The effect of encapsulated plant extract of hyssop (Hyssopus officinalis L.) in biopolymer nanoemulsions of Lepidium perfoliatum and Orchis mascula on controlling oxidative stability of soybean oil.

Negin Rezaei Savadkouhi,Peiman Ariaii,Mehdi Charmchian Langerodi

doi:10.1002/fsn3.1415

Negin Rezaei Savadkouhi, Peiman Ariaii + Show 1 more

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https://doi.org/10.1002/fsn3.1415

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Abstract

The aim of this study was to investigate the effect of encapsulation method on antioxidant properties of Hyssop (Hyssopus Officinalis L.) extract. The extracts of the Hyssop were obtained by ultrasound assisted techniques, and the amount of phenolic compounds was 117.43 ± 9.22 (mg of gallic acid per 100 g of extract). The antioxidant activity of extracts in concentrations of 100, 200, 300, and 400 ppm was measured using DPPH free radical scavenging method and compared with 100 ppm of TBHQ synthetic antioxidants. The results showed that by increasing in concentration of the extract, the antioxidant activity of the extract increased. The Lepidium perfoliatum seed gum and Orchis mascula were chosen as coating material. Encapsulation was performed by emulsion production method. The antioxidant effects of nanocapsules in oil during 40 days of storage at 60°C were measured, which increased the oxidation of oil over time. The lowest amount of oil oxidation during storage compared to control samples was observed in samples containing nano encapsulated Hyssop extract due to reducing in release rate of the extract during storage and more protection of the extract. The results of this study suggest that encapsulation is an effective way to increase the antioxidant activity of the extract and could be increased the shelf life of edible oils with natural antioxidants.

Highlights

Oxidation of oils and fats is one of the most important factors in the corruption of these compounds when exposed to high temperatures and during storage, which, due to autoxidation of fats, causes a rancid odor, undesirable flavor, and inappropriate color
According to the importance of medicinal plant extracts in preventing oil oxidation, the aim of this study was to compare the antioxidant activity of the encapsulated hyssopus extract in biopolymer nanoemulsion in preventing soybean oil oxidation and enhancing its stability
Many researchers believe that ultrasound extraction due to less time consumes increase the extraction efficiency and the extract which achieved by this has higher phenolic compounds than extracts obtained by the solvent method (Khan, Abert-Vian, Fabiano-Tixier, Dangles, & Chemat, 2010; Teh & Birch, 2014)

Summary

Introduction

Oxidation of oils and fats is one of the most important factors in the corruption of these compounds when exposed to high temperatures and during storage, which, due to autoxidation of fats, causes a rancid odor, undesirable flavor, and inappropriate color. Along with the concern about the harmful effects of lipid oxidation on human health and food degradation, the need to use antioxidants is essential to prevent the effects of free radicals on the body and to prevent the degradation of oils. The low stability of phenolic compounds during the process and storage of food against environmental factors such as oxygen, heat, chemical and biological agents, low solubility in water, and bitter taste has limited the use of these compounds in foods These problems can potentially be improved with encapsulation (Nedovic, Kalusevic, Manojlovic, Levic, & Bugarski, 2011). All the chemicals used in this study have analytical grade and were obtained from the Merck Co. of Germany

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