Improvement of the Oxidative Stability of Sesame Oil Using Spirulina as a Natural Antioxidant

Background: Nowadays, natural antioxidants are used to replace synthetic antioxidants for delaying or preventing the oxidation of edible oils. In this study, phenolic compounds and antioxidant properties of methanol extracts of Spirulina microalgae (Arthrospira platensis) were measured. Methods: Phenolic content was measured by Folin–Ciocalteau method and antioxidant activity was measured by the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. Also, spirulina microalgae as natural antioxidant, was added to sesame oil for improving its oxidative stability. The effects of methanol extract of these microalgae in four concentrations (0, 500, 1000 and 2000 ppm) and synthetic antioxidants of butylated hydroxyl anyzole (BHA) and butylated hydroxytoluene (BHT) in two levels (100 and 200 ppm) in retarding the sesame oil oxidation were examined. Results: The results showed that spirulina extract had 50.54 mg gallic acid/g samples total phenols and antiradical activity (84.38%). By increasing the concentration of the extracts, the oxidation process decreased. Methanol extract at 1000 ppm concentration had the highest antiradical activity than other concentrations and its antiradical activity was alike the synthesis antioxidant of BHA. By Increasing of storage period, peroxide values in 500 and 1000 ppm of spirulina extracts first increased then decreased and in other treatment increased. During storage time thiobarbituric acid index increased. However, this increase was higher in control treatment than others. Conclusion: According to the stated content, it can be said that methanol extracts of spirulina have appropriate antioxidant properties and spirulina can be used as a natural antioxidant to improve the oxidative stability of sesame oil.

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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.

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Chemical constituents, antimicrobial and antioxidant properties of the aerial parts of Coccinia barteri

10.31221/osf.io/u73t5 ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Ethyl Acetate ◽

Methanol Extract ◽

Chemical Constituents ◽

Antioxidant Properties ◽

Phytochemical Analysis ◽

Methanol Extracts ◽

Aerial Parts ◽

Ethyl Hexadecanoate ◽

Bacteria And Fungi ◽

Percentage Abundance

Phytochemical analysis of n-hexane, ethyl acetate and methanol extracts of the aerial parts of Coccinia barteri was carried out. These extracts exhibited satisfactory inhibitory activities against bacteria and fungi strains, which include; Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Salmonella typhii, Klebsiella pneumoniae, Candida albicans, Aspergillus niger, Penicillium notatum and Rhizopus stolonifer. Methanol extract of C. barteri possesses antioxidant activity by scavenging DPPH free radical with IC50 of 187.56 μg/mL, using DPPH antioxidant assay. GC-MS analysis of n-hexane, ethyl acetate and methanol extracts of the plant principally revealed the presence of phytol, ethyl hexadecanoate and clionasterol with their corresponding percentage abundance of 57.75%, 18.33% and 9.79%, respectively.

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Determination of antiradical activity and phenolic and flavonoid contents of extracts and fractions of jackfruit (Artocarpus heterophyllus Lamk) seeds

Food Research ◽

10.26656/fr.2017.5(3).563 ◽

2021 ◽

Vol 5 (3) ◽

pp. 36-43

Author(s):

Zubaydah ◽

M.H. Sahumena ◽

W.O.N. Fatimah ◽

Sabarudin ◽

M. Arba ◽

...

Keyword(s):

Ethyl Acetate ◽

Antiradical Activity ◽

Methanol Extract ◽

Ethyl Acetate Fraction ◽

Hexane Fraction ◽

Total Phenolic ◽

Artocarpus Heterophyllus ◽

Water Fraction ◽

Dpph Method ◽

Phenolic And Flavonoid

Jackfruit (Artocarpus heterophyllus Lamk) is a plant from the Moraceae family that is widespread in Indonesia. Empirically, jackfruit can be used to cure hypertension, diabetes, cancer, asthma, dermatosis, coughs, wounds, acne, and diarrhea. The bioactive compounds in jackfruit include phenolics and flavonoids, which function as natural antioxidants. This research investigated the antiradical activity of jackfruit seed extracts and fractions using DPPH (2-2-diphenyl-1-picrylhydrazyl) and examined the total phenolic and flavonoid contents which may be developed as functional medicines and foods. The jackfruit seed powder was extracted using the maceration method. Radical scavenging activities were measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Total phenolic contents were determined using the Folin-Ciocalteu method. Meanwhile, the contents of flavonoids were determined using the aluminum chloride complex colorimetric method. The IC50 value of ethyl acetate fraction, methanol extract, n -hexane fraction, and water fraction was 5.435±0.064 µg/mL, 5.639±0.302 µg/mL, 7.201±0.475 µg/mL, and 9.134±0.2911 µg/mL, respectively. The phenolic and flavonoid contents of ethyl acetate fraction, methanol extract, n-hexane fraction, and water fraction were 49.597±1.589, 47.949±1.966, 41.214±4.354 and 35.504±0.913 g GAE/100 g of sample, respectively for phenolic, and 70.199±0.458, 65.228±0.615, 59.907±0.719, and 54.234±0.351 g of quercetin equivalent/100 g of sample, respectively of flavonoids, with a correlation value (R2 ) to antiradical power of 0.4582 for phenolic and 0.5281 for flavonoids. The ethyl acetate fraction of jackfruit seeds can be further developed as an anti -radicals and functional food.

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Exploring the Biotechnological Value of Marine Invertebrates: A Closer Look at the Biochemical and Antioxidant Properties of Sabella spallanzanii and Microcosmus squamiger

Animals ◽

10.3390/ani11123557 ◽

2021 ◽

Vol 11 (12) ◽

pp. 3557

Author(s):

Yu-Lun Pan ◽

Maria João Rodrigues ◽

Catarina G. Pereira ◽

Sofia Engrola ◽

Rita Colen ◽

...

Keyword(s):

Crude Protein ◽

Methanol Extract ◽

Marine Invertebrates ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Protein S ◽

Dpph Radical ◽

Methanol Extracts ◽

Bioactive Ingredients

Sabella spallanzanii and Microcosmus squamiger were profiled for proximate composition, minerals, amino acids, fatty acids (FA), carotenoids, radical scavenging activity on the 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical, oxygen radical absorbance capacity (ORAC) and iron and copper chelating properties. Microcosmus squamiger had the highest level of moisture and crude protein, S. spallanzanii was enriched in crude fat and ash. Both species had similar levels of carbohydrates and energy. There was a prevalence of arginine and glycine in S. spallanzanii, and of taurine in M. squamiger. The most abundant minerals in both species were Na, Ca, and K. The methanol extract of S. spallanzanii had metal chelating properties towards copper and iron, while the methanol extract of M. squamiger was able to chelate copper. M. squamiger extracts had similar ORAC values. Fucoxanthinol and fucoxanthin were the major carotenoids in the M. squamiger dichloromethane extract. Saturated FA were more abundant than unsaturated ones in methanol extracts, and unsaturated FA prevailed in the dichloromethane extracts. Palmitic acid was the predominant FA in methanol extracts, whereas eicosapentaenoic (EPA) and dihomo-γ-linolenic acids were the major compounds in dichloromethane extracts. Low n-6/n-3 ratios were obtained. Our results suggests that both species could be explored as sources of bioactive ingredients with multiple applications.

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Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil

Antioxidants ◽

10.3390/antiox9020147 ◽

2020 ◽

Vol 9 (2) ◽

pp. 147 ◽

Cited By ~ 1

Author(s):

Mayra A. Mendez-Encinas ◽

Elizabeth Carvajal-Millan ◽

Jesús Ortega-García ◽

Lubitza B. Santiago-Gómez ◽

Yubia De Anda-Flores ◽

...

Keyword(s):

Antioxidant Activity ◽

Soybean Oil ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Ultrasonic Treatment ◽

Potential Application ◽

Average Molecular Weight ◽

Natural Antioxidant ◽

Attractive Alternative ◽

Dpph Method

Arabinoxylans (AX) are polysaccharides with antioxidant activity and emulsifying properties, which make them an attractive alternative for its potential application as a natural antioxidant in oils. Therefore, this work aimed to investigate the effect of ultrasonic treatment of AX on their antioxidant capacity and its ability to improve the oxidative stability of soybean oil. For this purpose, AX were exposed to ultrasonic treatment at 25% (100 W, AX-1) and 50% (200 W, AX-2) power and an operating frequency of 20 KHz during 15 min, and their macromolecular properties (weight average molecular weight (Mw), polydispersity index and intrinsic viscosity) were evaluated. The antioxidant capacity of AX was determined by the DPPH assay and Rancimat test. Results showed that ultrasonic treatment did not affect the molecular identity of the polysaccharide but modified its Mw distribution. AX-1 showed the highest antioxidant activity (75% inhibition) at 533 µg/mL by the DPPH method compared to AX and AX-2. AX at 0.25% (w/v) and AX-1 at 0.01% (w/v) exerted the highest protective effects on oxidative stability of soybean oil with induction periods of 7.69 and 5.54 h, respectively. The results indicate that AX could be a good alternative for the potential application as a natural antioxidant in oils.

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

Journal of Food Quality ◽

10.1155/2019/1263629 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 3

Author(s):

Chathuri M. Senanayake ◽

C. Harshani Algama ◽

Ruwani L. 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 extends 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.

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Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

Vietnam Journal of Agricultural Sciences ◽

10.31817/vjas.2021.4.1.06 ◽

2021 ◽

Vol 4 (1) ◽

pp. 955-964

Author(s):

Phan Thi Phuong Thao ◽

Tran Thi Thu Hang ◽

Pham Le Nguyet Anh ◽

Vu Hong Son

Keyword(s):

Oxidative Stability ◽

Vegetable Oils ◽

Rapeseed Oil ◽

Seed Oil ◽

Test Method ◽

Butylated Hydroxytoluene ◽

Synthetic Antioxidants ◽

Total Oxidation ◽

Oven Test ◽

Tea Seed Oil

This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO), and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.

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Comparative analysis of the chemical composition and antioxidant properties of different types of tea as a raw material for the production of tea extracts

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-2-249-255 ◽

2018 ◽

Vol 80 (2) ◽

pp. 249-255 ◽

Cited By ~ 1

Author(s):

D. F. Valiulina ◽

N. V. Makarova ◽

D. V. Budylin

Keyword(s):

Green Tea ◽

Antiradical Activity ◽

Antioxidant Properties ◽

Total Content ◽

Natural Antioxidants ◽

Raw Material ◽

Soluble Solids ◽

Restoring Force ◽

Dpph Method ◽

Phenolic Substances

One of the most frequently consumed sources of natural antioxidants is tea. High content of phenolic substances in it, makes it an excellent functional drink. At present, interest in tea is great not only as an independent drink, but also as a raw material for the production of tea extracts. The study was conducted on extracts obtained from samples of leaf tea of foreign and Russian origin in the following parameters: the content of soluble solids in tea extracts; total content of phenolic substances; total content of flavonoids; total content of tannins; antiradical activity by the DPPH method; restoring force by the method of FRAP. During the study of tea species, different in the way of processing and in the region of origin, it was determined that the leader among the presented teas is the white tea of Chinese origin, which has the highest antiradical activity and the highest content of tannins. Comparing green tea from China and Russia, it can be concluded that the content of individual groups of substances varies slightly against the background of slightly higher anti-radical activity of Chinese tea. In the group of black teas, the Indian "Harmutti" tea is in the lead by the results of the test, significantly exceeding tea from the Krasnodar Territory by anti-radical activity and the total content of phenolic substances. Thus, promising types of tea for the prevention of diseases (diabetes, atherosclerosis, hypertension, Alzheimer's disease), arising as a consequence of oxidative stress, are tea white Chinese and green tea Krasnodar.

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Study of the Antioxidant Power of the Waste Oil from Palm Oil Bleaching Clay

Energies ◽

10.3390/en13040804 ◽

2020 ◽

Vol 13 (4) ◽

pp. 804

Author(s):

Katiane Cunha de Melo ◽

Ingrid Silva de Oliveira ◽

Luiza Helena de Oliveira Pires ◽

Luís Adriano Santos do Nascimento ◽

José Roberto Zamian ◽

...

Keyword(s):

Oxidative Stability ◽

Palm Oil ◽

Bleaching Clay ◽

Synthetic Antioxidants ◽

Waste Oil ◽

Antioxidant Power ◽

Oil Fraction ◽

Worldwide Production ◽

Dpph Method ◽

Other Substances

Palm oil is one of the most consumed oils, one of whose refining steps is the removal of pigments and other substances using bleaching clay as adsorbent. Worldwide production of this oil was 70 million tons in 2017, requiring 1 t of clay to produce 1000 t of refined oil. The residual bleaching clay, having an oil fraction (12.70%) rich in phenolics, carotenoids and tocopherols, was extracted in this study with ethanol to obtain an antioxidant-rich palm oil bleaching extract (POBE), with the aim of using it as a natural antioxidant source. The POBE antioxidant capacity determined by the DPPH method corresponded to a 20.29% inhibition of radical formation. The POBE was also tested for its potential to enhance oxidative stability of passion fruit, pracaxi and Brazil nut oils used as reference oils, and compared to common synthetic antioxidants (tert-butylhydroquinone and propyl gallate), either separately as controls or in mixtures with them. Besides the increased oxidative stability of these oils induced by the POBE, a positive synergistic effect between it and the synthetic antioxidants was observed. These results taken together suggest that the exploitation of the waste oil from bleaching clay as an additive to improve the oxidative stability of biofuels or lubricating oils is feasible.

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Impact of Aqueous Extract of Arbutus unedo Fruits on Limpets (Patella spp.) Pâté during Storage: Proximate Composition, Physicochemical Quality, Oxidative Stability, and Microbial Development

Foods ◽

10.3390/foods9060807 ◽

2020 ◽

Vol 9 (6) ◽

pp. 807

Author(s):

Joaquina Pinheiro ◽

Sidónio Rodrigues ◽

Susana Mendes ◽

Paulo Maranhão ◽

Rui Ganhão

Keyword(s):

Oxidative Stability ◽

Proximate Composition ◽

Fruits And Vegetables ◽

Antioxidant Properties ◽

Microbial Control ◽

Total Phenolic ◽

Refrigerated Storage ◽

Synthetic Antioxidants ◽

Arbutus Unedo ◽

Fruit Extracts

Limpets are molluscs widely used in food diet and much appreciated in many regions. The consumption of fishery products rich in polyunsaturated fatty acids has been increasing through filleted products and restructured products. Since food oxidation is the major cause of nutritional quality deterioration in fish products, the interest in the replacement of synthetic antioxidants with natural sources, namely in the preparation of restructured animal products such as burgers, sausages and pâtés, has been increasing. Phenolic compounds from fruits and vegetables have recognised antioxidant properties and are therefore currently considered as good alternatives to synthetic antioxidants in the food industry. In this study, the effects of the extracts of Arbutus unedo fruits, at two concentration levels (3% and 6%), on proximate composition, physicochemical properties, oxidative stability and safety of limpets pâté, during 90 days at refrigerated storage, were investigated. After processing, the addition of 3% and 6% of A. unedo extracts into limpets pâté contributed to an increase of 18% and 36% in the total phenolic content and 5% and 36% in the antioxidant capacity, respectively. During storage, the enriched limpets pâté with A. unedo fruit extracts at 6% was more efficient as an enhancer of oxidative stability, with 34% inhibition of lipid oxidation, highlighting the potential use of A. unedo fruits as a functional ingredient in the fish industry. Overall, the limpets pâté with 6% of A. unedo fruit extracts proved to be more efficient regarding microbial control, and had the lowest changes in the quality parameters such as in colour, texture and pH during 90 days at refrigerated storage.

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