scholarly journals Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 635
Author(s):  
Tafadzwa Kaseke ◽  
Umezuruike Linus Opara ◽  
Olaniyi Amos Fawole

Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.

2020 ◽  
Vol 326 ◽  
pp. 126995
Author(s):  
Talita A. Comunian ◽  
Gabriela Grassmann Roschel ◽  
Ana Gabriela da Silva Anthero ◽  
Inar Alves de Castro ◽  
Miriam Dupas Hubinger

2020 ◽  
Vol 102 ◽  
pp. 105602 ◽  
Author(s):  
Bing Hu ◽  
Kangping Wang ◽  
Lingyu Han ◽  
Bin Zhou ◽  
Jixin Yang ◽  
...  

2016 ◽  
Vol 7 (2) ◽  
pp. 1
Author(s):  
Caroline Da Rocha Tonetti ◽  
Rúbia Michele Suzuki ◽  
Lilian Tatiani Dusman Tonin

The present work has as main objectives to optimize the extraction conditions of antioxidant phenolic compounds of the wine production of waste, prepared with Isabel and Bordô grapes (8:2) (Vitis labrusca) and evaluate soybean oil plus behavior of this extract through an accelerated storage test. The conditions that gave the extract with a higher content of total phenolics (TF) and the best antioxidant activity by the DPPH radical scavenging free method were dehydrating the residue at 80 °C and using 5.00 g of sample, 90 mL of ethanol/water 30% by magnetic stirring at room temperature for 4 hours (FT = 1222.68 ± 26.22 mg 100 g-1 AGE; IC50 = 876.78 ± 12.67 mg L-¹). This extract was added to soybean oil without antioxidants at concentrations of 1000 and 3000 ppm and the samples were subjected to an accelerated storage test at 65 °C for 17 days, compared to the synthetic antioxidant BHT (1000 ppm) and the antioxidant free oil as a negative control. The extracts were more effective than BHT in the oxidative stability of the oil in the first two days, delaying the formation of peroxides significantly. After 17 days, the BHT was able to inhibit by 51.2% the formation of peroxides in soybean oil, while the natural extract at a concentration of 3000 ppm inhibited by 27.0% and at concentration of 1000 ppm inhibited 24.0%, demonstrating the efficiency as natural antioxidant grape pomace extract.


2020 ◽  
Vol 333 ◽  
pp. 127501 ◽  
Author(s):  
Zorica Drinić ◽  
Jelena Mudrić ◽  
Gordana Zdunić ◽  
Dubravka Bigović ◽  
Nebojša Menković ◽  
...  

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