Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

Saoudi, Salma; Chammem, Nadia; Sifaoui, Inés; Bouassida-Beji, Maha; Jiménez, Ignacio A.; Bazzocchi, Isabel L.; Silva, S.; Hamdi, Moktar; Bronze, Maria Rosário

doi:10.1016/j.foodchem.2016.05.186

Cited by 48 publications

(41 citation statements)

References 36 publications

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“…The highest antioxidant effect was demonstrated by thyme, both in comparison to pure camelina oil and extracts of clove or bay leaf, and in that case no antioxidant-pro-oxidant effect was observed in the studied range of the concentrations. These findings on thyme antioxidants are in agreement with results obtained by Bensmira et al (2007) and Saoudi et al (2016), who studied out oxidative stability of sunflower seed oil at high temperatures. It was previously observed that during accelerated oxidation processes the concentration of tocopherols decreased slower in the presence of thyme addition (Saoudi et al, 2016): probably, the increased stability of the thyme extracts is achieved both due to the presence of thyme antioxidants and reduced degradation of tocopherols.…”

Section: Discussionsupporting

confidence: 92%

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Mieriņa

Adere

Krasauska

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

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Section: Discussionsupporting

confidence: 92%

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Mieriņa

Adere

Krasauska

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…Flavored oils were prepared by employing the method from Saoudi et al Briefly, flavored oils were obtained by macerating lupin oil with the herbs (6% w/w) for 15 days in glass bottles, in the dark at 15 ± 1°C.…”

Section: Methodsmentioning

confidence: 99%

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Multari

Marsol‐Vall

Yang

et al. 2018

Euro J Lipid Sci & Tech

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This study investigates the carotenoid and volatile compositions of one sample of lupin oil (Lupinus angustifolius) and five samples of lupin oil flavored with aromatic herbs, namely, basil, chives, rosemary, sage, and thyme. Flavored oils are obtained by macerating lupin oil with the herbs for 15 days, in the dark at 15 ± 1 °C. Overall 11 carotenoids are identified by HPLC‐DAD‐MS‐(APCI). (all‐E)‐Lutein and β‐carotene are the most abundant. Thyme flavored oil results the richest in carotenoids, with a cumulative carotenoid content of 195 ± 13 μg mL−1. Volatile organic compounds are detected by HS‐SPME‐GC/MS analysis. Overall, 50 aroma compounds are determined, with alcohols, furans, and terpenoids being the most abundant classes. Chives flavored oil is the only sample to provide organosulfur compounds. Qualitatively, terpenoids are responsible for great differences among the samples, since unique terpenoid profiles are observed, for example, isoterpinolene is detected only in sage flavored oil, β‐myrcene in rosemary flavored oil, and thymol in thyme flavored oil. The relative odor activity value (ROAV) is determined and employed to evaluate the contributions of the single compounds to the overall odor. The compounds with the greatest odor activity are 3‐hexen‐1‐ol, hexanal, α‐pinene, eucalyptol, and 2‐pentylfuran. Practical Applications: Aromatic herbs have been traditionally used to enhance the flavor of food. The effects of herbs addition on lupin products has not been investigated yet. Additionally, this is the first study that explores some quality characteristics of commercial lupin oil. Data indicate that the maceration of lupin oil with aromatic herbs has limited effects on the content of total carotenoids, nonetheless, it modifies markedly the composition and relative proportions of the volatile organic compounds, and likely the overall aromas. Consumers are generally not familiar with the culinary use of lupin oil, nevertheless, the aromatization with herbs could increase its use. Lupin oil results rich in carotenoids. This is useful information for the production of functional products with healthy properties. Lupin oil can be recommended as a carotenoid‐rich product and as an alternative to more traditional table oils. Data from this study can contribute to the economic valorization of lupin oil. This study assesses the effects of the maceration of lupin oil with aromatic herbs, e.g., basil, chives, rosemary, sage, and thyme on the content of volatile organic compounds, and investigates the carotenoid profile of the flavored oils. Flavored oils are prepared by macerating lupin oil with the herbs (6% w/w) for 15 days, in the dark at 15 ± 1°C. Plain lupin oil and basil, chives, and thyme flavored oils are relatively rich in 2‐pentylfuran, whereas rosemary flavored oil is abundant in α‐pinene. (all‐E)‐Lutein is the predominant carotenoid in all the experimental oils, followed by β‐carotene.

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“…With respect to gamma‐tocopherol levels, the addition of rosemary at concentrations of 0.5% or above prevented the degradation to not significant levels ( P > 0.05) after 3 h of heating (Table ). It has been previously reported that the inclusion of a rosemary extract has a protective effect against tocopherol degradation (Beddows et al ., ; Casarotti & Jorge, ; Saoudi et al ., ). Specifically, the incorporation of rosemary extract to soybean oil preserved approximately 50% of the total tocopherols when heated at 180 °C for 18 h (Saoudi et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…It has been previously reported that the inclusion of a rosemary extract has a protective effect against tocopherol degradation (Beddows et al, 2000;Casarotti & Jorge, 2014;Saoudi et al, 2016). Specifically, the incorporation of rosemary extract to soybean oil preserved approximately 50% of the total tocopherols when heated at 180°C for 18 h (Saoudi et al, 2016). Beddows et al (2000) observed that rosemary, thyme, turmeric, sage, oregano and cumin extracts preserved alpha-tocopherol in sunflower oil when subjected to heating at temperatures ranging from 85 to 105°C in a Rancimat apparatus.…”

Section: Tocopherol and Carotenoid Content Analysismentioning

confidence: 98%

Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking

Redondo‐Cuevas

Hayes

Nicol

et al. 2018

Int J of Food Sci Tech

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Summary Rapeseed oil is an important source of edible oil for the human diet but is also highly susceptible to oxidative deterioration. Previous research has demonstrated that rosemary powder and its extracts can increase the oxidative stability of rapeseed oil. In this study, the protective effect of ground rosemary powder (0.25–2.0%) against the oxidative degradation of filtered rapeseed oil was assessed. Rapeseed oil filtrate showed enhanced antioxidant capacity and higher induction periods (IP) based on Rancimat analysis. Lower conductivity changes and total colour differences, reduced malondialdehyde and conjugated dienes content, and higher levels of tocopherols and carotenoids were observed for the oils formulated with rosemary powder after 1.5 and 3 h of exposure to accelerated oxidation. The use of rosemary powder filtrate could be an effective way to protect rapeseed oil from oxidation during storage or cooking with domestic and commercial applications.

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Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions

Cited by 48 publications

References 36 publications

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Effects of Aromatic Herb Flavoring on Carotenoids and Volatile Compounds in Edible Oil From Blue Sweet Lupin (Lupinus angustifolius)

Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking

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