Abstract
Abstract Sea buckthorn (Hippophae rhamnoides) with high antioxidant capacity is distributed all over the world, but has never been used as a natural antioxidant in oils to replace synthetic antioxidants. Therefore, this study was performed to investigate the effectiveness of sea buckthorn extract in comparison to a common natural antioxidant rosemary extract and a synthetic antioxidant on retarding lipid oxidation. First the extracts were characterised, and it was found that sea buckthorn extract had higher polyphenol contents, radical scavenging activity, and higher antioxidant capacity. Then the proper concentrations for the use of these antioxidants were determined. Additionally, the progress of lipid oxidation during cycles of frying was assessed in terms of free fatty acids content, peroxide value, p-anisidine value, TOTOX value, colour, total polar compounds, and Induction period. The general order of effectiveness for inhibition of high oleic sunflower oil degradation during frying was: sea buckthorn > BHT > rosemary > control (P <0.05).
Highlights
Synthetic antioxidants are added to frying oils to reduce their oxidative deterioration (Shahidi and Ambigaipalan, 2015)
This study was performed to investigate the effectiveness of sea buckthorn extract in comparison to a common natural antioxidant rosemary extract and a synthetic antioxidant on retarding lipid oxidation
The purpose of the current investigation was to evaluate the effectiveness of Sea buckthorn (SBT) extract during the frying process of high oleic sunflower oil in comparison with rosemary extract as a common natural extract and Butylated hydroxytoluene (BHT) as a common synthetic antioxidant
Summary
Synthetic antioxidants are added to frying oils to reduce their oxidative deterioration (Shahidi and Ambigaipalan, 2015). There is a trend in consumer preference for natural ingredients, such as phenolic compounds found in plants instead of synthetic compounds, which are still being used in the food industry (Yang et al, 2016; Wu et al, 2019). Bioactive components such as phenolics and flavonoids of plants tend to exhibit free radical scavenging activity, so they can be exploited in searching for novel antioxidants (Shahidi and Ambigaipalan, 2015). The most suitable concentration of these extracts added into the oil was investigated
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
