QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage
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 a...
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/24/3962 |
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| author | Nouara Abdelli Enas Mekawi Mohammed Ebrahim Abdel-Alim Nesreen Saad Salim Mahran El-Nagar Sati Y. Al-Dalain Ridab Adlan Abdalla Ganesan Nagarajan Emad Fadhal Rashid I. H. Ibrahim Eman Afkar Mohamed K. Morsy |
| author_facet | Nouara Abdelli Enas Mekawi Mohammed Ebrahim Abdel-Alim Nesreen Saad Salim Mahran El-Nagar Sati Y. Al-Dalain Ridab Adlan Abdalla Ganesan Nagarajan Emad Fadhal Rashid I. H. Ibrahim Eman Afkar Mohamed K. Morsy |
| author_sort | Nouara Abdelli |
| collection | DOAJ |
| description | 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 (<i>w</i>/<i>v</i>), 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, <i>p</i>-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 Q<sub>10</sub> 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). |
| first_indexed | 2024-03-09T16:43:24Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T16:43:24Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d7c55f8ac746423987c1ea73f459252d2023-11-24T14:49:58ZengMDPI AGFoods2304-81582022-12-011124396210.3390/foods11243962QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life StorageNouara Abdelli0Enas Mekawi1Mohammed Ebrahim Abdel-Alim2Nesreen Saad Salim3Mahran El-Nagar4Sati Y. Al-Dalain5Ridab Adlan Abdalla6Ganesan Nagarajan7Emad Fadhal8Rashid I. H. Ibrahim9Eman Afkar10Mohamed K. Morsy11Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi ArabiaDepartment of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, EgyptDepartment of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, EgyptDepartment of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, EgyptDepartment of Horticulture, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, EgyptDepartment of Medical Support, Al-Karak University College, Al-Balqa Applied University, Salt P.O. Box 19117, JordanDepartment of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi ArabiaDepartment of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi ArabiaDepartment of Mathematics & Statistics, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi ArabiaDepartment of Biological Sciences, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi ArabiaDepartment of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi ArabiaDepartment of Food Technology, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, EgyptThe 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 (<i>w</i>/<i>v</i>), 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, <i>p</i>-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 Q<sub>10</sub> 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).https://www.mdpi.com/2304-8158/11/24/3962garlicnanoparticlessunflower oilshelf lifeQTRAP LC/MS/MSaccelerated storage |
| spellingShingle | Nouara Abdelli Enas Mekawi Mohammed Ebrahim Abdel-Alim Nesreen Saad Salim Mahran El-Nagar Sati Y. Al-Dalain Ridab Adlan Abdalla Ganesan Nagarajan Emad Fadhal Rashid I. H. Ibrahim Eman Afkar Mohamed K. Morsy QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage Foods garlic nanoparticles sunflower oil shelf life QTRAP LC/MS/MS accelerated storage |
| title | QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage |
| title_full | QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage |
| title_fullStr | QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage |
| title_full_unstemmed | QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage |
| title_short | QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage |
| title_sort | qtrap lc ms ms of garlic nanoparticles and improving sunflower oil stabilization during accelerated shelf life storage |
| topic | garlic nanoparticles sunflower oil shelf life QTRAP LC/MS/MS accelerated storage |
| url | https://www.mdpi.com/2304-8158/11/24/3962 |
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