| Full text | |
| Author(s): |
Gomez, Belen
[1]
;
Strozzi, Isabella
[2]
;
Barba, Francisco J.
[3]
;
Vargas, Flavia Carolina
[2]
;
Saraiva, Jorge A.
[4]
;
Marszalek, Krystian
[5]
;
do Amaral Sobral, Paulo Jose
[2]
;
Lorenzo, Jose M.
[1]
Total Authors: 8
|
| Affiliation: | [1] Ctr Tecnol Carne Galicia, Rua Galicia 4, Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense - Spain
[2] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, 225 Duque de Caxias Norte Ave, BR-13635900 Sao Paulo - Brazil
[3] Univ Valencia, Nutr & Food Sci Area, Prevent Med & Publ Hlth, Food Sci Toxicol & Forens Med Dept, Fac Pharm, Avda Vicent Andres Estelles S-N, E-46100 Valencia - Spain
[4] Univ Aveiro, Dept Chem, QOPNA, Campus Univ Santiago, P-3810193 Aveiro - Portugal
[5] Prof Waclaw Dabrowski Inst Agr & Food Biotechnol, Dept Fruit & Vegetable Prod Technol, 36 Rakowiecka St, PL-02532 Warsaw - Poland
Total Affiliations: 5
|
| Document type: | Journal article |
| Source: | EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; v. 120, n. 12 DEC 2018. |
| Web of Science Citations: | 1 |
| Abstract | |
This study evaluates the antioxidant ability of hydroethanolic (40:60, water:ethanol, v/v) guarana seeds extracts (GSE), compared to the synthetic butylated hydroxytoluene (BHT), in the lipid oxidation evolution of canola oil, using an accelerated storage test (16 days at 60 degrees C). Canola oil is stabilized by GSE addition (200-1000 ppm) and following the peroxides, p-anisidine, or conjugated dienes values, a higher stabilization is observed for 800 or 1000 ppm compared to the dose of 200 ppm. Thiobarbituric acid reactive substances increase from 0.57 to 4.56 mg MDA kg(-1) after 16 days (control), while no significant differences are observed with GSE (1.51-1.87) compared to BHT (1.57 mg MDA kg(-1)). The effect of GSE addition to canola oil on individual fatty acids shows that the PUFA contents decrease significantly without GSE, 24.6 versus 28.2 g/100 g of FAMEs, respectively, but not with GSE at 600-1000 ppm. The observed impact of GSE (200-1000 ppm) in stabilizing canola oil is comparable to BHT at 200 ppm, GSE being of great interest as a natural additive with high antioxidant activity over synthetic antioxidants. Practical Application: The addition of guarana seed extracts (GSE) to canola oil is a useful strategy to reduce lipid oxidation of this oil, as well as to preserve its polyunsaturated fatty acids when antioxidants are not added. Moreover, the utilization of GSE is of great interest as a natural antioxidant over butylated hydroxytoluene (BHT), thus reducing the amount of synthetic antioxidants to be used. Evaluation of the antioxidant ability of guarana seeds extracts (GSE), compared to the synthetic butylated hydroxytoluene (BHT), in the lipid oxidation evolution of canola oil, using an accelerated storage test (16 days at 60 degrees C). (AU) | |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |