Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

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Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants ◽

10.3390/antiox10010105 ◽

2021 ◽

Vol 10 (1) ◽

pp. 105

Author(s):

Sarah Fruehwirth ◽

Sandra Egger ◽

Dennis Kurzbach ◽

Jakob Windisch ◽

Franz Jirsa ◽

...

Keyword(s):

Citric Acid ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Green Tea ◽

Acyl Chain ◽

Green Tea Extract ◽

Tocopheryl Acetate ◽

Tea Extract ◽

The Impact ◽

Β Carotene

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

Foods ◽

10.3390/foods8120631 ◽

2019 ◽

Vol 8 (12) ◽

pp. 631 ◽

Cited By ~ 1

Author(s):

Margarita Irene Ramírez-Rojo ◽

Rey David Vargas-Sánchez ◽

Brisa del Mar Torres-Martínez ◽

Gastón Ramón Torrescano-Urrutia ◽

José Manuel Lorenzo ◽

...

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Sensory Analysis ◽

Reducing Power ◽

Ethanol Extract ◽

The Other ◽

Butylated Hydroxytoluene ◽

Total Phenolic ◽

Potential Health ◽

Pork Patties

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to prevent LOX. This study aimed to assess the oxidative stability of pork patties treated with ethanol extract of mesquite leaf (EEML) during storage. Furthermore, the polyphenol composition (TPC, total phenolic, TFC, total flavonoid) and antioxidant activity (antiradical and reducing power activity) of EEML were also evaluated. For this study, five treatments (CN (control), without antioxidant; Asc, ascorbic acid 0.02%; BHT, butylated hydroxytoluene 0.02%; EEML1, 0.05%; and EEML2, 0.1%) of pork patties were applied. Patty samples were stored at 4 °C, and physicochemical parameters, lipid oxidation, total antioxidant capacity of the meat, and sensory analysis were evaluated at 0, 3, 7, and 10 days of storage. EEML presented high values of TPC (278.5 mg gallic acid equivalent (GAE)/g) and TFC (226.8 mg rutin equivalents (RE)/g) levels. The addition of EEML did not modify the chemical composition of the pork patties. On the other hand, colour parameters were affected by the inclusion of EEML in pork patties, presenting the lowest a* in the CN group compared to the other groups after 10 days storage. Lipid oxidation increased during the whole period, showing the lowest (P < 0.05) conjugated dienes and thiobarbituric acid reactive substances (TBARS) values (40% and 90% of inhibition, respectively) compared to the CN group. Regarding sensory analysis, there were no significant differences in colour, appearance, odour, flavour, juiciness, fat sensation, and firmness of the cooked pork patties among treatments. These results suggest that EEML has great potential as a natural antioxidant for meat products.

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Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

Antioxidants ◽

10.3390/antiox9080667 ◽

2020 ◽

Vol 9 (8) ◽

pp. 667

Author(s):

Sofia C. Lourenço ◽

Maria João Fraqueza ◽

Maria Helena Fernandes ◽

Margarida Moldão-Martins ◽

Vítor D. Alves

Keyword(s):

Lipid Oxidation ◽

Natural Antioxidants ◽

Inhibitory Effect ◽

Edible Films ◽

Active Compounds ◽

Beef Meat ◽

Freeze Dried ◽

Pineapple Peel ◽

Beef Steaks ◽

Meat Samples

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used before incorporation into alginate films, including extracted compounds with an hydroalcoholic solvent encapsulated in microparticles, microparticles produced by spray-drying pineapple peel juice, and particles obtained by milling freeze dried pineapple peel. Bioactive films exhibited higher antioxidant activity (between 0.15 µmol to 0.35 µmol FeSO4.7H2O/g dried film) than the alginate film without these compounds (0.02 µmol FeSO4.7H2O/g dried film). Results showed that control films without active compounds had no significant effect on decreasing the microbial load of aerobic mesophilic and Pseudomonas spp., while the films containing encapsulated hydroalcoholic extract showed a significant inhibitory effect on microbial growth of meat at two days of storage. Alginate films containing peel encapsulated extract were effective for maintaining the color hue and intensity of red beef meat samples. Pineapple peel antioxidants have the potential to retard lipid oxidation in meat samples, and the possibility of incorporation of a higher amount of pineapple peel bioactive compounds in the films should be investigated.

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Impact of a Pitanga Leaf Extract to Prevent Lipid Oxidation Processes during Shelf Life of Packaged Pork Burgers: An Untargeted Metabolomic Approach

Foods ◽

10.3390/foods9111668 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1668

Author(s):

Gabriele Rocchetti ◽

Letizia Bernardo ◽

Mirian Pateiro ◽

Francisco J. Barba ◽

Paulo E. S. Munekata ◽

...

Keyword(s):

Lipid Oxidation ◽

Leaf Extract ◽

Thiobarbituric Acid ◽

Butylated Hydroxytoluene ◽

Antioxidant Compounds ◽

Oxidation Processes ◽

Phytochemical Profile ◽

Plant Leaf Extract ◽

The Impact ◽

Metabolomic Approach

In this work, the comprehensive metabolomic changes in pork burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 200 mg/kg butylated hydroxytoluene (BHT), and (c) 250 mg/kg pitanga leaf extract (PLE, from Eugenia uniflora L.), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 18 days storage at 2 ± 1 °C, were deeply studied. In particular, untargeted metabolomics was used to evaluate the impact of the antioxidant extracts on meat quality. The PLE phytochemical profile revealed a wide variety of antioxidant compounds, such as polyphenols, alkaloids, and terpenoids. Multivariate statistics (both unsupervised and supervised) allowed to observe marked differences in BHT and PLE burgers metabolomic profiles during storage. Most of the differences could be attributed to hexanoylcarnitine, 4-hydroxy-2-nonenal, 6-hydroxypentadecanedioic acid, 9S,11S,15S,20-tetrahydroxy-5Z,13E-prostadienoic acid (20-hydroxy-PGF2a), sativic acid, followed by glycerophospholipids. In addition, significant correlations (p < 0.01) were observed between thiobarbituric acid reactive substances and metabolites related to lipid oxidation processes. Therefore, the approach used showed a clear modulation of lipid oxidation, likely promoted by the plant leaf extract, thus confirming the ability of PLE to delay lipid oxidative phenomena during storage.

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Evaluation of traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants

Semina Ciências Agrárias ◽

10.5433/1679-0359.2021v42n6supl2p3757 ◽

2021 ◽

Vol 42 (6supl2) ◽

pp. 3757-3776

Author(s):

Daniele Cristina Savoldi ◽

◽

Fernanda Jéssica Mendonça ◽

Bárbara Geremia Vicenzi ◽

Denis Fabrício Marchi ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Lipid Oxidation ◽

Potential Application ◽

Food Industry ◽

Natural Antioxidants ◽

Butylated Hydroxytoluene ◽

Synthetic Antioxidant ◽

B Values ◽

Freeze Dried

This study aimed to evaluate traditional Brazilian sausage (linguiça calabresa) elaborated with oregano and basil extracts as natural antioxidants. Hydroalcoholic extracts of dried oregano and basil leaves were prepared, freeze-dried, and evaluated for antioxidant activity by Folin-Ciocalteu, DPPH, FRAP, and ABTS assays. Freeze-dried oregano extract showed higher (p < 0.05) antioxidant activity than freeze-dried basil extract by all methods. Extracts were used in preparations of seven sausage formulations, as follows: F1, 0.05% oregano extract and 0.05% basil extract; F2, 0.1% oregano extract and 0.05% basil extract; F3, 0.05% oregano extract and 0.1% basil extract; F4, 0.075% oregano extract and 0.075% basil extract, F5, 0.1% oregano extract and 0.1% basil extract; F6 (control), without extract; and F7, 0.01% butylated hydroxytoluene (BHT). Sausage formulations were analyzed for chemical composition, pH, acidity, water activity, lipid oxidation, color, and texture. Formulations showed differences in pH at different storage periods. F1, F2, F3, and F7 had the lowest (p < 0.05) lipid oxidation values at 53 days of storage. F1, F2, F6, and F7 showed higher a* values and lower b* values. Hardness and chewiness decreased (p < 0.05) during storage for all formulations. F1, F2, and F3 had similar efficiency to that with synthetic antioxidant BHT (F7), therefore, oregano and basil extracts have potential application as natural antioxidants in the food industry.

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Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil

Agronomy ◽

10.3390/agronomy11122579 ◽

2021 ◽

Vol 11 (12) ◽

pp. 2579

Author(s):

Ileana Cocan ◽

Monica Negrea ◽

Antoanela Cozma ◽

Ersilia Alexa ◽

Mariana-Atena Poiana ◽

...

Keyword(s):

Heat Treatment ◽

Fatty Acid ◽

High Temperature ◽

Lipid Oxidation ◽

Sunflower Oil ◽

Seed Oil ◽

Sweet Pepper ◽

Temperature Heating ◽

High Temperature Heating ◽

Pepper Seed

The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for the SFO sample supplemented with 300 ppm CPSO, and a 36.76% increase was recorded for the SFO supplemented with 300 ppm SPSO, compared to the 44.97% increase recorded for the SFO. Heating the samples supplemented with CPSO and SPSO with a concentration of 300 ppm for 8 h led to the much lower values of the investigated parameters in relation to the control sample, as follows: PV (12.95 ± 0.17 meq/kg oil for SFO + 300 ppm CPSO and 13.45 ± 0.32 meq/kg oil for SFO + 300 ppm SPSO, compared with 16.4 + 0.17 meq/kg oil for SFO), p-AV (63.445 ± 1.259 ppm oil for SFO + 300 ppm CPSO and 64.122 ± 1.208 ppm oil for SFO + 300 ppm SPSO, compared with 72.493 + 1.340 ppm oil for SFO), CD (45%; 30%), TOTOX (88.374 for SFO + 300 ppm CPSO and 101.366 for SFO + 300 ppm SPSO compared with 105.347 ppm for SFO) and TBA (98.92 ± 2.49 µg MDA/g oil for SFO + 300 ppm CPSO and 114.24 ± 3.51 µg MDA/g oil for SFO + 300 ppm SPSO, compared with 180.08 + 5.82 µg MDA/g oil for SFO). Regarding the lipid oxidation process occurring during the heat treatment, we observed the reduction of lipid oxidation by the addition of CPSO and SPSO and recommend these seed oils as potential natural antioxidants in order to improve the oxidative stability of SFO during heat treatment.

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The Effect of Packing Material on Storage Stability of Sunflower Oil

Quality of Life (Banja Luka) - APEIRON ◽

10.7251/qol1102075g ◽

2011 ◽

Vol 4 (3-4) ◽

Author(s):

Slavica Grujić ◽

Vojislav Aleksić ◽

Milan Vukić ◽

Zoran Petrović

Keyword(s):

Sunflower Oil ◽

Unsaturated Fatty Acids ◽

Storage Conditions ◽

Packing Material ◽

Oxidation Products ◽

Glass Bottle ◽

Edible Plant ◽

Total Oxidation ◽

Pet Bottles ◽

The Impact

Edible plant oils, including sunflower oil, with high content of unsaturated fatty acids, are subject to hydrolytic and oxidative deterioration during storage. This study investigates the impact of packing material, clear uncoloured glass bottles and clear uncoloured polyethylene terephthalate (PET) bottles, in which the refined sunflower oil was packaged, and impact of storage conditions, on the speed of oil deterioration. Oil was filled in the bottles, hermetically sealed and kept in a dry place, at room temperature, and illuminated by artificial light. Results of the oxidative stability of sunflower oil assessment during six month storing in controlled conditions, showed that photo-oxidation adversely has an affect on product quality characteristics and coses forming of primary oxidation products. Peroxide number in oil, immediately after bottling was 0,230 mmol O2/kg oil, while after 6 months of storage value reached 7,800 mmol O2/kg oil (in glass bottle), and 8,600 mmol O2/kg oil (in PET bottle). Anisidine number in oil immediately after bottling was 5,5 and after 6 months of storage in a glass bottle it was 39,6 and 57,40 when oil was packaged in PET bottle. Averages of total oxidation values in sunflower oil packed in glass and PET packaging increased from 5,5 (immediately after bottling) to 55,20 in oil packaged in glass bottle, and 57,40 in oil packaged in PET packaging. The other results obtained in the paper confirmed the need for protecting sunflower oil against oxidative spoilage during storage, providing packaging in colored packages and storing on dark, dry place.

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Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food

Korean Journal of Food Preservation ◽

10.11002/kjfp.2021.28.5.654 ◽

2021 ◽

Vol 28 (5) ◽

pp. 654-662

Author(s):

Joon-Young Jun ◽

Min-Jeong Jung ◽

Jong-Woong Nam ◽

Si-Yeal Nam ◽

Byoung-Mok Kim

Keyword(s):

Lipid Oxidation ◽

Inhibitory Effect ◽

Convenience Food ◽

Freeze Dried

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Effects of Freezing Method and Antioxidants on Lipid Oxidation in Turkey Sausage1

Journal of Food Protection ◽

10.4315/0362-028x-51.11.878 ◽

1988 ◽

Vol 51 (11) ◽

pp. 878-882 ◽

Cited By ~ 3

Author(s):

S. BARBUT ◽

H.H. DRAPER ◽

M. HADLEY

Keyword(s):

Lipid Oxidation ◽

Fatty Acid Analysis ◽

Butylated Hydroxytoluene ◽

Butylated Hydroxyanisole ◽

Turkey Meat ◽

Freezing Method ◽

Freeze Dried ◽

Flavor Deterioration ◽

Long Chain ◽

Meat Analysis

Rosemary oleoresin (200 ppm) was compared to a commercial antioxidant mixture of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) (200 ppm) and citric acid in frozen and freeze dried breakfast sausages prepared with 18% mechanically deboned turkey meat. Analysis for malondialdehyde (MDA) revealed that both antioxidant treatments inhibited lipid oxidation during 5 weeks of storage. Rosemary oleoresin was comparable in activity to the commercial antioxidant mixture in the freeze dried products but not in the frozen products. Fatty acid analysis at the beginning and the end of storage revealed a selective decrease in certain long chain polyunsaturated fatty acids which was not related to treatment. Sensory analysis yielded a strong preference for the frozen sausages which was attributable to the poorer texture of the freeze dried sausages rather than to flavor deterioration.

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