Effect of Natural Antioxidants from Marigolds (Tagetes erecta L.) on the Oxidative Stability of Soybean Oil

Abstract

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural plant extracts. In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-O-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatography–mass spectrometry (GC-MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcohols, 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid analysis demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.

Changes in Quercetin Derivatives and Antioxidant Activity in Marigold Petals (Tagetes patula L.) Induced by Ultraviolet-B Irradiation and Methyl Jasmonate

“…The combination of UV-B irradiation and MeJA treatment alleviated the negative effect exerted by single UV-B radiation treatment. Moreover, the maximum correlation (without UV-B, r = 0.930; with UV-B, r = 0.802) was found between the antioxidant activity and flavonoid content for Q3G rather than quercetin, although it has been reported to exhibit a higher antioxidant activity than the quercetin glycoside [ 36 , 37 , 38 ]. This can be explained by the relative content differences among each compound.…”

Effects of dietary supplementation with quercetagetin on nutrient digestibility, intestinal morphology, immunity, and antioxidant capacity of broilers

“…Quercetagetin (C 15 H 10 O 8 , QG) is a flavonol compound chemically identified as 3,3,4,5,6,7-hexahydroxyflavone extracted from marigold (Tagetes erecta L.) (10). QG is a safe, efficient, and economical natural antioxidant (11), with strong scavenging activities against hydroxyl radical (OH•), 2,2 -biphenyl-1-picrylhydrazino (DPPH), and 2,2 ′ -diazabibis (3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt (ABTS) (12).…”

Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel

“…Compared with the KB and BWO groups, the amounts and contents of VCs were significantly reduced by antioxidant treatment. The addition of antioxidants retarded the production of VCs in soybean oil and blocked the production of acids and alkanes 47 . Because of the high number of double bonds in EPA and DHA, lipid oxidation will result in a complex mixture of volatile, non‐volatile, and polymeric secondary oxidation products 48 .…”

“…The addition of antioxidants retarded the production of VCs in soybean oil and blocked the production of acids and alkanes. 47 Because of the high number of double bonds in EPA and DHA, lipid oxidation will result in a complex mixture of volatile, non-volatile, and polymeric secondary oxidation products. 48 Nogueira et al 43 confirmed that in ω-3 PUFA-rich oils a higher concentration of γ-tocopherol exerts an antioxidant effect towards hydroperoxides and volatiles.…”