Adding Tunisian grape seed extract to corn oil during heating: Impact on stability and fatty acid composition

A. Mnari Bhouri; Z.  Amri; M. Dhibi; N.  Koubaa; S. Hammami; M. Hammami

doi:10.3989/gya.0211241.2141

Authors

A. Mnari Bhouri Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia - Higher School of Health Sciences and Techniques of Monastir. University of Monastir https://orcid.org/0000-0001-7519-4637
Z. Amri Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0000-0002-0361-4505
M. Dhibi Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0009-0004-3299-4713
N. Koubaa Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia - bHigher School of Health Sciences and Techniques of Monastir. University of Monastir https://orcid.org/0000-0003-1820-1727
S. Hammami Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0000-0001-6436-3976
M. Hammami Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health” at Faculty of Medicine of Monastir. University of Monastir Tunisia https://orcid.org/0000-0003-1947-7610

DOI:

https://doi.org/10.3989/gya.0211241.2141

Keywords:

Assurance tests, Corn oil, Fatty acids composition, Grape seed extract, Heating and quality, Polyphenol content

Abstract

A study was conducted to examine the impact of grape seed extract (GSE) on the oxidative stability of corn oil when heated. After oxidation, the peroxide (PV), p-anisidine (P-a), acidity (AV), conjugated trienes (CT), and total oxidation (TOTOX) values were determined. Every oil sample was assessed both before and after heating for its polyphenol content (TP) and fatty acid composition. GSE demonstrated a significant reduction in lipid oxidation. The samples supplemented with 1000 ppm GSE followed an 8-hour heating period presented the greatest significant decreases in the investigated indices when compared to the control and BHT values. As a result, it can be said that GSE’s antioxidant activity delayed oxidation and prevented the deterioration of oil lipids.

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