Abstract
Study on antioxidants extraction from oak bark and their use for oxidation stability of sunflower oil
Highlights
Food industry requires the antioxidants obtained from natural raw materials
The use of food acids in combination with a water-alcohol solvent and a microwave treatment effectively increased the extraction of antioxidants from oak bark
We have investigated the antioxidant activity of the sunflower oil under addition of the obtained oak bark extracts
Summary
Food industry requires the antioxidants obtained from natural raw materials. It is important to establish the methods for incorporation of hydrophilic antioxidants to oil and fat products. Fats and oils are the products that have high rate oxidative deterioration due to the presence of unsaturated fatty acids (FA) (Javidipour et al, 2016). The interaction of fats with oxygen results in formation of a number of oxidation products (peroxide and hydroperoxide compounds, aldehydes, ketones, acids, etc.), which are considered to be toxic substances and they should not be present in food products. The main way to inhibit the rate of fat oxidation is using of antioxidants (Großhagauer et al, 2019). Butylhydroxytoluene, propyl gallate, tocopherols, carotenoids are the most commonly used antioxidants in oil and fat industry (Gokoglu et al, 2006). Perhaps the largest group of natural antioxidants is flavonoids, the most common group of polyphenolic compounds (Cisneros-Yupanqui et al, 2020)
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