Antioxidant efficacy of sesame cake extract in vegetable oil protection

Suja, K.P.; Abraham, John; Thamizh, Selvam N.; Jayalekshmy, A.; Arumughan, C.

doi:10.1016/s0308-8146(03)00248-6

Cited by 161 publications

(119 citation statements)

References 13 publications

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“…The objectives for all those standards are to control the quality of fish oil properties from potential biological and chemical hazards related to oxidation [24]. Oxidation of lipids lead to some disadvantage including rancid odor and flavor, reducing nutritional quality and safety [25,26]. Peroxide value (PV) is primary oxidation products that give sign for initial rancidity in the oil.…”

Section: Icmce 2015mentioning

confidence: 99%

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Chimsook

Wannalangka

2015

MATEC Web of Conferences

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Abstract. The effect of microwave pretreatment of catfish processing waste on oil recovery and quality was investigated. Fish oil was extracted using the enzymatic hydrolysis using alcalase enzyme after the microwave pretreatment. The effect of microwave power and microwave pretreatment times was evaluated. The results revealed that a highest yield of 9.25% when catfish waste was treated at 110 W for 60 s. This condition was found as the most appropriate condition of microwave pretreatment since it decreased the extraction time from 150 min to up to 30 min. Analysis of oil quality indices (e.g. acid value, p-anisidine value, peroxide value) extracted by microwave pretreatment and non-pretreatment indicated that catfish oil from both processes has comparatively similar fatty acids composition. In addition, catfish oil was extracted by microwave pretreatment and enzymatic hydrolysis had lower lipid oxidation compared to several standards.

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Section: Icmce 2015mentioning

confidence: 99%

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Chimsook

Wannalangka

2015

MATEC Web of Conferences

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“…The oils with higher contents of unsaturated fatty acids, especially polyunsaturated fatty acid, are more susceptible to oxidation. Addition of synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tertiary butyl hydro-quinone (TBHQ) can inhibit lipid oxidation of edible oils (Suja et al 2004). However, the use of synthetic antioxidants such as TBHQ has been restricted because of their health side effects and toxicity.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil

2014

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Efficacy of R. fruticosus leaves extract in stabilizing sunflower oil during accelerated storage has been studied. Extracts of R. fruticosus were prepared in different solvents which methanolic extract yield with 15.43 % was higher than water and acetone ones (11.87 and 6.62 %, respectively). Methanolic extract was chosen to evaluate its thermal stability at 70°C in sunflower oil, due to the highest yield, antioxidant and antiradical potential and also high content of phenolic compounds campared to other solvents. So, different concentrations of methanolic extract (200, 400, 600, 800 and 1,000 ppm) were added to sunflower oil. BHA and BHT at 200 ppm served as standards besides the control. Peroxide value (PV) and thiobarbituric acid (TBA) were taken as parameters for evaluation of effectiveness of R. fruticosus leaves extract in stabilization of sunflower oil. Moreover, antioxidant activity index (AAI) of the extract at 120°C at rancimat were conducted. Results from different parameters were in agreement with each other, suggesting the highest efficiency of 1,000 ppm of the extract followed by BHT, BHA and other concentrations of the extract. Results reveal the R. fruticosus leaves extract to be a potent antioxidant for stabilization of sunflower oil.

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“…Lignans constitute other phytoestrogenic compounds, existing extensively in vegetables, whole grain cereals and oil seeds, such as sesame seed oil (Adlercreutz 2002). Sesame oil (SO) would exert positive effects on bone, through its composition characterized by a low level of saturated fatty acids and the presence of antioxidants such as sesamin, sesamolin and sesamol (Suja et al 2004). …”

Section: Introductionmentioning

confidence: 99%

Osteoprotective effect of soybean and sesame oils in ovariectomized rats via estrogen-like mechanism

2013

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The purpose of the present study was to investigate the osteoprotective effects of soybean oil (SbO) and sesame oil (SO) in ovarictomized (OVX) rats. The results indicated that the OVX rats exhibited a significant decrease in Ca and P level in both serum and bone, the activities of the antioxidant enzymes SOD and CAT and the antioxidant biomarker GSH accompanied with a marked increase in the oxidative stress markers MDA and PC, the inflammatory indices (TNF-a, CRP levels, WBCs counts and ACP activity) in, both, bone and serum. Supplementating the diet of the OVX rats with SbO (15 % w/w) or SO (10 % w/w) for 2 months to resulted in modulation of the alterations in all tested parameters and succeeded to restore minerals, antioxidant enzymes, antioxidant biomarkers, oxidative stress markers, inflammatory indices, and WBCs counts. It could be concluded that the consumption of diets supplemented with SbO or SO might be useful for preventing bone loss caused by estrogen deficiency in ovariectomy status.

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Antioxidant efficacy of sesame cake extract in vegetable oil protection

Cited by 161 publications

References 13 publications

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Effect of Microwave Pretreatment on Extraction Yield and Quality of Catfish Oil in Northern Thailand

Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil

Osteoprotective effect of soybean and sesame oils in ovariectomized rats via estrogen-like mechanism

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