Rahmati Sepideh, Bazargani-Gilani Behnaz, Aghajani Narjes
Department of Food Hygiene and Quality Control Faculty of Veterinary Science Bu-Ali Sina University Hamedan Iran.
Department of Food Science and Technology Bahar Faculty of Food Science and Technology Bu-Ali Sina University Hamedan Iran.
Food Sci Nutr. 2022 May 12;10(10):3302-3313. doi: 10.1002/fsn3.2919. eCollection 2022 Oct.
Herbal extracts containing natural bioactive substances with numerous beneficial effects have been recently noticed as appropriate alternatives for synthetic food preservatives. In this study, we aimed to optimize the effects of different sumac () fruit extracts (SFE) on oxidative stability of soybean oil under accelerated conditions compared to a synthetic antioxidant. Hydro-ethanolic extracts (70%) of sumac fruits were prepared by three methods of immersion (I-SFE), ultrasound (U-SFE), and microwave (M-SFE). According to the response surface methodology (RSM), 13 runs were considered in the concentrations of 0, 500, and 1000 ppm of each extract that were added to the soybean oil and stored at 60°C for a 20-day period. All of the treatments were significantly ( < .05) efficient in preventing the chemical and sensory changes of soybean oil compared to the control in the dose-dependent manner during storage period. I-SFE treatment showed the lowest peroxide value (PV) (0.000063 meq (milliequivalents) O/kg oil), thiobarbituric acid reactive substances (TBARS) (115.06 MDA (malondialdehyde)/kg oil), and acid value (0.0169 mg KOH (potassium hydroxide)/kg oil) among the other extracts at the end of the storage period. Furthermore, I-SFE treatment earned the highest sensory scores (flavor, color, odor, and overall acceptability) of soybean oil in the range of 4-5 in comparison to the other treatments and synthetic antioxidant during storage time. According to the analysis of RSM, I-SFE in the concentration of 999.998 ppm could optimally enhance the shelf life of soybean oil for 11.3614 days under accelerated conditions. It was concluded that I-SFE with the same efficiency as synthetic antioxidants can be considered as a suitable alternative in soybean oil with various health benefits.
含有具有多种有益作用的天然生物活性物质的草药提取物最近被视为合成食品防腐剂的合适替代品。在本研究中，我们旨在与合成抗氧化剂相比，优化不同漆树果实提取物（SFE）在加速条件下对大豆油氧化稳定性的影响。通过浸泡（I-SFE）、超声（U-SFE）和微波（M-SFE）三种方法制备了漆树果实的水乙醇提取物（70%）。根据响应面法（RSM），在添加到大豆油中并在60°C下储存20天的每种提取物浓度为0、500和1000 ppm的情况下进行了13次试验。在储存期间，与对照组相比，所有处理在预防大豆油的化学和感官变化方面均具有显著（P<0.05）的剂量依赖性效果。在储存期结束时，I-SFE处理在其他提取物中显示出最低的过氧化值（PV）（0.000063毫当量O/kg油）、硫代巴比妥酸反应性物质（TBARS）（115.06丙二醛（MDA）/kg油）和酸值（0.0169毫克氢氧化钾（KOH）/kg油）。此外，与其他处理和合成抗氧化剂相比，I-SFE处理在储存期间获得了大豆油4至5范围内的最高感官评分（风味、颜色、气味和总体可接受性）。根据RSM分析，浓度为999.998 ppm的I-SFE在加速条件下可最佳延长大豆油保质期11.3614天。得出的结论是，具有与合成抗氧化剂相同效率的I-SFE可被视为具有多种健康益处的大豆油的合适替代品。
