Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract

Neves, Marta; Miranda, Andreia; Lemos, Marco F.L.; Silva, Susana; Tecelão, Carla

http://hdl.handle.net/10400.8/5388

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Abstract(s)

This study aimed to evaluate the effect of ethanolic extract of Pterospartum tridentatum flowers in the stability of sunflower oil. The extract was characterized regarding to its antioxidant activity by the 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) scavenging method (EC50 = 76.3 ± 2.6 μg/mL) and total phenolic content (200 ± 8 mg GAE/g). Extracts were added at 500 mg/L (E1) and 1,000 mg/L (E2), and after 30 days of storage at room temperature, E2 oil showed improved quality parameters,with a reduction of 22.4%,17.2%,and 45.6% in the values of acidity,peroxide,and p-anisidine, respectively.The extract also increased oil stability at 180 °C.After 27 hr, the acidity (0.216 ± 0.016 mg KOH/g) and the total oxidation value (TOTOX) (69.30 ± 0.26) values of E2 oil were significantly lower than the control. These results showed that P. tridentatum effectively improved the shelf-life and thermal stability of sunflower oil,being a promising source of antioxidants for edible oils processing.

Description

https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.15378

Keywords

Natural antioxidants Pterospartum tridentatum Shelf-life Sunflower oil Thermal stability

URI

http://hdl.handle.net/10400.8/5388

Citation

Neves, M., Miranda, A., Lemos, M.F., Silva, S. and Tecelão, C. (2020), Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract. Journal of Food Science, 85: 2812-2821. https://doi.org/10.1111/1750-3841.15378