EFFECTS OF DIFFERENT HERBAL EXTRACTS ON OXIDATIVE STABILITY OF SUNFLOWER OIL

Yıl 2018, Cilt: 43 Sayı: 2, 333 - 346, 08.03.2018

Ayhan Baştürk Bahattin Tabar

https://doi.org/10.15237/gida.GD17115

Cited By: 2

Öz

The aim of this study was to
evaluate the performance of 7 different plant extracts on prevention of
sunflower oil oxidation. Sunflower oil samples enriched with different herbal
extracts were subjected to accelerated oxidation conditions at 25, 50 and 75 °C for 21 days of storage. Peroxide value (PV), malondialdehyde (MAD),
conjugated dien (K₂₃₂) and trien (K₂₇₀) values were
determined initially before the storage, and at the 7^th, 14^th
and 21^st day of storage. In addition, antioxidant activities of the
ingredients used as antioxidant source were analyzed by DPPH (EC₅₀)
test. PV, MAD, K₂₃₂ and K₂₇₀ values increased by the
increase of the storage temperature during the storage period. Especially, rosemary
extract (RE) was found to be as effective as sumac (SM) and nettle (NE)
extracts, natural tocopherols of the refined sunflower oil, AP and BHT used as
a reference antioxidant, in deferral of formation of primary oxidation
products. Similarly, RE, SE and ginger (GE) extract was quite effective in
deferring the formation of secondary oxidation products. It is concluded that
RE, SM, NE and GE were effective in prevention of oxidation and improving the
oxidative stability of sunflower oil, and thus, they may be used commercially
in food industry to provide longer shelf life for edible oils and oily
products.

Anahtar Kelimeler

Herbal extract, Sunflower oil, Oxidative stability, Antioxidant activity

FARKLI BİTKİSEL EKSTRAKTLARIN AYÇİÇEĞİ YAĞININ OKSİDATİF STABİLİTESİ ÜZERİNE ETKİLERİ

Öz

Bu çalışmanın amacı, 7 farklı bitki ekstraktının ayçiçek
yağında oksidasyonu engelleme performanslarını değerlendirmektir. Farklı bitki
ekstraktları ilave edilmiş ayçiçeği yağı örnekleri, 25, 50 ve 75 °C’lerde 21
gün süre ile hızlandırılmış oksidasyona tabi tutulmuştur. Depolama öncesi, 7.,
14. ve 21. günlerde numuneler alınarak peroksit değeri (PD), malondialdehit
(MAD), konjuge dien (K₂₃₂) ve konjuge trien (K₂₇₀)
analizleri yapılmıştır. Ayrıca antioksidan olarak kullanılan maddelerin
antioksidan aktiviteleri DPPH (EC₅₀) testi ile belirlenmiştir. PD,
MAD, K₂₃₂ ve K₂₇₀ değerleri depolama sıcaklığı ve süresi
artışına paralel olarak artmıştır. Özellikle birincil oksidasyon ürünlerinin
oluşumunu geciktirmede biberiye ekstraktı (BB), sumak ekstraktı (SM) ve ısırgan
ekstraktı (IS) referans antioksidan olarak kullanılan BHT, tokoferol (TOC) ve
AP kadar etkili olmuştur. İkincil oksidasyon ürünleri oluşumunu geciktirmede
ise ekstraktlardan BB, SM ve zencefil ekstraktı (ZC) etkili olmuştur. BB, SM,
IS ve ZC ekstraktlarının oksidasyonu geciktirerek, ayçiçek yağının oksidatif
stabilitesini arttırdığı ve gıda sanayinde ticari olarak yağ oksidasyonunun
geciktirilmesinde kullanılabileceği sonucuna varılmıştır.

Anahtar Kelimeler

Bitkisel ekstrakt, Ayçiçek yağı, Oksidatif stabilite, Antioksidan aktivite

Kaynakça

• Ali, S., Chatha, S. A. S., Ali, Q., Hussain, A. I., Hussain, S. M., Perveen, R. (2015). Oxidative Stability of Cooking Oil Blend Stabilized with Leaf Extract ofEucalyptus citriodora. International Journal of Food Properties, 19(7), 1556-1565. doi:10.1080/10942912.2015.1047514
• Almasi, H., Zandi, M., Beigzadeh, S., Haghju, S., Mehrnow, N. (2016). Chitosan films incorporated with nettle (Urtica Dioica L.) extract-loaded nanoliposomes: II. Antioxidant activity and release properties. J Microencapsul, 1-11. doi:10.1080/02652048.2016.1208295
• Amagase, H., Petesch, B. L., Matsuura, H., Kasuga, S., Itakura, Y. (2001). Recent advances on the nutritional effects associated with the use of garlic as a supplement. J. Nutr, 131(3), 955S-962S.
• AOCS. (1989a). Official Method Ce 8-89. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. In Official methods and recommended practices of the American Oil Chemists’ Society (4th ed.): AOCS, Champaign, IL, USA.
• AOCS. (1989b). Official Method Cd 8b-90. (1989b). Peroxide value, acetic acidisooctane method. In Official methods and recommended practices of the American Oil Chemists’ Society (4th ed.): AOCS Champaign, IL, USA.
• AOCS. (1994). Official methods and recommended practices of the American Oil Chemists' Society: AOCS press.
• Atalay, D., Erge, H. S. (2017). Determination of Some Physical and Chemical Properties of White, Green and Black Teas (Camellia Sinensis). Gida / the Journal of Food, 42(5), 494-504. doi:10.15237/gida.GD17024
• Basak, S. S., Candan, F. (2010). Chemical Composition and In vitro Antioxidant and Antidiabetic Activities of Eucalyptus Camaldulensis Dehnh. Essential Oil. Journal of the Iranian Chemical Society, 7(1), 216-226.
• Baştürk, A., Ceylan, M., Çavuş, M., Boran, G., Javidipour, I. (2017). Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants. LWT-Food Science and Technology. (In press) doi.org/10.1016/j.lwt.2017.11.005
• Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181(4617), 1199-1200.
• Bozan, B., Kosar, M., Tunalier, Z., Ozturk, N., Baser, K. H. C. (2003). Antioxidant and free radical scavenging activities of Rhus coriaria and Cinnamomum cassia extracts. Acta Alimentaria, 32(1), 53-61. doi:DOI 10.1556/AAlim.32.2003.1.7
• Bursal, E., Koksal, E. (2011). Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Research International, 44(7), 2217-2221. doi:10.1016/j.foodres.2010.11.001
• Casarotti, S. N., Jorge, N. (2014). Antioxidant Activity of Rosemary Extract in Soybean Oil under Thermoxidation. Journal of Food Processing and Preservation, 38(1), 136-145. doi:10.1111/j.1745-4549.2012.00755.x
• Chan, E. W. C., Lim, Y. Y., Chew, Y. L. (2007). Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia. Food Chemistry, 102(4), 1214-1222. doi:10.1016/j.foodchem.2006.07.009
• Chen, X. Q., Zhang, Y., Zu, Y. G., Yang, L., Lu, Q., Wang, W. (2014). Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. International Journal of Food Science and Technology, 49(2), 385-391. doi:10.1111/ijfs.12311
• Cordeiro, A. M. T. M., Medeiros, M. L., Santos, N. A., Soledade, L. E. B., Pontes, L. F. B. L., Souza, A. L., . . . Souza, A. G. (2012). Rosemary (Rosmarinus officinalis L.) extract. Journal of Thermal Analysis and Calorimetry, 113(2), 889-895. doi:10.1007/s10973-012-2778-4
• da Silva, A. C., Jorge, N. (2014). Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test. J Food Sci Technol, 51(6), 1208-1212. doi:10.1007/s13197-012-0623-1
• Danış, Ö., Yuce‐Dursun, B., Çimen, T., Demir, S., Salan, Ü., Yalçın, G., Ogan, A. (2014). Evaluation of Antioxidant, Radical‐Scavenging and Acetylcholinesterase Inhibitory Activities of Various Culinary Herbs Cultivated in Southern Turkey. Journal of food biochemistry, 38(6), 602-611.
• Ghasemzadeh, A., Jaafar, H. Z., Rahmat, A. (2010). Identification and concentration of some flavonoid components in Malaysian young ginger (Zingiber officinale Roscoe) varieties by a high performance liquid chromatography method. Molecules, 15(9), 6231-6243. doi:10.3390/molecules15096231
• Guler, E. (2013). Investigation of chemopreventive properties of Urtica dioica L., in MCF-7 and MDA 231 breast cancer cell lines. New J Med, 30, 50-53.
• Hamidi, M. E., Shami, S. M. E. (2015). Scavenging Activity of Different Garlic Extracts and Garlic Powder and their Antioxidant Effect on Heated Sunflower Oil. American Journal of Food Technology, 10(4), 135-146. doi:10.3923/ajft.2015.135.146
• Hraš, A. R., Hadolin, M., Knez, Ž., Bauman, D. (2000). Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chemistry, 71(2), 229-233.
• Huang, B., Wang, G., Chu, Z., Qin, L. (2012). Effect of Oven Drying, Microwave Drying, and Silica Gel Drying Methods on the Volatile Components of Ginger (Zingiber officinaleRoscoe) by HS-SPME-GC-MS. Drying Technology, 30(3), 248-255. doi:10.1080/07373937.2011.634976
• Ide, N., Nelson, A. B., Lau, B. H. (1997). Aged garlic extract and its constituents inhibit Cu2+ induced oxidative modification of low density lipoprotein. Planta medica, 63(03), 263-264.
• IUPAC. (1992). Standard Methods for the Analysis of Oils, Fats a ndDerivatives. (7th ed.). Oxford, England: Blackwell, International Union of Pure and Applied Chemistry.
• Jain, P. K., Ravichandran, V., Sharma, S., Agrawal, R. K. (2008). The antioxidant activity of some medicinal plants. Turkish Journal of Biology, 32(3), 197-202.
• Kallel, F., Driss, D., Chaari, F., Belghith, L., Bouaziz, F., Ghorbel, R., Chaabouni, S. E. (2014). Garlic (Allium sativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties. Industrial Crops and Products, 62, 34-41. doi:10.1016/j.indcrop.2014.07.047
• Kataki, M. S., Murugamani, V., Rajkumari, A., Singh, P., Mehra, D. A., Yadav, R. S. (2010). Antioxidant, hepatoprotective, and anthelmintic activities of methanol extract of Urtica dioica L. leaves. Pharmaceutical Crops, 3, 38-46.
• Khalaf, N. A., Shakya, A. K., Al-Othman, A., El-Agbar, Z., Farah, H. (2008). Antioxidant activity of some common plants. Turkish Journal of Biology, 32(1), 51-55.
• Kossah, R., Nsabimana, C., Zhang, H., Chen, W. (2013). Evaluation of antimicrobial and antioxidant activities of Syrian Sumac fruit extract. J Natural Products, 6, 96-102.
• Kubra, I. R., Rao, L. J. M. (2012). Microwave drying of ginger (Zingiber officinaleRoscoe) and its effects on polyphenolic content and antioxidant activity. International Journal of Food Science and Technology, 47(11), 2311-2317. doi:10.1111/j.1365-2621.2012.03104.x
• Latif, S., Anwar, F. (2009). Effect of Aqueous Enzymatic Processes on Sunflower Oil Quality. Journal of the American Oil Chemists Society, 86(4), 393-400. doi:10.1007/s11746-009-1357-8
• Modzelewska-Kapituła, M., Marin-Iniesta, F. (2005). Influence of the Fe and Cu presence in tea extracts on antioxidant activity. Food Science and Technology, 8(4), 14.
• Navas, P. B., Carrasquero‐Durán, A., Flores, I. (2006). Effect of black tea, garlic and onion on corn oil stability and fatty acid composition under accelerated oxidation. International Journal of Food Science & Technology, 41(3), 243-247. Nikolova, M., Dzhurmanski, A. (2009). Evaluation of free radical scavenging capacity of extracts from cultivated plants. Biotechnology & Biotechnological Equipment, 23(sup1), 109-111.
• Ozcan, M. (2003). Effect of sumach (Rhus coriaria L.) extracts on the oxidative stability of peanut oil. J Med Food, 6(1), 63-66. doi:10.1089/109662003765184769
• Özcan, M., Akgül, A. (1995). Antioxidant activity of extracts and essential oils from Turkish spices on sunflower oil. Acta Alimentaria, 24(1), 81-90.
• Pizzale, L., Bortolomeazzi, R., Vichi, S., Überegger, E., Conte, L. S. (2002). Antioxidant activity of sage (Salvia officinalisandS fruticosa) and oregano (Origanum onitesandO indercedens) extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82(14), 1645-1651. doi:10.1002/jsfa.1240
• Ranjbar Nedamani, E., Sadeghi Mahoonak, A., Ghorbani, M., Kashaninejad, M. (2015). Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti). J Food Sci Technol, 52(7), 4565-4571. doi:10.1007/s13197-014-1497-1
• Regazzoni, L., Arlandini, E., Garzon, D., Santagati, N. A., Beretta, G., Maffei Facino, R. (2013). A rapid profiling of gallotannins and flavonoids of the aqueous extract of Rhus coriaria L. by flow injection analysis with high-resolution mass spectrometry assisted with database searching. J Pharm Biomed Anal, 72, 202-207. doi:10.1016/j.jpba.2012.08.017
• Shalini, D., Sudha, G. (2010). Antioxidative activity of various tea extracts (Camellia sinensis). J Biosci Res, 1(4), 271-278.
• Singab, A.-N., Ayoub, N., Al-Sayed, E., Martiskainen, O., Sinkkonen, J., Pihlaja, K. (2011). 4. Phenolic Constituents of Eucalyptus camaldulensis Dehnh, with Potential Antioxidant and Cytotoxic Activities. records of natural products, 5(4), 271.
• Tariq, A., Reyaz, A. (2013). Antioxidant activity of Camellia sinensis leaves. Int. J. Curr. Microbiol. Appl. Sci, 2(5), 40-46.
• Tayel, A. A., EL‐TRAS, W. F. (2012). Plant extracts as potent biopreservatives for Salmonella typhimurium control and quality enhancement in ground beef. Journal of Food Safety, 32(1), 115-121.
• Tewari, I., Sharma, L., Gupta, G. L. (2014). Synergistic antioxidant activity of three medicinal plants Hypericum perforatum, Bacopa monnieri, and Camellia sinensis. Indo Am J Pharm Res, 4(5), 2563-2568.
• Tohma, S., Turan, S. (2015). Rosemary plant (Rosmarinus officinalis L.), solvent extract and essential oil can be used to extend the usage life of hazelnut oil during deep frying. European journal of lipid science and technology, 117(12), 1978-1990. doi:10.1002/ejlt.201400382
• Upadhyay, R., Mishra, H. N. (2015). A multivariate approach to optimise the synergistic blend of oleoresin rosemary (Rosmarinus officinalisL.) and ascorbyl palmitate added into sunflower oil. International Journal of Food Science & Technology, 50(4), 974-981. doi:10.1111/ijfs.12738
• Upadhyay, R., Sehwag, S., Niwas Mishra, H. (2017). Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate. Food Chem, 218, 496-504. doi:10.1016/j.foodchem.2016.09.105
• Yeh, H. Y., Chuang, C. H., Chen, H. C., Wan, C. J., Chen, T. L., Lin, L. Y. (2014). Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts. LWT-Food Science and Technology, 55(1), 329-334. doi:10.1016/j.lwt.2013.08.003
• Yoshida, H., Kondo, I., Kajimoto, G. (1992). Participation of Free Fatty-Acids in the Oxidation of Purified Soybean Oil during Microwave-Heating. Journal of the American Oil Chemists Society, 69(11), 1136-1140. doi:Doi 10.1007/Bf02541050
• Zemmouri, H., Sekiou, O., Ammar, S., El Feki, A., Bouaziz, M., Messarah, M., Boumendjel, A. (2017). Urtica dioica attenuates ovalbumin-induced inflammation and lipid peroxidation of lung tissues in rat asthma model. Pharm Biol, 55(1), 1561-1568. doi:10.1080/13880209.2017.1310905
• Zhang, Y., Yang, L., Zu, Y. G., Chen, X. Q., Wang, F. J., Liu, F. (2010). Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chemistry, 118(3), 656-662. doi:10.1016/j.foodchem.2009.05.038