Edible vegetable oils enriched with carotenoids extracted from by-products of sea buckthorn ( Hippophae rhamnoides ssp.
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Edible vegetable oils enriched with carotenoids extracted from byproducts of sea buckthorn (Hippophae rhamnoides ssp. sinensis): the investigation of some characteristic properties, oxidative stability and the effect on thermal behaviour Alexandru R. Corbu1 • Andrei Rotaru2,3,4 • Violeta Nour1,2 Received: 3 June 2019 / Accepted: 28 September 2019 Akade´miai Kiado´, Budapest, Hungary 2019
Abstract In the recent years, it has been granted a growing interest to the substitution of synthetic food antioxidants by natural ones, while a special attention was directed to their extraction from the by-products of the food industry. Sea buckthorn (Hippophae rhamnoides) by-products are promising sources of bioactive compounds that could be used for their favourable nutritional and functional properties. In this study, ultrasound-assisted extraction and maceration have been used for the direct enrichment of three edible oils (refined sunflower oil, cold-pressed sunflower oil and extra virgin olive oil) with carotenoids from dried sea buckthorn by-products. Total carotenoids content and ABTS free radical scavenger activity of both enriched and commercial oils were determined by spectrophotometric methods, and the colour was evaluated according to the CIELab colour space. The oxidative stability of vegetable oils containing the extracted carotenoids was assessed in terms of peroxide value, while the thermal stability of the oils was evaluated by thermogravimetry and by differential scanning calorimetry. It was shown that the ultrasound-assisted extraction was more effective than the maceration for the extraction of carotenoids from dried sea buckthorn by-products. ABTS radical scavenging activity has been slightly improved for all the oils studied after carotenoid enrichment, while the oxidative stability increased in extra virgin olive oil but decreased in unrefined and refined sunflower oils. Extraction of sea buckthorn by-products significantly (P \ 0.05) reduced lightness and increased redness and yellowness of the oils. Keywords Antioxidant activity Carotenoids Extraction Oxidative stability Thermal stability
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10973-019-08875-5) contains supplementary material, which is available to authorized users.
Vegetable oils hold an important place in human nutrition since most of the time they are edible, therefore added in salads or used for enhancing some thermal treatments such 3
Department of Chemical Thermodynamics, Institute of Physical Chemistry ‘‘Ilie Murgulescu’’, Romanian Academy, Str. Splaiul Independentei, Nr. 202, 060021 Bucharest, Romania
4
Laser Department, INFLPR – National Institute for Laser, Plasma and Radiation Physics, Bvd. Atomistilor, Nr. 409, Ma˘gurele (Ilfov), 077125 Bucharest, Romania
& Violeta Nour [email protected] 1
2
Faculty of Food Science and Engineering, ‘‘Dunarea de Jos’’ University of Galati, Str. Domneasca Nr. 111, 800201 Galat¸ i
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