EVALUATION OF ANTIOXIDANT ACTIVITY OF NATURAL EXTRACTS ON THE OXIDATIVE STABILITY OF COTTONSEED BIODIESEL

This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.

Download Full-text

Evaluation of antioxidant activity of loquat fruit (Eriobotrya japonica lindl.) skin and the feasibility of their application to improve the oxidative stability of soybean oil

Journal of Food Science and Technology ◽

10.1007/s13197-016-2181-4 ◽

2016 ◽

Vol 53 (5) ◽

pp. 2244-2252 ◽

Cited By ~ 3

Author(s):

Mojtaba Delfanian ◽

Reza Esmaeilzadeh Kenari ◽

Mohammad Ali Sahari

Keyword(s):

Antioxidant Activity ◽

Soybean Oil ◽

Oxidative Stability ◽

Eriobotrya Japonica

Download Full-text

Octyl sinapate as a new antioxidant to improve oxidative stability and antioxidant activity of rapeseed oil during accelerated storage

European Food Research and Technology ◽

10.1007/s00217-018-3053-0 ◽

2018 ◽

Vol 244 (8) ◽

pp. 1397-1406 ◽

Cited By ~ 1

Author(s):

Aleksandra Szydłowska-Czerniak ◽

Dobrochna Rabiej

Keyword(s):

Antioxidant Activity ◽

Oxidative Stability ◽

Rapeseed Oil ◽

Accelerated Storage

Download Full-text

Determining the oxidative stability and quality of tiger nut (Cyperus esculentus) oil and its antioxidant activity during microwave heating

Revista Española de Nutrición Humana y Dietética ◽

10.14306/407 ◽

2018 ◽

Vol 22 (1) ◽

pp. 52 ◽

Cited By ~ 3

Author(s):

Atoosa Sobhani ◽

Abdulkarim Sabo Mohammed ◽

Fatemeh Ghobakhlou ◽

Hasanah Mohd Ghazali

Keyword(s):

Antioxidant Activity ◽

Oxidative Stability ◽

Microwave Heating ◽

Cyperus Esculentus ◽

El Alto

Introducción: El énfasis en los aceites vegetales con alto contenido de ácido oleico es prominente en las comunidades humanas de todo el mundo. Dicho esto, el alto nivel de este ácido graso monoinsaturado (ácido oleico) en el aceite de chufa (Cyperus esculentus) muestra que es resistente a la estabilidad oxidativa. El propósito de este estudio fue ver si el aceite de chufa puede explotarse para su uso como una fuente alternativa o suplementaria de aceite de cocina de alta calidad y nutritivo.Materiales y métodos: En este estudio se utilizó el Color, RI, viscosidad, PV, p-AV, FFA, TPC, a 233 y 269 nm, comportamiento térmico, TAG y FAC para evaluar el aceite después del calentamiento por microondas.Resultados: El PV, p-AV, FFA, TPC y extinción específica aumentaron durante el calentamiento con microondas. Se detectaron diferencias significativas (p <0,05) para el peróxido, la anisidina, el valor del ácido, los compuestos polares y la extinción específica. Durante el calentamiento con microondas, las cantidades de los valores de peróxido, anisidina y TOTOX aumentaron desde el valor inicial de 3,06, 0,72 y 6,84 para el aceite no calentado a 4,11, 10,02 y 18,25 después de 15 minutos de calentamiento respectivamente. El ácido graso libre cambió de 0,10 a 0,12% durante el calentamiento con microondas. La cantidad de ácidos grasos insaturados disminuyó significativamente durante el calentamiento. Durante el calentamiento con microondas, la actividad antioxidante disminuyó significativamente (p <0,05) de 68,60 a 19,66 (para el aceite de chufa sin calentar y después de 15 minutos de calentamiento en altas concentraciones mediante la prueba de DPPH, respectivamente).Conclusiones: Esto puede indicar que el aceite de chufa puede soportar tratamientos térmicos en métodos culinarios como la fritura y se puede concluir que el aceite de chufa es estable en los procesos de calentamiento, especialmente la fritura.

Download Full-text

Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

10.26434/chemrxiv.8943878.v1 ◽

2019 ◽

Author(s):

Chathuri Senanayake ◽

Harshani Algama ◽

Ruwani Wimalasekara ◽

W. N. M. T. D. N. Weerakoon ◽

Nimanthi Jayathilaka ◽

...

Keyword(s):

Antioxidant Activity ◽

Oxidative Stability ◽

Shelf Life ◽

Chemical Stability ◽

Coconut Oil ◽

Sesame Oil ◽

Colony Count ◽

Synthetic Antioxidants ◽

Microbial Spoilage ◽

Phenolic Extracts

Phenolic extracts of coconut oil meal (CME) and sesame oil meal (SME) were compared with synthetic antioxidants for the potential of improving shelf life of vanilla cake. CME maintained hexanal (product of chemical spoilage) levels below 0.3 mg/kg in cake up to 14 days. BHT- and SME-added cakes maintained hexanal levels below 2 mg/kg while control cake with no added antioxidants exceeded this level by day 14. Both CME and SME extended the microbial shelf life up to 13 days while control and BHT-added cake exceeded the maximum allowed colony count by day 7 and day 11 respectively. The results indicate that the onset of microbial spoilage of vanilla cake is faster than the chemical spoilage and addition of CME and SME extend both microbiological and chemical stability of cakes beyond day 7 during storage. Over 90% of the antioxidant activity of CME and SME retained after heating at 180 °C for 2 h. CME and SME are ideal thermally stable natural alternatives for synthetic antioxidants in vanilla cake.

Download Full-text