Improving the quality of vegetable oils treated with phytochemicals: a comparative study
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ORIGINAL ARTICLE
Improving the quality of vegetable oils treated with phytochemicals: a comparative study Selin S¸ ahin1 Sibel Yazar2
•
¨ zge Gu¨lmez1 • Ebru Kurtulbas¸ 1 Elaf Elhussein1 • O
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Revised: 12 March 2020 / Accepted: 8 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time. Keywords Fats and oils Functional food Oxidative stability Natural additives Rancimat
& Selin S¸ ahin [email protected] Elaf Elhussein [email protected] Ebru Kurtulbas¸ [email protected] Sibel Yazar [email protected] 1
Department of Chemical Engineering, Engineering Faculty, Istanbul University-Cerrahpas¸ a, Avcilar, 34320 Istanbul, Turkey
2
Department of Chemistry, Engineering Faculty, Istanbul University-Cerrahpas¸ a, Avcilar, 34320 Istanbul, Turkey
Introduction Vegetable oil consumption has risen worldwide due to its health benefits over the other types of edible oils. However, these fat containing food products have a tendency to be oxidized by temperature, light and oxygen resulting in unpleasantness and formation of toxic materials (Frega et al. 1999; Kochhar and Henry 2009; S¸ ahin et al. 2017). Therefore, the quality of the oil must be increased in order to meet the growing needs of consumers. BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene) and TBHQ (tertbutyl hydroquinone) are the most used synthetic antioxidants even though there are doubts about their health effects. Natural additives such as biophenols, carotenoids, tocopherols and plant extracts have been attractive for prolonging the shelf-life of fat-containing foods due to the oxidation problems of fats (Bodoira et al. 2017). Additionally, this treated products with high-added value compounds might be approved as functional foods due to the increase in their quality and nutrional value (Koprivnjak et al. 2008). This study gives the findings on stabilisation of the most consumed and the least investigated (according to their stability properties) vegetable oils having relatively short shelf-life. When the studies on this issue are examined, it is seen that most of the studies have focused on individual phytochemicals such as tocopherols, carotenoids and ascorbic acid in addition to on plant extracts including
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