Effect of antioxidant butylated hydroxyl anisole on the thermal or oxidative stability of sunflower oil (Helianthus Annuus) by ultrasonic

Assessment of Drimia delagoensis (Jessop) Baker Total Phenol, Flavonoids Content and Antioxidant Activity of Both Bulb and Leaves

Drimia delagoensis has been utilized for its medicinal properties since antiquity. The bulb and leaves are predominantly composed of secondary metabolites that exhibit biological activity. The quantification of total phenolic and flavonoid content, as well as the assessment of antioxidant activity was conducted using the Folin-Ciocalteus method, coulometric analysis, DPPH and the FRAP assays. The ethyl acetate, aqueous, and hexane extracts of the bulb exhibited significantly high total phenolic contents (167.9000±0.3376 μg GAE/mg, 56.2500±0.0043 μg GAE/mg, and 26.4000±0.0198 μg GAE/mg, respectively) compared to the ethyl acetate (49.4400±0.1341 μg QE/mg), aqueous (9.5200±0.1274 μg QE/mg), and hexane leaf extracts (1.8091±0.0049 μg QE/mg). On the other hand, the ethyl acetate leaf extract exhibited the highest antioxidant and free radical scavenging activity. The ethyl acetate extract of D. delagoensis, was identified as a significant source of natural antioxidants, and its use in the management of diabetic foot ulcers linked with oxidative stress is supported.

Predicting Antioxidant Synergism via Artificial Intelligence and Benchtop Data

Lipid oxidation is a major issue affecting products containing unsaturated fatty acids as ingredients or components, leading to the formation of low molecular weight species with diverse functional groups that impart off-odors and off-flavors. Aiming to control this process, antioxidants are commonly added to these products, often deployed as combinations of two or more compounds, a strategy that allows for lowering the amount used while boosting the total antioxidant capacity of the formulation. While this approach allows for minimizing the potential organoleptic and toxic effects of these compounds, predicting how these mixtures of antioxidants will behave has traditionally been one of the most challenging tasks, often leading to simple additive, antagonistic, or synergistic effects. Approaches to understanding these interactions have been predominantly empirically driven but thus far, inefficient and unable to account for the complexity and multifaceted nature of antioxidant responses. To address this current gap in knowledge, we describe the use of an artificial intelligence model based on deep learning architecture to predict the type of interaction (synergistic, additive, and antagonistic) of antioxidant combinations. Here, each mixture was associated with a combination index value (CI) and used as input for our model, which was challenged against a test (n = 140) data set. Despite the encouraging preliminary results, this algorithm failed to provide accurate predictions of oxidation experiments performed in-house using binary mixtures of phenolic antioxidants and a lard sample. To overcome this problem, the AI algorithm was then enhanced with various amounts of experimental data (antioxidant power data assessed by the TBARS assay), demonstrating the importance of having chemically relevant experimental data to enhance the model's performance and provide suitable predictions with statistical relevance. We believe the proposed method could be used as an auxiliary tool in benchmark analysis routines, offering a novel strategy to enable broader and more rational predictions related to the behavior of antioxidant mixtures.

Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract

This study aimed to evaluate the effect of ethanolic extract of Pterospartum tridentatum flowers in the stability of sunflower oil. The extract was characterized regarding to its antioxidant activity by the 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) scavenging method (EC₅₀ = 76.3 ± 2.6 µg/mL) and total phenolic content (200 ± 8 mg GAE/g). Extracts were added at 500 mg/L (E1) and 1,000 mg/L (E2), and after 30 days of storage at room temperature, E2 oil showed improved quality parameters, with a reduction of 22.4%, 17.2%, and 45.6% in the values of acidity, peroxide, and p-anisidine, respectively. The extract also increased oil stability at 180 °C. After 27 hr, the acidity (0.216 ± 0.016 mg KOH/g) and the total oxidation value (TOTOX) (69.30 ± 0.26) values of E2 oil were significantly lower than the control. These results showed that P. tridentatum effectively improved the shelf-life and thermal stability of sunflower oil, being a promising source of antioxidants for edible oils processing. PRACTICAL APPLICATION: Pterospartum tridentatum ethanolic extracts increased stability of sunflower oil during storage at room temperature and at 180 °C. Oil stability increased with extract concentration, being highest for 1,000 mg/L. Therefore, P. tridentatum may be a promising source of antioxidants for edible oils processing.

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNO_P-0.1, CNO_P-1, CNO_G-0.1, CNO_G-1). The stability of oils were assessed in terms of free fatty acids, peroxide, p-anisidine, conjugated diene and triene values and compared with CNO without any additives and a positive control with synthetic antioxidant TBHQ (CNO_T). It was found that the stability of CNO_P-1 and CNO_G-1 were comparable with CNO_T at both study conditions. The possibility of flavoured oil as a table top salad oil was explored by incorporating the same in vegetable salad and was found more acceptable than the control, on sensory evaluation. The synergetic effect of essential oil as a flavour enhancer and a powerful natural antioxidant that can slow down the oxidation of fats was established in the study.