The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils

Soldo, Barbara; Nikolov, Nikolina; Mekinić, Ivana Generalić; Ljubenkov, Ivica; Šimat, Vida; Skroza, Danijela; Anđelić, Ivana

doi:10.5562/cca3479

Cited by 5 publications

(2 citation statements)

References 24 publications

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“…Moreover, the PF values for the addition of BHA (0.99) and BHT (1.04) at a concentration of 200 mg/kg of oil were lower than those obtained in our study. Additionally, the addition of mullein extract showed a superior effect on the oxidative stability of hemp and linseed oil compared to lemon balm or oregano extract, as reported by Nikolov et al [26]. However, rosemary and lavender extracts showed better results in terms of PF according to other plant sources, indicating a relatively high antioxidant potential of mullein extract.…”

Section: Effect Of the Addition Of Mullein Flower Extract On Oxidativ...supporting

confidence: 57%

Effect of the Freeze-Dried Mullein Flower Extract (Verbascum nigrum L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils

Symoniuk

Marczak

Brzezińska

et al. 2023

Foods

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The aim of the study was to analyze the influence of mullein flower extract addition on the oxidative stability and antioxidant activity of cold-pressed oils with a high content of unsaturated fatty acids. The conducted research has shown that the addition of mullein flower extract increases the oxidative stability of oils, but its addition depends on the type of oil and should be selected experimentally. In rapeseed and linseed oil, the best stability was found for samples with 60 mg of extract/kg of oil, while in chia seed oil and hemp oil, it was found with 20 and 15 mg of extract/kg of oil, respectively. The hemp oil exhibited the highest antioxidant properties, as evidenced by an increase in the induction time at 90 °C from 12.11 h to 14.05 h. Additionally, the extract demonstrated a protective factor of 1.16. Oils (rapeseed, chia seed, linseed, and hempseed) without and with the addition of mullein extract (2–200 mg of extract/kg of oil) were analyzed for oxidative stability, phenolic compounds content, and antioxidant activity using DPPH• and ABTS•+ radicals. After the addition of the extract, the oils had from 363.25 to 401.24 mg GAE/100 g for rapeseed oil and chia seed oil, respectively. The antioxidant activity of the oils after the addition of the extract ranged from 102.8 to 221.7 and from 324.9 to 888.8 µM Trolox/kg for the DPPH and ABTS methods, respectively. The kinetics parameters were calculated based on the oils’ oxidative stability results. The extract increased the activation energy (Ea) and decreased the constant oxidation rate (k).

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Section: Effect Of the Addition Of Mullein Flower Extract On Oxidativ...supporting

confidence: 57%

Effect of the Freeze-Dried Mullein Flower Extract (Verbascum nigrum L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils

Symoniuk

Marczak

Brzezińska

et al. 2023

Foods

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“…Furthermore, a PF of 2.05 was attained when olive leaf extract was incorporated into SnO at 500 mg kg −1 , but the effect in SbO was less pronounced, with a PF of 1.84 [26]. Other studies on herb-enriched SnO provided values of 1.07 to 1.48 [27]. Moreover, the addition of sage extracts in SnO was shown to give a PF of 1.70, at an enrichment level of 800 mg kg −1 [28].…”

Section: Extract Preparation and Polyphenolic Profilementioning

confidence: 95%

Sustainable Exploitation of Waste Orange Peels: Enrichment of Commercial Seed Oils and the Effect on Their Oxidative Stability

Kalompatsios,

Athanasiadis,

Chatzimitakos

et al. 2023

Waste

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The current project aimed at examining the effect of the enrichment of commercial seed oils with waste orange peel (WOP) extracts on their polyphenolic profiles and resistance against oxidation. Polyphenol-containing WOP extracts were produced using a novel combination of ethanol and triacetin, and they were incorporated into seed oils (sunflower, soybean, corn oil), at a level of 36.87 mg per kg of oil. The oils were then stored at 60 °C, for 58 days. By performing a Rancimat test, it was shown that enrichment of sunflower, soybean, and corn oils with WOP extracts did not provoke any prooxidant effects, but, to the contrary, exerted an antioxidant action, with protection factors varying from 1.01 to 1.61. Furthermore, in all cases examined, it was demonstrated that, during the storage period, the stabilizing effect of WOP extract against oxidation was comparable to that observed in oil samples containing 200 mg BHT per kg oil. This outcome was ascertained by measuring the onset of peroxide value, thiobarbituric-acid-reactive substances, and the TOTOX value. Furthermore, it was revealed that the Trolox-equivalent antiradical activity of the enriched oils exhibited a decline at the end of the examination period, a fact most probably attributed to the depletion of the antioxidants occurring in the oils. It was concluded that the method proposed might be a means of stabilizing commercial seed oils against oxidation, and of enhancing their nutritional value by enriching them with natural polyphenols.

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