Abstract
The most highly recommended oils for the diet are those which are rich in unsaturated fatty acids. However, the presence of these components in the oils is related to oxidation, which can be determined by the induction period. Further safety and the prolongation of the storage period for such oils can be achieved by the addition of efficient antioxidants, which today are preferably from natural sources. In order to contribute to the related research, the main objective of this study was to evaluate the efficacy of Schinus molle extracts compared to synthetic antioxidants (BHT) in delaying the oxidation of some vegetable oils. The results of the present study showed that the fruit and leaf extracts of Schinus molle presented activities and potential for being used as antioxidants in vegetable oils based on the tested methods (DPPH and ABTS). The extracts were also characterized as containing phenolic compounds by the Folin Ciocalteau method and by high performance liquid chromatography (HPLC). The action of the extracts as natural antioxidants was proven in the vegetal oils of chia (Salvia hispanica) and peanut (Arachis hypogaea) by the Rancimat method. It was observed that the oils increased their resistance to oxidation when incorporated with the extracts of Schinus molle, and the extract from the leaves increased the induction period of peanut oil by more than three hours (from 19.5 to 22.9 hours) with an extract concentration of 2.5%. The fruit extract was more efficient in delaying the oxidation of chia oil, prolonging its induction period by more than one hour with a concentration of 2.5% (from 3.1 to 4.3 hours). According to the results, the extracts of Schinus molle have favorable properties for possible use as an additive which inhibits the oxidation process of the tested vegetables oils.
Highlights
Lipid oxidation is one of the major changes affecting oils and fats, as well as the foods that contain them
The hydroalcoholic extracts of the leaves and fruits of S. molle were obtained in yields of 16.3 ± 0.6% and 12.7 ± 0.3%, respectively
The hydroalcoholic extracts of the leaves and fruits of S. molle were analyzed by high performance liquid chromatography (HPLC) with standards of authentic compounds
Summary
Lipid oxidation is one of the major changes affecting oils and fats, as well as the foods that contain them. The search for natural antioxidants capable of retarding food oxidation and replacing synthetic food additives has been of interest to the scientific community because they help inhibit fatty acid oxidation, participate in disease prevention, and are obtained from vegetables. In this sense, extensive research has been undertaken with the purpose of finding natural products with antioxidant activity which could replace synthetic ones or make associations among them, with the intention of diminishing their quantities in foods (Bodoira et al, 2017; Taghvaei et al, 2014)
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