Antioxidant Protection of Edible Oils

Cheung, Sabrina C. M.; Szeto, Yim Tong Savio; Benzie, Iris F.F.

doi:10.1007/s11130-006-0040-6

Cited by 87 publications

(44 citation statements)

References 20 publications

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“…Excessive formation of free radicals accelerates the oxidation of lipids in foods, impairs food quality and consumer acceptance (Cheung et al 2007). The DPPH is a stable free radical, which has been widely accepted as a tool for estimating the free radical scavenging activities of antioxidants (Hu et al 2004).…”

Section: Resultsmentioning

confidence: 99%

Chemical composition and antioxidant activity of essential oils of three endemic medicinal plants of Iran

et al. 2014

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Hydro-distillated essential oils (EO) antioxidant activity of three endemic medicinal plants of Iran namely, Heracleum lasiopetalum Boiss., Kelussia odoratissima Mozaff., and Ferulago angulata (Schlecht.) Boiss were studied. The results indicated that the major components of the EOs were 2-ethylhexyl acetate (34.5%), n-octanol (6.5%), and hexanol (5.1%) for H. lasiopetalum fruits; Z-β-ocimene (20.5), α-pinene (11.6%), and α-phellandrene (9.3) for F. angulata aerial parts; α-pinene (20.1%), 1,8-cineole (18.2%), and Zligustilide (15.5%) for K. odoratissima aerial parts. The three EOs having high antioxidant activity could be used as an alternative preservative instead of synthetic ones in food industry.

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Section: Resultsmentioning

confidence: 99%

Chemical composition and antioxidant activity of essential oils of three endemic medicinal plants of Iran

et al. 2014

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“…In addition, sunflower and corn oils are oxidized more easily and rapidly as they are rich in polyunsaturated fatty acids. The extra virgin and pomace olive oils showed lower peroxide values (26.5 and 6.9 meq O 2 /kg respectively) as they contain high amounts of the monounsaturated fatty acid oleic acid and they are particularly rich in phenolic antioxidants (Choe and Min, 2006;Cheung et al, 2007). The extraction of carotenoids from dry tomato waste led to significant but contradictory changes in peroxide value.…”

Section: Oxidative Stabilitymentioning

confidence: 98%

Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

et al. 2018

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SUMMARY:In this study, various vegetable oils were enriched with carotenoids originating from dry tomato waste using ultrasound-assisted extraction, microwave-assisted extraction and maceration. Analyses of total carotenoids, color and oxidative stability (determined by free radical scavenger activity, peroxide value, Rancimat method and DSC analysis) were carried out. Commercial oils without enrichment were used for comparison. The results showed that the carotenoid contents of the oils increased significantly by increasing incorporation of dry tomato waste. Also, maceration proved to extract significantly higher amounts of these compounds. In some oils the extraction of dry tomato waste improved their oxidative and thermal stability while in others it caused an increase in the peroxide value and a decrease in induction time. Finally, the color parameters of the oils were significantly influenced. Enriched oils could be a potential source of bioactive compounds and might have significant antioxidant activity when ingested as part of a dietary regime. KEYWORDS:Carotenoids; Color; Extraction; Oxidative Stability; Tomato waste; Vegetable oils RESUMEN: Efecto de los carotenoides, extraídos de residuos de tomates secos, sobre la estabilidad y caracterís-ticas de aceites vegetales. En este estudio varios aceites vegetales se enriquecieron con carotenoides obtenidos a partir de residuos de tomates secos utilizando extracción asistida por ultrasonido, extracción asistida por microondas y maceración. Se llevó a cabo un análisis de los carotenoides totales, el color y la estabilidad oxidativa (determinada por la actividad captadora de radicales libres, el índice de peróxidos, el método Rancimat y el análisis DSC). Los aceites comerciales sin enriquecimiento se usaron como testigos. Los resultados mostraron que el contenido de carotenoides de los aceites aumentó significativamente al aumentar la incorporación de residuos secos de tomate. Además, la maceración demostró extraer cantidades significativamente más altas de estos compuestos. En algunos aceites, el residuo seco de tomates mejoró su estabilidad oxidativa y térmica, mientras que en otros causó un aumento en el índice de peróxido y una disminución en el tiempo de inducción. Finalmente, los parámetros de color de los aceites se vieron significativamente influenciados. Los aceites enriquecidos podrían ser una fuente potencial de compuestos bioactivos y podrían tener una actividad antioxidante significativa cuando se ingieren como parte de un régimen dietético.

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“…The greater stability of the oil is due to the presence of natural antioxidants such as sesamin, sesamol (Brar and Ahuja, 1979;Ashri, 1998), sesaminol, sesamolinol, and squalene (Mohamed and Awatif, 1998). Among the primary edible oils, sesame oil has the highest antioxidant content (Cheung et al, 2007) and contains abundant fatty acids such as oleic acid (43%), linoleic acid (35%), palmitic acid (11%), and stearic acid (7%) (Bedigian et al, 1985). The confectionary value of the seed and the exceptionally superior quality of the oil has enabled sesame to emerge as an important commodity in international trade.…”

Section: Introductionmentioning

confidence: 99%

Development of microsatellite markers in sesame (Sesamum indicum L.)

Badri¹,

Yepuri²,

Anuradha³

et al. 2014

Turk J Agric For

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Sesame (Sesamum indicum L.) is an important oilseed crop with high-quality seed oil and many antioxidant properties. Owing to its commercial and medicinal values, there is a renewed interest among agricultural scientists in this ancient crop. Efforts to strengthen the sesame-specific marker base have been initiated in the recent past; however, the available number of microsatellite markers is still not sufficient for the development of high-resolution genetic linkage maps for important agronomic traits and there is a need to increase the number of informative DNA markers in sesame. In the present study, we developed 25 microsatellite markers by employing the selective hybridization strategy and 95 mining expressed sequence tags of the NCBI database. This new set of microsatellite markers was characterized and screened for genetic diversity in an array of 16 sesame germplasms. Of the 120 SSRs, 92 were polymorphic, consisting of 18 SSRs from selective hybridization and 74 from the EST data set. The number of alleles per microsatellite locus ranged from 2 to 5, with an average of 3.11 alleles. The allele size ranged widely (100-510 bp) among the primer pairs. Polymorphic information content estimates ranged from 0.2982 to 0.912. Jaccard's similarity coefficient ranged from 0.21 to 0.82. The potential of the markers was assessed by diversity analysis using the sequential hierarchical agglomerative nonoverlapping clustering technique of the unweighted pair group method of arithmetic means on a set of 16 genotypes of sesame, including 2 wild species. Results supported the hypothesis that S. malabaricum could be the immediate progenitor of the cultivar species and that S. mulayanum is distinct from S. malabaricum and S. indicum, while suggesting hardly any diversity among the cultivars.

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Antioxidant Protection of Edible Oils

Cited by 87 publications

References 20 publications

Chemical composition and antioxidant activity of essential oils of three endemic medicinal plants of Iran

Chemical composition and antioxidant activity of essential oils of three endemic medicinal plants of Iran

Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils

Development of microsatellite markers in sesame (Sesamum indicum L.)

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