Addition Of Natural Antioxidants Research Articles

Influence of storage temperature and natural antioxidants addition on chia oil nutraceutical blends shelf life

AbstractThis study focuses on the influence of storage temperature and addition of commercial natural antioxidant‐rich sources on the shelf life of chia oil (CO) nutraceutical blends. CO is a valuable product for consumers due to its high ω‐3 content, but its susceptibility to oxidation comprises challenges for its shelf life and quality. Thereby, different chia oil‐antioxidant blends were prepared and stored at 4°C and 25°C to evaluate alternative shelf‐life conditions. Commercial antioxidant‐rich sources containing astaxanthin (ASX), β‐carotene (BC) and vitamin E (VE) were added either alone or combined to CO. To monitor blends oxidative stability during storage, primary and secondary oxidation compounds were assessed weekly using peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) as indicators. Results showed that storage temperature played a significant role on oxidative stability of CO. When stored under refrigeration at 4°C, the oil exhibited low and stable oxidation indicators over time, regardless of the antioxidants used. However, at room temperature (25°C), the use of antioxidants and some particular combinations of them became crucial to prevent oil oxidative deterioration. Nutraceutical blends of CO/BC and CO/ASX were the best options to preserve CO from oxidation after 8 weeks storage at room temperature (PV < 2 meq O2/kg oil).Practical Applications: This work provides evidence on enhancing oxidative stability of chia oil through addition of natural antioxidants and proper storage. We focused primarily on designing blends from edible ingredients that are currently available in the market, with the aim of ensuring easy accessibility and affordability. Our findings offer valuable insights for the development of chia oil and antioxidant‐enriched blends, that could potentially serve as nutraceuticals or pharmacy‐compounded supplements to manage specific chronic inflammatory diseases. Our study highlights the importance of considering storage temperature and antioxidant selection to enhance shelf life and quality. These results have significant implications for the food industry, nutrition, and health, by providing valuable information for the creation of healthier and more sustainable food products. Furthermore, this work underscores the need for companies and retailers handling and storing vegetable oils with high omega‐3 content to adopt improved storage practices to ensure the quality and longevity of their products.

Individual and Combining Effect of Adding Astaxanthin and Magnolol Compared to Vitamin E to the Diet on Productive Performance and some Indicators of Oxidative Stress and Liver Enzymes in Laying Hens Serum

The aim of the study is to know the Individual and synergistic effect of adding astaxanthin and magnolol compared to vitamin E on productive performance and some indicators of oxidative stress and liver enzymes in the blood serum of laying hens type Lohman Brown, the experiment continued for five periods (28 days, period−1) from 3/20/2022 to 8/7/2022 (20 weeks), in which 120 laying hens of 52 weeks of age were used, distributed randomly to eight experimental treatments, with five replicates for one treatment and three chickens for one replicate, the treatments included: the first treatment (control treatment) basal diet without addition, the second treatment adding vitamin E 300 mg/kg feed, the third and fourth treatments adding astaxanthin 200 and 400 mg/kg feed sequentially, the fifth and sixth treatments adding magnolol 200 and 400 mg/kg of feed sequentially and the seventh and eighth treatments added a mixture of astaxanthin 100 mg/kg of feed + magnolol 100 mg/kg of feed and 200 mg/kg of feed + magnolol 200 mg/kg of feed sequentially to the diet. The results showed that there were no significant differences between the different experimental treatments in the percentage of cumulative egg production (140 days). We conclude from the study that the addition of natural antioxidants to the diet leads to an improvement in productive performance and some Indicators of oxidative stress in the serum of aged laying hens that were reared during temperate and hot times in Iraqi climates.

Physicochemical properties of potato starch films containing natural extracts of turmeric and hibiscus

The development of biodegradable films is an alternative to the use of environmentally unfriendly packaging. For that, several natural polymers can be used, such as starch, which has good characteristics like inherent biocompatibility, biodegradability, and easy availability. The functional performance of starch-based biodegradable materials can be extended or improved by adding antioxidant agents, as well as by using novel preparation techniques. The addition of natural antioxidants to the starch-based films can further contribute to the development of functional films. The objective of the present work was to develop starch-based active films added with hibiscus and turmeric extracts. Important properties of the filmogenic hydrogels and the films prepared by casting such as absorption and solubility in water and oxygen permeability rate were determined. Oxidative degradation can affect the inherent color, flavor, and microbial stability of a variety of foods, then the oxygen transfer rate (OTR) was also determined. The information learnt from this study will be of value for further developments employing natural polymers or biocomposites being used as primary packaging for foods. Present tendency is to create active or smart packaging materials and starch-based materials that will play a significant role from now on.

Impatto degli antiossidanti sulla qualità e la stabilità ossidativa dei grassi animali

The aim of the work was to determine the influence of natural and synthetic antioxidants on the quality and stability of animal fats. On the samples, with and without the addition of natural antioxidants (extract of sage, rosemary and ginger) added in the fats at a concentracion of 0.2 % and synthetic antioxidants (PG-propyl galate, BHA-butylhydroxyanisole and BHT-butylhidroxytoluene) added in the fats at a concentracion 0.01 % the values of the peroxide value and the content of free fatty acids were tested. The oxidative stability of fats was determined by the sustainability test at 98 °C during 7 days. Every 24 hours, the peroxide value and free fatty acids were examinedid for all samples of beef, sheep and goat fat. The results of the research show that the applied antioxidants successfully stabilized all animal fats compared to the control sample. Analysis of the composition of fatty acids of base samples (without the addition of natural antioxidants) shows that palmitic, stearic and oleic fatty acids are the most abundant in animal fats. The highest total SFA value was found in sheep fat (66.85 %), and the lowest in goat fat (56.57 %). In beef fat, the total SFA content was 59.26 %. Stearic acid is the most abundant in sheep fat (37.75 %), while beef and goat fat had lower and approximately equal values (27.93 % and 26.91 %). After staeric fat, palmitic fat is the mostabundant in beef fat with 27.78 %, followed by 25.25 % in sheep fat and 24.91 % in goat fat. Of the monounsaturated acids (MUFA), the most abundant in goat fat was oleic acid (38.16 %), while it was somewhat lower in beef (36.61 %), and the lowest in sheep (27.60 %). Total unsaturated fatty acids (UFA) are most abundant in goat fat (43.51 %), followed by beef (40.82 %), while they are significantly less present in sheep's fat (32.95 %). Among polyunsaturated acids (PUFA), the highest content of linoleic acid was found in sheep fat (4.19 %). In beef fat, linoleic acid was 60 % lower compared to sheep fat (0.76 %), and 10% higher compared to goat fat (1.89 %). Based on the content of individual fatty acids and the content of certain groups of fatty acids: SFA, UFA, MUFA, PUFA, the nutritional indices of the tested fats were calculated. It was concluded that the tested samples of beef, sheep, and goat fat without the addition of antioxidants can not be declared as products of high nutritional value. The nutritional value expressed through the PUFA/SFA ratio for beef fat was 0,01, and sheep fat and goat fat 0.06.

Comparison Between Natural and Synthetic Antioxidants in Beef Products: A MetaAnalysis

Synthetic antioxidants are created through artificial synthesis, whereas natural antioxidants are created through natural synthesis in plants, animals, and microbes. Although synthetic antioxidants have been used previously, there has been a growing need in recent years for natural antioxidants, largely due to the negative consequences of synthetic antioxidants. Therefore, many current studies have focused on finding natural antioxidants in diverse plants. This study aimed to compare the effectiveness of natural and synthetic antioxidants in beef products using a meta-analysis approach. The method included the stages of identification, selection, and conformity check. The selection process resulted in 12 articles obtained from the electronic database of Harzing’s Publish and Perish software. The metaanalysis model used in this study was random-effect model involving a positive control group (synthetic antioxidants) and an experimental group (natural antioxidants). The effect size and confidence interval were computed using the OpenMEE software, while the summary size and Egger’s test were obtained using JASP software. Results revealed that the addition of natural antioxidants showed comparable quality to synthetic antioxidants, as indicated by similar values between the two groups for the peroxide value, carbonyl content, metmyoglobin content, cooking loss, pH, and hue angle (P>0.05). Natural antioxidants showed a higher value on b (yellowness) and chroma (P<0.05). Parameters indicating lower value (P<0.05) occurred in TBARS, a (redness), and L (lightness). In conclusion, the addition of natural antioxidants in beef products demonstrates comparable results and could be used as alternatives to synthetic antioxidants.

Effects of quercetin on emissions of aldehydes from heated docosahexaenoic acid (DHA)-fortified soybean oil.

Home cooking has been considered as an indoor pollution problem since cooking oil fumes contain various toxic chemicals such as aldehydes. Fortifying edible oils with docosahexaenoic acid (DHA) has been applied to enhance the nutritional value of oils. This study designed a frying simulation system and examined the effect of oil type, DHA fortification, heating time, and addition of natural antioxidant on the emissions of aldehydes from heated oils. Results showed that linseed oil had the highest total aldehyde emissions, followed by soybean oil, peanut oil, and palm oil. Fortifying soybean oil with DHA increased the toxic aldehydes emitted. Quercetin, a flavonoid, significantly reduced aldehydes emitted from DHA-fortified soybean oil (by up to 39.80%) to levels similar to those of normal soybean oil. Further analysis showed that DHA-fortified soybean oil with quercetin had a significantly higher DHA and unsaturated fatty acids (UFAs) content than the control oil at each heating time point. The result indicated that quercetin inhibited emissions of aldehydes, at least in part, by protecting UFAs from oxidation. Collectively, quercetin could be used as a natural additive in DHA-fortified and normal cooking oils to reduce aldehyde emissions, indoor air pollution, and preserve functional DHA and other UFAs.

Elaboration and evaluation of chicken burger patty added with oregano extract as a natural antioxidant

This study aimed to evaluate chicken burger patties added with oregano extract as a natural antioxidant. A hydroalcoholic extract of dehydrated oregano was prepared. The lyophilized extract was evaluated for antioxidant activity by the Folin-Ciocalteu, DPPH, FRAP, and ABTS methods. Chicken burger patty formulations were prepared with the addition of lyophilized oregano extract at different concentrations: 0.00% (control formulation - C), 0.25% (NA1), 0.50% (NA2), 0.75% (NA3), and a formulation with the addition of 0.25% sodium erythorbate, a synthetic antioxidant (SA). The burger patties were evaluated for pH, water activity, lipid oxidation, yield, shrinkage, color, and texture. The oregano extract showed 182.38 g GAE g−1 of reducing capacity, 2531.13 mmol Trolox g−1 for antioxidant activity by FRAP, 2.16 mmol Trolox g−1 for ABTS, and an EC50 for DPPH of 33.88 g extract g−1 DPPH. The addition of oregano extract did not change the parameters of pH, water activity, shrinkage, and texture profile of the burger patties. The burger patties added with 0.50% (NA2) and 0.75% (NA3) of oregano extract were darker, less reddish, and more yellowish than C, NA1, and SA burger patties. Formulations NA1, NA2, NA3, and SA did not differ from each other regarding lipid oxidation at 60 days of storage, but with values significantly lower than formulation C (without antioxidants). Furthermore, an increase in TBARS values was observed during the storage period for formulations C and SA, which was not observed for formulations with the addition of natural antioxidants (NA1, NA2, and NA3). Oregano extract showed antioxidant properties evaluated by different methods, demonstrating the potential to be used as a substitute for synthetic antioxidants in foods. The addition of 0.25% of oregano extract in chicken burger patties led to lower lipid oxidation without compromising color, texture, and yield parameters, being considered the ideal concentration for application.

Effect of Culture Medium on in vitro Fertilization in Local Iraqi Ewes.

in vitro fertilization (IVF) is considered to be the most important reproductive biotechnological method having great potential to accelerate genetic improvement in ruminants as well as for research on embryonic development. The present study aimed to investigate the effect of culture medium and the addition of natural and synthetic antioxidants on in vitro maturation (IVM), fertilization (IVF), and culture (IVC) in local Iraqi ewes. A total of 304 reproductive systems of local ewes were collected from a slaughterhouse in Fallujah, Anbar Province, Iraq from 3, January to 1, July 2021. The study was conducted in the Reproductive Biotechnology Laboratory, Department of Surgery and Theriogenology, College of Veterinary Medicine, University of Fallujah, Iraq. A total of 1368 oocytes were recovered from 608 ovaries surrounded by cumulus cells. The method of collection was aspiration and oocytes were divided into eight treatments. The first (T1), the second (T2), the third (T3), the fourth (T4), the fifth (T5), the sixth (T6), the seventh (T7), and the eighth (T8) treatments were MEM + Capparis spinosa extract 50µmol, MEM + Silymarin extract 100µmol, MEM + Coenzyme Q10 5 µmol, MEM only serves as a control, DMEM + Capparis spinosa extract 50 µmol, DMEM + Silymarin extract 100µmol, DMEM + Coenzyme Q10 5µmol and DMEM only serves as a control, respectively. The results indicated a significant difference (P≤0.05) between T5 (DMEM + Capparis spinosa extract) and other controls or treatments. Cultural medium DMEM with Capparis spinosa extract (as an antioxidant) presents the best results in the morula and blastocyst stage.

Evaluation of antioxidants, nitrosative, and oxidative stress before & after acute brucellosis treatment

BackgroundIn vivo studies of antioxidants, nitrosative, and oxidative processes in Brucella infection have not been comprehensive. This research looked at these critical concerns before and after treating individuals with acute brucellosis. MethodsA total of 50 individuals with acute brucellosis were studied before and after treatment in Babol, Iran. Superoxide dismutase (SOD) activity, plasma total antioxidant capacity (TAC), catalase (CAT) activity, protein carbonyl, oxidative stress markers like malondialdehyde (MDA), and nitrosative stress markers such as nitrite oxide metabolites (NO3, NO2) were all assessed. ResultsThe individuals were 44.15 ± 13.5 years old on average. Before therapy, protein carbonyl and plasma MDA were 0.887 ± 0.12 and 0.725 ± 0.33, respectively, and after treatment, they were 0.697 ± 0.17 and 0.467 ± 0.48 (p < 0.05). After treatment, the average TAC level was greater (870.1 ± 88.64 mol/l vs. 670.13 ± 133.96 mol/l) (p < 0.001). Before and after therapy, CAT activity was significantly different (8.53 ± 2.70 vs. 6.94 ± 2.84, p < 0.001). In addition, SOD activity was 41.79 ± 9.79 before treatment and 28.95 ± 8.11 after treatment (p < 0.001). The difference in plasma nitrite oxide levels before and after therapy was substantial (50.89 ± 17.74 vs. 28.68 ± 15.97, p < 0.001). ConclusionThe findings revealed that in acute brucellosis, nitrosative and oxidative stress, as well as antioxidant depletion, were all elevated. The addition of appropriate natural antioxidants to therapy regimens may improve their effectiveness.

Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito?

The impact of the addition of commercial thyme (TEO) and rosemary essential oil (REO) and butylated hydroxytoluene (BHT, 0.01%) combined with sunflower oil on the lipid quality of Atlantic bonito was investigated during shallow frying. Atlantic bonito treated with TEO and REO had significantly lower lipid content than control and BHT-treated samples (p < 0.05). As compared to controls, the addition of both synthetic and natural antioxidants to sunflower oil resulted in a significant decrease in the peroxide values (PV), free fatty acids (FFA), and thiobarbituric acid reactive substances (TBARs) values of samples. These decreases had a similar effect in both essential oils (EOs) groups, inversely proportional to the increased used concentration. The addition of all EOs into the sunflower oil, except for 0.9% REO group, significantly increased the amount of total saturated fatty acid (∑SFA). Although the addition of EOs at different concentrations has a significant effect on the total monounsaturated fatty acids (∑MUFA) of fried Atlantic bonito, the highest MUFAs content was observed in the 0.6% thyme EO group. Our results indicated that the use of commercial TEO and REO seems to be effective in the protection of the amount of fatty acid compositions of Atlantic bonito, especially eicosapentaenoic (EPA) and docosahexaenoic acids (DHA). As a result, the lipid quality of Atlantic bonito during shallow frying was improved by all EOs used for the current study.

Active PLA Packaging Films: Effect of Processing and the Addition of Natural Antimicrobials and Antioxidants on Physical Properties, Release Kinetics, and Compostability.

The performance characteristics of polylactic acid (PLA) as an active food packaging film can be highly influenced by the incorporation of active agents (AAs) into PLA, and the type of processing technique. In this review, the effect of processing techniques and the addition of natural AAs on the properties related to PLA performance as a packaging material are summarized and described through a systematic analysis, giving new insights about the relation between processing techniques, types of AA, physical–mechanical properties, barriers, optical properties, compostability, controlled release, and functionalities in order to contribute to the progress made in designing antioxidant and antimicrobial PLA packaging films. The addition of AAs into PLA films affected their optical properties and influenced polymer chain reordering, modifying their thermal properties, functionality, and compostability in terms of the chemical nature of AAs. The mechanical and barrier performance of PLA was affected by the AA’s dispersion degree and crystallinity changes resulting from specific processing techniques. In addition, hydrophobicity and AA concentration also modified the barrier properties of PLA. The release kinetics of AAs from PLA were tuned, modifying diffusion coefficient of the AAs in terms of the different physical properties of the films that resulted from specific processing techniques. Several developments based on the incorporation of antimicrobial and antioxidant substances into PLA have displayed outstanding activities for food protection against microbial growth and oxidation.

Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai

Anti-Oxidant Tests of starfruit and pineapple pulp on the quality of Used Cooking Oils ABSTRACTUsed Cooking Oil is oil produced from frying residue and is carcinogenic because it causes oxidation, hydrolysis, and polymerization to produce toxic peroxides and free fatty acids that are difficult for the body to digest. Measurement of oil quality can be measured through 3 parameters, namely, the peroxide number, the acid number and the oil color. Efforts to control the quality of cooking oil are the addition of natural antioxidants, starch wuluh and pineapple pulp. Starfruit contains flavonoids, terpenoids, phenols and pectins as well as Vitamins C and A which can absorb free radicals in oil. Meanwhile, pineapple pulp contains high levels of vitamin C, flavonoids and polyphenols which can eat free radicals. This Research aims to determine the differences in the antioxidant power of starfruit and pineapple pulp to maintain the quality of used cooking oil. This research is experimental, which will study the antioxidant power of starfruit and pineapple pulp at the acid number, peroxidant and color intensity of used cooking oil. 3 grams of dry starfruit and 0.4 grams of dried pineapple pulp are added to each pad 100 mL of used cooking oil. The application of starfruit and pineapple pulp in used cooking oil had a significant effect on the 3 oil quality parameters, namely the acid number, the peroxide number and the oil color intensity, with a significance value of P &lt;0.05. This is because the antioxidant content and composition of the two ingredients are different. Wuluh starfruit in the addition of 3 grams provides a fairly large antioxidant effect, while pineapple pulp at a concentration of 0.4 grams has shown anti-oxidant power so a higher concentration is needed to produce optimal antioxidant power. Keywords: Antioxidants, Starfruit, Pineapple Dregs

Antibacterial evaluation of guava leaves extract and its effect on reactive oxygen species formed by calcium hydroxide and chlorhexidine mixture.

Background:Reactive oxygen species (ROS) are formed when mixing calcium hydroxide (CH) with chlorhexidine (CHX).Aim:To analyze the antibacterial efficacy of aqueous (AGL) and ethanolic (EGL) extracts of Psidium guajava leaves against root canal bacteria such as Streptococcus mutans, Staphylococcus aureus, Lactobacillus acidophilus and Enterococcus faecalis, to evaluate the antioxidant potential of the extracts and its ability to counteract the ROS.Materials and Methods:Three different concentrations (10%, 25%, and 35%) of AGL and EGL were prepared. The antibacterial efficacy was analyzed using the Kirby-Bauer disc diffusion method. The different concentrations of both AGL and EGL were evaluated for their antioxidant property using ultraviolet spectrometer. Further, the ability of these extracts on neutralizing the ROS formation was analyzed using mass spectrometer.Results:CH and CHX mixture exhibited maximum antibacterial activity followed by the same mixture with 35% EGL. EGL showed greater antioxidant activity than AGL extract at all concentrations.Conclusions:The addition of natural antioxidants like guava leaves extract decreases ROS formed by CH and CHX mixture.

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

The aim of this work was to evaluate the antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing high amounts of mechanically separated caiman meat (MSCM) during 120 days of frozen storage. Five treatments were prepared: a control without antioxidant (CON), sodium erythorbate at 500 mg/kg (ERY), acerola fruit powder at 500 mg/kg (AFP), with licorice extract at 500 mg/kg (LIE) and rosemary extract at 500 mg/kg (ROE). The addition of natural antioxidants increased color, cohesiveness, and decreased TBARS values. The redness values were higher for LIE and these values were different to the CON. Nuggets with licorice extract had significantly lower TBARS values at the end of the storage period compared to the control. All the treatments were similar in sensory analysis, with good acceptability. These results indicate licorice extract used in caiman meat nuggets containing a high amount of MSCM caiman has the potential to improve quality during frozen storage.

Pengaruh Perendaman Kulit Buah Cokelat (Theobroma cacao)Terhadap Kualitas Minyak Goreng Bekas

The use of waste oil that can cause health problems. The disturbance is caused by the high peroxide number triggered by oxidation and hydrolysis of oil in the presence of free fatty acids and high water content. Reuse of waste oil can be done with several alternatives such as the addition of natural antioxidants or synthesis. This study aimed to determine the effect of soaking wet and dry chocolate fruit on the quality of waste oil. The parameters seen are water content, acid numbers, peroxide numbers and free fatty acid levels. The moisture content was determined by the oven drying method, acid numbers and free fatty acid levels by the alkalimetry titration method, and peroxide number by the iodometry method. The results showed that the waste oil soaked on the exocarp of dried cacao is more optimal in reducing the peroxide number by 38.71%, while soaking with wet exocarp is only 12.14%. Moisture content increased by 0.08% on soaking with the exocarp of dried cacao, whereas wet exsocarp is 1.63%. Acid number increased 17.42% in soaking with the exocarp of dried cacao, whereas wet exocarp is 36%. Free fatty acid levels increased 0.64% in dumping with dried exocarp, while soaking with the exocarp of wet cacao increased by 0.82%.

A Fast GC-MS-Based Method for Efficacy Assessment of Natural Anti-Oxidants for Inhibiting Lipid Oxidation.

For health reasons it is preferred to prepare food products with edible fats and oils that are high in unsaturated fatty acids. Unfortunately, these unsaturated acids are susceptible to lipid oxidation and the addition of natural antioxidants, e.g., rosemary extracts, etc. is needed. To assess the efficacy of natural oxidation inhibition strategies, fast, yet realistic, and objective methods are needed to study oxidation inhibition. A model system consisting of salt and sunflower oil is proposed as a model for dry soups and sauces. Hexanal formation is studied using fast GC-MS as a quantitative indicator for lipid oxidation. A fast GC-MS method using a short, 6-m 150 µm inner-diameter column was developed that allowed elution of hexanal within approximately 20 s, with a total run time of 2 min. The GC method has quantification limits below 1 ppm and is hence much more sensitive than the human nose. The new accelerated method with hexanal read-out was successfully applied in a study to identify spices and herbs mixtures that can act as natural inhibitors of lipid oxidation. The fast GC-MS method is extremely stable and allowed the analysis of thousands of samples with very little maintenance. With the right mixture of spices and herbs, lipid oxidation can be delayed more than 100 times as compared to non-stabilized systems.

Oxidation Stability: The Bottleneck for the Development of a Fully Renewable Biofuel from Wine Industry Waste.

Wine industry generates a large amount of biowaste, such as grape marc and wine lees, which is considered in the Directive (EU) 2018/2001 as an adequate feedstock to produce advanced biofuels. Grapeseed oil fatty acid ethyl esters (FAEEs) can be obtained from oil extracted from grape marc and bioethanol distilled from wine lees or wine surplus. Although FAEE still has no specific standard, grapeseed oil FAEE would fulfill all of the properties set by the standard EN 14214, except oxidation stability. This work analyzes the effect of natural antioxidants on the oxidation stability of grapeseed oil FAEE, using grapeseed oil fatty acid methyl esters (FAMEs) as a reference for comparison. On the one hand, the biofuel, produced with conventional transesterification, was mixed with FAME and FAEE produced via in situ transesterification. On the other hand, antioxidants extracted from grapeseed or defatted grapeseed flour were added to the biofuel. The results show that (1) FAEE has worse oxidation stability than FAME, (2) in situ transesterification improves the oxidation stability, and (3) addition of natural antioxidants is hindered by their low solubility in alkyl esters. Finally, the concentration of antioxidants, measured by UV–vis spectroscopy, showed a correlation between the absorbance at 285 nm (characteristic of phenolic compounds) and the induction time (IT) of the samples.

Comparative study of synthetic and natural antioxidants on the oxidative stability of biodiesel from Tilapia oil

A major obstacle in the commercialization of biodiesel is its susceptibility to oxidation when exposed to air and light. Approaches to improving the oxidative stability of biofuels include the addition of antioxidants, mixing of vegetable oils or modification of the fatty ester profile. This work aimed to evaluate the physicochemical properties of biodiesel synthesized from Tilapia oil and its oxidative degradation process after addition of both natural ethanolic extract of turmeric (Curcuma longa Linn.) and synthetics butylated hydroxyl anisole (BHA), butylated hydroxyl toluene (BHT), propyl gallate (PG) antioxidants. In addition, some thermodynamic and kinetic parameters were obtained in order to determine the activation energy during the biodiesel oxidation process from different temperatures. The physicochemical properties of biodiesel obtained after the addition of antioxidants are in accordance with current regulations, which suggests it as an excellent alternative source for the biofuel industry. The oxidative stability showed that the natural antioxidant has the best response in control of oxidative process compared to the other synthetic antioxidants. The kinetic study showed the addition of natural antioxidant to biodiesel increases the activation energy (Ea) hindering its oxidation process. These results reveal an improvement in biodiesel stability corresponding to an increase over 450%.

HERBS AS A SOURCE OF NATURAL PRESERVATIVES AGAINST RANCIDITY IN THE LOW-MOISTURE BAKERY PRODUCTS

In recent years, it is a global trend of avoiding the use of synthetic ingredients for the food products quality enhancement. In this case it is actual task to search for the alternative natural raw materials, which provide the stabilization the products quality during storage. Due to their chemical composition, physiological and functional-technological properties the usage of herbs is a perspective solution of this problem. The aim of the study was to evaluate the effectiveness of natural ingredients based on herbs (powder and extracts) on the rancidity retardation. The antioxidant effect of herb raw-materials (hop, chamomile, nettle) was studied for the low-moisture bakery products with high fat content. These products are the ideal type of “food on the go” with long term of storage, which characterized with increasing popularity among modern consumers. The study was conducted at the Odessa National Academy of Food Technologies labs. The peroxide value of samples was determined by iodometric method (ISO 3960:2017). The results revealed that addition of natural antioxidants to the bakery goods in comparison to products without additives reduced this indicator up to the 37…52 %&nbsp; for the samples with herbs. It has been determined that hop, chamomile and nettle incorporation have pronounced antiseptic properties also. The use of herbs in the low-moisture bakery products technology leads to the quality stabilization during their shelf life, improvement of nutritional value and it may be more attractive to consumers due to their natural origin.

Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté

Abstract The aim of this study was to characterize spray-dried and lyophilized powders made from winery by-products and to evaluate their effect on the oxidative stability of chicken pâté. Phenolic profile, antioxidant activity, and microencapsulation efficiency were evaluated in the extracts. Two pâté formulations containing grape pomace lyophilized (GPWL) and grape pomace microencapsulated (GPWM) were produced. In addition, a sodium erythorbate and a control batch were used to compare the effects. The pâtés were evaluated by thiobarbituric acid reactive substances (TBARS) assay during refrigerated storage (4 °C/42 days). Although the microencapsulation efficiency was 90.03%, the GPWL was statistically more effective in the lipid oxidation inhibition in chicken pâté than GPWM. However, the addition of both natural antioxidants in chicken pâté resulted in lower TBARS values than pâté treated with synthetic antioxidant due to the presence of gallic acid, caffeic acid, vanillic acid, ferulic acid, coumaric acid and trans-resveratrol with high antioxidant activity. Thus, the bioactive compounds with antioxidant activity detected in the GPWL and GPWM opened possibilities for use as a potential ingredient in chicken pâté and other meat products.