Effect of natural antioxidants on the stability of canola oil

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

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Stabilization of Canola Oil by Natural Antioxidants

ACS Symposium Series - Lipids in Food Flavors ◽

10.1021/bk-1994-0558.ch021 ◽

1994 ◽

pp. 301-314 ◽

Cited By ~ 3

Author(s):

Fereidoon Shahidi ◽

Udaya Wanasundara

Keyword(s):

Canola Oil ◽

Natural Antioxidants

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Effectiveness of synthetic and potential natural antioxidants in improving the stability of sheep's anhydrous butter fat during long-term storage

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740550109 ◽

1991 ◽

Vol 55 (1) ◽

pp. 75-85 ◽

Cited By ~ 14

Author(s):

Ayed S Amr

Keyword(s):

Natural Antioxidants ◽

Long Term Storage ◽

Butter Fat ◽

The Stability ◽

Term Storage

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Interactions of natural antioxidants with red grape pomace anthocyanins in a liquid model matrix: Stability and copigmentation effects

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq100701055s ◽

2011 ◽

Vol 17 (1) ◽

pp. 59-66 ◽

Cited By ~ 7

Author(s):

Badherdine Sidani ◽

Dimitris Makris

Keyword(s):

Ascorbic Acid ◽

Natural Antioxidants ◽

Grape Pomace ◽

First Order ◽

First Order Kinetics ◽

Model Matrix ◽

Liquid Model ◽

Matrix Stability ◽

The Stability ◽

Red Grape

The purpose of this study was an examination on the stability and colour enhancement of red grape pomace anthocyanins in a juice model matrix, and the effect of the addition of natural antioxidants. The approach was based on a juice-like liquid medium (10.1?Brix, pH 3.48), which was used as the model matrix to test the effect of the addition of natural antioxidants (L-cysteine, ascorbic acid, catechin and quercetin) on the degradability of anthocyanin pigments, extracted from grape pomace. It was found that treatment of the model solutions at 80?C induced anthocyanin decomposition, which obeyed first order kinetics. Addition of increasing amounts of antioxidants, including L-cysteine, ascorbic acid, catechin and quercetin, did not provoke a proportional impact, either positive or negative, with regard to anthocyanin stability. The best stabilising effect was seen after addition of ascorbic acid and catechin at concentrations of 4 and 2 mg L-1, respectively (P < 0.001). Quercetin, however, was demonstrated a very efficient co-pigment, inducing an increase in A520 by 63%, at pH 5.6 and a copigment-to-pigment ratio of 10.

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Pengaruh Temperatur Terhadap Degradasi Pigmen Tomat dalam Beberapa Jenis Minyak Nabati Komersial

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v16i3.95 ◽

2017 ◽

Vol 16 (3) ◽

Author(s):

Yoga Aji Handoko ◽

Indriatmoko Indriatmoko

Keyword(s):

Optical Absorption ◽

Vegetable Oil ◽

Canola Oil ◽

Coconut Oil ◽

Temperature Treatment ◽

Antioxidant Compounds ◽

Sunflowerseed Oil ◽

Pigment Stability ◽

Temperature Levels ◽

The Stability

The study of vegetable oils fortified with crude extract of carotenoid pigments from tomatothat contains lycopene as dominant antioxidant compounds becomes an interesting researchto be done. The aim of this research is testing the stability of the pigment of tomatoesextracts in the vegetable oil treated on some temperature levels. Spectroscopy method isused to measure the respond of pigment stability in fortified vegetables oils which treated bytemperature from 250C to 700C. Before the measurement is done by a spectrophotometerwhich connected to the thermostat, as much as 1 mg of extract pigment of tomatoes in crystalform was weighed for per sampel, then dissolved into 10 ml palm oil, coconut oil, sunflowerseed oil, and canola oil separately. The results showed that the temperature treatment causesthe value of the optical absorption decreased, which means that the pigment moleculesexperienced instability. The amount of impairment of the optical absorption withtemperature treatment from 250C to 700C at a wavelength of 482 nm, respectively, are: palmoil (Abs = 0.201); coconut oil (Abs = 0.213), sunflower oil (Abs = 0.232); and canola oil(Abs = 0.260). Decreasing value of absorbance (Abs) also indicates the lycopenedegradation that formed the derivatives molecule of this pigment.Keywords: fortification, lycopene, vegetable oil, temperature, tomato

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Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

Grasas y Aceites ◽

10.3989/gya.0334201 ◽

2021 ◽

Vol 72 (3) ◽

pp. e424

Author(s):

K.S.M. Hammad ◽

N.F.S. Morsy ◽

E.A. Abd El-Salam

Keyword(s):

Fourier Transform ◽

Infrared Spectroscopy ◽

Fatty Acid ◽

Oxidative Stability ◽

Ginkgo Biloba ◽

Room Temperature ◽

Natural Antioxidants ◽

Butylated Hydroxytoluene ◽

Ginseng Extract ◽

The Stability

Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

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