scholarly journals Antioxidant capacity, oxidative stability of mango (Mangifera indica L) seed oil in 2 varieties and two degrees of maturity

TAYACAJA ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 29-39
Author(s):  
Elza Berta Aguirre Vargas ◽  
María de Fátima Arévalo Oliva ◽  
Magda Isabel Javier Villanueva ◽  
Gilbert Rodriguez-Paucar
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Mangifera Indica ◽  
Nitrogen Atmosphere ◽  
Total Polyphenols ◽  
Dpph Method ◽  
Significant Difference ◽  
Degree Of Maturity

The present work search the influence of the Edward and Kent mango varieties, in degrees of maturity partially ripe and ripe respectively, on the antioxidant capacity and oxidative stability of mango seed oil (Mangifera indica L.), previously extracted by pressing in cold, clarified by centrifugation, and stored in refrigeration under nitrogen atmosphere. The antioxidant capacity is determine by DPPH method, the oxidative stability by the Rancimat test with temperature parameters 130, 140 and 150 °C, and airflow 15 L/h. The results are evaluate by ANOVA (p˂0, 05) finding in the antioxidant capacity and other analyzes made a significant difference with a level of 95% confidence in the variables of variety and degree of maturity. Regarding the influence, the relationship will be determined that in a mature degree of maturity has a higher content of unsaturated fatty acids (oleic), and a lower content of total polyphenols, antioxidant capacity and oxidative stability. Being the oil of the variety Edward in degree of maturity ripe the most stable due to low value of the peroxide index (0,898 meq O2 / kg), acidity (1,1856%), and the higher content of total polyphenols (8,5931 mg GAE /100g) and antioxidant capacity (263,858 umoltrolox /100g), with a lifetime of 12,89 years.

Oxidative Stability of Edible Vegetable Oils Enriched in Polyphenols with Olive Leaf Extract

2007 ◽  
Vol 13 (6) ◽  
pp. 413-421 ◽  
Author(s):  
F.N. Salta ◽  
A. Mylona ◽  
A. Chiou ◽  
G. Boskou ◽  
N.K. Andrikopoulos
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Hplc Analysis ◽  
Leaf Extract ◽  
Olive Leaf ◽  
Total Polyphenols ◽  
Olive Leaf Extract ◽  
Rancimat Method ◽  
Oil Sunflower

Commercially available oils (olive oil, sunflower oil, palm oil, and a vegetable shortening) were enriched in polyphenols, by adding olive leaf extract. Addition of the extract was performed in such way that the oils were enriched with 200 mg/kg polyphenols. Total polyphenols of both enriched and commercial oils were estimated by the Folin—Ciocalteau assay, while identification and quantification of individual simple phenolic compounds was performed by GC/MS and of oleuropein by HPLC analysis. The enrichment resulted in the supplementation of the commercial oils mainly with oleuropein, hydroxytyrosol, and quercetin. Antioxidant capacity and oxidative stability of the enriched oils and the commercial ones were assessed by the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH•) scavenging assay and the Rancimat method, respectively. Both antioxidant capacity and oxidative stability were substantially improved for all the oils studied after supplementation. By the procedure adopted, oils rich in polyphenols, mainly in oleuropein, can be produced with olive leaf extract supplementation.

Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction

2014 ◽  
Vol 91 (6) ◽  
pp. 989-999 ◽  
Author(s):  
Marko Malićanin ◽  
Vladislav Rac ◽  
Vesna Antić ◽  
Mališa Antić ◽  
Laurentiu Mihai Palade ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Capacity ◽  
Seed Oil ◽  
Grape Seed ◽  
Ultra Sound ◽  
Assisted Extraction ◽  
Grape Seed Oil

scholarly journals Extraction of passion fruit seed oil and microencapsulation in poly(ε-caprolactone).

2014 ◽  
Vol 5 (2) ◽  
pp. 1 ◽  
Author(s):  
Jéssica Cintia Barbieri ◽  
Fernanda Vitória Leimann
Keyword(s):  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Average Diameter ◽  
Passion Fruit ◽  
Experimental Conditions ◽  
Stirring Rate ◽  
Wide Range ◽  
Significant Difference ◽  
Emulsification Solvent Evaporation ◽  
Fruit Oil

<p><em>The processing of passion fruit juice generates a large amount of by-products, which are seeds and shells, which are usually discarded becoming an industrial waste problem. It represents significant waste amounts, turning it a scientific and technological interesting resource to add value. The passion fruit seed oil has a wide range of application in industry, but it presents a high content of unsaturated fatty acids, being susceptible to oxidative rancidity. An alternative to avoid the exposure of the oil to atmospheric air, that leads to its oxidation, and increase its stability is its microencapsulation. In this work the passion fruits seed oil was extracted with hexane and the resulting oil was microencapsulated by emulsification solvent evaporation with poly(&epsilon;-caprolactone) (PCL). The influence of the experimental conditions, stirring rate and oil amount, was evaluated on the final average diameter (Dp) and size distribution (Polydispersion index, PDI) of the microcapsules by Students T-test with 95% of confidence. The interaction of the polymeric shell with the encapsulated oil was evaluated by Spectroscopy Fourier Transform Infrared Spectroscopy (FTIR). The yield of oil extraction obtained was equal to 29.5%. Microcapsules with 137.4 &micro;m were obtained when 500 RPM of stirring rate was used. A significant difference was observer in Dp between the blank microparticles (no oil) and microcapsules at 500 RPM. When the stirring rate was increased to 1,000 RPM any significant difference was observed in the Dp nor in PDI to microcapsules. It was possible to observe interactions between the polymeric shell and the passion fruit oil by FTIR spectra.</em></p><p><em>DOI: 10.14685/rebrapa.v5i2.151</em></p>

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

Antioxidants ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 147 ◽  
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.

scholarly journals Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

2020 ◽  
Vol 26 (7) ◽  
pp. 574-582 ◽  
Author(s):  
Gjore Nakov ◽  
Andrea Brandolini ◽  
Alyssa Hidalgo ◽  
Nastia Ivanova ◽  
Marko Jukić ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bread Wheat ◽  
Chemical Properties ◽  
Total Polyphenols ◽  
Antioxidant Power ◽  
Apple Peel ◽  
Significant Difference ◽  
Ferric Reducing Antioxidant Power ◽  
Physical Attributes

Apple peel, a food industry by-product, is rich in fibre, polyphenols and minerals, and is a potentially attractive ingredient for bakery products. To evaluate the effect of wheat cookies enrichment with apple peel powder six types of cookies with increasing apple peel powder percentage (0%, 4%, 8%, 16%, 24% and 32%) were produced. The traits analysed were: pasting parameters; chemical properties (moisture, ash, lipid, protein, fibre and total polyphenols content); antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power methods); physical attributes (width, thickness, volume and CIE lab colour); and sensory characteristics (external appearance, internal structure, texture, odour, taste and aroma). Statistical analysis included analysis of variance followed by Fisher's least significant difference test ( p < 0.05). The apple peel powder-enriched cookies had significantly higher moisture, ash, lipid, fibre, total polyphenols and antioxidant capacity than the control bread wheat cookies. The addition of apple peel powder did not modify the physical characteristics and improved the sensorial quality of the products. The addition of 24% apple peel powder gave the cookies with the best overall quality.

scholarly journals Characterization, Quantification and Quality Assessment of Avocado (Persea americana Mill.) Oils

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1453 ◽  
Author(s):  
Mei Wang ◽  
Ping Yu ◽  
Amar G. Chittiboyina ◽  
Dilu Chen ◽  
Jianping Zhao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Reference Standards ◽  
Persea Americana ◽  
Sufficient Evidence ◽  
Correct Identification ◽  
Esi Ms ◽  
Avocado Oil ◽  
Significant Difference

Avocado oil is prized for its high nutritional value due to the substantial amounts of triglycerides (TGs) and unsaturated fatty acids (FAs) present. While avocado oil is traditionally extracted from mature fruit flesh, alternative sources such as avocado seed oil have recently increased in popularity. Unfortunately, sufficient evidence is not available to support the claimed health benefit and safe use of such oils. To address potential quality issues and identify possible adulteration, authenticated avocado oils extracted from the fruit peel, pulp and seed by supercritical fluid extraction (SFE), as well as commercial avocado pulp and seed oils sold in US market were analyzed for TGs and FAs in the present study. Characterization and quantification of TGs were conducted using UHPLC/ESI-MS. Thirteen TGs containing saturated and unsaturated fatty acids in avocado oils were unambiguously identified. Compared to traditional analytical methods, which are based only on the relative areas of chromatographic peaks neglecting the differences in the relative response of individual TG, our method improved the quantification of TGs by using the reference standards whenever possible or the reference standards with the same equivalent carbon number (ECN). To verify the precision and accuracy of the UHPLC/ESI-MS method, the hydrolysis and transesterification products of avocado oil were analyzed for fatty acid methyl esters using a GC/MS method. The concentrations of individual FA were calculated, and the results agreed with the UHPLC/ESI-MS method. Although chemical profiles of avocado oils from pulp and peel are very similar, a significant difference was observed for the seed oil. Principal component analysis (PCA) based on TG and FA compositional data allowed correct identification of individual avocado oil and detection of possible adulteration.

scholarly journals Total Phenolic and Antioxidant Capacity of Acetone Extract of Tristaniopsis merguensis Leaves

2019 ◽  
Vol 1 (1) ◽  
pp. 10-13
Author(s):  
Occa Roanisca ◽  
Robby Gus Mahardika ◽  
Fajar Indah Puspita Sari
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Acetone Extract ◽  
Total Phenolic ◽  
Total Polyphenols ◽  
Extract Yield ◽  
Ic50 Value ◽  
Dpph Method

The purpose of this study was to determine the total phenolic and antioxidant capacity of Tristaniopsis merguensis leaf acetone extract. In this study extraction using the maceration method for 3 days with a ratio of dry leaves and solvents of 1: 10 (w / v). Analysis of total polyphenols in this study was carried out using the Follin-Ciocalteu method. Total polyphenols were measured based on gallic acid standards. The antioxidant capacity is calculated based on the DPPH method. The results of this study, obtained extract yield of 9.34%. The total phenolic content of the Tristaniopsis merguensis leaf acetone extract was 215.22 mg GAE / g DW. While the antioxidant capacity of the acetone extract has an IC50 value of 22,1454 µg / mL.

Use of Iranian Milkweed Seed Oil to Increase Oxidative Stability of Olive Cultivar Roghani Oil

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Mehran Azizpour ◽  
Mahmoud Najafzadeh ◽  
Mahmoud Yolmeh ◽  
Masoomeh Mehraban Sangatash
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Oxidation Stability ◽  
Total Sterol ◽  
Stability Index ◽  
Tocopherol Content ◽  
Total Phenolic ◽  
Olive Cultivar

Abstract This study aimed to evaluate fatty acid composition and physicochemical properties of Iranian milkweed seed oil (IMSO) and olive cultivar Roghani oil (OCRO). The extraction yield and unsaturated fatty acids content of IMSO were 21.9 % (dry basis) and 65 %, respectively. The monounsaturated fatty acids/polyunsaturated fatty acids ratio, calculated oxidizability, peroxide value, unsaponifiable matter, total tocopherol content, total phenolic content, total sterol, wax content, carbonyl value, conjugated diene value and oxidative stability index of IMSO and OCRO were measured. The results indicated that oxidation stability (OS) of IMSO (6.46 h) was significantly higher than OS of OCRO (5.53 h). In addition, application of IMSO to OCRO resulted in higher OS that was the greatest after 10 % addition of IMSO.

scholarly journals RESEARCHES ABOUT ANTIOXIDANT CAPACITY, ASCORBIC ACID AND POLYPHENOLS CONTENTS IN SOME VEGETABLES

1970 ◽  
Vol 62 ◽  
Author(s):  
Luminiţa Pîrvulescu ◽  
I. Gergen ◽  
C. Rujescu ◽  
Diana Moigradean ◽  
Despina Maria Bordean ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Antioxidant Activities ◽  
Ascorbic Acid Content ◽  
Bell Pepper ◽  
Total Polyphenols ◽  
Green Pepper ◽  
Red Cabbage ◽  
Dpph Method

A total of 18 vegetables: bell pepper (red and green); pepper (red and green), sallow thorn (Hyppophae rhammnoides) celery (leaves and root), cabbage (white, red, curly and Bruxelles), broccoli, cauliflower, radish, dill (leaves), parsley (leaves and roots); carrots were analyzed for antioxidant activities using FRAP method, DPPH method, total polyphenols content by Folin Ciocalteu method and ascorbic acid content using 2,6-dichlorophenol indophenols. The highest TAC values was identified for sallow thorn (Hyppophae rhammnoides), red cabbage, red bell pepper and pepper.

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