EFFECT OF OLIVE LEAF EXTRACTS (OLEs) AS ANTIOXIDANTS ON THE BIOCHEMICAL CHANGES IN CANOLA OIL DURING HEATING

Hassan, Magdy K.; El-Sayed, Maha; Zaki, Ahmed; Hatour, F.S.; Gazwy, Hanaa S. S.

doi:10.21608/jacb.2013.53230

Cited by 2 publications

(4 citation statements)

References 15 publications

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“…Free green tea extracts at a concentration of 600 mg L −1 and liposomal extract at concentrations of 200, 600, and 1000 mg L −1 showed higher efficiencies, compared to BHT. These reports were similar to reports from other studies (Semwal & Arya, 2001;Hassan et al, 2013), in which, TBA values increased in sunflower and canola oils during storage.…”

Section: Thiobarbituric Acidsupporting

confidence: 92%

“…Chen et al (1996) studied antioxidant effects of ethanolic extracts of green, white, yellow, black, dark-green, and oolong teas on heated canola oil at 100 C. Results showed that the green, white, and yellow extracts showed higher antioxidant activities than BHT to inhibit oxidation of canola oil. Hassan et al (2013) used olive leaf ethanolic, methanolic, and water extracts as natural antioxidants in canola oil. The lowest peroxide value belonged to the ethanolic extract followed by methanolic and water extracts.…”

Section: Peroxide Valuementioning

confidence: 99%

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Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability

Jahanfar

Gahavami

Jahadi

2020

J Americ Oil Chem Soc

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In the present study, green tea extract was encapsulated in liposomes based on the Mozafari method (with no organic solvents) and characterized for its physicochemical properties (encapsulation efficiency, particle size, and Z‐potential). Encapsulation efficiency, particles size, and Z‐potential were determined to be 51.34, 419 nm, and ‐57 mV, respectively. Total polyphenol content of the green tea by Folin‐Ciocalteu's phenol reagent was measured as 164.2 mg gallic acid/g extract. Free radical scavenging activities of free and liposomal extracts were 90.6 and 93.4%, respectively, using the DPPH method. Antioxidant activity of the ethanolic extract of green tea in free and liposomal forms with concentrations of 200, 600, and 1000 mg L−1 were assessed on oxidative stability of the canola oil at 60 °C for 0, 4, 8, 12, 16, 20, 24, 28, and 32 days. Results were compared to results of synthetic antioxidant butylated hydroxytoluene at 200 mg L−1. To assess antioxidant activity on canola oil stability, peroxide, thiobarbitoric acid, and anisidine values were assessed as well as the total oxidation value and rancimat test. Results showed that the liposomal green tea extract was more effective than the free extract. Furthermore, a 600 mg L−1 concentration of the green tea extract showed a significant antioxidant activity, compared to other extract concentrations. Increasing storage time and various concentrations of the ethanolic green tea extracts included significant effects on canola oil stability (P ≤ 0.05). Results demonstrated that the green tea extract could be used as an effective antioxidant. Free and liposomal extract (at 600 mg L−1) resulted in stronger functionality than the synthetic antioxidant butylated hydroxytoluene.

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Section: Thiobarbituric Acidsupporting

confidence: 92%

Section: Peroxide Valuementioning

confidence: 99%

Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability

Jahanfar

Gahavami

Jahadi

2020

J Americ Oil Chem Soc

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show abstract

“…Free green tea extract at concentration of 600 mg/L and liposomal extract at 200, 600 and 1000 mg/L showed higher efficiency in compare to BHT. The obtained results are in agreement with other reports (Semwal & Arya., 2001;Hassan et al, 2013). They found TBA values, respectively, on the sunflower and canola oils, increased during storage time.…”

Section: Thiobarbituric Acid Reactive Substances (Tbars)mentioning

confidence: 95%

“…Hassan et al used of olive leaf ethanolic, methanolic and water extract as natural antioxidant on the canola oil. The lowest peroxide value related to ethanolic extracts followed by methanolic and water extracts (Hassan et al, 2013). Koketsu and Satoh compared antioxidant effects of green tea polyphenols at 40 and 60 mg/L and tocopherol in the 200 mg/L concentration on the soybean oil.…”

Section: Peroxide Valuementioning

confidence: 99%

Antioxidant Activity of Green Tea Extract on Canola Oil Oxidation Stability: Comparison of Free and Liposomal extract

Jahanfar¹,

Ghavami²,

Khosravi-darani³

et al. 2020

Preprint

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In the present study, green tea extract was encapsulated in liposomes prepared by Mozafari method (without any organic solvents) and characterized for its physicochemical properties e.g. encapsulation efficiency, particle size and z-potential. The obtained results for encapsulation efficiency, particles size and z-potential were 51.34, 419 nm and-57 mV, respectively. Total polyphenol content of green tea was obtained 164.2 mg gallic acid /g extract. Free radical scavenging activities of free and liposomal extract, with using DPPH method were measured 90.6% and 93.37% respectively. Antioxidant activity of ethanolic extract of green tea in free and liposomal form were measured at concentration of 200, 600 and 1000 mg/L on the oxidative stability of canola oil during 60°C temperature for 0, 4, 8, 12, 16, 20, 24, 28 and 32 days. The results compared with synthetic antioxidant butylated hydroxytoluene at 200 mg/L. To evaluate antioxidant activity on canola oil stability, peroxide value, Thiobarbitoric acid, anisidine value, TOTOX and rancimat test measured. Results showed that liposomal green tea extract acted more effective than free extracts. Also, 600 mg/L concentration of green tea extract showed significant antioxidant activity in compare to others. The increasing storage time and different concentrations of ethanolic green tea extracts had significant effects on canola oil stability (P[?]0.05). The obtained results showed green tea extract could act as an effective antioxidant. Green tea extract in free and liposomal form at 600 mg/L concentration resulted stronger function than butylated hydroxytoluene synthetic antioxidant.

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EFFECT OF OLIVE LEAF EXTRACTS (OLEs) AS ANTIOXIDANTS ON THE BIOCHEMICAL CHANGES IN CANOLA OIL DURING HEATING

Cited by 2 publications

References 15 publications

Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability

Antioxidant Activities of Free and Liposome‐Encapsulated Green tea extracts on canola oil oxidation stability

Antioxidant Activity of Green Tea Extract on Canola Oil Oxidation Stability: Comparison of Free and Liposomal extract

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