Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil.

Mohamed K. Morsy,Abeer G. Almasoudi,Eman Algarni,Almasoudi A.,Amina A. M. Al-Mushhin,Rokayya Sami,Enas Mekawi,Nada Benajiba

doi:10.3390/antiox11020338

Abstract

The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg−1, and compared with 200 mg kg−1 BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g−1) and lignin (6.3 mg g−1) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K232, and K270 were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg−1compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q10 value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).

Highlights

The obtained results are in agreement with the International Olive Oil Council Standard [45] and in agreement with those reports that showed that refined olive oil (ROO) was rich in monounsaturated fatty acids (MUFA) and oleic acid [28,49]
The authors showed that lyophilized sesame seed coats extract (LSSCE) are a promising source of bioactive compounds, such as phenolic compounds and lignins based on HPLC/DAD
LSSCE enhanced the stability of ROO-treated samples through the storage period compared with the control

Summary

Introduction

Extensive research has been carried out on the potential of food byproducts as an antioxidant-rich source that could be applied as food additives [1,2]. Bioactive compounds extracted from byproducts (agro-food chain) could be one of the promising ways to produce natural antioxidants [3], including phenolics, flavonoids, carotenoids, saponins, and alkaloids [4]. Artificial antioxidants, such as tertiary butylated hydroquinone (TBHQ), butylated hydroxytoluene (BHT), and butylated hydroxy anisole (BHA), have been successfully applied to inhibit oil oxidation for 50 years; they have health risks, such as toxic and cancer-related compounds [5].

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