Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability
The antioxidant activity of the aqueous extracts from grapefruit seed and peel was evaluated. The seeds and peels were transformed into flour and the flavonoids were extracted by means of organic solvents in the following flour/solvent ratios: 05:25; 1:25 and 2:25. Then, single extractions with 25mL...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2007-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/446 |
| _version_ | 1819298036720861184 |
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| author | Mario José Moreno Álvarez Carmen Ysabel Guarán Douglas Rafael Belén Camacho David García-Pantaleón Carlos Alberto Medina Martínez |
| author_facet | Mario José Moreno Álvarez Carmen Ysabel Guarán Douglas Rafael Belén Camacho David García-Pantaleón Carlos Alberto Medina Martínez |
| author_sort | Mario José Moreno Álvarez |
| collection | DOAJ |
| description | The antioxidant activity of the aqueous extracts from grapefruit seed and peel was evaluated. The seeds and peels were transformed into flour and the flavonoids were extracted by means of organic solvents in the following flour/solvent ratios: 05:25; 1:25 and 2:25. Then, single extractions with 25mL of methanol 85% (v/v) were produced. Afterward, methanolic extracts were mixed in proportion 1:1 (v/v) with petroleum ether and stirred until the appearance of two sharp phases. Subsequently, the aqueous phase was extracted with ethyl acetate and two phases were separated. Doses of every phase in proportion of 0.01%, 0.75% and 0.10%, were added to soybean oil. Samples were stored in an air stove at 60°C ± 1°C and the peroxide value was determined every 24 h for the 600h of study. Significant differences were found between treatments (P< 0.05). An antioxidant effect was shown independently of the metabolite source, flour weight/extraction volume ratio or extract concentration (P < 0.05). The major antioxidant effect showed by the treatments were with 0.01% aqueous extract from 0.5:25 seed flour/solvent ratio, and 0.75% aqueous extract from 0.5:25 peel flour/solvent ratio. No treatment showed pro-oxidant effects. In conclusion, the incorporation of flavonoid extracts into deodorized soybean oil permitted the confirmation of its antioxidant performance. |
| first_indexed | 2024-12-24T05:23:31Z |
| format | Article |
| id | doaj.art-c496b9f10945477193554c22ce10daee |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-24T05:23:31Z |
| publishDate | 2007-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-c496b9f10945477193554c22ce10daee2022-12-21T17:13:23ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142007-12-0158435135810.3989/gya.2007.v58.i4.446443Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stabilityMario José Moreno Álvarez0Carmen Ysabel Guarán1Douglas Rafael Belén Camacho2David García-Pantaleón3Carlos Alberto Medina Martínez4Universidad Simón Rodríguez, Laboratorio de BiomoléculasUniversidad Simón Rodríguez, Laboratorio de BiomoléculasUniversidad Simón Rodríguez, Laboratorio de BiomoléculasUniversidad Simón Rodríguez, Laboratorio de BiomoléculasUniversidad Simón Rodríguez, Laboratorio de BiomoléculasThe antioxidant activity of the aqueous extracts from grapefruit seed and peel was evaluated. The seeds and peels were transformed into flour and the flavonoids were extracted by means of organic solvents in the following flour/solvent ratios: 05:25; 1:25 and 2:25. Then, single extractions with 25mL of methanol 85% (v/v) were produced. Afterward, methanolic extracts were mixed in proportion 1:1 (v/v) with petroleum ether and stirred until the appearance of two sharp phases. Subsequently, the aqueous phase was extracted with ethyl acetate and two phases were separated. Doses of every phase in proportion of 0.01%, 0.75% and 0.10%, were added to soybean oil. Samples were stored in an air stove at 60°C ± 1°C and the peroxide value was determined every 24 h for the 600h of study. Significant differences were found between treatments (P< 0.05). An antioxidant effect was shown independently of the metabolite source, flour weight/extraction volume ratio or extract concentration (P < 0.05). The major antioxidant effect showed by the treatments were with 0.01% aqueous extract from 0.5:25 seed flour/solvent ratio, and 0.75% aqueous extract from 0.5:25 peel flour/solvent ratio. No treatment showed pro-oxidant effects. In conclusion, the incorporation of flavonoid extracts into deodorized soybean oil permitted the confirmation of its antioxidant performance.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/446antioxidantsflavonoidsgrapefruitlipidic oxidationoilssoybean |
| spellingShingle | Mario José Moreno Álvarez Carmen Ysabel Guarán Douglas Rafael Belén Camacho David García-Pantaleón Carlos Alberto Medina Martínez Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability Grasas y Aceites antioxidants flavonoids grapefruit lipidic oxidation oils soybean |
| title | Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability |
| title_full | Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability |
| title_fullStr | Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability |
| title_full_unstemmed | Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability |
| title_short | Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability |
| title_sort | effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability |
| topic | antioxidants flavonoids grapefruit lipidic oxidation oils soybean |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/446 |
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