Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil

Mokbli, Sadok; Sbihi, Hassen Mohamed; Nehdi, Imededdine Arbi; Tan, Chin Ping; Al‐Resayes, Saud I.

doi:10.1007/s13197-018-3134-x

Cited by 17 publications

(18 citation statements)

References 28 publications

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Section: Resultssupporting

confidence: 94%

“…The main volatile compound was represented by n-Hexadecanoic acid (21.75%), followed by oleic acid (14.66%) (Table 4). Such findings are consistent with other C. humilis works [31,32]. Concerning the antioxidant activity of the two fractions (1.9 ± 0.1 mg/mL and 0.4 ± 0.1 mg/mL, respectively, for EtOAc and MeOH-H2O), the values attained are higher than those found by other authors, e.g., Belhaoues et al (2017) [27] and Gonçalves et al (2018) [10] (0.12 mg/mL and 0.081 mg/mL).…”

Section: Gc-ms Analysessupporting

confidence: 94%

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Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques

et al. 2021

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The aim of this study was to characterize the phytochemical content as well as the antioxidant ability of the Moroccan species Chamaerops humilis L. Besides crude ethanolic extract, two extracts obtained by sonication using two solvents with increased polarity, namely ethyl acetate (EtOAc) and methanol-water (MeOH-H2O) 80:20 (v/v), were investigated by both spectroscopy and chromatography methods. Between the two extracts, the MeOH-H2O one showed the highest total polyphenolic content equal to 32.7 ± 0.1 mg GAE/g DM with respect to the EtOAc extract (3.6 ± 0.5 mg GAE/g DM). Concerning the antioxidant activity of the two extracts, the EtOAc one yielded the highest value (1.9 ± 0.1 mg/mL) with respect to MeOH-H2O (0.4 ± 0.1 mg/mL). The C. humilisn-hexane fraction, analyzed by GC–MS, exhibited 69 compounds belonging to different chemical classes, with n-Hexadecanoic acid as a major compound (21.75%), whereas the polyphenolic profile, elucidated by HPLC–PDA/MS, led to the identification of a total of sixteen and thirteen different compounds in both EtOAc (major component: ferulic acid: 104.7 ± 2.52 µg/g) and MeOH-H2O extracts (major component: chlorogenic acid: 45.4 ± 1.59 µg/g), respectively. The attained results clearly highlight the potential of C. humilis as an important source of bioactive components, making it a valuable candidate to be advantageously added to the daily diet. Furthermore, this study provides the scientific basis for the exploitation of the Doum in the food, pharmaceutical and nutraceutical industries.

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Section: Resultssupporting

confidence: 94%

Section: Gc-ms Analysessupporting

confidence: 94%

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques

et al. 2021

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“…As there are some antioxidants exist in soybean oil, such as tocopherol (about 1,000 ppm) (Mokbli et al, 2018;Napolitano, Ye, & Cruz-Hernandez, 2018). The oil was pretreated by the method described by (Paradiso, Gomes, Nasti, Caponio, & Summo, 2010).…”

Section: Pretreatment Of Soybean Oilmentioning

confidence: 99%

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Zhao

Lan

et al. 2019

J Food Process Preserv

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The effect of Moringa oleifera leaves extract (ME) on the oxidative stability of soybean oil was studied during 12 days accelerated storage (60°C) and 24 hr thermal treatment (105, 120, 150, and 180°C). Peroxide, p‐anisidine and TOTOX (total oxidation) value of soybean oil samples were determined. Results showed that ME had significant antioxidation effect on soybean oil in storage test. However, the antioxidation effect of ME decreased with the rising of the heating temperature. Additionally, synergistic effect in binary mixtures of ME with ascorbic acid, citric acid, and α‐T was tested. The mixture of 0.1% ME + 0.02% α‐T displayed a significant synergistic effect of 35.8%. Considering the safe application of M. oleifera for nutritional and therapeutic use, M. oleifera leaves extract can be used as an antioxidation in soybean oil. Practical applications Rich in phenolic acids and flavonoids, M. oleifera leaves extract exhibits significant antioxidant activity both in vitro and in vivo. ME has been widely used in medicine, functional food, cosmetics industries, and so on. The addition of ME in soybean oil significantly inhibited the oil oxidation, especially during storage process. These results demonstrated that ME with a high antioxidant activity could be used as an antioxidant in soybean oil.

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“…Over the years, many studies have been conducted to investigate the effects of frying on the physicochemical properties of different oil blends. According to a study, when soybean oil was blended with other unconventional oil (Humilis seed oil), it showed a significant effect on colour and oxidative stability during frying (Mokbli et al, 2018). Sesame seed (Sesamum indicum L.) is one of the world's most important and oldest oilseed crops with a high-level content of antioxidant known to human health.…”

Section: Introductionmentioning

confidence: 99%

Effect of frying on physicochemical properties of sesame and soybean oil blend

Garg

Wason

Meena

et al. 2021

JANS

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Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

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Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil

Cited by 17 publications

References 28 publications

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques

Elucidation of Antioxidant Compounds in Moroccan Chamaerops humilis L. Fruits by GC–MS and HPLC–MS Techniques

Antioxidation activity of Moringa oleifera Lam. leaves extract on soybean oil during both storage and thermal treatment

Effect of frying on physicochemical properties of sesame and soybean oil blend

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