Abstract
Arabinoxylans (AX) are polysaccharides with antioxidant activity and emulsifying properties, which make them an attractive alternative for its potential application as a natural antioxidant in oils. Therefore, this work aimed to investigate the effect of ultrasonic treatment of AX on their antioxidant capacity and its ability to improve the oxidative stability of soybean oil. For this purpose, AX were exposed to ultrasonic treatment at 25% (100 W, AX-1) and 50% (200 W, AX-2) power and an operating frequency of 20 KHz during 15 min, and their macromolecular properties (weight average molecular weight (Mw), polydispersity index and intrinsic viscosity) were evaluated. The antioxidant capacity of AX was determined by the DPPH assay and Rancimat test. Results showed that ultrasonic treatment did not affect the molecular identity of the polysaccharide but modified its Mw distribution. AX-1 showed the highest antioxidant activity (75% inhibition) at 533 µg/mL by the DPPH method compared to AX and AX-2. AX at 0.25% (w/v) and AX-1 at 0.01% (w/v) exerted the highest protective effects on oxidative stability of soybean oil with induction periods of 7.69 and 5.54 h, respectively. The results indicate that AX could be a good alternative for the potential application as a natural antioxidant in oils.
Highlights
Lipid oxidation is one of the most common drawbacks for the oil industry as it affects the shelf life and quality of oils and fats [1]
The ultrasonic treatment has been widely used for the degradation of polysaccharides in order to reduce their molecular weight (Mw) and improve their biological activities [20,32,34]
At higher concentrations on corn oils have beenbe previously that the ultrasonic treatment applied to could affect its emulsifying properties by removing reported [42]. These findings indicate the potential application of AX as a natural antioxidantthe in protein soybeanmoiety oil. from the polysaccharide
Summary
Lipid oxidation is one of the most common drawbacks for the oil industry as it affects the shelf life and quality of oils and fats [1]. Oxidative lipid degradation affects negatively the organoleptic attributes of oils by causing unfavorable changes in odor, taste, and appearance, and decreasing its nutritional value [2,3]. Synthetic antioxidants have been extensively used by food industries in order to retard lipid oxidation and preserve the quality standards of oils. The use of some antioxidants such as TBHQ is not allowed for food applications in Canada, Japan, and Europe [5,6]. In this regard, efforts to minimize or replace the use of synthetic antioxidants in foods have increased considerably in the last years. There is a growing demand for discovering antioxidants of natural origin as a new alternative to protect
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