Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract

M.M.  Alves; E.J.  Coutinho; A.F.N.V.  Klein; M.N.  Santos; J.T.  Facco; M.S.  Rosa; M.M.  Fuzinatto; S.M.  Martelli; A.R.  Fiorucci; C.A.L.  Cardoso; E.  Simionatto

doi:10.3989/gya.1122202

Authors

M.M. Alves Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0002-8517-1583
E.J. Coutinho Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0002-2446-6759
A.F.N.V. Klein Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0002-3148-5106
M.N. Santos Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0001-8923-7124
J.T. Facco Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0002-4956-649X
M.S. Rosa Engenharia de Alimentos - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0002-7900-4789
M.M. Fuzinatto Engenharia de Alimentos - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0002-6678-6654
S.M. Martelli Faculdade de Engenharia- Universidade Federal da Grande Dourados-UFGD https://orcid.org/0000-0003-0890-8606
A.R. Fiorucci Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0001-9441-1561
C.A.L. Cardoso Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0002-4907-0056
E. Simionatto E. Simionatto Pós-graduação em Recursos Naturais - Universidade Estadual de Mato Grosso do Sul - UEMS https://orcid.org/0000-0003-2029-8003

DOI:

https://doi.org/10.3989/gya.1122202

Keywords:

Hydroalcoholic extract, Induction period (IP), Lipid oxidation, Pluchea quitoc

Abstract

Soybean and corn oils are among the most popular vegetable oils, and are ingredients which are widely used in cooking and in the food industry. These oils contain many unsaturated fatty acids such as oleic, linoleic and linolenic acids, which makes them easily oxidized by oxygen. Extensive efforts are being made to prevent or minimize vegetable oil oxidation through the development of antioxidants. Phenolic antioxidants which are present in some extracts can be used as food additives to prevent lipid oxidation. In this study chromatographic analyses (HPLC and GC) of the Pluchea quitoc hydroalcoholic extract were performed. The content of phenolic compounds by the Folin-Ciocalteau method and the antioxidant properties against radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) were also evaluated. The effect of samples prepared with soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract was determined and compared with samples of these oils which were free of antioxidants and with samples containing the synthetic antioxidant BHT. The results showed potential for application of the extract. A high content of phenolic compounds (314 milligrams of gallic acid equivalents (GAE)/g of extract) and good IC50 values were detected for the inhibition of the radicals DPPH and ABTS (13.2 µg·mL^-1 and 5.6 µg·mL^-1). In the evaluation of the oxidative stability of the oils enriched with this extract, it was found that at 1% concentration it was possible to obtain values of induction period (IP) close to the samples with added BHT.

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