Jafari Seyede Zeynab, Jafarian Sara, Hojjati Mohammad, Najafian Leila
Department of Food Science & Technology Nour Branch Islamic Azad University Nour Iran.
Department of Food Science & Technology Agricultural Sciences and Natural Resources University of Khuzestan Ahvaz Iran.
Food Sci Nutr. 2022 Apr 1;10(6):2111-2119. doi: 10.1002/fsn3.2827. eCollection 2022 Jun.
There has been interest in the use of plant extract as a natural preservative agent for improving the oxidative stability of vegetable oils. However, plant extracts have low stability against heat and environmental stress. In this study, the antioxidant potential of nano- and microencapsulated L. extract (RE) obtained using the ultrasonication method was measured. The total phenolic and flavonoid content of the extract was 174.4 ± 25.9 mg gallic acid/g extract and 78.30 ± 3.2 mg rutin/g extract, respectively. Antioxidant activity of 50, 100, 200, and 400 ppm of RE was measured by DPPH free radical scavenging methods, ferric reduction assay, and β-carotene/linoleic acid assay, and then compared to the 100 ppm of TBHQ as a common synthetic antioxidant. The results showed that the antioxidant activity increased with increasing the concentration of the extract in all evaluating methods. The antioxidant activity of 200 ppm of the free and encapsulated extract in cress () and basil () seed gums at different ratios (1:0, 1:1, and 0:1) was compared to sunflower oil without antioxidants, and oil-containing TBHQ which was stored at 60°C for 24 days. The oxidation indexes of oil samples include peroxide value, thiobarbituric acid value, and -anisidine value measured at 4-day intervals. A lower oil oxidation was observed in oil-containing nanoencapsulated extract followed by microencapsulated extract, free extract, and TBHQ. Since producing nanoencapsulated RE requires a higher time and speed of homogenization and due to no statistically significant difference between the antioxidant properties of nanocapsules and microcapsules in oil, the use of microcapsules of RE in basil seed gum to increase the shelf life of sunflower oil is recommended.
人们对使用植物提取物作为天然防腐剂来提高植物油的氧化稳定性颇感兴趣。然而，植物提取物对热和环境压力的稳定性较低。在本研究中，测定了采用超声法获得的纳米和微胶囊化迷迭香提取物（RE）的抗氧化潜力。提取物中总酚含量和类黄酮含量分别为174.4±25.9毫克没食子酸/克提取物和78.30±3.2毫克芦丁/克提取物。通过DPPH自由基清除法、铁还原测定法和β-胡萝卜素/亚油酸测定法测定了50、100、200和400 ppm RE的抗氧化活性，然后与100 ppm的特丁基对苯二酚（TBHQ）这种常见的合成抗氧化剂进行比较。结果表明，在所有评估方法中，抗氧化活性均随提取物浓度的增加而增强。将200 ppm游离和包封提取物在不同比例（1:0、1:1和0:1）的水芹籽胶和罗勒籽胶中的抗氧化活性与不含抗氧化剂的向日葵油以及含TBHQ并在60°C下储存24天的油进行了比较。每隔4天测定油样的氧化指标，包括过氧化值、硫代巴比妥酸值和对茴香胺值。观察到含纳米包封提取物的油氧化程度较低，其次是微胶囊化提取物、游离提取物和TBHQ。由于生产纳米包封RE需要更高的均质化时间和速度，且纳米胶囊和微胶囊在油中的抗氧化性能无统计学显著差异，因此建议使用罗勒籽胶中的RE微胶囊来延长向日葵油的保质期。
