Improving the oxidative stability of virgin olive oil using microformulated vitamin‐C

Abstract

This study aims to improve the oxidative stability of olive oil using microformulated vitamin‐C (Vit‐C). The microemulsion containing 10,000 µg/ml Vit‐C with a droplet size of 1,000 ± 68 nm was first prepared. Free radical scavenging of olive oil and olive oil containing blank microemulsion, different amounts of formulated Vit‐C (100–500 µg/ml), and TBHQ (100 and 200 µg/ml as a standard antioxidant) was around 90% during 21 days of incubation at 60°C. The oxidative stability of the mentioned samples during incubation was investigated using the rancimat test, and their quality criteria analysis was studied by peroxide and the acid values. Results showed that the sample's acid value containing 500 µg/ml of Vit‐C did not show significant differences (p < .05) with samples containing TBHQ. However, samples containing TBHQ's peroxide value were significant (p < .05) lower than samples containing 500 µg/ml of Vit‐C. Furthermore, the induction time of samples containing 500 µg/ml of Vit‐C was significantly (p < .05) higher than other treatments during incubation. Thus, the prepared microemulsion could be used as a natural antioxidant in the oil industry instead of harmful synthetic TBHQ.

Effect of co-extraction of pomegranate seed oil with green tea leaves on the extraction yield and quality of extracted oil

“…Recently, attention to the use of natural antioxidants has increased, and especially consumers prefer to use natural antioxidants instead of synthetic ones (Drinić et al, 2020). The oils can be enriched with natural antioxidants and, thus, the oxidation and rancidity are retarded and oil quality is improved during storage (Osanloo et al, 2021).…”

Stability of target polyphenols of leaf-added virgin olive oil under different storage conditions over time

“…Examples are: (i) microemulsion of vitamin-C as a potential antioxidant for improving the stability of virgin olive oil (incubated for 21 days, 60 °C). The enriched olive oil (withvitamin-C microemulsion using sesame seed oil extract, 500 mg mL −1 ) contained lower free acidity that was comparably close to that found in the oil treated with 200 mg mL −1 tertiary butylhydroquinone (synthetic antioxidant), 3 (ii) application of bottles with the presence of oxygen active barrier (oxygen scavenger) that proved useful for the preservation of quality and authenticity of EVOO over the 13 months storage period, 4 (iii) addition of fresh olive leaves (3%) in advance of oil extraction that enabled greater levels of polyphenols and antioxidant activity (DPPH), compared to those found in leaf-free olive oil, 5 and (iv) upgrading the value addition of polyphenols in olive oil through their exposures to olive mill waste water fermented by Lactobacillus plantarum. 6 Among which, the effect of incorporating olive leaves into edible oils has been markedly highlighted in the literature.…”

Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils

“…A solution of 0.3 mM DPPH in ethanol was first prepared. Then, 150 μL of DPPH solution and 50 μL of serial dilutions were poured into each well of the plate (Osanloo et al, 2021 ). The plate was then incubated for 30 min in a dark environment, and the optical density (OD) was read at 517 nm.…”