Antioxidant activity of red wine phenolic extracts towards oxidation of corn oil

Abstract

The antioxidant activity of Xinomavro red wine phenolic extracts in corn oil stripped of tocopherols was evaluated. One wine extract, at 100 mg/L total phenolics, rich in phenolic acids and flavonols, inhibited the oxidation of corn oil stripped of tocopherols to a greater extent than butylated hydroxyanisole, at 200 mg/L. Moreover, another extract, at 100 mg/L total phenolics, rich in flavanols, flavonols and tyrosol, also exhibited high inhibitory action. The present results indicate that some red wine phenolics -such as phenolic acids, flavonols or flavanols -may be strong antioxidants in corn oil.

Evaluating the potential of artificial neural network and neuro‐fuzzy techniques for estimating antioxidant activity and anthocyanin content of sweet cherry during ripening by using image processing

“…Oxidation causes the formation of toxic compounds that are harmful to human health, such as reactive oxygen species and free radicals, which can lead to carcinogenesis, mutagenesis, inflammation, DNA changes, aging, cardiovascular disease and nutritional loss . In addition, oxidation may result in unpleasant flavor and rancid taste . There is growing interest among food producers and consumers in the use of natural antioxidants because of their protective role against oxidation .…”

“…3 -5 In addition, oxidation may result in unpleasant flavor and rancid taste. 6,7 There is growing interest among food producers and consumers in the use of natural antioxidants because of their protective role against oxidation. 8 Thus it may be beneficial to find a rapid and non-destructive way for estimating this attribute in fruits as an important source of antioxidants.…”

Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro‐Fuzzy Inference System and Artificial Neural Network

“…The greater part of the vegetable oils are sensitive to oxygen because of their high unsaturated fatty acid content and for that reason the preservation of vegetable oils is rather difficult. Unpleasant flavor and rancid taste occur after oxidation as a result of a series of complex chain reactions (Matalgyto and Al‐Khalifa 1998; Lambropoulos and Roussis 2007; Pan and others 2007). In addition, oxidation causes the formation of toxic compounds that are harmful to human health, such as reactive oxygen species and free radicals, which can lead to carcinogenesis, mutagenesis, inflammation, DNA changes, aging and cardiovascular disease, and nutritional loss (Siddhuraju and Becker 2003; Shahid and others 2008).…”

Comparison of adaptive neuro‐fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts

“…Higher unsaturated fatty acid content in the structure of edible oil increases the susceptibility of oil to oxidation and thus they easily deteriorate and became inconsumable 1, 2. Also, unpleasant flavor and rancid taste as well as loss of nutritional value and formation of toxic compounds that can cause health problems such as tumors, heart failure, cataract and brain dysfunction by cytotoxic action can occur because of lipid oxidation 3–5…”