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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

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Author(s):
Vargas, Flavia C. [1] ; Gomez, Belen [2] ; Khaneghah, Amin Mousavi [3] ; Strozzi, Isabella [1] ; Gavahian, Mohsen [4] ; Barba, Francisco J. [5] ; do Amaral Sobral, Paulo Jose [1] ; Lorenzo, Jose M. [2]
Total Authors: 8
Affiliation:
[1] Univ Sao Paulo, Dept Food Engn, Fac Anim Sci & Food Engn, 225 Duque Caxias Norte Ave, BR-13635900 Sao Paulo - Brazil
[2] Ctr Tecnol Carne Galicia, Rua Galicia 4, Parque Tecnol Galicia, Orense 32900 - Spain
[3] Univ Campinas UNICAMP, Fac Food Engn, Rua Monteiro Lobato 80, Caixa Postal 6121, BR-13083862 Campinas, SP - Brazil
[4] Food Ind Res & Dev Inst, Prod & Proc Res Ctr, 331 Shih Pin Rd, Hsinchu 30062 - Taiwan
[5] Univ Valencia, Fac Pharm Prevent Med & Publ Hlth, Food Sci Toxicol & Forens Med Dept, Nutr & Food Sci Area, Avda Vicent Andres Estelles S-N, E-46100 Valencia - Spain
Total Affiliations: 5
Document type: Journal article
Source: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; v. 121, n. 5 MAY 2019.
Web of Science Citations: 0
Abstract

The efficiency of pitanga leaf extracts (PLE) to protecting vegetable oils against lipid oxidation is evaluated and compared with the synthetic antioxidant butylated hydroxytoluene (BHT). In addition, the main phenolic compounds and antioxidant properties of PLE are determined by UPLC-DAD-MS/MS and spectrophotometric methods. Moreover, the fatty acid composition and lipid oxidation of canola oil containing five different concentrations of PLE (200-1000ppm), BHT or without added antioxidant are evaluated after being subjected to accelerated oxidation conditions (60 degrees C during 16 days). The results show a considerable amount of phenols (229.4mg gallic acid/g extract) with two major phenolic compounds (miricitrin and quercetin 3-alpha-fucopiranoside) in the PLE intermediate fraction. The fatty acid composition of canola oils with additives did not change significantly after 16 day of accelerated oxidation (7.3% SFA, 64.5% MUFA, and 27.8% PUFA). The incorporation of PLE, even at the minimum concentration assayed (200ppm), offers important decreases of primary and secondary oxidation products with respect to the control sample, obtaining reduction percentages of 74, 58, 62, and 61% for peroxides, conjugated dienes, p-anisidine, and TBARS values, respectively. A similar stability for canola oil is observed with BHT at equivalent concentrations, enhancing the inhibitory effects against lipid oxidation in different oxidations steps.Practical Applications: The incorporation of pitanga leaf extracts to canola oils is a promising strategy to preserve their polyunsaturated fatty acids, avoiding their lipid oxidation during storage. This procedure is of great interest due to the natural origin of the additive under study versus synthetic antioxidants like butylated hydroxytoluene. The antioxidant potential of pitanga leaf extracts, including UPLC-DAD-MS/MS phenolic profile, antioxidant activities, and their effects on canola oil stability after accelerated storage conditions, are evaluated. (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