Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

Silva, Marcondes Viana da; Santos, Mariana Romana Correia; Silva, Izis Rafaela Alves; Viana, Eduardo Bruno Macêdo; Anjos, Dioneire Amparo dos; Santos, Ingrid Alves; Lima, Neuma Gonçalves Barbosa de; Wobeto, Carmen; Jorge, Neuza; Lannes, Suzana Caetano da Silva

doi:10.1080/87559129.2020.1869775

Cited by 51 publications

(31 citation statements)

References 117 publications

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“…For purpose of lengthening the shelf life of edible oils, use of antioxidants is an efficient, convenient and economical method (da Silva et al, 2021). Antioxidants can inhibit the generation of free radicals, donate H to free radical oxygen species or chelate metals Improve the stability of high-oleic sunflower oil Pei et al…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…In order to inhibit edible vegetable oil oxidation effectively, choosing tailored antioxidants and appropriate food packaging materials can be used (Hu et al, 2020;da Silva et al, 2021). Antioxidants are substances that be able to delay, retard or prevent oxidation processes, which are widely used considering their good applicability and convenience (da Silva et al, 2021). However, due to the possible toxicity of synthetic antioxidants during long-term intake, it seems logical to replace them with antioxidants of natural plant origins (da Silva et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Antioxidants are substances that be able to delay, retard or prevent oxidation processes, which are widely used considering their good applicability and convenience (da Silva et al, 2021). However, due to the possible toxicity of synthetic antioxidants during long-term intake, it seems logical to replace them with antioxidants of natural plant origins (da Silva et al, 2021). Previous study indicated that natural antioxidants play a role in inhibiting the oxidation of sunflower oil.…”

Section: Introductionmentioning

confidence: 99%

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Improving the oxidation stability of high-oleic sunflower oil with composite antioxidants

Pei¹,

Liu²,

Liu³

et al. 2022

Journal of Food Bioactives

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This study aimed to search for the optimum antioxidant mixture for improvement of the stability of high-oleic sunflower oil. Seven antioxidants including vitamin E, phytic acid, antioxidant of bamboo leaves, rosemary extract, tea polyphenols, ascorbyl palmitate (AP) as well as tea polyphenol palmitate (TPP) were used. Peroxide value, free radicals and Rancimat induction time results all proved that TPP was the best single antioxidant. Therefore, TPP was selected to mix with other antioxidants to form composite antioxidants. The combination of TPP and AP revealed the best antioxidant efficiency among the composite antioxidants comprised of two and three constituents in the oil. By optimizing the mixture proportions, the best antioxidant activity could be achieved when combining 480 mg/kg TPP with 40 mg/kg AP. The high-oleic sunflower oil sample (containing 480 mg/kg TPP and 40 mg/kg AP) had 1.96-fold longer shelf life (prediction by Rancimat method) compared with the blank sample.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Improving the oxidation stability of high-oleic sunflower oil with composite antioxidants

Pei¹,

Liu²,

Liu³

et al. 2022

Journal of Food Bioactives

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“…Lipid peroxidation is the primary cause of the formation of undesired byproducts in food, cosmetics, pharmaceuticals, and petrochemicals [ 1 ]. The addition of antioxidants is commonly used to inhibit or slow this process, to increase shelf life, and to maintain freshness and texture of consumer products [ 2 , 3 ]. These compounds can inhibit free radical formation and thus interrupt autoxidation [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Structural Elucidation of Novel Stable and Reactive Metabolites of Green Tea Catechins and Alkyl Gallates by LC-MS/MS

Ousji

Sleno

2022

Antioxidants

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Synthetic gallic acid derivatives are employed as additives in food, personal care products, and pharmaceutical formulations. Despite their widespread use, little is known about their human exposure, health effects, and metabolism. Green tea catechins are natural antioxidants, known for their health-promoting properties, and are also employed as food additives or in personal care products. The objective of this study was to establish metabolic pathways involved in the biotransformation of green tea catechins and synthetic gallate esters. Liquid chromatography coupled with high-resolution tandem mass spectrometry (LC-HRMS/MS) was used to elucidate oxidative and methylated metabolites, in addition to glutathione conjugates, formed in vitro using human liver microsomal incubations. The developed method was applied to 14 different parent compounds with a wide range of polarities, for the structural elucidation of many known and novel metabolites. These results serve to inform about the wide variety of possible metabolites formed upon exposure to these compounds.

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Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

López,

Juncos,

Grosso

et al. 2023

Euro J Lipid Sci & Tech

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The aim is to evaluate the antioxidant efficiency of oregano essential oils (OEOs) and hops essential oils (HEOs) in a deep frying process of high‐oleic peanuts in high‐oleic peanut oil. There is no information available regarding the antioxidant behavior in deep frying. A combined vegetable oil/food system with high levels of lipids is susceptible to oxidation. High‐oleic peanut oil and high‐oleic peanuts are susceptible to oxidation involved in frying. The antioxidant effect of HEO and OEO was proved in frying peanut process (170°C) in peanut oil enriched at 0.02% p/p and compared with butylated hydroxytoluene (BHT) (0.02%) and control (without additives) during 8 h. Chemical oxidation indicators and volatile compounds were measured. 2,5‐Dimethylpyrazine (2,5‐DMP) and descriptive sensory analysis were measured in fried peanuts. High‐oleic peanut and oil are very stable in a frying process. OEOs and HEOs protected against the deterioration of the high‐oleic peanut oil: Peroxide value was 3.7, 2.8, 3.1, and 1.3 meq O2 kg−1 for control, BHT, HOP, and OEO, respectively. The addition of essential oils (EO) maintained the 2,5‐DMP in the fried peanuts. The use of EO of oregano and hop improves the stability of high‐oleic frying oil.Practical Application: Deep frying processes generate the deterioration of the vegetable oils used for cooking food. This deterioration reduces the shelf life of the frying oil and the quality of the food, even generating compounds that are toxic to the health of consumers. Antioxidants are used as measures that can help to reduce spoilage, but synthetics are being questioned. Natural products offer an alternative and essential oils, due to their high hydrophobic interaction with the oils, generate a strong interaction, remaining in the frying oil for its protection even at high‐temperature thermal processes. This alternative is a possibility because of the protection it generates in the deep frying process.

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Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

Cited by 51 publications

References 117 publications

Improving the oxidation stability of high-oleic sunflower oil with composite antioxidants

Improving the oxidation stability of high-oleic sunflower oil with composite antioxidants

Structural Elucidation of Novel Stable and Reactive Metabolites of Green Tea Catechins and Alkyl Gallates by LC-MS/MS

Determination in the efficiency of the use of essential oils of oregano and hop as antioxidants in deep frying processes

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