Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil

Mardani, Mohsen; Somogyi, László; Szedljak, I.; Prauda, I.; Farmani, Jamshid; Badak-Kerti, Katalin

doi:10.1556/066.2021.00080

Cited by 5 publications

(3 citation statements)

References 20 publications

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“…The average IP of the oils from the traditional varieties was 2.6 h, predisposing them to cold cooking or short-term frying, while the 11.8 h of the four HOSO oils refers to the possibility of long-term heat stress. Both values were consistent with the range of 1-4 h, as published in the literature [44][45][46][47]. For comparison, typical IP values in hours are given for palm oil (7)(8)(9)(10)(11)(12), soybean oil (1-7), rapeseed oil (3-5), and olive oil (6)(7)(8)(9)(10)(11), performed at 120 • C [44].…”

Section: Oxidative Stabilitysupporting

confidence: 91%

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Nakonechna,

Ilko,

Berčíková

et al. 2024

Agriculture

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In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide value and also met the limits set by legislation in the content of process contaminants 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters. Measurements of oxidative stability showed a difference in utility value. The average induction period of the oils from the traditional varieties was 2.6 h, predisposing them to cold cooking or short-term frying, while the 11.8 h of the four high oleic sunflower oils (HOSO) indicates the possibility of long-term heat stress. The nutritional benefit is the average vitamin E content of 663 mg/kg oil. The overall sensory quality of the samples was evaluated by a 12-member panel of trained assessors. On the seven-point category scale, the oils were of good to exceptional quality. The cold-pressed oils (CPOs) differed in having, on average, lower trans-unsaturated fatty acid content, process contaminants at unmeasurable levels, and, on average, higher vitamin E concentrations. The specific organoleptic properties of the CPOs were characterized by a pleasant nutty and sunflower seed flavor.

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Section: Oxidative Stabilitysupporting

confidence: 91%

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Nakonechna,

Ilko,

Berčíková

et al. 2024

Agriculture

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“…For example, Kita et al (2013) found that the content of anthocyanins in fried potato chips decreased by up to 80% after frying. From another angle, the addition of plant extracts can improve the oxidative stability of oil and reduce the formation of hazardous substances in a certain time (Mardani et al, 2021). However, prolonged high-temperature processing may cause the structure of the phytochemicals in plant extracts to be altered, thereby decreasing their antioxidant activity (Troise et al, 2014).…”

Section: Inhibitory Effects and Influencing Factorsmentioning

confidence: 99%

Utilization of plant extracts to control the safety and quality of fried foods—A review

Chen

McClements

et al. 2023

Comp Rev Food Sci Food Safe

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Frying is one of the most common methods of preparing foods. However, it may lead to the formation of potentially hazardous substances, such as acrylamide, heterocyclic amines, trans fatty acids, advanced glycation end products, hydroxymethyl furfural and polycyclic aromatic hydrocarbons, and adversely alter the desirable sensory attributes of foods, thereby reducing the safety and quality of fried foods. Currently, the formation of toxic substances is usually reduced by pretreatment of the raw materials, optimization of process parameters, and the use of coatings. However, many of these strategies are not highly effective at inhibiting the formation of these undesirable reaction products. Plant extracts can be used for this purpose because of their abundance, safety, and beneficial functional attributes. In this article, we focus on the potential of using plant extracts to inhibit the formation of hazardous substances, so as to improve the safety of fried food. In addition, we also summarized the effects of plant extracts, which inhibit the production of hazardous substances, on food sensory aspects (flavor, color, texture, and taste). Finally, we highlight areas where further research is required.

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“…Antioxidants play essential roles in the food industry as they improve the oxidative stability of food products (Akoh, 2017; Mardani et al., 2021). Antioxidants inhibit oxidative routes by a variety of mechanisms, including inactivation of peroxides and other reactive oxygen species, scavenging of free radicals, chelation or sequestration of metal catalysts, and quenching of secondary lipid oxidation products (Akoh, 2017).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant peptides: Overview of production, properties, and applications in food systems

Mardani

Badakné

Farmani

et al. 2022

Comp Rev Food Sci Food Safe

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In recent years, several studies have reported the beneficial effects of antioxidant peptides in delaying oxidation reactions. Thus, a growing number of food proteins have been investigated as suitable sources for obtaining these antioxidant peptides. In this study, some of the most critical developments in the discovery of peptidic antioxidants are discussed. Initially, the primary methods to release, purify, and identify these antioxidant peptides from various food‐derived sources are reviewed. Then, computer‐based screening methods of the available peptides are summarized, and methods to interpret their structure–activity relationship are illustrated. Finally, approaches to the large‐scale production of these bioactive peptides are described. In addition, the applications of these antioxidants in food systems are discussed, and gaps, future challenges, and opportunities in this field are highlighted. In conclusion, various food items can be considered promising sources to obtain these novel antioxidant peptides, which present various opportunities for food applications in addition to health promotion. The lack of in‐depth data on the link between the structure and activity of these antioxidants, which is critical for the prediction of possible bioactive amino acid sequences and their potency in food systems and in vivo conditions (rather than in vitro systems), requires further attention. Consequently, future collaborative research activities between the industry and academia are required to realize the commercialization objectives of these novel antioxidant peptides.

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Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil

Cited by 5 publications

References 20 publications

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Nutritional, Utility, and Sensory Quality and Safety of Sunflower Oil on the Central European Market

Utilization of plant extracts to control the safety and quality of fried foods—A review

Antioxidant peptides: Overview of production, properties, and applications in food systems

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