted from nontraditional sources, with wheat germ oil being the richest in total phytosterol content. Wheat germ oil was very rich in campesterol and sitostanol. It was found that wheat germ, black cumin seed, tomato seed, and apricot kernel oils contained significant amount of citrostadienol. Concerning the vitamin E, it was found that black cumin seed oil contained highest amount of tocotrienols and gamma tocopherols, while, tomato seed oil contain highest amount of gamma-tocotrienols. Wheat germ oil was unique in having a high content of alpha-tocopherol. Apricot kernel and wheat germ oils showed the highest oxidative stability as shown from its induction period compared to the other investigated oils. It is recommended that these oils can be utilized as sources of value added products, natural antioxidants, edible, and healthy oils.
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract
Grasas Y Aceites, 2022
Soybean and corn oils are among the most popular vegetable oils, and are ingredients which are widely used in cooking and in the food industry. These oils contain many unsaturated fatty acids such as oleic, linoleic and linolenic acids, which makes them easily oxidized by oxygen. Extensive efforts are being made to prevent or minimize vegetable oil oxidation through the development of antioxidants. Phenolic antioxidants which are present in some extracts can be used as food additives to prevent lipid oxidation. In this study chromatographic analyses (HPLC and GC) of the Pluchea quitoc hydroalcoholic extract were performed. The content of phenolic compounds by the Folin-Ciocalteau method and the antioxidant properties against radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) were also evaluated. The effect of samples prepared with soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract was determined and compared with samples of these oils which were free of antioxidants and with samples containing the synthetic antioxidant BHT. The results showed potential for application of the extract. A high content of phenolic compounds (314 milligrams of gallic acid equivalents (GAE)/g of extract) and good IC50 values were detected for the inhibition of the radicals DPPH and ABTS (13.2 µg•mL-1 and 5.6 µg•mL-1). In the evaluation of the oxidative stability of the oils enriched with this extract, it was found that at 1% concentration it was possible to obtain values of induction period (IP) close to the samples with added BHT.