Effect of leaf and fruit extracts of <em>Schinus molle</em> on oxidative stability of some vegetables oils under accelerated oxidation

A. F.N. Volpini-Klein; C. A.A. Silva; S. S.L. Fernandes; C. L. Nicolau; C. A.L. Cardoso; A. R. Fiorucci; E. Simionatto

doi:10.3989/gya.0456191

Autores/as

A. F.N. Volpini-Klein Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul https://orcid.org/0000-0002-3148-5106
C. A.A. Silva Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul https://orcid.org/0000-0001-9070-1182
S. S.L. Fernandes Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul https://orcid.org/0000-0001-8525-404X
C. L. Nicolau Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul https://orcid.org/0000-0002-0030-1634
C. A.L. Cardoso Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul https://orcid.org/0000-0002-4907-0056
A. R. Fiorucci Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul https://orcid.org/0000-0001-9441-1561
E. Simionatto Programa de Pós-Graduação em Recursos Naturais, Universidade Estadual de Mato Grosso do Sul https://orcid.org/0000-0003-2029-8003

DOI:

https://doi.org/10.3989/gya.0456191

Palabras clave:

Aceites vegetales, Estabilidad oxidativa, Extractos hidroalcohólicos, Rancimat, Schinus molle

Resumen

Los aceites más recomendados para la dieta son los ricos en ácidos grasos insaturados. Sin embargo, la presencia de estos componentes está relacionada con la oxidación del aceite, que puede determinarse por el período de inducción. La seguridad adicional de tales aceites y la prolongación del almacenamiento se pueden lograr mediante la adición de antioxidantes eficientes, que hoy en día se prefieren los provenientes de fuentes naturales. Para contribuir con estas investigaciones, el objetivo principal de este estudio fue evaluar la eficacia de los extractos de Schinus molle en comparación con el antioxidante sintético BHT, para retrasar la oxidación de algunos aceites vegetales. Los resultados del presente estudio mostraron que los extractos de frutas y hojas de Schinus molle presentan potencial para ser utilizados como antioxidantes en aceites vegetales, presentando actividades basadas en métodos probados, DPPH y ABTS. Los extractos también se caracterizaron por la presencia de compuestos fenólicos determinados mediante el método de Folin Ciocalteau y por cromatografía líquida de alta resolución (HPLC). La acción de los extractos como antioxidantes naturales se evidenció en aceites vegetales de chía (Salvia hispanica) y maní (Arachis hypogaea) por el método Rancimat. Se observó que los aceites aumentan la resistencia a la oxidación cuando se le incorporan extractos de Schinus molle, aumentando el periodo de inducción en más de tres horas (de 19,5 a 22,9 horas) del aceite de cacahuete con una concentración de extracto del 2,5%. El extracto de fruta fue más eficiente en retrasar la oxidación del aceite de chia, prolongando el período de inducción de este aceite en más de una hora con una concentración del 2,5% (de 3,1 a 4,3 horas). De acuerdo con los resultados, los extractos de Schinus molle tienen propiedades favorables para un posible uso como un aditivo inhibidor del proceso de oxidación de los aceites vegetales ensayados.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Alamed J, Chaiyasit W, McClements DJ, Decker EA. 2009. Relationship between free radical scavenging and antioxidant activity in foods. J. Agric. Food Chem. 57, 2969-2976. https://doi.org/10.1021/jf803436c PMid:19265447

AOCS. 1993. Society. Official methods and recommended practices of the American Oil Chemists' Society. Methods Cd 12b-92: Champaign, USA.

Araújo FDS, Araújo IC, Costa ICG, de Moura CVR, Chaves MH, Araújo, ECE. 2014. Study of degumming process and evaluation of oxidative stability of methyl and ethyl biodiesel of Jatropha curcas L. oil from three different Brazilian states. Renew. Energy. 71, 495-501. https://doi.org/10.1016/j.renene.2014.06.001

Bodoira RM, Penci MC, Bibotta PD, Martinez ML. 2017. Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. LWT - Food Sci. Technol. 75, 107-113. https://doi.org/10.1016/j.lwt.2016.08.031

Bras C, Domínguez S, Codón S, Munetti A, Ferrero A. 2010. Consequences of subcrhronic exposure to ethanolic extract from fruits and leves of S. molle var. areia L. in mice. J. Ethnopharmacol. 132, 321-327. https://doi.org/10.1016/j.jep.2010.08.035 PMid:20728520

Cordeiro AMTM, Medeiros ML, Santos NA, Soledade LEB, Pontes LFBL, Souza AL, Queiroz N, Souza AG. 2013. Rosemary (Rosmarinus officinalis L.) extract. J. Therm. Anal. Calorim. 113, 889-895. https://doi.org/10.1007/s10973-012-2778-4

D'Andrea G. 2015. Quercetin: A flavonol with multifaceted therapeutic applications? Fitoterapia 106, 256-271. https://doi.org/10.1016/j.fitote.2015.09.018 PMid:26393898

Djeridane A, Yousfi M, Nadjemi B, Boutassouna D, Stocker P, Vidal N. 2006. Antioxidant activity of some Algerian medicinal plants extracts containing phenolic compounds. Food Chem. 97, 654-660. https://doi.org/10.1016/j.foodchem.2005.04.028

Esposto S, Taticchi A, Di Maio I, Urbani S, Veneziani G, Selvaggini R, Sordini B, Servili M. 2015. Effect of an olive phenolic extract on the quality of vegetable oils during frying. Food Chem. 176, 184-192. https://doi.org/10.1016/j.foodchem.2014.12.036 PMid:25624222

Formagio ASN, Volobuff CRF, Santiago M, Cardoso CAL, Vieira MDC, Valdevina-Pereira Z. 2014. Evaluation of Antioxidant Activity, Total Flavonoids, Tannins and Phenolic Compounds in Psychotria Leaf Extracts. Antioxidants. 3, 745-757. https://doi.org/10.3390/antiox3040745 PMid:26785238 PMCid:PMC4665508

Hammi KM, Jdey A, Abdelly C, Majdoub H, Ksouri R. 2015. Optimization of ultrasound-assisted extraction of antioxidant compounds from Tunisian Zizyphus lotus fruits using response surface methodology. Food Chem. 184, 80-89. https://doi.org/10.1016/j.foodchem.2015.03.047 PMid:25872429

Hosni K, Jemli M, Sziri S, M'rabet Y, Ennigrou A, Sghaier A, Casabianca H, Vulliet E, Brahim NB, Sebei H, 2011. Changes in phytochemical, antimicrobial and free radical scavening activities of the Peruvian pepper tree (S. molle) as influenced by fruit maturation. Ind. Crops Prod. 34, 1622-1628. https://doi.org/10.1016/j.indcrop.2011.06.004

Li X, Li Y, Yang F, Liu R, Zhao C, Jin Q, Wang X. 2019. Oxidation degree of soybean oil at induction time point under Rancimat test condition: Theoretical derivation and experimental observation. Food Res. Int. 120, 756-762. https://doi.org/10.1016/j.foodres.2018.11.036 PMid:31000295

Lim S, Choib A, Kwona M, Jounga E, Shinb T, Leea S, Kimc N, Kima H. 2019. Evaluation of antioxidant activities of various solvent extract from Sargassum serratifolium and its major antioxidant components. Food Chem. 278, 178-184. https://doi.org/10.1016/j.foodchem.2018.11.058 PMid:30583359

Malheiros R, Rodrigues N, Manzke G, Bento A, Pereira JÁ, Casal S. 2013. The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating. Ind. Crops Prod. 44, 37-43. https://doi.org/10.1016/j.indcrop.2012.10.023

Mathäus B. 1996. Determination of the oxidative stability of vegetable oils by rancimat and conductivity and chemiluminescence measurements. J. Am. Oil Chem. Soc. 73, 1039- 1043. https://doi.org/10.1007/BF02523413

O'Keefe SF, Wiley VA, Knauft DA. 1993. Comparison of Oxidative Stability of High- and NormaI-Oleic Peanut Oils. J. Am. Oil Chem. Soc. 70, 489-492. https://doi.org/10.1007/BF02542581

Prikryl J, Hajek T, Svecova B, Salek RN, Cerníkova M, Cervenka L, Bunka F. 2018. Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions. LWT - Food Sci. Technol. 87, 266-271. https://doi.org/10.1016/j.lwt.2017.08.093

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med. 26, 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Rufino MSM, Alves RE, Brito ES, Morais SM, Sampaio CG, Jiménez JP, Calixto FDS. 2007. Metodologia Científica: Determinação da Atividade Antioxidante Total em Frutas pela Captura do Radical Livre ABTS•+. Comunicado Técnico 128. Embrapa, Fortaleza.

Salem MZM, Zayed MZ, Ali HM, Abd El-Kareem MSM. 2016. Chemical composition, antioxidant and antibacterial activities of extracts from Schinus molle wood branch growing in Egypt. J. Wood Sci. 62, 548-561. https://doi.org/10.1007/s10086-016-1583-2

Shahidi F, Ambigaipalan P. 2015. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. J. Funct. Foods 18, 820-897. https://doi.org/10.1016/j.jff.2015.06.018

Silva A da, Jorge N. 2014. Influence of Lentinula edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test. J. Food Sci. Tech. 51, 1208-1212.

Simionatto E, Bonani VFL, Morel AF, Poppi NR, Raposo Júnior JL, Stuker CZ, Pereuzzo GM, Peres MTLP, Hess SC. 2007. Chemical composition and evaluation of antibacterial and antioxidant activities of the essential oil of Croton urucurana Baillon (Euphorbiaceae) stem bark. J. Braz. Chem. Soc. 18, 879-885. https://doi.org/10.1590/S0103-50532007000500002

Taghvaei M, Jafari SM, Mahoonak AS, Nikoo AM, Rahmanian N, Hajitabar J, Meshginfar N. 2014. The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil. LWT - Food Sci Technol. 56, 124-130. https://doi.org/10.1016/j.lwt.2013.11.009

Xu G, Ye X, Liu D, Ma Y, Chen J. 2008. Composition and distribution of phenolic acids in Ponkan (Citrus poonensis Hort. ex Tanaka) and Huyou (Citrus paradisi Macf. Changshanhuyou) during maturity. J. Food Compos. Anal. 21, 382-389. https://doi.org/10.1016/j.jfca.2008.03.003

Yang Y, Song X, Sui X, Qi B, Wang Z, Li Y, Jiang L. 2016. Rosemary extract can be used as a synthetic antioxidante to improve vegetable oil oxidative stability. Ind. Crops Prod. 80, 141-147. https://doi.org/10.1016/j.indcrop.2015.11.044