Effect of seaweed extracts on improving the oxidation kinetic of black cumin ( Nigella sativa ) oil
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Effect of seaweed extracts on improving the oxidation kinetic of black cumin (Nigella sativa) oil Narjes Danesh 1 & Sara Ansari 1 & Mohammad-Taghi Golmakani 2
&
Malihe Keramat 2
Received: 29 March 2020 / Revised and accepted: 1 October 2020 # Springer Nature B.V. 2020
Abstract In this study, effects of red (Palisada perforata and Gracilaria corticata), brown (Sargassum angustifolium and Polyclada indica) and green (Ulva compressa and Caulerpa taxifolia) Persian Gulf seaweed extracts on thermal kinetic parameters of black cumin (Nigella sativa) oil was investigated in comparison with those of BHT and α-tocopherol. Oxidative stability of black cumin oil samples were investigated using Rancimat at 363, 383, and 403 K. Apart from P. indica extract, all other seaweed extracts were effective on improving oxidative stability indices of black cumin oil samples. Red seaweed extracts were the most effective in reducing the severity of temperature-related effects on black cumin oil oxidation rate. In addition, these antioxidants were able to reduce black cumin oil oxidation by forming an activated complex with more structured configuration. The extent of decrease in frequency factor and entropy were 80.77% and 14.83% for G. corticata extract, respectively and also 82.66% and 15.45% for P. perforata extract, respectively. The highest increase in Gibbs free-energy of activation was observed for G. corticata extract followed by BHT, P. perforata extract, and α-tocopherol. In conclusion, red seaweed extracts can be proposed as suitable sources of natural antioxidants for improving oxidation kinetic of black cumin oil. Keywords Black cumin oil . Natural antioxidant . Oxidation kinetic . Seaweed extract
Introduction Several compounds with potential antioxidant properties are present in seaweeds, namely phenolic compounds, tocopherols, carotenoids, peptides, and polysaccharides. It has been reported that seaweeds have antioxidative molecules such as phlorotannins, tocopherols, ascorbic acid, carotenoids, chlorophyll-related compounds, phospholipids, bromophenols, mycosporine-like amino acids, polysaccharides, and catechins. Protective enzymes such as superoxide dismutase and glutathione reductase are also present in seaweeds (Le Tutour et al. 1998; Rupérez et al. 2002; Yuan et al. 2005). Numerous species of seaweeds exist in Persian Gulf.
* Sara Ansari [email protected] * Mohammad-Taghi Golmakani [email protected] 1
Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
2
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran
Since the Persian Gulf is located in subtropical region, its seaweeds are expected to possess effective antioxidant defense systems due to high solar irradiation in the environment (Kokabi and Yousefzadi 2015). Previous studies have shown that the Persian Gulf seaweeds are rich source of bioactive compounds with high antioxidant activity (Farasat et al. 2014; Ghannadi et al. 2016). Black cumin (N
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