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

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

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Nanoemulsion of Virgin Rapeseed and Sesame Oil improve Oxidation Stability and Sensoric acceptability of Vacuum Packed Fish Fillets

10.21203/rs.3.rs-152180/v1 ◽

2021 ◽

Author(s):

Iqra Anwer ◽

Farzana Abbas ◽

Muhammad Hafeez-ur-Rehman ◽

Muhammad Nadeem ◽

Maryyum Khalil ◽

...

Keyword(s):

Antioxidant Activity ◽

Fatty Acid ◽

Oxidative Stability ◽

Shelf Life ◽

Rapeseed Oil ◽

Oxidation Stability ◽

Sesame Oil ◽

Control Group ◽

Fish Fillets ◽

Channa Marulius

Abstract Background: Fish contains high polyunsaturated fatty acids and has good healthy biological values, so it is considered a vital ingredient in the human diet. Antioxidants play an essential role in the food industry due to their help breaking down the oxidation process. The consumer demands fresh refrigerated foods that extend shelf life without changing taste. By using oil and vacuum packaging techniques, considerable research has been conducted to preserve and extend the shelf life of Channa marulius fillets. Since rapeseed oil and sesame oil are considered good sources of antioxidants, their role in preserving and extending the shelf life of Channa marulius fillets is limited.Methods: Channa marulius fish fillets weighing 4-5 kg each were obtained from the market. The fillets were washed and divided into 5 groups using different concentrations of sesame oil (S.O) and rapeseed oil (R.O) nanoemulsion i.e., Control (C) without treatment, T1 (S.O 20%), T2 (S.O 25%), T3 (R.O 20%) and T4 (R.O 25%). The fillets were soaked in nanoemulsion for 30 minutes and packed with a vacuum packing machine before storing at -40 oC. After an interval of 0, 4, 7, and 15 days the oxidative stability, antioxidant activity and sensory evaluation determined of each treatment were determined. Result: Compared with the control group, the free fatty acid (FFA) levels and peroxide values (PV) values were lower in the treated groups. Lipid oxidation increased over time in the control group due to lipid oxidation. Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the fillets decreased due to the nanoemulsion. Oxidative stability fluctuated and increased with storage time because of more fatty acid hydrolysis. The reduction was noted in the antioxidant property because it hampered the oxidation stability. Channa marulius' sensory evaluation revealed that nanoemulsion and vacuum packaging had a higher sensory score than the control group. Conclusion: The role of rapeseed and sesame oil as natural antioxidants was investigated to preserve and extend the shelf life of Channa marulius fillets. The use of nanoemulsions by using sesame oil and rapeseed oil reduced the oxidation stability and enhance the antioxidant activity of Channa marulius fillets. Among the oils, it can be concluded that sesame oil can be recommended for nanoemulsion as a good preservative for fish fillets.

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

Journal of Nutrition and Food Security ◽

10.18502/jnfs.v3i4.165 ◽

2018 ◽

Author(s):

Shima Omidi ◽

Hamid Sarhadi ◽

Fatemeh Shahdadi

Keyword(s):

Oxidative Stability ◽

Antiradical Activity ◽

Methanol Extract ◽

Antioxidant Properties ◽

Sesame Oil ◽

Butylated Hydroxytoluene ◽

Natural Antioxidant ◽

Synthetic Antioxidants ◽

Methanol Extracts ◽

Dpph Method

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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Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost goveđeg loja

Meso ◽

10.31727/m.21.1.4 ◽

2019 ◽

Vol 21 (1) ◽

pp. 52-61

Author(s):

Tihomir Moslavac ◽

Stela Jokić ◽

Ana Mrgan ◽

Štefica Grgić ◽

Antun Jozinović ◽

...

Keyword(s):

Heat Treatment ◽

Antioxidant Activity ◽

Oxidative Stability ◽

Peroxide Value ◽

Beef Tallow ◽

Natural Antioxidants ◽

Alpha Tocopherol ◽

Rosemary Extract ◽

Synthetic Antioxidants ◽

The Stability

Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS and type StabilEnhance, sage extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of beef tallow. The oxidative stability of beef tallow, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide value (mmol O2/kg) obtained after storing the sample for a certain period of time at the temperature of 98°C. The results showed that applied antioxidants successfully stabilized the beef tallow. Among natural antioxidants, rosemary extract type Oxy'Less CS showed a higher antioxidant activity in beef tallow. In comparison with other tested antioxidants, it achieved greater efficiency in protecting the beef tallow from oxidation. Synthetic antioxidants propyl galate and butylhydroxyanisole successfully increased the stability of beef tallow, whereby propyl galate showed a higher antioxidant activity.

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Antioxidant Activities of the Phenolic Extracts of Seed Oils and Seed Hulls of Five Plant Species

Food Science and Technology International ◽

10.1177/1082013209352718 ◽

2009 ◽

Vol 15 (5) ◽

pp. 419-425 ◽

Cited By ~ 7

Author(s):

K.N. Seneviratne ◽

R.T. Kotuwegedara

Keyword(s):

Antioxidant Activity ◽

Plant Species ◽

Plant Extracts ◽

Antioxidant Activities ◽

Total Phenol ◽

Seed Oils ◽

Synthetic Antioxidants ◽

Phenolic Substances ◽

Clear Idea ◽

Phenolic Extracts

Antioxidant activities of the phenolic extracts of seed oils and seed hulls of five plant species were compared with those of butylated hydroxyl toluene (BHT) solutions at comparable phenolic concentrations in order to understand the phenolic dependence of the antioxidant activity and to evaluate the potentials of these phenolic extracts as alternatives for synthetic antioxidants. For this purpose, colorimetrically determined total phenol contents of the plant extracts were adjusted to known concentrations by suitable dilutions and the solutions of BHT with comparable concentrations were prepared by diluting a stock solution. The correlations of the total phenol contents and o-diphenol contents with the antioxidant activities of the phenolic extracts were also tested. Antioxidant activities of the phenolic extracts from different plants varied even at equal total phenol concentrations. o-Diphenol contents showed better correlations with the antioxidant activities than total phenol contents. A clear idea about the antioxidant potentials and the dependence of antioxidant activities on the quality and the quantity of phenolic substances can be obtained by comparison of the antioxidant activities of different phenolic extracts at equal total phenol concentrations.

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Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants

Food Science and Technology ◽

10.1590/1678-457x.07316 ◽

2016 ◽

Vol 36 (4) ◽

pp. 591-597 ◽

Cited By ~ 7

Author(s):

Kapila Nalawatta SENEVIRATNE ◽

Withanage Chaturi PRASADANI ◽

Bimali JAYAWARDENA

Keyword(s):

Coconut Oil ◽

Synthetic Antioxidants ◽

Potential Alternative ◽

Coconut Oil Cake ◽

Phenolic Extracts

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PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3643 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Aulia Alfi

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Coconut Oil ◽

Temperature Treatment ◽

Ash Content ◽

Virgin Coconut Oil ◽

Food Ingredients ◽

Life Analysis ◽

Antibacterial And Antifungal ◽

Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

Sugar Industry ◽

10.36961/si11177 ◽

2011 ◽

pp. 151-157 ◽

Cited By ~ 2

Author(s):

Marijana B. Saka ◽

Julianna F. Gyura ◽

Aleksandra Mišan ◽

Zita I. Šereš ◽

Biljana S. Pajin ◽

...

Keyword(s):

Antioxidant Activity ◽

Shelf Life ◽

Dietary Fiber ◽

Wheat Flour ◽

Room Temperature ◽

Antioxidant Activities ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

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