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Abdelli N, Mekawi E, Ebrahim Abdel-Alim M, Salim NS, El-Nagar M, Al-Dalain SY, Adlan Abdalla R, Nagarajan G, Fadhal E, Ibrahim RIH, Afkar E, Morsy MK. QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage. Foods 2022; 11:foods11243962. [PMID: 36553704 PMCID: PMC9778114 DOI: 10.3390/foods11243962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
The purpose of this research was to assess and utilize the bioactive compounds of garlic nanoparticles (Ga-NPs) as a natural antioxidant in sunflower oil (SFO) stored at 65 ± 1 °C for 24 days. The garlic nanoparticles (Ga-NPs) from the Balady cultivar were prepared, characterized, and added to SFO at three concentrations: 200, 600, and 1000 ppm (w/v), and they were compared with 600 ppm garlic lyophilized powder extract (Ga-LPE), 200 ppm BHT, 200 ppm α-tocopherol, and SFO without Ga-NPs (control). The QTRAP LC/MS/MS profile of Ga-NPs revealed the presence of four organosulfur compounds. Ga-NPs exhibited the highest capacity for phenolic, flavonoid, and antioxidant compounds. In Ga-NP SFO samples, the values of peroxide, p-anisidine, totox, conjugated dienes, and conjugated trienes were significantly lower than the control. The antioxidant indices of SFO samples containing Ga-NPs were higher than the control. The Ga-NPs enhanced the sensory acceptability of SFO treatments up to day 24 of storage. The shelf life of SFO treated with Ga-NPs was substantially increased (presuming a Q10 amount). The results show that Ga-NPs are a powerful antioxidant that improves SFO stability and extends the shelf life (~384 days at 25 °C).
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Affiliation(s)
- Nouara Abdelli
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Correspondence: (N.A.); (M.K.M.)
| | - Enas Mekawi
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Mohammed Ebrahim Abdel-Alim
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Nesreen Saad Salim
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Mahran El-Nagar
- Department of Horticulture, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Sati Y. Al-Dalain
- Department of Medical Support, Al-Karak University College, Al-Balqa Applied University, Salt P.O. Box 19117, Jordan
| | - Ridab Adlan Abdalla
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ganesan Nagarajan
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Emad Fadhal
- Department of Mathematics & Statistics, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Rashid I. H. Ibrahim
- Department of Biological Sciences, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Department of Botany, Faculty of Science, Khartoum University, P.O. Box 321, Khartoum 11115, Sudan
| | - Eman Afkar
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Department of Botany and Microbiology, College of Science, Bani-Suef University, Bani-Suef P.O. Box 52621, Egypt
| | - Mohamed K. Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
- Correspondence: (N.A.); (M.K.M.)
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Morsy MK, Sami R, Algarni E, Al-Mushhin AAM, Benajiba N, A. A, Almasoudi AG, Mekawi E. Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil. Antioxidants (Basel) 2022; 11:antiox11020338. [PMID: 35204220 PMCID: PMC8868781 DOI: 10.3390/antiox11020338] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/30/2022] [Accepted: 02/04/2022] [Indexed: 01/18/2023] Open
Abstract
The by-product of sesame seed coats from the tahini industry was used for the extraction of bioactive compounds as novel antioxidants. This study was designed to evaluate the effect of a natural antioxidant on the quality of refined olive oil (ROO) stored at 60 ± 1 °C for up to 48 days. The lyophilized sesame seed coats extract (LSSCE) was placed into fresh ROO at three levels, i.e., 200, 400, and 600 mg kg−1, and compared with 200 mg kg−1 BHT (reference) and without antioxidant (control). LSSCE exhibited high phenolic (105.9 mg GAE g−1) and lignin (6.3 mg g−1) contents as well as antioxidant activity based on HPLC/DAD. In ROO samples, Including LSSCE, the values of peroxide, p-anisidine, K232, and K270 were remarkably lower than control during storage. The kinetic rate constant (k) of oxidation indicators was the lowest in ROO samples containing BHT and LSSCE 600 mg kg−1compared with other treatments. LSSCE improved the organoleptic acceptability of ROO samples up to 48 days of storage. Moreover, the shelf life (assuming a Q10 value of 2.0 for lipid oxidation) of ROO treated with LSSCE was increased. The findings revealed that LSSCE is a promising natural antioxidant in delaying oxidation, enhancing oil stability, and prolonging the shelf life (~475 days at ambient temperature).
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Affiliation(s)
- Mohamed K. Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Benha 13736, Qaluobia, Egypt
- Correspondence: (M.K.M.); (R.S.)
| | - Rokayya Sami
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
- Correspondence: (M.K.M.); (R.S.)
| | - Eman Algarni
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Amina A. M. Al-Mushhin
- Department of Biology, College of Science and Humanities in Al-Kharj, Prince Sattam Bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia;
| | - Nada Benajiba
- Department of Basic Health Sciences, Deanship of Preparatory Year, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Almasoudi A.
- Chemistry Department, Faculty of Science, King Abdulaziz University, P.O. Box. 42734, Jeddah 21551, Saudi Arabia;
| | - Abeer G. Almasoudi
- Food Science Department, College of Science, Branch of the College at Turbah, Taif University, Taif 21944, Saudi Arabia;
| | - Enas Mekawi
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Benha 13736, Qaluobia, Egypt;
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