A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils

Abstract

Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts

The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats

“…In the current study, the oil samples fortified with soursop flower extracts presented a gradual increase in peroxide value from between the 8th and 15th frying time, and this is attributable both to the good thermal stability and the antioxidant capacity of these extracts. According to Permana et al ( 2021 ), natural antioxidants from plant extracts contain polyphenolic compounds which contribute to their antioxidative activity and can improve the oxidative stability of the oil. However, it should be noted that the peroxide value is not a suitable indicator to determine the level of rancidity of an oil, as high temperatures cause the rapid degradation of hydroperoxides into secondary oxidation products (Djikeng et al, 2022 ).…”

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

“…However, PUFAs’ chemical nature, characterized by multiple double bonds, makes them highly unstable and easily oxidizable [ 6 , 8 , 14 , 15 ], generating off-flavours [ 6 , 8 , 14 ]. Furthermore, oxidation products (e.g., hydroperoxides and aldehydes) have also been associated with harmful health effects.…”

“…Accordingly, there is growing interest in value-added strategies to stabilize fish oil PUFAs, such as the application of antioxidant extracts [ 6 , 14 ]. Preference for natural antioxidants over synthetic ones is driven by their potential health benefits [ 6 , 15 ] and possible undesired effects, as well as restricted usage of synthetic antioxidants in some countries [ 3 ].…”

“…Among natural antioxidant sources, extracts from edible plants such as rosemary, sesame seed, and green tea [ 15 , 16 ] are examples of antioxidant extracts with high potential in the prevention of lipid oxidation due to their rich composition of bioactive compounds (e.g., carotenoids, polyphenols, and tocopherols) [ 6 , 13 , 16 ]. Notably, acorn, the fruit of the Quercus spp., is also rich in phytochemicals, such as phenolic compounds and sterols.…”