scholarly journals Effect of Added Black Cumin Seed (Nigella sativa L) Oil on Oxidative Stability of Flaxseed Oil

2019 ◽  
pp. 1-9
Author(s):  
Ali Beik Khormizi ◽  
Simin Asadollahi ◽  
Bizhan Khorshidpoor ◽  
Elahesadat Hosseini
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Nigella Sativa ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Flaxseed Oil ◽  
Synthetic Antioxidant ◽  
Black Cumin ◽  
Black Cumin Seed

Background: Lipid oxidation has adverse effect on food deterioration and human health. Oxidative reactions limit the shelf-life of fresh and processed foodstuffs which are of great concern in the vegetable oil and fat industry. Aim: The antioxidant activity of Black Cumin (Nigella sativa L) Oil (BCO) as a source of natural antioxidants was compared against a synthetic antioxidant (BHA). Its oxidative stability was evaluated in Flaxseed oil (as the most sensitive oil against oxidation) in concentrations of BHA (200ppm). Study Design: Oils were analyzed for the composition of fatty acids, tocopherols and for some physicochemical properties [Peroxide (PV), P-Anisidine (AV),TOTOX values, Thiobarbituric acid, Iodine value, Oxidative stability (OS)and Refractive index]to assess the extent of oil deterioration during 30th days of storage. Place and Duration of Study: Islamic Azad University of Varamin and Tehran University, Tehran, Iran, From March 2018 to April 2018. Methodology: Optimal condition was investigated to protect edible oil like flaxseed oil from oxidative reaction. Black cumin seeds and flaxseeds were pressed separately by cold press. Then BCO was prepared at five concentration levels of 5, 10, 15, 20 and 25% (w/w) and added to Flaxseed oil. In terms of antioxidant activity, they were analyzed by Gas Chromatography and compared with sample containing 200 ppm of synthetic antioxidant (BHA) during 30thdays at ambient temperature (22-25° C). Results and Conclusion: The results showed that different levels of BCO were able to slow down the lipid oxidation well, but the effect of sample contained 5% BCO was higher than other levels and has potential source of natural antioxidant for the application in food industry to prevent lipid oxidation.

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.

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

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.

scholarly journals Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

2020 ◽  
Vol 23 ◽  
Author(s):  
Solange Teresinha Carpes ◽  
Daiane Pereira ◽  
Cristiane de Moura ◽  
Amália Soares dos Reis ◽  
Leticia Dangui da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lipid Oxidation ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Grape Pomace ◽  
Phenolic Profile ◽  
High Antioxidant Activity ◽  
Tbars Values ◽  
Tbars Assay

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.

scholarly journals Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

2020 ◽  
Vol 29 (1) ◽  
Author(s):  
María Angélica Fellenberg ◽  
Félix Carlos ◽  
Iván Peña ◽  
Rodrigo A. Ibáñez ◽  
Einar Vargas-Bello-Pérez
Keyword(s):  
Rainbow Trout ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Color Variation ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Synthetic Antioxidant ◽  
Dorsal Region ◽  
Natural Extracts

The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality and color variation of rainbow trout fillets during storage at 4 °C. The fillets were marinated and samples from the belly flap area and Norwegian quality cuts were used for lipid oxidation determination while the dorsal region was used for color measurements. The fillets were marinated with the different treatments: 470 mg l-1 of oregano extract, 6.84 ml l-1 of quillaia extract, 7.2 ml l-1 of rosemary extract and 2 ml l-1 of a synthetic antioxidant. Maximum TBARS (Thiobarbituric acid reactive substances) values of belly flap and Norwegian quality cuts occurred at five and six days of storage, respectively. The susceptibility of treatments to lipid oxidation in decreasing order was: control>quillaia>oregano>rosemary>synthetic antioxidant. An increase in lightness (L*) and redness (a*) were observed for rosemary and quillaia extracts when compared to control samples. Marinates with natural antioxidants may be an alternative for extending shelf-life of trout fillets at least during the first six days of storage at 4 °C.

scholarly journals The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 211
Author(s):  
Emilia Drozłowska ◽  
Artur Bartkowiak ◽  
Paulina Trocer ◽  
Mateusz Kostek ◽  
Alicja Tarnowiecka-Kuca ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Thiobarbituric Acid ◽  
Flaxseed Oil ◽  
Wall Material ◽  
Oxidative Stabilization ◽  
Color Changes ◽  
Antioxidant Agents ◽  
Spray Dried

The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.

scholarly journals EFFECTIVENESS TEST OF BLACK CUMIN SEEDS (NIGELLA SATIVA) EXTRACT ON THE GROWTH OF KLEBSIELLA PNEUMONIAE AND PSEUDOMONAS AERUGINOSA BACTERIA

2021 ◽  
Vol 7 (2) ◽  
pp. 130-138
Author(s):  
Nadya Nazimuddin Putri ◽  
Linda Chiuman ◽  
Chrismis Novalinda Ginting ◽  
Ermi Girsang
Keyword(s):  
Pseudomonas Aeruginosa ◽  
Klebsiella Pneumoniae ◽  
Nigella Sativa ◽  
Ethanol Extract ◽  
Inhibition Zone ◽  
Seed Extract ◽  
Diffusion Method ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cumin Seed

Black cumin seeds are known to have beneficial contents as antibacterial. This study aimed to determine the effectiveness of black cumin seed extract (Nigella sativa) on the growth of Klebsiella pneumoniae and Pseudomonas aeruginosa. The method used was the disc diffusion method. The ethanol extract of black cumin seeds gain by maceration method and was made into various concentration (5, 7.5, 10, 12.5, and 15)%. For positive control, ciprofloxacin disc were used and negative control used distilled water. The research model used was in vitro experimental research. The results showed that ethanol extract of black cumin seeds have antibacterial activity against Klebsiella pneumoniae with inhibition zone diameters (4.5, 6.7, 10.1, 11, 12.8) mm, Pseudomonas aeruginosa with inhibition zone diameters (7.5, 12, 12.6, 13.4, 15.6) mm, positive controls respectively (24.3 and 20.7) mm and negative controls (0). It can be concluded that black cumin seed extract has an inhibiting effect on the growth of Klebsiella pneumoniae and Pseudomonas aeruginosa.

scholarly journals Kajian Antioksidan, Total Fenol & Total Flavonoid Jamu Selokarang yang diformulasi dengan Jinten Hitam (Nigella sativa)

2021 ◽  
Vol 4 (1) ◽  
pp. 39-51
Author(s):  
Sukardi Sukardi ◽  
Noer Iqbal Arief Iqbal ◽  
Sri Winarsih
Keyword(s):  
Antioxidant Activity ◽  
Herbal Medicine ◽  
Water Content ◽  
Nigella Sativa ◽  
Design Method ◽  
Ash Content ◽  
Total Phenol ◽  
Antioxidant Compounds ◽  
Total Phenols ◽  
Black Cumin

Abstrcact Jamu Selokarang is one of the traditional drinks originating from an area, namely Madura, the ingredients used in the manufacture of Jamu Selokarang are turmeric, ginger, ginger, betel leaf, soursop leaves, cloves, nutmeg, coriander, temu ireng and ginger. The ingredients used in the manufacture of herbal medicine selokarang contain a lot of antioxidants and essential oils. Testing is needed to determine the antioxidant activity contained in the herbal medicine selokarang. This study aims to determine the effect of substitution of jamu selokarang on antioxidant compounds, total phenols, flavonoids, ash content and water content. This study used a simple completely randomized design method (simple CRD) with a single factor, namely the black cumin formulation of 0%, 2%, 4%, 6% and 8% which were included in jamu selokarang. The research was repeated 3 times. The parameters observed were: water content, ash content, antioxidants, total phenols, and flavonoids. The results showed that the substitution had a significant effect on water content, ash content and antioxidant activity, while the total phenol and flavonoid analysis had no significant effect. Treatment 0% black cumin had water content of 2.68%; Ash content of 7,90%; DPPH anti-oxidant for 49.08%; antioxidant FRAP 26.25 μgAAE / mL; total phenol was 2.05 μgGAE / mg, and total flavonoids was 0.91 μgQAE / mg.

scholarly journals Antioxidant and Anti-Inflammatory Properties of Nigella sativa Oil in Human Pre-Adipocytes

Antioxidants ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 51 ◽  
Author(s):  
Laura Bordoni ◽  
Donatella Fedeli ◽  
Cinzia Nasuti ◽  
Filippo Maggi ◽  
Fabrizio Papa ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nigella Sativa ◽  
Antioxidant Properties ◽  
Mediterranean Area ◽  
Low Grade ◽  
Mean Values ◽  
Black Cumin ◽  
Marche Region ◽  
Anti Inflammatory

The oil obtained from the seeds of Nigella sativa L. (N. sativa), also known as black cumin, is frequently used in the Mediterranean area for its anti-inflammatory, anti-oxidant, and anti-cancer activities. The aim of the present study was to evaluate the antioxidant and anti-inflammatory properties of the oil extracted from seeds of a N. sativa cultivar produced in the Marche region of Italy, and to determine if the thymoquinone content, antioxidant properties, and biological activity would decay during storage. Cytotoxicity and anti-inflammatory properties of N. sativa oil were tested in an in vitro model of low-grade inflammation in Simpson–Golabi–Behmel syndrome human pre-adipocytes. The fresh extracted oil (FEO) contained 33% more thymoquinone than stored extracted oil (SEO), demonstrating that storage affects its overall quality. In addition, the thymoquinone content in the N. sativa oil from the Marche region cultivar was higher compared with other N. sativa oils produced in the Middle East and in other Mediterranean regions. Pro-inflammatory cytokines (e.g., Interleukin (IL)-1alpha, IL-1beta, IL-6) were differently modulated by fresh and stored extracts from N. sativa oils: FEO, containing more thymoquinone reduced IL-6 levels significantly, while SEO inhibited IL-1beta and had a higher antioxidant activity. Total antioxidant activity, reported as µM of Trolox, was 11.273 ± 0.935 and 6.103 ± 0.446 for SEO and FEO (p = 1.255 × 10−7), respectively, while mean values of 9.895 ± 0.817 (SEO) and 4.727 ± 0.324 (FEO) were obtained with the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) assay (p = 2.891 × 10−14). In conclusion, the oil capacity to counteract proinflammatory cytokine production does not strictly depend on the thymoquinone content, but also on other antioxidant components of the oil.

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