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Liu X, Zheng Z, Liu Y. Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions. Food Res Int 2025; 200:115423. [PMID: 39779163 DOI: 10.1016/j.foodres.2024.115423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 10/24/2024] [Accepted: 11/22/2024] [Indexed: 01/11/2025]
Abstract
Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils. This review focused on the diverse mechanisms and applications of lipophilic antioxidants to inhibit oxidation of edible oils. A range of both synthetic and natural lipophilic antioxidants, including butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), propyl gallate (PG), tocopherols, tocopherols, carotenoids, flavonoids, ascorbyl palmitate, and lipophilic phenolic compounds were discussed. Moreover, lipophilic antioxidant extracts, as the mixture of natural lipophilic antioxidants, can significantly inhibit oil oxidation. The interaction mechanisms of natural lipophilic antioxidants were reviewed. However, compared to synthetic lipophilic antioxidants, the mechanisms and interactions of natural lipophilic antioxidants need to be further studied. Additionally, their stability and solubility, the extraction and purification costs, and the impact on the sensory must be considered when applying natural lipophilic antioxidants to edible oils. This review serves as a timely reference for application of natural lipophilic antioxidants in edible oils, contributing to the development of healthier and more sustainable options.
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Affiliation(s)
- Xuejing Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China.
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Kumari Singh P, Chopra R, Garg M, Chauhan K, Singh N, Homroy S, Agarwal A, Mishra AK, Kamle M, Mahato DK, Tripathi AD. Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach. ACS OMEGA 2024; 9:31359-31372. [PMID: 39072080 PMCID: PMC11270689 DOI: 10.1021/acsomega.3c09584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 06/11/2024] [Accepted: 06/20/2024] [Indexed: 07/30/2024]
Abstract
This study investigates the efficacy of rosemary extract (RE) in stabilizing structured lipids (SL) developed using perilla seed oil (PSO) and palmolein (PO) under accelerated storage conditions. The oil samples, comprising PSO, Blend, and SL formulations with and without RE (1500 ppm) and BHT (200 ppm), were studied for their storage stability during a 30 day storage period at 65 °C, with the analysis carried out at 6 day intervals. Oxidative properties were comprehensively assessed, including both physical attributes (color, viscosity, and refractive index) and chemical parameters (peroxide value, free fatty acid (FFA), p-anisidine value, TOTOX value, conjugated dienes, and trienes). The results demonstrated that RE-enriched oil samples exhibited significantly higher oxidative stability (p < 0.05) compared to the control group. SL added with 1500 ppm of RE exhibited notable enhancements in quality parameters, showcasing reductions in FFA, TOTOX value, conjugated diene, and triene value by 44.01%, 35.42, 39.03, and 47.36, respectively, when compared to SL without any antioxidant. The RE at 1500 ppm concentration showed a similar effect as the synthetic antioxidant BHT at 200 ppm. Also, the RE demonstrated potent inhibition of the oxidation of polyunsaturated fatty acids, thereby contributing to the improved oxidative stability of the SLs. Furthermore, SL with RE also exhibited reduced degradation of the tocopherol content and total phenolic content during the storage period. Principal component analysis demonstrated that SL and blend followed similar oxidative characteristics as they fell within the same quadrant. These findings underscore RE as a potent source of antioxidants capable of scavenging free radicals and enhancing the oxidative stability of omega-3 fatty acid-rich SLs.
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Affiliation(s)
- Priyanka Kumari Singh
- Department
of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi 110016, India
| | - Rajni Chopra
- Department
of Food Science and Technology, National
Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Meenakshi Garg
- Department
of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi 110075, India
| | - Komal Chauhan
- Department
of Food Science and Technology, National
Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Neha Singh
- Department
of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi, 110075, India
| | - Snigdha Homroy
- Department
of Food Science and Technology, National
Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Aparna Agarwal
- Department
of Food and Nutrition & Food Technology, Lady Irwin College, University of Delhi, New Delhi 110001, India
| | - Awdhesh Kumar Mishra
- Department
of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38451, South Korea
| | - Madhu Kamle
- Applied
Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India
| | - Dipendra Kumar Mahato
- CASS
Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia
| | - Abhishek Dutt Tripathi
- Department
of Dairy Science and Food Technology, Institute of Agricultural
Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
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The effect of ethanol/water concentration on phenolic composition, antioxidant, and antimicrobial activities of Rosmarinus tournefortii de Noé hydrodistillation solid residues. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01722-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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