Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts
This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/23/5688 |
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| author | Cristina-Ramona Metzner Ungureanu Mariana-Atena Poiana Ileana Cocan Andreea Ioana Lupitu Ersilia Alexa Diana Moigradean |
| author_facet | Cristina-Ramona Metzner Ungureanu Mariana-Atena Poiana Ileana Cocan Andreea Ioana Lupitu Ersilia Alexa Diana Moigradean |
| author_sort | Cristina-Ramona Metzner Ungureanu |
| collection | DOAJ |
| description | This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), <i>p</i>-anisidine value (<i>p</i>-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), <i>p</i>-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications. |
| first_indexed | 2024-03-10T14:22:10Z |
| format | Article |
| id | doaj.art-321321fa6e894ca09ffc6de2a7fdceb6 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T14:22:10Z |
| publishDate | 2020-12-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-321321fa6e894ca09ffc6de2a7fdceb62023-11-20T23:17:57ZengMDPI AGMolecules1420-30492020-12-012523568810.3390/molecules25235688Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing ByproductsCristina-Ramona Metzner Ungureanu0Mariana-Atena Poiana1Ileana Cocan2Andreea Ioana Lupitu3Ersilia Alexa4Diana Moigradean5Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, RomaniaFaculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, RomaniaThis research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), <i>p</i>-anisidine value (<i>p</i>-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), <i>p</i>-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.https://www.mdpi.com/1420-3049/25/23/5688blueberry processing byproductsfreeze-dried extractslipid oxidationhigh-temperature convective heatingthermo-oxidative stability |
| spellingShingle | Cristina-Ramona Metzner Ungureanu Mariana-Atena Poiana Ileana Cocan Andreea Ioana Lupitu Ersilia Alexa Diana Moigradean Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts Molecules blueberry processing byproducts freeze-dried extracts lipid oxidation high-temperature convective heating thermo-oxidative stability |
| title | Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts |
| title_full | Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts |
| title_fullStr | Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts |
| title_full_unstemmed | Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts |
| title_short | Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts |
| title_sort | strategies to improve the thermo oxidative stability of sunflower oil by exploiting the antioxidant potential of blueberries processing byproducts |
| topic | blueberry processing byproducts freeze-dried extracts lipid oxidation high-temperature convective heating thermo-oxidative stability |
| url | https://www.mdpi.com/1420-3049/25/23/5688 |
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