Stability Of Soybean Oil Research Articles

Enhancing the Stability of Soybean Oil: Using Endogenous Phenolic Compounds Additive and Carnosic Acid Plus Carnosol

Enhancing the Stability of Soybean Oil: Using Endogenous Phenolic Compounds Additive and Carnosic Acid Plus Carnosol

Combinatorial effects of longan (Dimocarpus longan) peel extract and lecithin on stability of soybean oil and the oxidative stability of fried shrimp crackers during storage

Soybean oil contains relatively high polyunsaturated fatty acids (PUFAs) which present problems for storage, as they are not oxidatively stable. To solve this problem, the present study mixed a naturally hydrophilic antioxidant (longan peel extract, LP) with an amphiphilic compound (lecithin) to create a water-oil based interface with antioxidant properties and analyzed the effect on lipid oxidation. Pretreatments with LP, lecithin, and a combined mixture of LP and lecithin improved oxidative stability in refined soybean oil heated at 70 and 180 °C, by decreasing the resulting peroxide value (POV), conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS). Pretreatment with a combination of both LP and lecithin exhibited a synergistic effect in lowering TBARS and maintaining α-tocopherol, which is an endogenous antioxidant in soybean oil. The pretreatment helped to maintain PUFAs, which led to the prevention of POV, CD and TBARS formation in the oil. In deep-frying experiment, application of LP, lecithin, and a combined mixture of the two, improved the stability of the frying oil in addition to fried shrimp crackers that were cooked in the oil. Collectively, the results demonstrated the potential of LP, lecithin, and their combination in improving oxidative stability of vegetable oils under high-temperature conditions.

Edible flowers efficiency to boost the thermal oxidation stability of soybean oil: Polyphenolic and antioxidant insights

Indigenous people in Bangladesh's Chittagong hill regions use Curcuma longa and Zingiber officinale flowers in their traditional meals due to their vibrant color, exquisite flavor, and fragrant perfume. The induction time of soybean oil enriched with the ethanolic extract of the flower of Curcuma longa (CFE), Zingiber officinale (ZFE), and butylated hydroxytoluene (BHT) was compared to determine the effect on oxidation stability. The study also measured bioactive polyphenolic components, total flavonoid (TFC), total tannin (TTC), total phenolic (TPC), total antioxidant activity (TAA), and IC50 values of ZFE and CFE. The induction time was shorter for both 5 % of CFE (6.97 h) and ZFE (6.85 h) than 0.02 % BHT (7.18 h) but longer than 0.01 % BHT (6.49 h). TPC in CFE (37.57 mg GAE/g) was higher than in ZFE (26.14 mg GAE/g). TAA and IC50 values were not significantly different. TFC in ZFE (28.8 mg QE/g) was higher than in CFE (27.63 mg QE/g). The major polyphenols of CFE and ZFE were trans-cinnamic acid (12,209 and 678 μg/g); catechin hydrate (1758 and 1821 μg/g); p-coumaric acid (1186 and 126 μg/g); and quercetin (1309 and 1773 μg/g), respectively. This study demonstrated that antioxidants in flower extract improve fat and oil oxidation stability.

The effect of naringenin-phospholipid complex on thermal oxidative stability of soybean oil under heating condition

Naringenin (NGE), a typical flavanone abundant in citrus fruits, exhibits remarkable antioxidant activities. However, its low solubility in oil restricts its widespread use in inhibiting lipid oxidation. In this study, we present a novel and effective approach to address this limitation by developing a naringenin-phospholipid complex (NGE-PC COM). Comprehensive analytical techniques including Fourier transform infrared (FTIR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were employed to confirm the formation of the NGE-PC COM and elucidate the interaction mechanism between NGE and phospholipids molecules. Notably, the oil-solubility of NGE was significantly enhanced by approximately 2700-fold when formulated as a phospholipid complex in soybean oil. The improved oil-solubility of NGE-PC COM enabled effective inhibition of oil thermal oxidation under high temperature conditions. Generally, this investigation proposed a novel and promising strategy for employing flavanones with strong antioxidant activities to enhance the thermal oxidative stability of edible oil during heating processes.

Maceration of soybean oil with jabuticaba peel and rosemary leaves: An affordable and effective approach to enhance frying oil's stability

This research explored the antioxidant potential of rosemary and jabuticaba peel in enhancing the stability of soybean oil during frying. The oils were infused with a 5% concentration of these ingredients and then allowed to rest for 4 h before being used in a marathon of 16 potato frying cycles. The study measured and observed compelling improvements in oil's stability throughout these cycles, indicated by decreased acidity indices, peroxide levels, and polar compounds. Remarkably, rosemary and jabuticaba peel decreased acid indices by 39% and 31%, reduced peroxides by 58% and 42%, and curtailed polar compounds by 25% and 21%, respectively, after the completion of the frying sequences. Utilizing an exhaustive Check-all-that-apply (CATA) and consumer study for evaluation, significant sensory benefits were observed when using jabuticaba peel in the frying oil. The fried potatoes maintained a consistent and appealing taste, aroma, and golden appearance. Importantly, jabuticaba peel outperformed rosemary in preserving the key attribute of crispiness, effectively sustaining this desirable characteristic over sixteen consecutive frying cycles. What sets this study apart is its innovative focus on the previously unexplored antioxidant capabilities of jabuticaba peel, showing how these can transform the typical frying process. The results highlight the potential of natural antioxidants as a robust approach to increase the frying cycles of soybean oil, leading to more health-conscious and sustainable culinary practices.

Exploitation of Cocoa Pod Residues for the Production of Antioxidants, Polyhydroxyalkanoates, and Ethanol

Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of the cocoa industry and a source of bioactive compounds. These residues are not completely used and thrown in the fields without any treatment, causing environmental problems. Looking for a holistic valorization, the aim of this work was first to deeply characterize CPH and CBS in their chemical composition, amino acid, and fatty acid profiles, as well as their application as antioxidants. CBS had a high level of protein (17.98% DM) and lipids (16.24% DM) compared with CPH (4.79 and 0.35% DM respectively). Glutamic acid and aspartic acid were the predominant amino acids. The total phenolic compounds (TPC) detected in the ethanolic extracts of CPH and CBS were similar to pyrogallol as the main detected polyphenol (72.57 mg/L). CBS ethanolic extract showed a higher antioxidant activity than CPH. Both extracts increased the oxidation stability of soybean oil by 48% (CPH) and 32% (CBS). In addition, alkaline pretreatment of CPH was found suitable for the release of 15.52 ± 0.78 g glucose/L after subsequent saccharification with the commercial enzyme Cellic®. CTec2. Alkaline hydrolyzed and saccharified CPH (Ahs-CPH) was assessed for the first time to obtain polyhydroxy alkanoate (PHAs) and bioethanol. Ahs-CPH allowed the growth of both Cupriavidus necator DSM 545 and Saccharomyces cerevisiae Fm17, well-known as PHA- and bioethanol-producing microbes, respectively. The obtained results suggest that such agricultural wastes have interesting characteristics with new potential industrial uses that could be a better alternative for the utilization of biomass generated as million tons of waste annually.

Liposoluble vitamin B1 microcapsules: Preparation, characterization, stabilization, and bioaccessibility

AbstractThiamine (VB1) is an essential water‐soluble vitamin that is necessary in our daily diet. However, its instability when exposed to external factors poses a limitation on its application in the food industry. To address this issue and increase its application in fat‐rich food systems, this study developed liposoluble VB1 microcapsules via freeze‐drying, utilizing β‐cyclodextrin as a wall material and polyglycerol fatty acid ester as an emulsifying agent. The VB1 microcapsules were characterized in terms of their particle size distribution, morphology, solubility, and stability in soybean oil, as well as their in vitro bioaccessibility. The results showed that the average particle size of VB1 microcapsules was 83.73 μm with a nonuniform, somewhat wrinkled spherical structure. The solubility of the VB1 microcapsules in soybean oil was increased to 142.86 mg kg–1. The retention rates of VB1 in soybean oil was found to be above 95% after 48 h of UV irradiation and 96.44% after heating for 7 days at 60°C. The presence of VB1 microcapsules did not significant impact on the oxidation stability of soybean oil. The bioaccessibility of VB1 in soybean oil was 82.81%. This work provides a useful and novel direction for the application of VB1 in high‐fat diets.Practical applications: VB1 is one of the B‐group vitamins that assists in maintaining normal glucose metabolism. However, it is readily inactivated when exposed to UV radiation, certain pH conditions, and other factors. In this work, the VB1 microcapsules prepared by freeze‐drying exhibited high liposolubility, stability, and bioaccessibility, rendering them suitable for applications in oil‐based systems. This work not only provides a new delivery system to facilitate VB1 supplementation in humans, but also helps to elucidate its application prospect of VB1 in fat‐rich foods, such as edible oil, butter, margarine, rich‐fat dressings, and so on, thus improves the application value of VB1.

Antioxidant effect of onion peel extracts (Allium cepa L.) on the stability of soybean oil under thermo-oxidative degradation

Antioxidant effect of onion peel extracts (Allium cepa L.) on the stability of soybean oil under thermo-oxidative degradation

Interfacial behavior of gallic acid and its alkyl esters in stripped soybean oil in combination with monoacylglycerol and phospholipid

The effect of gallic acid alkyl esters and their combination with monoacylglycerol (MAG) and 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on the formation of hydroperoxides and hexanal were determined during the oxidation of stripped soybean oil. Interfacial tension, water content, and droplet size were evaluated to monitor the physical properties of the oil system. Adding MAG and DOPC, especially MAG/DOPC, to the oil promoted the partitioning of antioxidants into the water–oil interfaces by further reducing the interfacial tension. The stripped oil containing methyl gallate (MG) accompanied by MAG/DOPC had lower values of the critical micelle concentration of hydroperoxides and larger micellar size at the induction period. This confirms that MG was able to more effectively reduce the free hydroperoxides concentration and inhibit them in an interfacial way. The conjunction of surfactants has been shown as a promising strategy to improve the interfacial and antioxidant activity of gallates in the oxidative stability of soybean oil.

Influence of extraction techniques on the efficiency of pomegranate (Punica granatum L.) peel extracts in oxidative stability of edible oils.

In this study, the effects of pomegranate (Punica granatum L.) peel extract (PPE) on the oxidative stability of soybean oil and ghee were investigated under heat conditions. Three extraction methods (immersion, ultrasound, and combined immersion-ultrasound) with eight solvents (hot water, cold water, absolute methanol, methanol 50%, absolute ethanol, ethanol 50%, absolute acetone, and acetone 50%) were used for the evaluation of the extracts. Ethanolic extract in maceration method significantly (p≤ .05) showed the highest DPPH radical scavenging activity (95.018%), reducing power (3.981), and total phenolic content (520 mg GAE/g) compared to the other samples. Then, the effects of PPE in various concentrations (200, 400, 600, and 800 ppm) were compared to the synthetic antioxidant (Butylated hydroxytoluene 200 ppm) in the oxidative stability of soybean oil under 65°C and ghee under 55°C for 24 days with 6-day intervals, respectively. During storage period, all treatments showed a significant decrease (p≤ .05) in peroxide value, thiobarbituric acid reactive substances, conjugated dienes value, polar compounds value, and acid value compared to the control. Except for the PPE 200 treatment, the other treatments exhibited superior efficiency to the synthetic antioxidant in a dose-dependent manner in accelerated stored edible oils. Based on the sensory analyses (flavor, odor, color, and overall acceptability), PPE significantly (p≤ .05) preserved the sensory features compared to the control group during the entire storage time. PPE 800 ppm was the most efficient treatment in all analyses, followed by PPE 600, 400, and 200 ppm, respectively. Finally, it was concluded that PPE can be introduced as a unique alternative to synthetic antioxidants in edible oils under heating conditions.

초음파와 대두유 용매를 이용한 감 껍질 추출물의 이화학적 특성

Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62°C; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.

Headspace GC/MS para identificação de compostos bioativos do extrato da folha de Curcuma longa L.: Aplicação industrial como antioxidante para óleo de soja

ABSTRACT The use of natural antioxidants extracted from plants is an alternative to the application of synthetic antioxidants. In this study, we evaluated the oxidative stability of soybean oil after the addition of Curcuma longa L. leaf extracts compared to its oxidative stability with the synthetic antioxidant butylated hydroxytoluene (BHT Different concentrations (0.5%, 1.0%, and 1.5%) of ethanolic extract of Curcuma longa L. leaves were added to the oil, and the mixture was heated at 60 ±2 °C for 12 days. Several parameters of oxidative stability, including the peroxide index (PI), thiobarbituric acid reactive substances (TBARS), and conjugated dienes and trienes, were analyzed every three days. The results were promising, the oils to which the Curcuma longa L. leaf extract was added showed a reduction in all parameters, indicating oxidative deterioration under the influence of the concentration of the extract and the duration of treatment. The extract was less effective at low concentrations (0.5%), the parameters did not vary considerably. The PI was low in all treatments until the third day. The PI of the soybean oil treated with 1.5% extract was lower than that after treatment with the synthetic antioxidant and the blank treatment on days 6 to 12. The highest production of TBARS was observed in the blank treatment on days 6 to 12, and the lowest values of TBARS were recorded in the soybean oil treated with 1.5% extract. For the same concentration, the conjugated dienes varied from 2.05 to 8.6, and the trienes from 0.57 to 1.59.

Antibacterial activity and improvement of the oxidative stability of soybean oil by 4-hydroxybenzyl isothiocyanate from white mustard seeds

4-Hydroxybenzyl isothiocyanate (4-HBITC) is one of the most important secondary metabolite products in white mustard seeds. The antibacterial activity and inhibition of lipid oxidation of 4-HBITC were investigated. The results indicated that 4-HBITC had a significant antibacterial effect on Escherichia coli, Staphylococcus aureus, and Salmonella typhimurium, and its effect on gram-positive bacteria was superior to that on gram-negative bacteria. The combination of 4-HBITC with citric acid or ascorbic acid had a better antibacterial effect than adding them alone. The antibacterial mechanism of 4-HBITC to affect the metabolic activity rather than the integrity or the permeability of cell membranes was identified. In addition, white mustard seed extract which contains 4-HBITC was found to extend the oxidative stability of soybean oil, and this effect was also improved after the combination of 4-HBITC with citric acid. These results indicated that 4-HBITC and white mustard seed extract have potential for application as a natural preservatives in food and for improving the oxidative stability of edible oils.

Natural antioxidants from agro-wastes enhanced the oxidative stability of soybean oil during deep-frying

Plant leaves are an abundant natural antioxidant source that could effectively alternate synthetic antioxidants. Here, we investigated the effect of the lyophilized pomegranate/orange/beetroot leaves extract (POB) (1:1:1), as a natural antioxidant, in retarding the thermo-oxidative degradation of the soybean oil during the deep-frying. To achieve this, we examined the effect of the POB extract at 200, 400, and 800 μg/ml and the potentiated effect of POB-400 μg/ml on butylated hydroxytoluene (BHT) at 100 μg/ml versus that of BHT-200 μg/ml. The extract at 200 and 400 μg/ml weakly retarded the oxidation. Whereas POB-800 μg/ml and POB/BHT (400/100 μg/ml) inhibited the oil oxidation at the early stages, the peroxide value was <10 meq O2/kg. POB-800 μg/ml and POB/BHT reduced the total oxidation (TOTOX) by 55% and 64%, respectively, compared to the raw oil, and decreased the formation of the malondialdehyde by nearly 80%. Besides, the gas chromatography results proved that the POB extract efficiently retarded the oxidation process during discontinuous frying. Consequently, the POB extract could be a promising alternative to BHT in inhibiting the thermo-oxidative degradation of the soybean oil during the frying up to 50 frying batches.

Enhancement of oxidative stability of soybean oil via nano-emulsification of eggplant peel extract: Process development and application

To extend the oxidative stability of soybean oil with encapsulated natural antioxidants, eggplant peel-based water-in-oil (W/O) nanoemulsions were formulated. The nanoemulsions were developed with eggplant peel extract (1000–9000 ppm) and CR-310 emulsifier (8–10 %) via ultrasonication. Seven W/O nanoemulsion formulations exhibited high sedimentation stability (sedimentation index > 92.58 %), a mean droplet diameter < 100 nm and low polydispersity index (<0.25) during 30 days storage. These nanoemulsions achieved controlled release of polyphenols. The low conjugated diene and p-anisidine value (Schaal oven parameters) of the nanoemulsions compared to pure soybean oil and commercial soybean oil suggested that these W/O nanoemulsions restricted oxidation better than these oils. Moreover, they could control the oxidation of soybean oil for approximately 10–15 days under accelerated storage conditions. Further, the induction period in Rancimat also indicated that the nanoemulsions possessed higher oxidative stability compared to pure soybean oil while three nanoemulsions even exhibited higher induction period than commercial soybean oil.

Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage.

Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and grape (PGG) leaves water extract (1:1:1) and examined its ability to retard the rancidity of soybean oil during accelerated storage at 65 °C for 30 days. To achieve this, we evaluated the oxidative stability of soybean oil enriched with PGG extract at 200, 400, and 800 ppm. We also compared the effect of PGG extract with butylated hydroxytoluene (BHT) (400/100 ppm) with that of only BHT (200 ppm). We observed that 8.19 and 1.78 µg/mL of the extract could scavenge 50% of DPPH• and ABTS•, respectively, indicating its enhanced antioxidant activity. Enriching soyabean oil with the extract at 800 ppm improved its oxidative stability by reducing the acid value to 1.71 mg/g and the total oxidation to 99.87 compared to 2.27 mg/g and 150.32 in the raw oil, respectively. Moreover, PGG-800 ppm inhibited oxidation by 46.07%. Similarly, PGG-400 ppm reinforced BHT (100 ppm) to provide oxidative stability as BHT (p > 0.05), with TOTOX values of 87.93 and 79.23, respectively. PGG-800 ppm and PGG/BHT mix potently inhibited the transformation of polyunsaturated fatty acids into saturated ones. Therefore, the PGG extract might be an efficient substitute for BHT (partially or totally) during industrial processes.

Enhancement of bioactive compounds and oxidation stability of soybean oil by enrichment with tocols and γ‐oryzanol extracted from rice bran using ultrasound and ohmic heating

Soybean oil is beneficial from a nutritional viewpoint; however, the high concentration of polyunsaturated fatty acid presents a high risk of oxidation. This study incorporated α- and γ-tocopherols and γ-oryzanol as natural antioxidants from rice bran into soybean oil to improve oxidation stability of the oil using ohmic heating-assisted ultrasound extraction. Moisturized bran (30% wet basis) was pretreated using an ohmic heater at 100 and 200 V/cm before ultrasound extraction using soybean oil as a green solvent. Raw and steamed rice bran extracted by ultrasound without ohmic heating were used as controls. Enriched soybean oil obtained from ohmic heating pretreatment gave the highest concentration of α- and γ-tocopherols, γ-oryzanol, and antioxidant activities with low concentrations of free fatty acids, thiobarbituric acid, and peroxide values. Results suggested that ohmic heating-assisted ultrasound extraction showed potential to enrich soybean oil with bioactive compounds. Practical applications Soybean oil can be enriched with tocols and γ-oryzanol from rice bran to increase oil quality and oxidative stability. Ohmic heating was applied to assist ultrasound extraction of tocols and γ-oryzanol from rice bran. Extraction of edible vegetable oils using ohmic heating-assisted ultrasound is an alternative green process to improve oil quality and produce functional vegetable oils enriched with value-added compounds.

A practical method for oral administration of isotretinoin in pediatric oncology patient: A case study of neuroblastoma.

Isotretinoin is a synthetic vitamin A derivative, administered off-label as maintenance therapy for neuroblastoma. This report addresses the challenge of administering isotretinoin to children, given its availability as soft gelatin capsules only. A 3-year-old boy diagnosed with stage IV neuroblastoma has undergone multimodal therapy, including six cycles of chemotherapy, followed by tumor resection and radiotherapy. Later, he was initiated on immunotherapy and prescribed isotretinoin 50 mg orally twice daily for two weeks, before each immunotherapy cycle. Isotretinoin is not available in liquid formulation and the patient could not swallow isotretinoin capsules. Therefore, pharmacist counseling was required to ensure appropriate administration of the drug. The patient's parents were instructed to pierce prescribed capsules, and empty and dilute their contents into a small glass containing olive oil after taking safety measures. Isotretinoin's stability in olive oil for 72 h was compared using high-performance liquid chromatography to its stability in soybean oil. The recovery rates were 98.62% and 98.3%, respectively. Drug miscibility was not an issue as isotretinoin is lipophilic. Therefore, it could be administered easily without considerable remaining on the interior wall of the glass. To the best of our knowledge, this is the first report that suggests a practical method for administering isotretinoin in liquid form, particularly in pediatric oncology patients. Isotretinoin was noted to be stable in olive oil and its exposure to light and oxygen would not be an issue given the short time from preparation to administration and the low emphasis on exposure by the manufacturer when such a method is recommended.

Improving the Thermoxidative Stability of Soybean Oil Using Some Herbal Extracts

Improving the Thermoxidative Stability of Soybean Oil Using Some Herbal Extracts

Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying.

Lipid oxidation significantly shortens the life of frying oils, and this challenge can be addressed by using antioxidants. This work aimed to investigate the effect of Diaphragma juglandis extract (DJE) on the oxidative stability of soybean oil during deep frying. Tert-butylhydroquinone (TBHQ) and tea polyphenol (TP) were applied as positive controls. A total of 31 polyphenols were determined in DJE, and catechin, quercitrin, taxifolin, quercetin 3-β-d-glucoside, epicatechin, gallic acid, and 3,4-dihydroxybenzoic acid were the main components. The antioxidants effectively delayed the degradation of triglycerides and inhibited the increase in the contents of p-anisidine, oxidized triglyceride monomers, triglyceride dimers, and triglyceride oligomers, with DJE exhibiting better performance. Moreover, DJE showed better inhibitory effect on the formation of (E)-2-alkenals, (E,E)-2,4-alkadienals, 4-oxo-alkanals, primary alcohols, and secondary alcohols detected by 1H nuclear magnetic resonance than TBHQ and TP. Therefore, DJE has great potential as an excellent antioxidant in large-scale industrial applications.