Search results

This research aims to evaluate the antioxidant potential of oregano extract (OE), as well as its isolated and synergistic effect when applied to soybean oil (SO) under thermal oxidation.

In order to determine the antioxidant activity of oregano extract and its synergistic effect with tert‐butylhydroquinone (TBHQ), thermal oxidation was performed using the following treatments: SO, SO with 50 mg/kg of TBHQ, SO with 3,000 mg/kg of OE, and SO with 3,000 mg/kg of oregano extract and 50 mg/kg of TBHQ (mixture). The treatments underwent heating at 180°C for 20 hours, and analyses of oxidative stability, total polar compounds, tocopherols and fatty acids composition were performed. The results obtained were subjected to analysis of variance and Tukey test for averages at 5 percent, using the program ESTAT version 2.0.

Considering the results of antioxidant activity and total phenolic compounds, it was possible to verify that the ethanolic extract of oregano has presented antioxidant potential. Furthermore, considering the results obtained in the analyses of oxidative stability, polar compounds, tocopherols and fatty acids profile, it was possible to observe that the extract has prevented lipid oxidation when added to SO.

The study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which can be considered toxic.

The purpose of this study is to compare the oxidative stability of non‐hydrogenated cottonseed oil with that of the partially hydrogenated oils commonly used as a deep‐fat frying medium by the restaurant industry when used to prepare French fries in order to reduce trans‐fatty acids.

Stability characteristics of non‐hydrogenated cottonseed oil and two hydrogenated oils, canola and soybean, were evaluated in deep‐fat frying applications. French fries were analyzed for total polar compounds, and the oils were analyzed for iodine, peroxide, p‐anisidine and totox values, and free fatty acids.

Canola and soybean oil had significantly lower iodine values than cottonseed oil. Free fatty acid values were not significantly different among the oils (0.256 per cent oleic acid). Initially cottonseed oil had higher peroxide, p‐anisidine, and totox values compared with canola and soybean oil. However, as days of frying increased, values trended closer together. Total polar compounds were similar. All oil types were comparable in terms of their stability characteristics under the conditions used in this study.

Research with additional food product and under more stressful conditions would be beneficial.

Hydrogenation increases trans‐fatty acid content. Consumption of trans‐fatty acids has been associated with increased risk of heart disease. Non‐hydrogenated cottonseed oil may be a viable alternative to popular hydrogenated oils currently used in the restaurant setting.

Restaurants are being pressured by health officials to choose healthier oil. This research article can help restaurants make an informed choice.

The effect of the addition of red palm olein (RPO) as a natural antioxidant to sunflower (SF) on chemical properties and deep-frying oxidative stability of resultant oil during storage.

RPO was added to SF at different levels 0, 5, 10, 15, 20, 25, 50, 75 and 100 (w/w), and potato chips were fried in oil blends repeatedly at 180 °C for 2.5 min for five days to evaluate the effect on chemical properties and oxidative stability.

The results revealed that linoleic acid and total polar compound (TPC) contents decreased in all RPO and SF resultant oil after five days of storage. Colour significantly (p = 0.05) decreased, while peroxide and iodine values were significantly lowered during storage. The oxidative stability increased significantly in the resultant oil. However, an increase in free fatty acid (FFA) before frying significantly reduced with repeated frying of resultant oil during storage. RPO (5–75%) therefore retards oxidative rancidity in the resultant oil after repeated deep frying and storage.

SF oil is high in polyunsaturated fatty acids but prone to oxidation upon heating and storage. RPO is an important ingredient used in industrial frying rich in phytonutrients and a better replacement to synthetic antioxidants. This study indicated that supplementing SF oil with RPO may be recommended to improve the oxidative stability of oils during frying.

Recently, much effort has been focused on research and development of new types of lubricating oil additives to reduce wear and friction in the tribological systems. It has been noted that the use of additives to improve the lubricating capacity and durability of oil plays an important role in the wear and friction process of materials. Due to the environmental problems, many researchers are embarking on the viability of the vegetable‐based lubricants. In this article a critical review has been made on vegetable‐based lubricant additives with specific properties and application. This article explains the advantages and manufacturing processes of vegetable‐based oils, which will give a better understanding of using biodegradable lubricating oil additives. A case study on palm oil methyl ester as an additive has been presented in this paper.

The purpose of this paper is to evaluate the stability of anthocyanin colorant with and without ferulic acid (FA) stabilising agent in a polyvinyl alcohol (PVA) binder coating system.

The anthocyanin colorant was extracted using methanol acidified with 0.5% trifluoroacetic acid (TFA). FA was added to improve thermal stability of the colorant. The FA added colorant was mixed with PVA to develop a coating system. To test the ability of the coating mixture to withstand heat in the liquid state, spectroscopic studies were carried out in the visible region of the electromagnetic spectrum when the liquid samples had cooled down to room temperature after being heated at 80 and 90°C for 30 minutes. This procedure was repeated six times until a total heating time of 180 minutes has been accomplished. The liquid samples were also coated on glass slides, cured and then stored in different incubators at 30, 40 and 50°C. The visible spectrum was taken everyday for 30 days to study the effect of storage temperature. Spectroscopic results were analysed in terms of intensity rate percentage (IRP).

In the liquid state, the anthocyanin‐PVA mixture without FA showed lower absorbance compared to the mixture containing FA after heating at 80 and 90°C. This shows that FA can enhance the intensity of absorbance of the liquid coating mixture. The mixtures containing FA show increase in absorbance with increase in heating time. The same results are obtained for the coating on glass substrate where FA containing coatings show increase in IRP with time for all storage temperatures. Coating with 1% FA content showed better enhancement and stability.

The colour of the untreated samples quickly faded during heating and storage at different temperatures. In this study, the addition of 0.5% and 1% FA stabilised and enhanced the colour intensity at 30, 40 and 50°C. Further improvements may find the mixture suitable as paint or coating materials and as nail varnish.

The results indicate the possibility of applying the FA stabilised anthocyanin‐PVA, colorant‐binder composition in a coating system.

The use of anthocyanin from M. Malabathricum as a colourant in a coating system or nail varnish is original. Anthocyanin pigments are normally used as colorant in foods.

Within the framework of the valorization of natural resources, a characterization of the biochemical composition of the edible parts of Adansonia Digitata is applied. The antibacterial effect against bacteria is also realized and compared to some synthetic antibiotics.

The biochemical characterization is carried out according to the norms of the French Association of Normalization, methods of Association of Official Analytical Chemists (AOAC International) and gas chromatography (GC). The antibacterial activity is tested by disk diffusion on a solid medium. Parametric tests are used to compare the differences between groups and heat maps to show the expression of the mean inhibitions according to the studied parameters. Multivariate logistic modeling is applied to study the effect of extracts and antibiotics on bacteria.

Biochemical characterization showed a variable importance of proteins, fibers and total sugars, with the presence of highly desired fatty acids such as palmitic, oleic, stearic, linoleic and a-linolenic acids. This gives the tested parts important energy values, especially in the seeds very rich in fatty acids. Methanol proved to be a better extraction solvent than dichloromethane. Antibacterial activity showed that pulp and leaves extracted with methanol had quite similar inhibitory activities against Enterococcus faecalis ATCC29212 and that this effect was better than some antibiotics. Multivariate analysis showed that the leaves had a similar effect to antibiotics, and a significant effect against Staphylococcus aureus ATCC29213.

This important activity and the attractive nutritional value of this plant could justify its extensive use in the traditional pharmacopoeia.

The purpose of this paper is study of the type of functional group and its situation on phenyl molecule, in increasing the corrosion protection of modified graphene layers by it. Corrosion protection efficiency of graphene was raised via modifying the surface of graphene-coated carbon steel (CS/G) by using aromatic molecules. Phenyl groups with three different substitutions including COOH, NO₂ and CH₃ grafted to graphene via diazonium salt formation route, by using carboxy phenyl, nitro phenyl and methyl phenyl diazonium salts in ortho, meta and para spatial situations.

Molecular bindings were characterized by using X-ray diffractometer, fourier-transform infrared spectroscopy (FTIR), Raman and scanning electron microscopy (SEM)/ energy dispersive X-ray analysis (EDXA) methods. Anti-corrosion performance of modified CS/G electrodes was evaluated by weight loss and electrochemical techniques, potentiodynamic polarization (Tafel) and electrochemical impedance spectroscopy, in 3.5 per cent NaCl solution.

The obtained results confirmed covalently bonding of phenyl groups to the graphene surface. Also, the observed results showed that substitution spatial situations on phenyl groups can affect charge transfer resistance (R_ct), corrosion potential (E_corr), corrosion current density (j_corr) and the slope of the anodic and cathodic reaction (ß_a,c), demonstrating that the proposed modification method can hinder the corrosion reactions. The proposed modification led to restoring the graphene surface defects and consequently increasing its corrosion protection efficiency.

The obtained results from electrochemical methods proved that protection efficiency was observed in order COOH < NO₂ < CH₃ and MPD in the para spatial situation and showed the maximum protection efficiency of 98.6 per cent in comparison to other substitutions. Finally, the ability of proposed graphene surface modification route was further proofed by using surface methods, i.e. SEM and EDXA, and contact angles measurements.

This study aims to evaluate the effect of grape seed extract on the thermal oxidation of soybean oil.

Four treatments were used: soybean oil (SO), butylhydroxytoluene (BHT), antioxidant at concentration of 100 mg/kg in soybean oil (BHTSO), grape seed extract at a concentration of 100 mg/kg in soybean oil (Extract), and mixture at a concentration of 50 mg/kg of grape seed extract (Mixture) and 50 mg/kg of BHT in soybean oil subjected to 180°C for 20 h. The total phenolic compounds were quantified by spectrophotometry using the Folin-Ciocalteu reagent. The antioxidant activity was evaluated by the ABTS^•+, DPPH^• and FRAP acid systems. The fatty acid composition and phytosterols were determined by gas chromatography (GC) and tocopherols were determined by high-performance liquid chromatography.

Among the treatments studied, the Extract and the Mixture presented lower losses of total phenolic compounds, DPPH^• and FRAP, while BHTSO had an opposite effect. After 10 h of heating, the Mixture and the Extract were more effective in reducing the formation decomposition products, measured by the amount of total polar compounds. The Mixture resulted in higher retention of essential fatty acids at the end of heating. The Extract and Mixture showed higher retention rates of total tocopherols and the Mixture resulted in 338.71 mg/100 g (P ≤ 0.05) of total phytosterol after 20 h of heating.

Oils undergoing the heating process suffer major changes, requiring the addition of antioxidant compounds. As a result of the questioning on the use of chemical additives, research on natural antioxidants, as substitute to the synthetic ones, is increasing. Among the natural compounds with high antioxidant potential, the grape wastes such as its seeds are highlighted. Studies using grape seed extract are scarce.

The purpose of this paper is to evaluate the antioxidant activity of ginger ethanol extract in soybean oil under thermoxidation.

A total of four treatments were used: soybean oil free of synthetic antioxidants, soybean oil containing 2,500 mg/kg of ginger extract, soybean oil containing 50 mg/kg of TBHQ, soybean oil containing the mixture of natural extract, and TBHQ in the before‐cited concentration. The treatments were discontinuously submitted to plates heated at 180°C, for 20 hours. Samples were removed in the times of 0, 4, 8, 12, 16 and 20 hours of heating and they were analyzed as to their oxidative stability, total polar compounds, peroxide and conjugated diene values.

The results showed the efficiency of the ginger extract in protecting the oil against lipid oxidation. It could be concluded that ginger extract might be indicated as an additive that acts against lipid oxidation and, consequently, increases shelf life of food.

These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life.

This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic.

The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method.

Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste.

This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques.

Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques.

Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds.

This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.