Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review

Mishra, Sumit Kumar; Belur, Prasanna D.; Iyyaswami, Regupathi

doi:10.1111/ijfs.14716

Cited by 66 publications

(35 citation statements)

References 69 publications

(84 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The effectiveness of most widely experimented antioxidants such as carotenoids, lignan compounds, flavonoids, polyphenols, and phenolic acids in various edible oils have been reviewed by Mishra et al (2020). There has been increasing interest in the use of natural additives for the stabilization of fat-containing foodstuffs due to the harmful effects of synthetic additives on humans (Gallego et al, 2013;Özcan, 2003;Pokorny et al, 1997).…”

Section: Practical Applicationsmentioning

confidence: 99%

Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil

Ghafoor

Juhaimi

Özcan

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Recently, synthetic antioxidants such as Butylated hydroxy anisole (BHA), Butylated hydroxy toluene (BHT) were used to prevent oxidation in many foods including oil. Due to toxic effect of these chemicals, there is a need to use natural ingredients acting an antioxidants and to make food safer for humanity by protecting them against undesirable oxidation (Economou et al., 1991; Özcan & Akgül, 1995; Pokorny et al., 1997). The spices used in the World to process various foods for culinary purposes have attracted the attention of many research groups (Kim et al., 2013;

show abstract

Section: Practical Applicationsmentioning

confidence: 99%

Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil

Ghafoor

Juhaimi

Özcan

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Nevertheless, its low solubility in oil causes it unsuitable for oil systems. Consequently, some researchers have examined its esters (mainly palmitate and stearate) in oil systems (Mishra et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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

Osanloo

Jamali

Nematollahi

2021

Food Science & Nutrition

View full text Add to dashboard Cite

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.

show abstract

“…Edible oils industry is using synthetic and natural antioxidants to inhibit the formation of GE. Due to safety concerns of TBHQ, there is an ongoing effort to find an effective and safe replacement (Mishra et al., 2021). Sesamol is a natural antioxidant originating from sesame oil, and it has been chemically synthesized and commercialized (Liu et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Han

Wang

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

Glycidyl ester (GE) is a class of food‐processing contaminant widely found in edible oil‐based food products. Adding antioxidants can inhibit the formation of GE in deep frying oil. In this research, sesamol was adopted to replace the unsafe chemically synthesized antioxidants, tert‐butylhydroquinone (TBHQ), to inhibit the formation of GE in deep frying palm oil (PO). The result showed that the inhibitory capacity of sesamol and TBHQ to GE formation in PO was of the following ranking: 0.10%sesamol >0.02%TBHQ >0.06%sesamol >0.02%sesamol. Acid value, peroxide value, p‐anisidine value, and total polar compounds of PO were also determined, which indicated that sesamol could inhibit the formation of GEs by inhibiting oil hydrolysis and oxidation. Fourier‐transform infrared spectroscopy also demonstrated that sesamol could inhibit the formation of GEs. This work will offer a better understanding on the final control of GE in oil frying process with sesamol. Novelty impact statement The inhibitory capacity of sesamol to the glycidyl ester formation is weaker than that of TBHQ. Sesamol can inhibit glycidyl ester by inhibiting oil hydrolysis and oxidation in palm oil frying process. Increasing sesamol concentration to 0.10% is enough to inhibit glycidyl ester.

show abstract

Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review

Cited by 66 publications

References 69 publications

Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil

Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil

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

Sesamol can inhibit the formation of glycidyl ester in deep frying palm oil

Contact Info

Product

Resources

About