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Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures

Shahd A.A. Alsayari (Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi Arabia)
Rehab F.M. Ali (Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi Arabia and Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, Egypt)
Sami Althwab (Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi Arabia)
Mona S. Almujaydil (Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah, Saudi Arabia)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 13 June 2024

6

Abstract

Purpose

This study aims to assess the oxidative stability of avocado oil (AO) at various temperatures, using butylated hydroxytoluene (BHT) as an artificial antioxidant and different concentrations of ultrasonic extract of Chlorella vulgaris.

Design/methodology/approach

Extracts of C. vulgaris were obtained using four solvents: water, acetone, ethanol and 80% ethanol-aqueous. Standard techniques were used to conduct qualitative phytochemical screening of the extracts. The extracted samples were analyzed for total phenolics, total flavonoids, antioxidant activity and phenolic compound fractionation. Some physicochemical parameters of AO treated with various concentrations of C. vulgaris ultrasonic extract compared to a 200 ppm BHT and exposed to different temperatures were measured.

Findings

The highest phenolic, flavonoids content and antioxidant activity was achieved by 80% ethanolic extract of C. vulgaris . The results showed that exposure of AO to high temperatures led to significant changes in the oil's physicochemical properties. These changes increased as the temperature increased. On the other hand, adding 80% ethanolic extract of C. vulgaris into AO reduced the effect of heat treatment on the change in physicochemical properties.

Originality/value

Adding 80% ethanolic extract of C. vulgaris into AO can potentially reduce the impact of heat treatment on the alteration of physicochemical properties.

Keywords

Citation

Alsayari, S.A.A., F.M. Ali, R., Althwab, S. and Almujaydil, M.S. (2024), "Oxidative stability of avocado oil blended with different levels of ultrasonic extract of Chlorella vulgaris under different temperatures", Nutrition & Food Science, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/NFS-02-2024-0065

Publisher

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Emerald Publishing Limited

Copyright © 2024, Emerald Publishing Limited

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