scholarly journals Oxidative stability of edible oils via addition of pomegranate and orange peel extracts

2018 ◽  
Vol 6 (2) ◽  
pp. 413-420 ◽  
Author(s):  
Islam Abd-Allah ◽  
Islam Abd-Allah ◽  
Mohamed Rabie ◽  
Mohamed Rabie ◽  
Abdelrahman Sulieman ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Edible Oils ◽  
Antioxidant Activities ◽  
Control Sample ◽  
Storage Period ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Rancimat Method ◽  
Peel Extract

The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in comparison to butylated hydroxytoluene (BHT). Their antioxidant activities were estimated via the Rancimat method and over 24 days of storage at 65°C. The effect of extracts on the stability of sunflower and soybean oils during the storage period was studied by measuring the peroxide value (PV), conjugated dienes (CD) at 232 nm, conjugated trienes (CT) at 270 nm, free fatty acids (FFAs), iodine value (IV), and the refractive index (RI). A great difference in PVs was observed between the control sample and the oil samples containing natural extracts which slowed the rate of peroxide formation. Generally, the results showed that during the storage period at 65°C, the conjugated diene formation followed a similar pattern relative to PV accumulation. The PV, CD, CT, FFA, and RI values of SFO and SBO containing a pomegranate peel extract (PPE) and Baladi orange peel extract (BOPE) at concentrations of 800 and 1,200 ppm were lower than those of SFO and SBO containing 200 ppm BHT, and this trend became apparent during the storage period. The rate of reduction of IV in the control was higher than that in SFO and SBO containing both synthetic and natural antioxidants. These findings confirmed that the natural antioxidants under investigation could be used as alternatives to synthetic antioxidants to improve the oxidative stability of edible oils in the food industry.

scholarly journals Batoko plum (Flacourtia inermis) peel extract attenuates deteriorative oxidation of selected edible oils

2021 ◽  
Vol 72 (3) ◽  
pp. e416
Author(s):  
N.E. Wedamulla ◽  
W.A.J.P. Wijesinghe
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Edible Oils ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Coconut Oil ◽  
Positive Control ◽  
Total Phenol Content ◽  
Virgin Coconut Oil ◽  
Peel Extract

The oxidation of oils has an adverse effect on the organoleptic properties and shelf-life of stored oils. Flacourtia inermis is one of the underutilized fruits grown in Sri Lanka with promising antioxidant properties. F. inermis peel extract (FIPE) was used to retard rancidity in edible oils. The efficacy of added FIPE (500, 1000, 2000 ppm) on sunflower oil (SO) and virgin coconut oil (VCO) was monitored at 3-day intervals at 65 ± 5 °C against a positive control (α-tocopherol at 500 ppm level) using Free Fatty Acid (FFA) and Peroxide Value (PV). Oils without FIPE were used as the control. Antioxidant efficacy (IC50) and Total Phenol Content (TPC) of FIPE were determined by DPPH assay and the Folin-Ciocalteu method. Fourier transform infrared spectroscopy was used to monitor the oxidative stability. The IC50 value and TPC of FIPE were 227.14 ± 4.12 µg·mL-1 and 4.87 ± 0.01 mg GAE/g extract, respectively. After 21 days, VCO (control) sample exhibited significantly (p < 0.05) higher FFA and PV than the treatments. FIPE exhibited comparable results with α-tocopherol. Conclusively, FIPE had strong antioxidant properties and thus, could be used as an alternative to α-tocopherol to improve the oxidative stability of virgin coconut oil and sunflower oil. However, only minor differences in the FTIR spectra were detected in treated and untreated virgin coconut and sunflower oil samples after 21 days storage at 65 ± 5 °C.

INFLUENCE OF CO2 EXTRACTS OF MINT (MENTHA PIPERITA L.) AND CLOVE (SYZYGIUM AROMATICUM L.) ON THE OXIDATIVE STABILITY OF SOYBEAN OIL

2021 ◽  
pp. 29-40
Author(s):  
T.K. Kalenik ◽  
◽  
F. Darwish ◽  
M. Alradzhab ◽  
M.P. Razgonova ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Biologically Active ◽  
Mentha Piperita ◽  
Syzygium Aromaticum ◽  
Active Components ◽  
The Stability

Study on the effect of supercritical extracts of mint (Mentha piperita L.) and clove (Syzygium aromaticum L.) on the oxidative stability of soybean oil is presented. Extracts were obtained using supercritical fluid extraction and then added to soybean oil at two different concentrations. The effect of the extracts on the stability of soybean oil during the storage period was studied by determining the peroxide and acid values. Mint extract (M. piperita) was analyzed by HPLC with MS / MS identification. A total of 21 different biologically active components were identified in M. piperita SC-CO2 extracts. The oxidative stability of the soybean oil samples enriched with supercritical extracts of clove and mint was higher than in the control sample (without addition of supercritical extracts). Supercritical extracts can be recommended as a source of natural antioxidants to extend the shelf life of vegetable soybean oil.

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

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.

Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage

2016 ◽  
Vol 12 (3) ◽  
pp. 303-310 ◽  
Author(s):  
Omid Hasani ◽  
Seyed Rohollah Javadian
Keyword(s):  
Lipid Oxidation ◽  
Common Carp ◽  
Storage Period ◽  
Orange Peel ◽  
Thiobarbituric Acid ◽  
Refrigerated Storage ◽  
High Concentration ◽  
Bitter Orange ◽  
Orange Peel Extract ◽  
Peel Extract

Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

scholarly journals FAME Storage Time in an Optimized Natural Antioxidant Mixture

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Rodolfo Lopes Coppo ◽  
Dionísio Borsato ◽  
Jaqueline Laís Pereira ◽  
Hágata Cremasco da Silva
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Storage Time ◽  
Oxidation Process ◽  
Oxidation Stability ◽  
Storage Period ◽  
Process Variable ◽  
Antioxidant Effect ◽  
Rancimat Method ◽  
The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

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

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.

scholarly journals Antioxidant Activity of Fermented Traditional Medicines of Indian Ayurveda – Ashokarishta, Aswagandharishta and Dasamoolarishta

2018 ◽  
Vol 15 (3) ◽  
pp. 699-709
Author(s):  
Vinothkanna Annadurai ◽  
Sekar Soundarapandian
Keyword(s):  
Hydrogen Peroxide ◽  
Antioxidant Activity ◽  
Free Radical ◽  
Antioxidant Activities ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Traditional Medicines ◽  
Vitro Analysis

Ayurveda contains a variety of medicines including the polyherbal fermented traditional medicines namely Arishta and Asava. It remains as a rich source of bioactive phytochemicals including antioxidants. There are scanty publications on the antioxidant activity of these medicines. There is a need to explore the natural antioxidants to replace synthetic counterparts which requires an assessment in terms of antioxidant activity by in vitro analysis. This study employs a range of antioxidant assay systems containing various free radicals (DPPH, hydroxyl, hydrogen peroxide, super oxide, nitric oxide and ABTS), Inhibition of free radical generation (metal chelating) and H+ – donating ability (reducing power) were performed. Ashokarishta, Aswagandharishta and Dasamoolarishta exhibited higher degree of antioxidant activities but less than the corresponding standards. Based on IC50 values, the hydrogen peroxide scavenging ability of Ashokarishta is comparable to the standard L-ascorbic acid. In ABTS assay, Aswagandharishta and Dasamoolarishta are comparable to the standard Butylated hydroxytoluene (BHT). These may be due to the phytochemical heterogeneity of the samples assayed. Thus study can lead to the sourcing of Ayuvedic polyherbal fermented medicines as a novel source of natural antioxidant molecules that might be acting as free radical quencher or scavenger and to treat human ailments.

Antioxidant Activity of Ethanolic Fractions of Polish Propolis

2012 ◽  
Vol 67 (11-12) ◽  
pp. 545-550 ◽  
Author(s):  
Anna M. Kurek-Górecka ◽  
Andrzej Sobczak ◽  
Anna Rzepecka-Stojko ◽  
Michał T. Górecki ◽  
Maria Wardas ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Natural Antioxidants ◽  
Free Radical Scavenging ◽  
Biologically Active ◽  
Butylated Hydroxytoluene ◽  
Different Origins ◽  
Β Carotene

There is a great variation in the chemical composition of propolis of different origins. Likewise, the method of its extraction has signifi cant impact on the content of biologically active compounds. Here we compared methods of propolis extraction for optimal antioxidant activities which were measured by means of β-carotene discolouration, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, and 2,2’-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+) radical cation decolouration assays. In the extracts, the contents of polyphenols and fl avonoids were measured, and phenolic acids were identifi ed and quantifi ed by HPLC. A three-step extraction allowed obtaining large amounts of phenolic acids from propolis. The propolis fractions obtained had antioxidant properties comparable to those of α-tocopherol and butylated hydroxytoluene. Therefore, they may be used as effective natural antioxidants.

A Comparison of Antioxidant Effects of Some Selected Fruits with Butylated Hydroxytoluene on Egg Yolk

2019 ◽  
Vol 15 (5) ◽  
pp. 525-527
Author(s):  
Afsaneh Mohajer ◽  
Parisa Sadighara ◽  
Mehri Mohajer ◽  
Tahereh Farkhondeh ◽  
Saeed Samarghandian
Keyword(s):  
Lipid Oxidation ◽  
Antioxidant Activities ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Egg Yolk ◽  
Butylated Hydroxytoluene ◽  
Alcoholic Extract ◽  
Synthetic Antioxidants ◽  
Potential Risks ◽  
Tbars Assay

Background: Antioxidants are commonly used in food products to prolong their shelf life. Regarding the potential risks of synthetic antioxidants, people’s tendency toward natural antioxidants is growing. The present study was designed to evaluate the antioxidant activities of some fruits versus synthetic antioxidants such as Butylated Hydroxytoluene (BHT). Methods: In this study, the antioxidant activities of the alcoholic extract of some fruits including grape, date, olive, fig and pomegranate versus BHT were evaluated by using the egg yolk. The oxidative stability of samples was measured by thiobarbituric acid reactive substances (TBARS) assay. Results: Present findings showed that the levels of lipid oxidation in egg yolk exposed to olive and pomegranate extracts were similar to the levels of lipid oxidation of egg yolk exposed to BHT. Conclusion: The study suggested that pomegranate extract may be used as a natural antioxidant instead of chemical compounds.

scholarly journals OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
Asiye Ahmadi-Dastgerdi ◽  
Hamid Ezzatpanah ◽  
Sedighe Asgary ◽  
Shahram Dokhani ◽  
Ebrahim Rahimi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Lipid Oxidation ◽  
Essential Oils ◽  
Oxidative Stability ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Achillea Millefolium ◽  
Totox Value

Lipid oxidation is the main chemical process affecting mayonnaise deterioration. Today, essential oils from aromatic plants have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food products. In this research, antioxidant activity of Achillea millefolium essential oil was determined based on oxidative stability of treated mayonnaise (homogenized) during 6 months of storage at 4°C. The following analysis were performed: peroxide value (PV), anisidine value (AV), Totox value and thiobarbituric acid (TBA) to assess the extent of oil deterioration. Mayonnaise samples were divided into three experimental treatments, namely: E.O (essential oil in concentrations: 3.83, 5.85 and 7.2 mg/ml), T (TBHQ in concentration: 0.12 mg/ml) and C (control: no antioxidant). Subsequently, the samples from each treatment were stored at 4 oC. The results showed that the treatments containing essential oil and TBHQ significantly reduced the oxidation (p < 0.05), while the control sample was oxidized faster. Among the essential oils, concentrations of 5.85 and 7.2 mg/ml showed the best antioxidant activity. PV, TBA, AV and totox values increased during the storage time for all treatments. Our results suggest that essential oil of Achillea millefolium has potential source of natural antioxidant for the application in food industries to prevent lipid oxidation particularly lipid-containing foods such as mayonnaise, due to its reaction with oxidative free radicals and therefore can increase food shelf life.

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