Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

Mohammadi, Adeleh; Jafari, Seid Mahdi; Esfanjani, Afshin Faridi; Akhavan, Sahar

doi:10.1016/j.foodchem.2015.05.115

Cited by 258 publications

(121 citation statements)

References 31 publications

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“…Our results indicated that the RIT values showed a negative relationship with the formations of primary oxidation products (POV) and secondary oxidation products (TBARS). Previous studies have also shown that the RIT values correlated negatively with the POV and TBARS in soybean oil and flaxseed oil (Mohammadi, Jafari, Esfanjani, & Akhavan, ; Rudnik et al, ).…”

Section: Discussionmentioning

confidence: 82%

Improving oxidative stability of flaxseed oil with a mixture of antioxidants

Yan

Wang

et al. 2019

J Food Process Preserv

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The optimum combination of antioxidants used for stabilization of flaxseed oil and extension of its shelf life was examined. To achieve this goal, based on different antioxidant mechanisms, a combination of four types of antioxidants including tocopherol, ascorbyl palmitate (AP), phytic acid (PA), and a source of polyphenol (antioxidant of bamboo leaves (AOB), rosemary extract (RE), tea polyphenols extract (TP), and tea polyphenol palmitate (TPP)) were added to flaxseed oil. The effects were monitored using peroxide value (POV), thiobarbituric acid‐reactive substances (TBARS), free radicals, and Rancimat induction time (RIT) of flaxseed oil during accelerated storage. Flaxseed oil containing 80 mg/kg tocopherol, 40 mg/kg AP, 40 mg/kg PA, and 240 mg/kg TPP was found to be more stable to oxidation than other samples and had 3.22‐fold longer shelf life than that of the control flaxseed oil. Practical applications Due to its high concentration of alpha‐linolenic acid, flaxseed oil is prone to oxidation. To improve the oxidative stability of flaxseed oil and prolonging its shelf life, the optimum formulation and ratio of mixtures of antioxidants with different antioxidant mechanisms were studied. Our results indicated that the flaxseed oil containing 80 mg/kg tocopherol, 40 mg/kg AP, 40 mg/kg PA, and 240 mg/kg TPP was very stable to oxidation. And the shelf life of the flaxseed oil containing this optimum mixture of antioxidants was 3.22‐fold longer than that of the control flaxseed oil. Therefore, adding the optimum mixture of antioxidants will help to produce the flaxseed oil products with better oxidative stability for commercial development.

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Section: Discussionmentioning

confidence: 82%

Improving oxidative stability of flaxseed oil with a mixture of antioxidants

Yan

Wang

et al. 2019

J Food Process Preserv

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“…The antioxidant activity of phenolic compounds were associated with the hydroxyl group linked to the aromatic ring, which is capable of donating hydrogen atoms with electrons and neutralizing free radicals, so this mechanism blocks further degradation to more active oxidizing forms (Oliveira et al, ). Taghvaei et al () and Mohammadi et al () applied encapsulated and nanoencapsulated OLE in soybean oil, and they concluded that OLE improved the oxidative stability of soybean oil. A significant relationship between phenolic content and antioxidant effect of grape seed extract in beef, pork, and chicken patties has been reported by Rojas and Brewer () and Brannan ().…”

Section: Resultsmentioning

confidence: 99%

“…The addition of phenolic components to chicken meat and sausages retired lipid oxidation during cold storage (EL‐Sediek, Abozeid, Alkhalifah, & Farag, ; Ibrahim et al, ; Mahgoub, Osman, & Ramadan, ). OL extracts (OLE) possess a higher protection activity than that of BHA when added to soy bean oil; it could be used as a substitute for synthetic antioxidants in food systems to increase the shelf‐life, especially of vegetable oils (Mohammadi, Jafari, Faridi, & Akhavan, ; Rafiee et al, ; Taghvaei et al, ). OLE could preserve the quality (qualified to predict microbial and physicochemical properties) of tomato paste for an extended term (Ganjeet al, ; Jafari, Ganje, Dehnad, Ghanbari, & Hajitabar, ).…”

Section: Introductionmentioning

confidence: 99%

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Shalaby

Anwar

Sallam

2018

J Food Process Preserv

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The present study aims at evaluating antioxidant and antimicrobial activities of olive (Olea europaea) leaves extracts (OLE) obtained from olive leaves (OL) irradiated at the dose levels 5, 10, and 15 kGy. The antioxidant activity of the extracts was estimated using the radical scavenging activity, and ferric reducing antioxidant power. The antimicrobial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, and Salmonella typhumurium. The results indicated that OLE obtained from irradiated OL at dose of 10 kGy had the highest antioxidant activity and antimicrobial activity. Thus, OLE obtained from OL irradiated at 10 kGy selected to be added to minced beef. The results indicated that when 2 and 3 ml OLE were added to 100 gm of minced beef could improve quality attributes and extend shelf‐life of minced beef from 1 week to 3 and 4 weeks under cold storage. Practical applications Food decay by spoilage, microorganisms, and chemical activates, causes economic losses. Using chemical preservatives, in meat products to control spoilage, microorganisms, and lipid oxidation, is not safe and it could be harmful to human health. So, it is of importance to find natural ingredients to use instead of the chemical preservatives. The OL are considered a natural source of bioactive compounds including antioxidant and antimicrobial ingredients. Also, gamma (γ) irradiation increases the content of bioactive components extract from OL, and increases the antioxidant and antimicrobial activities of OL. Therefore applying extracts from irradiated OL to meat products for retard oxidative fat could improve quality attributes and extend shelf‐life of meat products.

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“…The TBARS in the oil samples were measured according to Sekhon and Adeleh's method with a slight modification . Briefly, 100 mg of each oxidized oil sample was weighed into a tube containing 25 mL of TCA solution (7.5 w/v% containing 0.1% w/v EDTA).…”

Section: Methodsmentioning

confidence: 99%

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

Yang

Jiang

et al. 2019

Euro J Lipid Sci & Tech

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In this study, tannic acid (TA), a natural antioxidant, is successfully encapsulated into a plant‐based guar gum fibrous mat by electrospinning without using an organic solvent. An upper threshold of 10 wt% TA (based on the dry weight of guar gum [GG]) and 2 wt% guar gum is the optimum composition to achieve a defect‐free structure through electrospinning. The obtained nanofibers have a mean diameter of 96 ± 22 nm. The effect of the encapsulated TA in the fibrous mat (200 ppm) on the oxidation of unrefined flaxseed oil (FO) is investigated over 30 days of storage at an elevated temperature (60 °C) and compared with the effect of butylated hydroxytoluene (BHT), a synthetic antioxidant, and non‐encapsulated TA at the same concentrations. Changes in the fatty acid composition, the conjugated diene content, the peroxide value, the content of thiobarbituric acid reactive substances (TBARS) and the p‐anisidine content are monitored as indicators of the oxidative stability. The TA fibrous mat exhibits different inhibitory effects on the oxidation of unsaturated fatty acids and is more effective than non‐encapsulated TA and BHT in reducing the rate of primary oxidation and secondary oxidation of FO as evaluated by all the oxidation indicators except the TBARS values for which BHT displays the greatest inhibition. Overall, the results demonstrate that the encapsulation of natural antioxidants into fibrous mats could potentially be used to preserve edible oils. Practical Applications: This is the first paper using plant‐based fibrous mats encapsulating natural antioxidant to improve the oxidative of flaxseed oil (FO) during storage. Compared with macro Tannic acid (TA), encapsulating TA in nano‐scale delivery system is more effective in delaying both the primary and secondary oxidation reactions of FO throughout the entire storage time. The results demonstrate that encapsulation of TA in fibrous mat could be potentially used to preserve oil. The formation of this nanofiber mat in this system is manufactured without using any synthetic chemicals. The plant‐derived components (GG and TA) are both recognized as safe by FDA and even edible. It can be directly added to crude oil systems during oilseed refining processing or used as coating material to fix on the surface of existing packaging bottle in order to prevent edible oil from oxidation, which would be beneficial in oil preservation and other related fields. This is the first paper using plant‐based nanoscale delivery system encapsulating natural antioxidant to improve the oxidative of flaxseed oil during storage. The plant‐derived components (guar gum and tannic acid) are both recognized as safe by FDA and even edible. The simple preparation process, effectiveness, and food‐grade functionality provide a novel alternative to synthetic antioxidants to protect edible oil from oxidation.

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Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

Cited by 258 publications

References 31 publications

Improving oxidative stability of flaxseed oil with a mixture of antioxidants

Improving oxidative stability of flaxseed oil with a mixture of antioxidants

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Improvement in the Oxidative Stability of Flaxseed Oil Using an Edible Guar Gum‐Tannic Acid Nanofibrous Mat

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