Gharby Saïd, Oubannin Samira, Ait Bouzid Hasna, Bijla Laila, Ibourki Mohamed, Gagour Jamila, Koubachi Jamal, Sakar El Hassan, Majourhat Khalid, Lee Learn-Han, Harhar Hicham, Bouyahya Abdelhakim
Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco.
African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco.
Foods. 2022 Oct 18;11(20):3258. doi: 10.3390/foods11203258.
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
油脂氧化是限制植物油储存期间品质的主要因素，因为它会导致油脂营养品质的劣化，并产生令人不悦的气味。这些变化使得含脂肪的食品对消费者的吸引力降低。为了解决这一问题并满足消费者对天然食品的需求，植物油制造商和食品行业正在寻找合成抗氧化剂的替代品，以保护油脂不被氧化。在此背景下，从药用和芳香植物（MAPs）的不同部位（叶子、根、花和种子）中提取的天然抗氧化化合物，有望成为保护消费者健康的可持续解决方案。本综述的目的是汇编已发表的关于从MAPs中提取生物活性化合物以及植物油富集的不同方法的文献。事实上，本综述采用了多学科方法，提供了与油脂保护相关的技术、可持续性、化学和安全方面的最新概述。
