Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions

A.  Mnari Bhouri; H.  Ghnimi; Z.  Amri; N.  Koubaa; M.  Hammami

doi:10.3989/gya.1010202

Autores/as

A. Mnari Bhouri Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir - Higher School of Health Sciences and Techniques of Monastir. University of Monastir https://orcid.org/0000-0001-7519-4637
H. Ghnimi Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir https://orcid.org/0000-0002-1996-2256
Z. Amri aResearch Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir https://orcid.org/0000-0002-0361-4505
N. Koubaa Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir, University of Monastir - Higher School of Health Sciences and Techniques of Monastir. University of Monastir- https://orcid.org/0000-0003-1820-1727
M. Hammami Research Laboratory - LR12ES05 Lab-NAFS. “Nutrition-Functional Food & Vascular Health”. Faculty of Medicine of Monastir - University of Monastir https://orcid.org/0000-0003-1947-7610

DOI:

https://doi.org/10.3989/gya.1010202

Palabras clave:

Aceite de maíz, Calentamiento, Estabilidad oxidativa, Extracto de piel de granada, Índices de calidad, Oxidación de lípidos

Resumen

Se estudió el efecto del extracto de cáscara de granada (ECG) sobre la estabilidad oxidativa del aceite de maíz durante condiciones de calentamiento. La oxidación se siguió mediante la determinación del índice de peróxido (IP), el índice de p-anisidina (p-AV), el índice de acidez (IA), los dienos conjugados (DC), los hidroperóxidos de trienos conjugados (TC) y el valor calculado de la oxidación total (TOTOX). Se evaluó el contenido de polifenoles totales (PT) y de orto-difenoles (o-DF), así como la actividad antioxidante de cada muestra de aceite, antes y después del calentamiento. El ECG mostró un efecto inhibidor significativo sobre la oxidación de lípidos. El calentamiento de las muestras, durante 8 horas suplementadas con ECG a un nivel de 1000 ppm, dio como resultado una significativa disminución de los índices investigados en relación con los valores de control y con BHT. Se concluyó que la actividad antioxidante de los ECG retrasó la oxidación y que se puede utilizar en la industria alimentaria para prevenir y reducir el deterioro de los lípidos del aceite.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Aladedunye F, Przybylski R, Matthaus B. 2017. Performance of antioxidative compounds under frying conditions: A review. Crit. Rev. Food. Sci. Nutr. 57, 1539-1561. https://doi.org/10.1080/10408398.2013.777686 PMid:25607749

Amri Z, Ghorbel A, Turki M, Messadi Akrout F, Ayadi F, Elfeki A, Hammami M. 2017a. Effect of pomegranate extracts on brain antioxidant markers and cholinesterase activity in high fat-high fructose diet induced obesity in rat model. BMC. Complement. Altern. Med. 17, 1-9. https://doi.org/10.1186/s12906-017-1842-9 PMid:28655305 PMCid:PMC5488477

Amri Z, Lazreg-Aref H, Mekni M, El-Gharbi S, Dabbaghi O, Mechri B, Hammami Mohamed. 2017b. Oil characterization and lipids class composition of pomegranate seeds. Biomed. Res. Int. 2017. https://doi.org/10.1155/2017/2037341 PMid:28812011 PMCid:PMC5546132

Amri Z, Zaouay F, Lazreg-Aref H, Soltana H , Mneri A , Mars M , Hammami M . 2017c. Phytochemical content, Fatty acids composition and antioxidant potential of different pomegranate parts: Comparison between edible and non edible varieties grown in Tunisia. Int. J. Biol. Macromol. 104, 274-280. https://doi.org/10.1016/j.ijbiomac.2017.06.022 PMid:28600209

Aniołowska M, Kita A. 2016. The effect of frying on glicydyl esters content in palm oil. Food. Chem. 203, 95-103. https://doi.org/10.1016/j.foodchem.2016.02.028 PMid:26948594

AOCS. 1994. Official methods and recommended practices of the American Oil Chemists' Society. AOCS Press,Champaign.

Bhardwaj S, Passi SJ, Misra A, Pant KK, Anwar K, Pandey RM, Kardam V. 2016. Effect of heating/ reheating of fats/oils, as used by Asian Indians, on trans fatty acid formation. Food. Chem. 212, 663-670. https://doi.org/10.1016/j.foodchem.2016.06.021 PMid:27374582

Braca A, De Tommasi N, Di Bari L, Pizza C, Politi M, Morelli I. 2001. Antioxidant principles from Bauhinia tarapotensis. J. Nat. Prod. 64, 892-895. https://doi.org/10.1021/np0100845 PMid:11473417

Chung YC, Chen SJ, Hsu CK, Chang CT, Chou T. 2005. Studies on the antioxidative activity of Graptopetalum paraguayense E. Walther. Food. Chem. 91, 419-424. https://doi.org/10.1016/j.foodchem.2004.06.022

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

Farhoosh R, Moosavi SMR. 2009. Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils. J. Agric. Sci. Technol. 11, 173-179.

Harzallah A, Hammami M, Kȩpczyńska MA, Hislop DC, Arch JRS, Cawthorne MA, Zaibi MS. 2016. Comparison of potential preventive effects of pomegranate flower, peel and seed oil on insulin resistance and inflammation in high-fat and high-sucrose diet-induced obesity mice model. Arch. Physiol. Biochem. 122, 75-87. https://doi.org/10.3109/13813455.2016.1148053 PMid:26822470

Iqbal S, Haleem S, Akhtar M, Zia-ul-Haq M, Akbar J. 2008. Efficiency of pomegranate peel extracts in stabilization of sunflower oil under accelerated conditions. Food. Res. Int. 41, 194-200. https://doi.org/10.1016/j.foodres.2007.11.005

Iqbal S, M.I. Bhanger. 2007. Food Chemistry Stabilization of sunflower oil by garlic extract during accelerated storage. Food. Chem. 100, 246-254. https://doi.org/10.1016/j.foodchem.2005.09.049

Jiménez P, García P, Bustamante A, Barriga A, Robert P. 2017. Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying. Food. Chem. 221, 123-129. https://doi.org/10.1016/j.foodchem.2016.10.051 PMid:27979083

Julkunen-Tiitto R. 1985. Phenolic Constituents in the Leaves of Northern Willows: Methods for the Analysis of Certain Phenolics. J. Agric. Food. Chem. 33, 213-217. https://doi.org/10.1021/jf00062a013

Karoui IJ, Dhifi W, Ben Jemia M, Marzouk B. 2011. Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions. J. Sci. Food. Agric. 91, 927-933. https://doi.org/10.1002/jsfa.4267 PMid:21384362

Kmiecik D, Korczak J, Rudzińska M, Gramza-Michałowska A, He M, Kobus-Cisowska sJ. 2015. Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions. Food. Chem. 173, 966-971. https://doi.org/10.1016/j.foodchem.2014.10.074 PMid:25466113

Maskan M, Horuz E. 2017. Evaluation of antioxidant properties of Za ' atar ( Thymbra spicata ) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process. J. Food. Sci. Technol. https://doi.org/10.1007/s13197-017-2608-6 PMid:28720934 PMCid:PMC5495702

Mekni M, Azez R, Tekaya M, Mechri B, Hammami M. 2013. Phenolic , non-phenolic compounds and antioxidant activity of pomegranate flower , leaf and bark extracts of four Tunisian cultivars. J. Med. Plants Res. 7, 1100-1107.

Montedoro G, Servili M, Baldioli M, Miniati E. 1992. Simple and Hydrolyzable Phenolic Compounds in Virgin Olive Oil. 1. Their Extraction, Separation, and Quantitative and Semiquantitative Evaluation by HPLC. J. Agric. Food. Chem. 40, 1571-1576. https://doi.org/10.1021/jf00021a019

Nor FM, Mohamed S, Idris NA, Ismail R. 2008. Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies. Food. Chem. 110, 319-327. https://doi.org/10.1016/j.foodchem.2008.02.004 PMid:26049222

Padmavati M, Sakthivel N, Thara KV, Reddy AR. 1997. Differential sensitivity of rice pathogens to growth inhibition by flavonoids. Phytochem. 46, 499-502. https://doi.org/10.1016/S0031-9422(97)00325-7

Poiana MA. 2012. Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. Int. J. Mol. Sci. 13, 9240-9259. https://doi.org/10.3390/ijms13079240 PMid:22942764 PMCid:PMC3430295

Poulli KI, Mousdis GA, Georgiou CA. 2009. Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays. Food. Chem. 117, 499-503. https://doi.org/10.1016/j.foodchem.2009.04.024

Ravi Kiran C, Sasidharan I, Soban Kumar DR, Sundaresan A. 2015. Influence of natural and synthetic antioxidants on the degradation of Soybean oil at frying temperature. J. Food. Sci. Technol. 52, 5370-5375. https://doi.org/10.1007/s13197-015-1774-7 PMid:26243968 PMCid:PMC4519514

Saoudi S, Chammem N, Sifaoui I, Bouassida-Beji M, Jiménez IA, Bazzocchi IL, Silva SD, Hamdi M, Bronze MR. 2016. Influence of Tunisian aromatic plants on the prevention of oxidation in soybean oil under heating and frying conditions. Food. Chem. 212, 503-511. https://doi.org/10.1016/j.foodchem.2016.05.186 PMid:27374561

Seo Yeong Gim S, Hong S, Kim MJ, Lee J. 2017. Gallic Acid Grafted Chitosan Has Enhanced Oxidative Stability in Bulk Oils. Food. Chem. 82, 1608-1613. https://doi.org/10.1111/1750-3841.13751 PMid:28585728

Soliman HM, Arafat S, Basuny AM, EL-Shattoury Y. 2017. Synthesis and Application of a New Amphiphilic Antioxidant. J. Oleo. Sci. 66(11), 1263-1271. https://doi.org/10.5650/jos.ess16222 PMid:29021490

Sultana B, Anwar F, Przybylski R. 2007. Antioxidant potential of corncob extracts for stabilization of corn oil subjected to microwave heating. Food. Chem. 104, 997-1005. https://doi.org/10.1016/j.foodchem.2006.12.061

Talcott ST, Howard LR. 1999. Phenolic autoxidation is responsible for color degradation in processed carrot puree. J. Agric. Food. Chem. 47, 2109-2115. https://doi.org/10.1021/jf981134n PMid:10552504

Tan LH, Zhang D, Yu B, Zhao SP, Cao WG. 2015. Antioxidant activity of the different polar solvent extracts of Magnolia officinalis leaves and purification of main active compounds. Euro. Food. Res. Technol. 240, 815-822. https://doi.org/10.1007/s00217-014-2387-5

Yu KS, Cho H, Hwang KT. 2018. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food. Sci. Biotech. 27, 651-659. https://doi.org/10.1007/s10068-017-0292-y PMid:30263791 PMCid:PMC6049663

Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food. Chem. 64, 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2