Majida Al-Wraikat, Zeshan Ali, Mohamed Aamer Abubaker, Li Jianke, Liu YongFeng
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
College of Food Science and Technology, Bohai University, Jinzhou, Liaoning, 121013, China.
Heliyon. 2025 Feb 6;11(4):e42504. doi: 10.1016/j.heliyon.2025.e42504. eCollection 2025 Feb 28.
This study evaluates the antioxidative potential of crude and chemically modified polysaccharides derived from L. leaves to enhance the thermal stability of Extra Virgin Olive Oil (EVOO) during extended storage and heating. Natural polysaccharides were modified using ascorbic acid and hydrogen peroxide to improve their antioxidative properties, providing a potential alternative to synthetic antioxidants. EVOO samples treated with these polysaccharides were subjected to accelerated oxidation at 60 °C for eight weeks to simulate extended storage conditions. Oxidative stability was assessed through multiple parameters, including peroxide value (PV), P-Anisidine value (p-AV), acidity value (AV, calculated as twice the free fatty acid content), iodine value (IV), and free fatty acids (FFA). Results showed that modified polysaccharides significantly improved the oxidative stability of EVOO. After eight weeks, the peroxide value of EVOO treated with modified polysaccharides decreased by 35 % compared to the untreated control, and the free fatty acid content remained at 0.46 %, well below the European Union limit of 0.8 %. Additionally, the modified polysaccharides demonstrated 95.2 % DPPH radical scavenging activity, significantly higher than the 88.7 % observed for crude polysaccharides ( < 0.05). These findings suggest that chemically modified polysaccharides can serve as effective natural antioxidants, enhancing edible oils' shelf life and thermal stability. This study provides a practical approach for applying natural antioxidants in the food industry, potentially reducing the need for synthetic additives in high-temperature food processing and extended storage.
本研究评估了从L.叶中提取的粗多糖和化学改性多糖的抗氧化潜力，以提高特级初榨橄榄油（EVOO）在长期储存和加热过程中的热稳定性。使用抗坏血酸和过氧化氢对天然多糖进行改性，以改善其抗氧化性能，为合成抗氧化剂提供了一种潜在的替代品。用这些多糖处理的EVOO样品在60°C下进行加速氧化八周，以模拟长期储存条件。通过多个参数评估氧化稳定性，包括过氧化值（PV）、对茴香胺值（p-AV）、酸值（AV，计算为游离脂肪酸含量的两倍）、碘值（IV）和游离脂肪酸（FFA）。结果表明，改性多糖显著提高了EVOO的氧化稳定性。八周后，与未处理的对照相比，用改性多糖处理的EVOO的过氧化值降低了35%，游离脂肪酸含量保持在0.46%，远低于欧盟0.8%的限值。此外，改性多糖表现出95.2%的DPPH自由基清除活性，显著高于粗多糖的88.7%（P<0.05）。这些发现表明，化学改性多糖可以作为有效的天然抗氧化剂，延长食用油的保质期和热稳定性。本研究为在食品工业中应用天然抗氧化剂提供了一种实用方法，有可能减少高温食品加工和长期储存中对合成添加剂的需求。
