Evaluating the potential of natural curcumin for oxidative stability of soybean oil

Abstract

The active substance of turmeric rhizome (curcumin) was extracted and identified with TLC and NMR. To evaluate the antioxidant efficiency of different concentrations of curcumin (120, 160 and 200 ppm) compared with tert-butylhydroquinone (TBHQ) (120 ppm) and α-tocopherol (200 ppm) at two different temperatures (25°C and 55°C) under dark and light conditions during 90 days, the soybean oil with no added antioxidant was used as a food model, and its fatty acids profile was determined by GC. Results indicated that increasing concentration of curcumin leads to significantly decreased oxidation rates. The soybean oil containing curcumin at 25°C in darkness with the lowest rate of increased peroxide value indicated the same antioxidant activity with α-tocopherol and TBHQ. Moreover, the results of acid value and iodine value indicated that samples with curcumin were more effective in preventing oxidation at both temperatures compared with control. However, light did not have any significant effect.

Effect of selenium enrichment on the quality of germinated brown rice during storage

“…During decomposition, polymerization of unsaturated fatty acids changes the components of fatty acid compounds and produces volatile and nonvolatile oxidation products, including dimeric, polymeric, or cyclic substances (Asnaashari, Farhoosh, & Sharif, 2014). In fact, during lipid degradation, both undesired molecules and compounds with adverse nutritional impacts and potential dangers to humans are produced (Eshghi, Asnaashari, Haddad Khodaparast, & Hosseini, 2014). Therefore, the waste becomes unavoidable during rice storage.…”

Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro‐fuzzy inference system (ANFIS) and artificial neural network

“…Both synthetic and natural antioxidants have been utilised to prevent oxidative deterioration and off‐flavour development in fish oil . Recently, the demand for natural antioxidants has remarkably increased, because of the possible adverse side effects of synthetic antioxidants and also the health beneficial effects of natural ones . Gallic acid (3,4,5‐trihydroxybenzoic acid) and its esters are natural phenolic acids which are widely used in the pharmaceutical, food, and pigment industries and act as antioxidants and help to prevent coronary heart disease and protect our cells against oxidation.…”

Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil

“…They provide essential fatty acids, which control many physiological factors such as cholesterol level, blood pressure and the reproductive system (Eshghi et al 2014). Lipid oxidation is one of the most important quality deteriorating processes in oil industry.…”