Effect of extraction methods on the efficiency of sumac (Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions

Abstract

Herbal extracts containing natural bioactive substances with numerous beneficial effects have been recently noticed as appropriate alternatives for synthetic food preservatives. In this study, we aimed to optimize the effects of different sumac (Rhus coriaria) fruit extracts (SFE) on oxidative stability of soybean oil under accelerated conditions compared to a synthetic antioxidant. Hydro‐ethanolic extracts (70%) of sumac fruits were prepared by three methods of immersion (I‐SFE), ultrasound (U‐SFE), and microwave (M‐SFE). According to the response surface methodology (RSM), 13 runs were considered in the concentrations of 0, 500, and 1000 ppm of each extract that were added to the soybean oil and stored at 60°C for a 20‐day period. All of the treatments were significantly (p < .05) efficient in preventing the chemical and sensory changes of soybean oil compared to the control in the dose‐dependent manner during storage period. I‐SFE treatment showed the lowest peroxide value (PV) (0.000063 meq (milliequivalents) O2/kg oil), thiobarbituric acid reactive substances (TBARS) (115.06 MDA (malondialdehyde)/kg oil), and acid value (0.0169 mg KOH (potassium hydroxide)/kg oil) among the other extracts at the end of the storage period. Furthermore, I‐SFE treatment earned the highest sensory scores (flavor, color, odor, and overall acceptability) of soybean oil in the range of 4–5 in comparison to the other treatments and synthetic antioxidant during storage time. According to the analysis of RSM, I‐SFE in the concentration of 999.998 ppm could optimally enhance the shelf life of soybean oil for 11.3614 days under accelerated conditions. It was concluded that I‐SFE with the same efficiency as synthetic antioxidants can be considered as a suitable alternative in soybean oil with various health benefits.

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils

“…In other words, the generation of off‐flavor and off‐odor compounds (e.g., peroxides, aldehydes, polar compounds, and conjugated dienes) was significantly ( p ≤ .05) decreased by PPE compared to the negative control group, leading to the high quality of the studied samples until the end of the accelerated storage period. Rahmati et al ( 2022 ) reported that sumac fruit extract‐containing groups significantly ( p ≤ .05) earned the highest scores of the sensory characteristics of the fried potatoes in the soybean oil under accelerated conditions compared to the control group and showed the same performance as the BHT‐containing treatment. Another study reported that the sunflower oil‐containing Coriandrum sativum essential oil (1200 ppm) showed desirable aroma and flavor over the accelerated storage period.…”

“…During poor processing and storage conditions of the oils, such as high relative humidity, heating, and tissue damage, the intensity of this reaction significantly increases. Since the released FFAs are very sensitive to the oxidation reaction, following the oil hydrolysis, oxidation is intensified (Rahmati et al, 2022 ). The oxidation reaction of edible oils is the most common phenomenon, which is accelerated by increasing their storage time.…”

“…The formed FFA increase acid value of the oils and are simply oxidized during storage period. Peroxides and aldehydes (such as MDA) are primary and secondary products of the oxidation of the lipids (Rahmati et al, 2022 ). According to our findings, PPE could significantly ( p ≤ .05) postpone hydrolysis followed by oxidation phenomena in the studied samples during accelerated storage time so that PPE 800 exhibited the highest efficiency among other samples and PPE 600, PPE 400, PPE 200, and BHT were in the next ranks, respectively.…”

“…Edible oil producers widely use soybeans for the production and formulation of edible oils. Soybean oil is very susceptible to oxidation reaction during storage time or heat conditions that can be related to its high polyunsaturated fatty acids (PUFA; Rahmati et al, 2022 ; Tinello & Lante, 2020 ). Another type of the popular edible oil is ghee.…”

Studying the shelf life of butter containing fucoidan, by evaluating sensory and chemical properties

“…Researchers have proposed simple methods such as peroxide index and acid number to determine the durability based on sensory tests (Huang, Hou, et al, 2022 ; Li, Wang, & Ye, 2022 ; Rahmati et al, 2022 ). Figure 1 shows the sensory evaluation of butter samples of the control group and samples treated with different concentrations of fucoidan on different days.…”