Stability Of Sunflower Oil Research Articles

Improving sunflower oil stability with propolis: A study on antioxidative effects of Turkish propolis during accelerated oxidation.

Propolis, a natural resinous substance collected by bees, is known for its potent antioxidant properties. This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of Türkiye and their effects on the oxidative stability of sunflower oil. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was in the range of 28.1%-92.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2'-azino-bis(3-ethylbenzotiazolin-6-sulfonic acid) (ABTS) value was 224µmol trolox/g in BHT, this value was in the range of 262-1370µmol trolox/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000ppm were more efficient than BHT added at 200ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000ppm) demonstrated antioxidant activity against the production of p-anisidine (p-AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils.

Evaluation of the effect of saffron pollen and saffron pollen/gallic acid microcapsule on oxidative stability of sunflower oil

This research aimed to identify an environmentally friendly, cost-effective, and biocompatible carrier for drugs or nutraceuticals without modification. Saffron pollen (SP) was selected and evaluated for its potential use as a carrier for gallic acid (GA), chosen as a model nutraceutical. The SP/GA microcapsules were prepared, and their adsorption and release isotherms were evaluated. SEM images demonstrated the loading of GA into the surface cavities and interior of the SP. The absorption isotherm revealed a maximum encapsulation yield (EY) of 42.4 %. The release isotherm showed that only 30 % of the GA-loaded microcapsules were released in oil over 72 h. The results of the antioxidant activity test indicated that SP significantly enhanced the oxidative stability of sunflower oil compared to GA alone, as evidenced by the peroxide value (PV) after 45 days of storage at 30 °C. The loading of GA into SP did not positively affect its antioxidant activity in oil due to its very slow release pattern. Given its high potential as an oxidative stabilizer, high EY, controlled release pattern, and extensive historical use as food and medicine, SP is proposed as a novel carrier for a wide range of potential applications.

Effect of Optimizing the Black Plum Peel Extract as Natural Antioxidant and Storage Time on Oxidative Stability of Sunflower Oil

Effect of Optimizing the Black Plum Peel Extract as Natural Antioxidant and Storage Time on Oxidative Stability of Sunflower Oil

Determination the influence of the synthetic antioxidants mixture on the oxidative stability of sunflower oil

The object of the study is the process of sunflower oil oxidation under conditions of increased temperature. Sunflower oil is one of the most common oils and is used in the chemical, food and other industries. The main type of oil spoilage is oxidation, which is accelerated under the influence of radiation, elevated temperatures, long-term storage with oxygen access. Oxidation products prevent the effective use of oil in chemical reactions and technological processes. An important task is to develop and improve methods for increasing the oxidative stability of sunflower oil using antioxidants. The oxidation process of refined deodorized frozen sunflower oil according to DSTU 4492 (CAS Number 8001-21-6) was studied by the method of differential scanning calorimetry. The simultaneous effect of synthetic antioxidants (tert-butylhydroquinone, butylhydroxyanisole, butylhydroxytoluene) in different ratios on the oil induction period at a temperature of 110 °C was determined. The total concentration of the antioxidant mixture in each experiment was 0.02 %. The initial oil induction period is 270.61 min. Rational ratios of antioxidants were determined: tert-butylhydroquinone: butylhydroxyanisole: butylhydroxytoluene (16.67:66.67:16.67) %; tert-butylhydroquinone: butylhydroxyanisole: butylhydroxytoluene (33.33:33.33:33.33) %. The corresponding oil induction periods were 382.56 min. and 385.87 min. The effect of citric acid (0.005 %) and defoamer (polydimethylsiloxane, 0.0002 %)) on the induction period of oil with the addition of antioxidant mixtures was determined. The corresponding oil induction periods were 420.78 min. and 430.25 min. The results of the study make it possible to increase the oxidative stability of sunflower oil, which will contribute to the effective use of oil in various areas

Saffron (Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower (Helianthus annuus L.) oil stored under different conditions

The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties of edible sunflower oil (SO), with a focus on understanding the critical importance of edible oil stability for predicting quality deterioration during storage. Bearing this in mind, our research was designed to compare the efficacy of three concentrations of dried SS (at 0.2%, 0.3%, and 0.6%) against tocobiol (a synthetic antioxidant) as a positive control (at 0.3% concentration). This comparison was conducted under three distinct storage conditions namely accelerated ageing (60 °C), exposure to light at ambient temperature, and darkness, to evaluate their impact on preventing severe oxidation and extending oil shelf-life. Oxidation state evolution was evaluated through peroxide value (PV), free fatty acid (FFA), anisidine value (p-AV), K270 value (conjugated trienes), total oxidation index (TOTOX), iodine value (IV), and fatty acid composition (FA). Our results revealed notable differences in stability tracking parameters. Specifically, these parameters were higher in samples stored under accelerated conditions, followed by the samples stored in ambient light, while those stored in darkness showed the highest stability among the three storage conditions. Supplementation of sunflower oil with SS and tocobiol significantly enhanced its oxidation stability. Notably, SS exhibited exceptional effectiveness in stabilizing sunflower oil regardless of SS dose, with the highest efficacy observed at 0.6%. This was evidenced by the slower rate of oxidation parameters under various storage conditions, highlighting a superior antioxidant activity compared to both the non-enriched oil and tocobiol-enriched oil. Furthermore, saffron stigmas, used as a natural supplement, contributed to the preservation of polyunsaturated fatty acids, indicating its potential as a robust source of natural antioxidants in sunflower oil. These attributes position SS as a promising alternative to synthetic antioxidants, offering opportunities to enhance the nutritional quality and extend edible oil shelf-life.

Advances in the Use of Four Synthetic Antioxidants as Food Additives for Enhancing the Oxidative Stability of Refined Sunflower Oil (Helianthus annuus L.)

The present investigation was performed to evaluate the effects of various synthetic antioxidants (vitamin A, vitamin E, β-carotene, and BHT) on the oxidation of sunflower oil subjected to accelerated thermal storage at 60 °C for three months (12 weeks). The performance of the antioxidants studied was evaluated using several quality parameters: the free fatty acid value (FFA), primary oxidation (via the peroxide value (PV) and K232 value), secondary oxidation products (via the anisidine value (p-AV) and K270 value), and the total oxidation value (TOTOX). The fatty acid composition (FAC), oxidizability value (COX), iodine value (IV), and pigment content (chlorophyll and carotenoid) were also evaluated. The results revealed that the control sample of sunflower oil exhibited higher susceptibility to oxidative deterioration. Antioxidants at 200 ppm were more effective in preserving the oxidative stability of sunflower oil subjected to accelerated storage compared to the control oil. The smallest increases in all stability parameter indexes were recorded for antioxidant-supplemented sunflower oil. However, the IV and chlorophyll and carotenoid contents were reduced. At 200 ppm, vitamin E and β-carotene showed the greatest stability in sunflower oil, while their combination with vitamin A at 100 ppm of each showed the lowest stability. In addition, synthetic antioxidants provided greater protection against the degradation of polyunsaturated fatty acids (PUFAs). The highest level of PUFA degradation was recorded in the control oil, followed by the oil containing vitamin A. In conclusion, adding synthetic antioxidants to sunflower oil improves its stability during storage. However, some authors associated these molecules with a health risk due to carcinogenic effects as these molecules have been listed as “Generally Recognized As Safe” (GRAS).

Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation

The effects of temperature (40-80 °C), time (0-28 days), and different concentrations (0-1000 mg/kg) of ascorbyl palmitate (AP) on peroxide value, conjugated diene, triene acids and hexanal contents in sunflower oil kept under accelerated oxidation conditions have been evaluated. Samples with added AP showed lower peroxide values and hexanal contents than their counterparts without AP. While with increasing temperature, the reaction orders for peroxide formation reduced from first to zero order, those for hexanal formation were found to be first order under different experimental conditions. AP reduced the reaction rate constant for peroxide and hexanal formation. The activation energy required for peroxide and hexanal formation ranged from 14.64-89.40 and 1.62-12.14 kJ/mol K, respectively. 400 mg/kg AP, providing the highest activation energies for peroxide and hexanal formation, was found to be the best concentration to enhance the oxidative stability of sunflower oil under defined conditions.

Effect of Rosmarinus officinalis and Origanum majorana extracts on stability of sunflower oil during storage and repeated heating

Both rosemary (Rosmarinus officinalis) and marjoram (Origanum majorana) are abundant in phenolic compounds, exhibiting exceptional antioxidant activity. This study aims to assess the impact of rosemary and marjoram extracts on the stability of sunflower oil during storage and repeated heating. Sunflower oil supplemented with herbal extracts or butylated hydroxytoluene (BHA) at a concentration of 200 ​ppm was stored for six months under light and dark conditions at room temperature. Peroxide value (PV), p-anisidine value (An-V), and total oxidation (TOTOX) value were measured to monitor lipid oxidation progression. A significant difference (P ​< ​0.05) was observed between light and dark storage for all studied samples regarding oxidation parameters. The ethanolic extract of rosemary exhibited higher antioxidant activity compared to BHA and other extracts. Furthermore, sunflower oil supplemented with the ethanolic extract of rosemary underwent weekly treatment at 100 ​°C for 30 ​min over four consecutive weeks. Although all oxidation indicators increased during repeated heating, the addition of rosemary and marjoram extracts as well as BHA significantly reduced these indicators. These findings demonstrate that both rosemary extracts and marjoram extracts can serve as natural antioxidants in edible oils.

Determination of the effect of bitter gourd (Momordica charantia L.) seed oil on the oxidative stability of sunflower oil

Abstract The effects of bitter gourd seed oil (Momordica charantia) the storage stability of sunflower oil were examined in the present study. The effects of oxidation and those of the bitter gourd addition on the quality characteristics of the sunflower oils were determined by using classical and spectrophotometric methods during thermal oxidation. The changes of sunflower oil samples added with different concentrations (10 and 20 %) of bitter gourd seed oil were found in Raman and Fourier transform infrared spectroscopy and it was also observed that there was an increase due to secondary oxidation products forming during the storage. Furthermore, the oxidation of sunflower oils was comparatively examined by using nuclear magnetic resonance spectroscopy. As a result of both classical and spectrophotometric analyses, it was determined that the addition of 10 % bitter gourd seed oil enhanced the storage stability of sunflower oil.

O-Alkyl derivatives of ferulic and syringic acid as lipophilic antioxidants: effect of the length of the alkyl chain on the improvement of the thermo-oxidative stability of sunflower oil.

Lipid oxidation is the major cause of the deterioration of fat-containing foods, especially those containing polyunsaturated fatty acids (PUFAs). Antioxidant additives of synthetic origin are added to matrices rich in PUFAs, such as sunflower oil (SO). However, there is controversy regarding their safety, and their low solubility in both water and fat has led to the search for new covalent modifications through lipophilicity. This work presents the synthesis of O-alkyl acid derivatives from ferulic and syringic acids and the study of their antioxidant capacity and effect on the thermoxidative degradation of SO. Antioxidant activities were evaluated by employing ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays in a concentration range of 10-100 µg mL-1. The IC50 values for DPPH scavenging activity ranged from 15.61-90.43 µg mL-1. The results of the FRAP assay for both O-alkyl ferulic (3a-f) and syringic (5a-f) series revealed a "cut-off" effect on antioxidant activity in carbon five (C5). Thermoxidation study of additives 3b-c and 5b-c showed a decrease in the slope of extinction coefficients K 232 and K 270 in comparison with SOcontrol. Furthermore, 3c presented higher antioxidant activity than 3b and 1, with a power to decrease the thiobarbituric acid reactive species (TBARS) 6 times higher than SOcontrol at 220 °C. Additives 5b-c exerted a protective effect on the thermoxidation of SO. The results suggest that increasing lipophilic and thermal properties of antioxidants through O-alkyl acid derivatization is an effective strategy for accessing lipophilic antioxidant additives with potential use in food matrices.

The Essential Oils Obtained from (Lonicerae japonicae Flos) Flower Buds Could Affect the Deposition of Sunflower Oil under Common High Temperature Conditions and the Traditional Frying Process in Maye.

The essential oil extracted from the flower buds of Lonicerae japonicae (LJEO) was employed in the high-temperature (65℃) accelerated preservation of sunflower oil. In the present investigation, the addition of the essential oil at a concentration of 800 ppm significantly inhibited the decrease in the oxidative stability of sunflower oil. This positive effect was achieved by significantly hindering the reduction in acidity value (AV), peroxide value (PV), p-anisidine value (AnV), the total oxidation value (TOTOX) (p < 0.01), and the levels of thiobarbituric acid reactive substance (TBARS), the absorbance at 232/268 nm (K232/K268) and total polar compounds (TPC) (p < 0.01). Besides, it also significantly enhances the sensory attributes of Maye, including taste, flavor, and appearance, improving its overall acceptability through the addition of certain potential fragrance molecules (p < 0.01). Furthermore, one of the primary chemical compounds in LJEO, eugenol, has demonstrated significant natural antioxidant properties in the traditional deep-frying procedure for the product, Maye. Consequently, together with eugenol, the essential oil LJEO could be employed as a possible effective antioxidant for the typical long-term preservation and even the traditional deep-frying procedures, and developed as effective antioxidant extracted from plants for the whole food industry.

Characterization and antioxidant potential of white mustard (Brassica hirta) leaf extract and stabilization of sunflower oil

Abstract The current study aimed to analyze the stabilization of sunflower oil using white mustard (Brassica hirta) leaf extracts as well as their antioxidant potential and cytotoxicity. Selected plant leaves were macerated in different solvents such as n-hexane, chloroform, ethyl acetate, n-butanol, and methanol. The total flavonoid contents, total phenolic contents, the antioxidant activity by DPPH assay, and the inhibition of linoleic acid oxidation were also examined. Moreover, the stabilization of sunflower oil was evaluated by calculating the conjugated dienes, conjugated trienes, peroxide value, p-ansidine, and free fatty acid values. The cytotoxicity study in terms of the hemolytic activity of B. hirta leaf extract was evaluated and the maximum percentage of lysis was found to be safe (less than 5%). The results of the present study revealed that among others, methanolic white mustard (B. hirta) leaf extract possessed higher antioxidant potential and might be safely employed for the stabilization of vegetable oils.

The efficacy of beeswax in extending frying life of sunflower oil and storage stability of fried potato chips

AbstractThis study was performed to investigate the impact of adding beeswax to sunflower oil on its frying life and the oxidative stability of the fried potato chips during storage. In this study, sunflower oil and its oleogels containing 2, 4, and 6/100 g(w/w) of beeswax were used in order to fry potato chips for 4 h each day for 4 days consecutively. Samples fried in sunflower oil absorbed the highest amount (37.0%) of oil compared to the lowest (32.9%) in 2% oleogel. The addition of beeswax did not negatively affect the color, texture, and sensory quality of potato chips. Based on the analysis of total polar components, changes in fatty acid composition, and p‐anisidine evaluation, the findings of this study indicate that the utilization of beeswax‐sunflower oil oleogel, particularly the 6% oleogel, may offer enhanced frying stability compared to sunflower oil. Moreover, chemical analyses of the potato chips stored for 30 days revealed that the control sample contained highest level of secondary oxidation products compared to the oleogels, indicating that fried potato chips in oleogels were more resistant to oxidation during storage. Therefore, beeswax can be considered as a natural preservative that improves the shelf life of fried potato chips as well as the frying stability of sunflower oil.

Antioxidant and anticancer activities of peanut (Arachis hypogaea L.) skin ultrasound extract

This study evaluates the effect of ultrasound-assisted extraction on the extractability of polyphenols from peanut skins (PS) and their antioxidant, and anticancer activities. The extraction was performed with solid/solvent ratios of 1:20 and 1:30 (w/v) at ultrasound intensity ranging from 5.8 to 15.4 W/cm2 for different extraction times (10, 20, 30 and 40 min). The highest polyphenol yield was 167.46 mg GAE/g dried PS. The most abundant polyphenols were catechin, syringic acid, and vanillic acid. The PS ultrasound extract (PSUE) increased the oxidative stability of sunflower oil by four times its initial level. PSUE possessed high inhibitory activity against MCF-7, HepG-2, HCT-116, and PC-3 cancer cell lines, with IC50 ranging from 1.85 ± 0.13 to 6.1 ± 0.43 μg/ml. In addition, the cytotoxicity of PSUE was examined on HFB4 human normal melanocytes using the MTT assay. These results suggest that PSUE can be used as a natural antioxidant and anticancer agent.

The effect of roasting process on tiger nut oil properties and enhancing the oxidative stability of sunflower oil by blending with it

The effect of roasting process on tiger nut oil properties and enhancing the oxidative stability of sunflower oil by blending with it

The employment for high-density polyethylene active packages (HDPAP) bottles containing Coriandrum sativum (Corainder) essential oil in the improvement of the oxidative stability of sunflower oil

ABSTRACT In this research, the effect of high-density polyethylene active packaging (HDPAP) bottles containing Coriandrum sativum essential oil (CSEO) on the oxidation stability and sensory attributes of sunflower oil (SFO) during the accelerated storage was investigated. The migration test showed that the CSEO could migrate from the package to SFO. In the accelerated storage procedure at 65°C, the increase in the levels of acid value (AV), peroxide value (PV), p-anisidine value (AnV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (K232) and conjugated trienes (K268) of SFO samples was significantly inhibited after the sunflower oil packaged by the HAPAP containing CSEO at 6000 ppm (p < .05), which showed that the HDPAP bottle containing CSEO could delay the oxidation of SFO. Therefore, the results demonstrated that employment of HDPAP bottles containing CSEO at 6000 ppm could be applied as a good replacement for the direct addition of synthetic antioxidants to the SFO.

Optimization of ultrasound- and enzymatic-assisted extractions of polyphenols from dried red onion peels and evaluation of their antioxidant activities

There is a recognized need for exploring new natural antioxidants that have high antioxidant potential. Thus, the aim of this study was to optimize the extraction process of onion peels using ultrasound- and enzymatic-assisted extractions (UAE and EAE) methods to utilize the optimal extracts as natural antioxidants. Box–Behnken Design (BBD) was implemented to reach the optimal extracts with the highest simultaneous content of total phenolic content (TPC) and total flavonoid content (TFC). The optimal UAE and EAE extracts were subjected to High Performance Liquid Chromatography (HPLC) analysis to identify their chemical profile. The antioxidant activities of optimal extracts obtained by UAE and EAE were evaluated in vitro using DPPH and FRAP assays and their abilities to increase the oxidative stability of sunflower oil were studied using Rancimat test. The optimal conditions for UAE were 34.02 W, 26.87 mL/g solid, and 45.43 min, meanwhile they were 30.00 mL/g solid, 45.43 min at enzyme concentration of 0.52% for EAE method. DPPH and FRAP assays results revealed that EAE optimal extract show superior antioxidant activity over UAE optimal extract. The protection factor of optimal EAE extract against sunflower oil oxidation was close to that of butylated hydroxytoluene (BHT).

Valorization of Phoenix canariensis L. date fruit: Bioactive compounds and in vitro antioxidant potential of the fruit peel extracts

Phoenix canariensis L. red date peel (CRDP) have a potential as a source of bioactive molecules (e.x. anthocyanins) that could be extracted by solvent and/or by the auto-extraction process developed in our laboratory. First, the phytochemical composition, reducing power (RP) and color parameters (CIELab system) of CRDP were investigated. In the second step, the antioxidant potential of CRDP was studied throughout oxidative stability of sunflower oil in which it was added in different forms. Results showed that CRDP contains total polyphenols, flavonoids, anthocyanins, and carotenoids at levels of 24.67, 12.82, 1.67, and 0.28 mg/g of dry matter (DM), respectively, and possesses an exceptional reducing power (RP) of 43.81 mg ascorbic acid equivalent (AAE) per g of DM. HPLC analysis of CRD peel anthocyanins identified six molecules, two of which are predominant, accounting for 27.03 % and 53.65 % of the total anthocyanins, and corresponding to delphinidin-3,5-diglucoside and cyanidin-3,5- diglucoside, respectively. Concerning the CIELab color (L* = 20.20, a* = 12.50, b* = 4.40), the most interesting result concerns the red pigment (a*) whose intensity was in the range of data reported in the literature for red fruits. The assessment of the antioxidant activity (AA) using the oven test showed that the oxidative stability of sunflower oil enriched with CRDP methanolic extract was higher than that of control and reduced (in %) by 18.82 (Peroxide value), 64.70 (p-anisidine value), 19.57 (TOTOX), and 31.61 (Flavor score, F). In regard to the MW-accelerated oxidation method, it was found that the AA values (%) of sunflower oil samples enriched with 1 % CRDP (47.89 %), and 0.02 % BHA (butylated hydroxyanisole) (49.27 %) were not significantly different (p < 0.05). Also, the new AA MW-method determination permit to save, money, energy, and time analysis up to 99.9 % (from 21 days to 20 min only) in comparison to the Schaal Oven Test. The results of this study suggest that CRDP extract can be used as natural antioxidant and colorant simultaneously in food, nutraceutical, pharmaceutical and cosmetic industries. Furthermore, the development of a simultaneous ornamental and industrial crop can also be considered.

Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil

The aim of this study is to investigate the ability of oleuropein-rich olive leaf extract (OLE) to improve the quality and oxidative stability of sunflower oil subjected to accelerated thermal oxidation. Oleuropein was the major phenolic compound determined by HPLC-DAD with a content ranging from 20.81 to 32.56 mg·g-1 of dry extract (DE). The evaluation of the in vitro antioxidant capacity of OLE showed good scavenging capacity of the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and hydrogen peroxide (H2O2) (1.01 and 0.96 mmol Trolox equivalents (ET·g-1 DE, respectively). The enrichment of sunflower oil with 0.1, 0.25 and 0.5% OLE (w/v) significantly inhibited thermal-induced peroxidation in a dose-dependent fashion. 0.25% OLE was the most effective concentration and showed a significant reduction in peroxide value and conjugated dienes by 61.4 and 17.4%. These results indicate that OLE can be considered a good natural alternative for extending the shelf-life of polyunsaturated vegetable oils.

Assessment of the Influence of Saffron Pollen and Saffron Pollen/Rutin Microcapsules on Thermal and Oxidative Stability of Edible Oil: Thermogravimetric Study

Nowadays, the demand to find natural systems as antioxidants or additives applicable in the food industry without any manipulation or surface engineering is increasing. Accordingly, this study aimed to find a potential natural, eco-friendly, low-cost, and safe antioxidant. Therefore, saffron pollen (SP) and rutin (Ru) were chosen as two potential antioxidants, and their antioxidant activity in sunflower oil (SO) was evaluated by nonisothermal thermogravimetric analysis (TGA/DTA). tert-Butylhydroquinone (TBHQ) was used as an already-proven antioxidant and positive control. The antioxidant activity of rutin-loaded saffron pollen microcapsules was also evaluated. According to the TGA results, SP enhanced the oxidative stability of SO compared to TBHQ. In contrast, its thermal stability was significantly lower than that of TBHQ and Ru. Based on the results of the mass increase in TGA, the antioxidant effect of SP was significantly higher than Ru. These prove that SP can function as a natural antioxidant system in edible oil.