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

Autores/as

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

Palabras clave:

Extracto hidroalcohólico, Oxidación de lípidos, Período de inducción (IP), Pluchea quitoc

Resumen

Los aceites de soja y maíz se encuentran entre los aceites vegetales más populares, ingredientes ampliamente utilizados en la cocina y también en la industria alimentaria. Estos aceites contienen muchos ácidos grasos insaturados como los ácidos oleico, linoleico y linolénico que se oxidan fácilmente con el oxígeno. Se están realizando grandes esfuerzos para prevenir o minimizar la oxidación de los aceites vegetales mediante el desarrollo de antioxidantes. Los antioxidantes fenólicos presentes en algunos extractos se pueden utilizar como aditivos alimentarios para prevenir la oxidación de lípidos. En este estudio se realizó la obtención y análisis cromatográficos (HPLC y GC) del extracto hidroalcohólico de Pluchea quitoc. El contenido de compuestos fenólicos se evaluó por el método de Folin-Ciocalteau y las propiedades antioxidantes frente a radicales DPPH y ABTS. Se determinó el efecto de muestras preparadas con aceites de soja y maíz enriquecidas con extracto hidroalcohólico de Pluchea quitoc y se comparó con muestras de estos aceites libres de antioxidantes y con el antioxidante sintético BHT. Los resultados mostraron potencial para la aplicación del extracto. Se detectó un alto contenido de compuestos fenólicos (314 mg GAE) y buenos valores de IC50 para la inhibición de los radicales DPPH y ABTS (13.2 µg·mL^-1 y 5.6 µg·mL^-1). En la evaluación de la estabilidad oxidativa de los aceites enriquecidos con este extracto, se encontró que para la concentración del 1% es posible obtener valores de período de inducción (IP) cercanos a las muestras adicionadas con BHT.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Akoh CC, Min DB. 2008. Food lipids chemistry, nutrition, and biotechnology. London, New York: CRC Press, Taylor & Francis Group, Boca Raton. https://doi.org/10.1201/9781420046649 PMCid:PMC2695922

Alimentarius C. 2019. General standard for food additives (Codex Stan 192-1995). http://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/. (Accessed 18 September-2020).

Angelo PM, Jorge N. 2007. Compostos fenólicos em alimentos - uma breve revisão. Rev. Inst. Adolfo Lutz, 66, 1-9.

Bodoira RM, Penci MC, Ribotta PD, Martínez 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

Bravo L. 1998. Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56, 317-333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x PMid:9838798

BRAZIL, ANVISA-National Health Surveillance Agency. Resolution nº 270, of September 22, 2005. Technical regulation for vegetable oils, vegetable fats and vegetable cream, Official Gazette of the Federative Republic of Brazil, Brasília, 2005.

Carocho M, Morales P, Ferreira ICFR. 2018. Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives. Trends Food Sci. Tech. 71, 107-120. https://doi.org/10.1016/j.tifs.2017.11.008

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

Dweck J, Sampaio CMS. 2004. Analysis of the thermal decomposition of commercial vegetable oils in air by simultaneous TG/DTA. J. Therm. Anal. Calorim. 75, 385-391. https://doi.org/10.1023/B:JTAN.0000027124.96546.0f

Franco D, Rodríguez-Amado I, Agregan R, Munekata PES, Vazquez PA, Barba FJ, Lorenzo JM. 2018. Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage. LWT-Food Sci. Technol. 88, 1-8. https://doi.org/10.1016/j.lwt.2017.09.027

Fregapane G, Guisantes-Batan E, Ojeda-Amador RM, Salvador MD. 2020. Development of functional edible oils enriched with pistachio and walnut phenolic extracts. Food Chem. 310, 125917. https://doi.org/10.1016/j.foodchem.2019.125917 PMid:31835218

Guilhon, GMSP, Muller AH. 1996. Eudesmane derivatives from Pluchea quitoc. Phytochemistry 43, 417-421. https://doi.org/10.1016/0031-9422(96)00229-4

Gunstone DF. 2011. Vegetable oils in food technology: Composition, properties and uses (2nd ed.). John Wiley & Sons, Ltd. https://doi.org/10.1002/9781444339925 PMid:21801561 PMCid:PMC3145516

Gülmez O, Sahin S. 2019. Evaluation of oxidative stability in hazelnut oil treated with several antioxidants: Kinetics and thermodynamics studies. LWT-Food Sci. Technol. 111, 478-483. https://doi.org/10.1016/j.lwt.2019.05.077

Hraš AR, Hadolin M, Knez Z, Bauman D. 2000. Comparison of antioxidative and synergistic effects of rosemary extract with a-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem. 71, 229-233. https://doi.org/10.1016/S0308-8146(00)00161-8

Javadian SR, Shahosseini SR, Ariali P. 2017. The Effects of Liposomal Encapsulated Thyme Extract on the Quality of Fish Mince and Escherichia coli O157:H7 Inhibition During Refrigerated Storage. J. Aquat. Food Prod. T. 16, 115-123. https://doi.org/10.1080/10498850.2015.1101629

Kiokias S, Varzakas T, Oreopoulou V. 2008. In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems. Crit. Rev. Food Sci. Nutr. 48, 78-93. https://doi.org/10.1080/10408390601079975 PMid:18274966

Klein AFNV, Silva CAA, Fernandes, SSL, Nicolau CL, Cardoso CAL, Fiorucci AR, Simionatto E. 2020. Effect of leaf and fruit extracts of Schinus molle on oxidative stability of some vegetables oils under accelerated oxidation. Grasas Aceites 71, e363. https://doi.org/10.3989/gya.0456191

Leite RP, Malta LG, Jorge MHA, Sousa IMO, Foglio MA, Dolder H. 2012. Antioxidant activity of ethanolic extract of Heteropterys aphrodisiaca, an endemic Brazilian plant - trolox equivalent antioxidant capacity assay (TEAC). Free Radic. Biol. Med. 53, S85-S86. https://doi.org/10.1016/j.freeradbiomed.2012.08.178

Li P, Yang X, Lee WJ, Huang F, Wang Y, Li Y. 2021. Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods. Food Chem. 335, 127638. https://doi.org/10.1016/j.foodchem.2020.127638 PMid:32736158

Marinova E, Toneva A, Yanishlieva N. 2008. Synergistic antioxidant effect of a-tocopherol and myricetin on the autoxidation of triacylglycerols of sunflower oil. Food Chem. 106, 628-633. https://doi.org/10.1016/j.foodchem.2007.06.022

Mikołajczak N, Sobiechowska DA, Tańska M. 2020. Edible flowers as a new source of natural antioxidants for oxidative protection of cold-pressed oils rich in omega-3 fatty acids. Food Res. Int. 134, 109216. https://doi.org/10.1016/j.foodres.2020.109216 PMid:32517952

Mohamed FA, Salama HH, El-Sayed SM, El-Sayed, Zahran HA. 2018. Utilization of Natural Antimicrobial and Antioxidant of Moringa oleifera Leaves Extract in Manufacture of Cream Cheese. J. Biol. Sci. 18, 92-106. https://doi.org/10.3923/jbs.2018.92.106

Pedro AC, Maurer JBB, Zawadzki-Baggio SF, Ávila S, Maciel GM, Haminiuk CWI. 2018. Bioactive compounds of organic goji berry (Lycium barbarum L.) prevents oxidative deterioration of soybean oil. Ind. Crops Prod. 112, 90-97. https://doi.org/10.1016/j.indcrop.2017.10.052

Peres MTLP, Lopes JRR, Silva CB, Candido ACS, Simionatto E, Cabral MRP, Oliveira RM, Facco JT, Cardoso CAL, Simas PH. 2013. Phytotoxic and antioxidant activity of seven native fruits of Brazil. Acta Bot. Brasilica 27, 836-846. https://doi.org/10.1590/S0102-33062013000400024

Ramalho VC, Jorge N. 2006. Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos. Quim. Nova 29, 755-760. https://doi.org/10.1590/S0100-40422006000400023

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

Reboredo-Rodríguez P, Figueiredo-González M, González-Barreiro C, Simal-Gándara J, Salvador MD, Cancho-Grande B. 2017. State of the art on functional virgin olive oils enriched with bioactive compounds and their properties. Int. J. Mol. Sci. 18, 668. https://doi.org/10.3390/ijms18030668 PMid:28335517 PMCid:PMC5372680

Rostagno MA, Prado JM. 2013. Uses and Applications of Extracts from Natural Sources. Royal Society of Chemistry, RSC Green Chemistry, Cambridge.

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.

Sahin S, Elhussein E, Gülmez O, Kurtulbas E, Yazar S. 2020. Improving the quality of vegetable oils treated with phytochemicals: a comparative study. J. Food Sci. Technol. 57, 3980-3987. https://doi.org/10.1007/s13197-020-04428-z PMid:33071320 PMCid:PMC7520389

Sahin S, Sayin E, Samli R. 2017. Comparative study of modeling the stability improvement of sunflower oil with olive leaf extract. Korean J. Chem. Eng. 34, 2284-2292. https://doi.org/10.1007/s11814-017-0106-1

Sahin S, Seygen S, Samli R. 2019. Estimation of quality parameters in virgin olive oil treated with olive leaf extract: application of artificial neural networks. Chem. Pap. 73, 1189-1197. https://doi.org/10.1007/s11696-018-0669-2

Samli R, Aydin ZBG, Sahin S. 2020. Computer modelling of the enrichment process of sunflower and corn oils with olive leaves through ultrasound treatment. Biomass Conv. Bioref. (2020). https://doi.org/10.1007/s13399-020-00974-w

Sanchez-Camargo AP, Ballesteros-Vivas D, Buelvas-Puello VM, Martinez-Correa HA, Parada-Alfonso F, Cifuentes A, Ferreira SRS, Gutiérrez LF. 2020. Microwave-assisted extraction of phenolic compounds with antioxidant and anti-proliferative activities from supercritical CO2 pre-extracted mango peel as valorization strategy. LWT - Food Sci. Technol. 137, 110414. https://doi.org/10.1016/j.lwt.2020.110414

Shahidi F. 2005. Bailey's industrial oil and fat products. New Jersey: John Wiley & Sons. https://doi.org/10.1002/047167849X

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

Sharma S, Cheng SF, Bhattacharya B, Chakkaravarthi S. 2019. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation. Trends Food Sci. Tech. 91, 305-318. https://doi.org/10.1016/j.tifs.2019.07.030

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

Simionatto E, Stuker CZ, Porto C, Dalcol II, da Silva UF, Morel AF, Simionatto EL, Junior AW. 2007. Essential Oil of Pluchea quitoc Dc. (Asteraceae). J. Essent. Oil Res. 19, 494-497. https://doi.org/10.1080/10412905.2007.9699961

Sousa ER, Frota CS, Costa CHC, Silva GS, Sampaio DG. 2019. Avaliação da Oxidação e de Parâmetros de Qualidade do Óleo de Babaçu por Espectroscopia no Infravermelho Médio com Transformada de Fourier (FTIR) e Calibração Multivariada. Rev. Virtual Quim. 11, 849-865. https://doi.org/10.21577/1984-6835.20190059

Sousa ER, Pereira Jr AS, Silva GS, Marques ALB. 2014. Avaliação da Qualidade de Óleos de Origem Vegetal Oriundos de Frituras. Acta Tecnológica 9, 58-62. https://doi.org/10.35818/acta.v9i2.285

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

Tinello F, Lante A. 2020. Accelerated storage conditions effect on ginger- and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. LWT - Food Sci. Technol. 131, 109797. https://doi.org/10.1016/j.lwt.2020.109797

Wang YZ, Fu SG, Wang SY, Yang DJ, Wu YHS, Chen YC. 2018. Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil. LWT-Food Sci. Technol. 89, 210-216. https://doi.org/10.1016/j.lwt.2017.10.055

Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. 2019. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci. Tech. 92, 33-45. https://doi.org/10.1016/j.tifs.2019.07.043

Thoo YY, Abas F, Lai OM, Ho CW, Yin J, Hedegaard RV, Skibsted LH, Tan CP. 2013. Antioxidant synergism between ethanolic Centella asiatica extracts and a-tocopherol in model systems. Food Chem. 138, 1215-1219. https://doi.org/10.1016/j.foodchem.2012.11.013 PMid:23411234

Yanishlieva NV, Marinova E, Pokorny J. 2006. Natural antioxidants from herbs and spices. Eur. J. Lipid Sci. Technol. 108, 776-793. https://doi.org/10.1002/ejlt.200600127

Yildirim G. 2009. Effect of Storage Time on Olive Oil Quality. Master's Thesis, Izmir Institute of Technology, Izmir.

Zahran H, Najafi Z. 2020. Enhanced stability of refined soybean oil enriched with phenolic compounds of olive leaves. Egypt. J. Chem. 63, 215 - 224. https://doi.org/10.21608/ejchem.2019.16592.2010