1
|
Oubannin S, Asbbane A, Goh KW, Singh J, Zafar I, Bouyahya A, Gharby S. Green enrichment of argan oil ( Argania spinosa L.) with thyme ( Thymus vulgaris L.) and oregano ( Origanum vulgare L.) leaves: Evaluating quality and stability improvements. Food Chem X 2024; 24:101818. [PMID: 39310893 PMCID: PMC11415880 DOI: 10.1016/j.fochx.2024.101818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2024] [Revised: 09/03/2024] [Accepted: 09/04/2024] [Indexed: 09/25/2024] Open
Abstract
This study aimed to assess the impact of enriching argan oil (AO) (Argania spinosa L.) using the maceration technique with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves (TL and OL) at two proportions (5 and 10%). The oxidative stability of the control and enriched oils was examined under accelerated conditions at a temperature of 60 °C for 120 days (4 months). Quality indices (Free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), ultraviolet absoptions (K232 and K270), Rancimat test, fatty acids composition, sensory attributes, simple phenolic contents (SPC) and antioxidant activity (DPPH•) were determined. As a simple, inexpensive and green method, enrichment by maceration yielded advantageous results. Compared to the control (68.05 ± 1.10 mg GAE/kg), the SPC significantly increased in enriched oils reaching notably 250.9 ± 9.1 mg GAE/kg when adding 10% of TL. Also, the enriched oil samples showed the lowest PV, p-AV and ultraviolet absorptions compared with the control. However, no noticeable changes were reported in fatty acids composition and iodine value. In terms of sensory attributes, enrichment by maceration masked the rancid odour caused by oxidation. These scientific discoveries inherently yield economic advantages by enabling the diversification of product offerings, simultaneously catering to a broader market seeking high-quality oils infused with herbs, including both AO and aromatic plants.
Collapse
Affiliation(s)
- Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibnou Zohr, Agadir, Morocco
| | - Abderrahim Asbbane
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibnou Zohr, Agadir, Morocco
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
- Faculty of Engineering, Shinawatra University, Samkhok, Pathum Thani, Thailand
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Iqbal Zafar
- Department of Surgery, College of Medicine, King Saud University, Saudi Arabia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Morocco
| | - Said Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibnou Zohr, Agadir, Morocco
| |
Collapse
|
2
|
Ebrahimi P, Hoxha L, Mihaylova D, Nicoletto M, Lante A. UV-A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39072782 DOI: 10.1002/jsfa.13780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 06/21/2024] [Accepted: 07/12/2024] [Indexed: 07/30/2024]
Abstract
BACKGROUND The unintended co-extraction of chlorophylls during the recovery of polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing the ethanolic extracts of sugar beet leaves using a UV-A treatment (390 nm). RESULTS Exposure of the phenolic extracts to 30 UV-A LEDs at 8.64 J m-2 radiation dose decreased the total chlorophyll content by 69.23% and reduced the greenness parameter (-a*) significantly (P < 0.05) from 27.33 ± 0.32 to 8.64 ± 0.16. Additionally, UV-A treatment increased the content of most individual phenolic compounds (e.g. gallic acid, ferulic acid, etc.) significantly, resulting in an increase in the overall phenolic content in the extracts from 900.56 ± 14.11 μg g-1 fresh weight (FW) to a maximum of 975.09 ± 9.62 μg g-1 FW at 0.67 J m-2. However, rutin content had a significant decrease at the highest radiation dose (8.64 J m-2). The soluble sugar content (i.e. glucose and fructose) increased simultaneously with phenolic compounds after the UV-A treatment. Although the UV treatment reduced the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, it had no significant effect on the ferrous chelating activity and the extract's ability to delay lipid oxidation in corn oil. The antioxidant activity index of the treated extract was comparable to that of butylated hydroxytoluene, a synthetic antioxidant. CONCLUSION Key findings of this study include successful decolourization of the extract, decomposition of bound polyphenols to their free form, and maintaining the antioxidant activity of the extract in the oil system after UV-A exposure. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Peyman Ebrahimi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment - DAFNAE, University of Padova, Legnaro, Italy
| | - Luziana Hoxha
- Department of Agronomy, Food, Natural Resources, Animals, and Environment - DAFNAE, University of Padova, Legnaro, Italy
| | - Dasha Mihaylova
- Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria
| | - Marino Nicoletto
- Istituto Nazionale di Fisica Nucleare, Sezione di Padova - INFN, Padova, Italy
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment - DAFNAE, University of Padova, Legnaro, Italy
| |
Collapse
|
3
|
Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
Collapse
Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
| |
Collapse
|
4
|
Tadesse Zula A, Fikre Teferra T. Effect of frying oil stability over repeated reuse cycles on the quality and safety of deep-fried Nile tilapia fish (Oreochromis niloticus): a response surface modeling approach. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2034851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Aemiro Tadesse Zula
- School of Nutrition, Food Science and Technology, Hawassa University, Awasa, Ethiopia
| | - Tadesse Fikre Teferra
- School of Nutrition, Food Science and Technology, Hawassa University, Awasa, Ethiopia
| |
Collapse
|
5
|
Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| |
Collapse
|
6
|
Difonzo G, Squeo G, Pasqualone A, Summo C, Paradiso VM, Caponio F. The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf-life and nutritional value. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3099-3116. [PMID: 33275783 DOI: 10.1002/jsfa.10986] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 10/18/2020] [Accepted: 12/04/2020] [Indexed: 06/12/2023]
Abstract
Olive leaves represent a waste from the olive oil industry which can be reused as source of polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid oleuropein, followed by verbascoside, apigenin-7-O-glucoside, luteolin-7-O-glucoside, and simple phenols. The attention towards these compounds derives above all from the large number of studies demonstrating their beneficial effect on health, in fact olive leaves have been widely used in folk medicine in the Mediterranean regions. Moreover, the growing demand from consumers to replace the synthetic antioxidants, led researchers to conduct studies on the addition of plant bioactives in foods to improve their shelf-life and/or to obtain functional products. The current study overviews the findings on the addition of polyphenol-rich olive leaf extract (OLE) to foods. In particular, the effect of OLE addition on the antioxidant, microbiological and nutritional properties of different foods is examined. Most studies have highlighted the antioxidant effect of OLE in different food matrices, such as oils, meat, baked goods, vegetables, and dairy products. Furthermore, the antimicrobial activity of OLE has been observed in meat and vegetable foods, highlighting the potential of OLE as a replacer of synthetic preservatives. Finally, several authors studied the effect of OLE addition with the aim of improving the nutritional properties of vegetable products, tea, milk, meat and biscuits. Advantages and drawbacks of the different use of OLE were reported and discussed. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Graziana Difonzo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Vito M Paradiso
- Department of Biological and Environmental Sciences and Technologies, University of Salento, Lecce, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| |
Collapse
|
7
|
Tülek Z, Alaşalvar H, Başyiğit B, Berktas S, Salum P, Erbay Z, Telci I, Çam M. Extraction optimization and microencapsulation of phenolic antioxidant compounds from lemon balm (
Melissa officinalis
L.): Instant soluble tea production. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14995] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Zehra Tülek
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
| | - Hamza Alaşalvar
- Department of Food Engineering Faculty of Engineering Niğde Ömer Halisdemir University Niğde Turkey
| | - Bülent Başyiğit
- Department of Food Engineering Faculty of Engineering Harran University Şanlıurfa Turkey
| | - Serap Berktas
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Pelin Salum
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Zafer Erbay
- Department of Food Engineering Faculty of Engineering Adana Alparslan Turkes Science and Technology University Adana Turkey
| | - Isa Telci
- Department of Field Crops Faculty of Agricultural Sciences and Technologies Isparta University of Applied Sciences Isparta Turkey
| | - Mustafa Çam
- Department of Food Engineering Faculty of Engineering Erciyes University Kayseri Turkey
| |
Collapse
|
8
|
Gao HX, Yu J, Chen N, Zeng WC. Effects and mechanism of tea polyphenols on the quality of oil during frying process. J Food Sci 2020; 85:3786-3796. [PMID: 32990338 DOI: 10.1111/1750-3841.15470] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/26/2022]
Abstract
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C-H bond, C-O-C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. PRACTICAL APPLICATIONS: The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.
Collapse
Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, 610065, PR China
| |
Collapse
|
9
|
Rakariyatham K, Zhou D, Rakariyatham N, Shahidi F. Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103846] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
|
10
|
Estimation of quality parameters in virgin olive oil treated with olive leaf extract: application of artificial neural networks. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0669-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
López Prado AS, Shen Y, Ardoin R, Osorio LF, Cardona J, Xu Z, Prinyawiwatkul W. Effects of different solvents on total phenolic and total anthocyanin contents ofClitoria ternatea L. petal and their anti-cholesterol oxidation capabilities. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13953] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Adriana S. López Prado
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
- Food Science and Technology Department; Panamerican School of Agriculture Zamorano; Municipality of San Antonio de Oriente, Francisco Morazan; Honduras, C.A
| | - Yixiao Shen
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Ryan Ardoin
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Luis F. Osorio
- Food Science and Technology Department; Panamerican School of Agriculture Zamorano; Municipality of San Antonio de Oriente, Francisco Morazan; Honduras, C.A
| | - Jorge Cardona
- Food Science and Technology Department; Panamerican School of Agriculture Zamorano; Municipality of San Antonio de Oriente, Francisco Morazan; Honduras, C.A
| | - Zhimin Xu
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| |
Collapse
|
12
|
Urzúa C, González E, Dueik V, Bouchon P, Giménez B, Robert P. Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.10.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
13
|
Redondo-Cuevas L, Castellano G, Raikos V. Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13526] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lucía Redondo-Cuevas
- Rowett Institute; University of Aberdeen; Foresterhill AB25 2ZD Aberdeen UK
- Departamento de Ciencias Experimentales y Matemáticas; Facultad de Veterinaria y Ciencias Experimentales; Universidad Católica de Valencia San Vicente Mártir; Valencia 46001 Spain
- Escuela de Doctorado; Universidad Católica de Valencia San Vicente Mártir; Valencia 46008 Spain
| | - Gloria Castellano
- Departamento de Ciencias Experimentales y Matemáticas; Facultad de Veterinaria y Ciencias Experimentales; Universidad Católica de Valencia San Vicente Mártir; Valencia 46001 Spain
| | - Vassilios Raikos
- Rowett Institute; University of Aberdeen; Foresterhill AB25 2ZD Aberdeen UK
| |
Collapse
|