Preservative effects of some selected spice oleoresins to stabilize the sunflower oil in comparison to tertiary butylhydroquinone

Pradhananga, Mahalaxmi; Manandhar, Pratibha

doi:10.1002/fsn3.555

Cited by 4 publications

(7 citation statements)

References 12 publications

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“…Their results revealed that FFA content and PV increment were significantly low in spices incorporated oil samples compared to that pure oil samples. Similar results were found that Pradhananga and Manandhar (2018) for sunflower oil. According to their results, FFA and PV of sunflower oil were found to be increasing with the heating time and reported that the FFA level and PV can be decreased by adding TBHQ.…”

Section: Discussionsupporting

confidence: 89%

“…According to their results, PV and FFA levels were significantly decreased in treat oil with cinnamon extract. Pradhananga and Manandhar (2018) reported that PV and FFA levels of sunflower oil were decreased after the incorporation of spices oleoresins.…”

Section: Discussionmentioning

confidence: 99%

“…Antioxidant activity of the oil was analyzed using, the method described by Pradhananga and Manandhar (2018) with slight modifications. Aliquots of 500 mL taken from each concentration were mixed with 2500 mL of DPPH working solution in a screw-capped 4 mL micro-test tubes covered with Al foils.…”

Section: Determination Of Dpph Radical Scavenging Activitymentioning

confidence: 99%

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Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Perera

Ranaweera

Marapana

et al. 2020

OCL

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Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into virgin coconut oil (VCO) to overcome adverse effects of lipid oxidation and changes occurrence on physicochemical properties, thermal stability, shelf life, antioxidant activity, total phenolics and sensory evaluation were conducted against same properties of VCO. Lipid oxidation was assessed in terms of free fatty acid (FFA) value and peroxide value (PV). For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both PV and FFA of VCO and spicy flavored oil (SFO) samples after one-week storage period were 1.93 ± 0.01 and 1.62 ± 0.02 mEq/kg and 0.36 ± 0.01 and 0.24 ± 0.01 (%) respectively. Saponification value (SV), iodine value (IV), smoke point, flashpoint, viscosity, and the specific gravity of SFO were increased and there was no significant difference in moisture content and insoluble impurities in SFO and VCO. The highest phenolic content and DPPH free radical scavenging activity were found in SFO. The thermal stability of SFO was better than VCO. Both oleoresins and vitamin E incorporated samples showed the same pattern of increment of FFA and PV during storage; however, those increments were slower than VCO. SFO was highly accepted by the sensory panelists in terms of color, aroma, taste, texture, and overall acceptability.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 99%

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Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Perera

Ranaweera

Marapana

et al. 2020

OCL

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show abstract

“…They also reported that corn oil with thyme extract showed the least peroxide value during deep frying. A similar study was conducted by Pradhananga and Manandhar [11]. They have also reported that FFA and PV of sunflower oil were found to be increasing with the heating time and reported that FFA and PV can be decreased by adding TBHQ.…”

Section: Thermal Stability Of Flavored Oilsupporting

confidence: 64%

“…To analyze the antioxidant activity of coconut oil, the method described by Pradhananga and Manandhar [ 11 ] was used with slight modifications. Thus, 500 μ l aliquot of each concentration was mixed with 2500 μ l of DPPH working solution in screw-capped 4 ml micro test tubes covered with an Al foil.…”

Section: Methodsmentioning

confidence: 99%

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

2020

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Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochemical properties, thermal stability, shelf life, and antioxidant activity was monitored against the same properties of pure coconut oil. Lipid oxidation was assessed in terms of the free fatty acid level and peroxide value. For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both peroxide value and FFA of pure and flavored coconut oil samples after a one-week storage period were 3.989±0.006 and 3.626±0.002 mEq/kg and 0.646±0.001 and 0.604±0.002 (%), respectively. Saponification value, iodine value, smoke point, and the flashpoint of flavored oil were decreased while increasing the viscosity during storage. The highest phenolic content and DPPH free radical scavenging activity were found in flavored coconut oil. Since spices containing antioxidants, the thermal stability of flavored oil was better than that of pure coconut oil. Both oleoresins and vitamin E-incorporated samples showed the same pattern of increment of FFA and peroxide value during storage; however, those increments were slower than those of pure coconut oil.

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Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use

Erickson

Yevtushenko

2022

Food Reviews International

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Preservative effects of some selected spice oleoresins to stabilize the sunflower oil in comparison to tertiary butylhydroquinone

Cited by 4 publications

References 12 publications

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use

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