Anti-oxidative effects of normal and encapsulated extract of Fleawort (Plantago ovate) on the oxidative stability of a food model system (sunflower oil)

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 14, Issue 2 - Serial Number 50, May and June 2018, Pages 297-306   

Document Type: Research Article

DOI: 10.22067/ifstrj.v0i0.62237

Authors

Mahshid Shamloofar^{* 1}; Zahra Ghiasvand¹; Elham Payandan²

¹Department of Fisheries, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

²Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

Abstract

Introduction: Free radicals may cause lots of diseases in humans and oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of lipid-containing foods. Use of antioxidants during the manufacturing process can minimize the extent of lipid peroxidation. Phenolic antioxidant compounds can prevent the destructive effect of free radicals and their resulting mutation. Sunflower oil is widely used in nutrition as a source of essential linoleic (9-cis, 12-cis-octadecadienoic) acid. The present study explored the chemical constitution and antioxidant activity of Fleawort (Plantago ovate) extract and the effect of these natural antioxidants on sunflower oil. It is well known that edible oils used as cooking medium at high temperatures in the presence of oxygen are subject to therm-oxidation, polymerization, and hydrolysis, and the resulting decomposition products not only produce undesirable off-flavors, but can also decrease the nutritional quality of the fried product.

Material and methods: The present study was carried out in refined sunflower oil, free of additives, supplemented by pure concentration levels of normal and encapsulated extract of Fleawort (i.e., 200, 500, 700 and 1000 ppm) and one level of BHT (200) ppm .The doses of Fleawort extract were chosen in agreement with previous studies that have proved that the inhibitory effect on lipid oxidation increased with the antioxidant concentration In this research the phenolic content of the ethanol extract of Fleawort was determined by Folin–Ciocalteu method. The antioxidant activity of this extract was evaluated using DPPH• and ABTS methods. Furthermore, the oven tests including peroxide and thiobarbituric acid values were done at 65º C in sunflower oil.

Results and discussion: The results showed that different concentrations of this extract were effective in retarding the oil oxidation at 65ºC. Among the treatments, the 1000 ppm Concentration of encapsulated extract has higher antioxidant activity than other treatments during storage time. Based on the evaluation results of phenolic compounds in Plantago ovata extract, the amount of phenolic compounds of this extract will be increased according to the concentration of the extract. Although this index was the highest in treatment of EN 1000, there was no significant difference between the ordinary and encapsulated treatments (p>0/05). According to DPPH Evaluation Test for determining the antioxidant capacity of the samples, the highest amount of DPPH was seen in treatment of EN 1000 (p0/05). Also, based on the Restoration Power Test, treatment of EN 1000 had the most meaningful restoration power and in all concentrations of the extract and treatment showed the most meaningful restoration power (p< 0/05) . Treatments with concentration of 1000 ml/l had the maximum total antioxidant capacity and this treatment showed higher total antioxidant capacity compared to BHT treatment and numerically the total antioxidant capacity of all treatments of BHT was allocated to the treatments with concentration of 200 to 500 ml/l of fleawort extract. Peroxide value was used as indicators for the primary oxidation of sunflower oil. Hydroperoxides are the primary products of lipid oxidation. They are odorless and colorless, but are labile species that can undergo both enzymatic and non-enzymatic degradation to produce a complex array of secondary products. Determination of peroxides can be used as oxidation index for the early stages of lipid oxidation During the test time, both normal and encapsulated 1000 treatments had lower peroxide value through incubation time compared to all other treatments and 1000 EN treatment showed the lowest meaningful level of peroxide value (p

Keywords

Fleawort; flowersun oil; Encapsulation; Antioxidant activities; Shelf Life

References

Arabestani, A., Kadivar, M., Shahedi, M. & Hossein Goli, S. A. 2015. Preparation and determination of some physicochemical properties of biodegradable proteinous film from bitter vetch (Vicia ervilia) seed. Iranian Journal of Food Science and Technology, 48, 129-138.

Arabshahi-Delouee, S. & Urooj, A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102, 1233-1240.

Arshady, R. 1993. Microcapsules for food. Journal of Microencapsulation, 10, 413-435.

Ayoughi, F., Barzegar, M., Sahari, M. & Naghdi Badi, H. 2009. Antioxidant Effect of Dill (Anethum graveolens Boiss.) Oil in Crude Soybean Oil and Comparison with Chemical Antioxidants. Journal of Medicinal Plants, 2, 71-83.

Barros, L., Heleno, S. A., Carvalho, A. M. & Ferreira, I. C. F. R. 2009. Systematic evaluation of the antioxidant potential of different parts of Foeniculum vulgare Mill. from Portugal. Food and Chemical Toxicology, 47, 2458-2464.

Chemists, A. O. O. 2012. Official Methods of Analysis of the Association of Official Analytical Chemists, General Books.

Choe, J.-H., Kim, H.-Y., Kim, Y.-J., Yeo, E.-J. & Kim, C.-J. 2014. Antioxidant Activity and Phenolic Content of Persimmon Peel Extracted with Different Levels of Ethanol. International Journal of Food Properties, 17, 1779-1790.

Dorman, H. J. D., Koşar, M., Kahlos, K., Holm, Y. & Hiltunen, R. 2003. Antioxidant Properties and Composition of Aqueous Extracts from Mentha Species, Hybrids, Varieties, and Cultivars. Journal of Agricultural and Food Chemistry, 51, 4563-4569.

Economou, K. D., Oreopoulou, V. & Thomopoulos, C. D. 1991. Antioxidant activity of some plant extracts of the family labiatae. Journal of the American Oil Chemists Society, 68, 109-113.

Elmastas, M., Isildak, O., Turkekul, I. & Temur, N. 2007. Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms. Journal of Food Composition and Analysis, 20, 337-345.

Esmaeilzadeh Kenari, R., Mohsenzadeh, F. & Amiri, Z. R. 2014. Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound-assisted extraction methods. Food Science & Nutrition, 2, 426-435.

Ferreres, F., Sousa, C., Valentão, P., Seabra, R. M., Pereira, J. A. & Andrade, P. B. 2007. Tronchuda cabbage (Brassica oleracea L. var. costata DC) seeds: Phytochemical characterization and antioxidant potential. Food Chemistry, 101, 549-558.

Ghaderi Ghahfarokhi, M., Mamashloo, S., Sadeghi Mahoonak, A. R. & Alami, M. 2011. Evaluation of antioxidant activity, reducing power and free radical scavenging of different extract of Artemisia annua L. Journal on Plant Science Researches, 21, 46-57.

Goli, A. H., Barzegar, M. & Sahari, M. A. 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry, 92, 521-525.

Gouin, S. 2004. Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15, 330-347.

Gülçın, İ., Oktay, M., Kıreçcı, E. & Küfrevıoǧlu, Ö. İ. 2003. Screening of antioxidant and antimicrobial activities of anise (Pimpinella anisum L.) seed extracts. Food Chemistry, 83, 371-382.

Jafari, S. M., Assadpoor, E., He, Y. & Bhandari, B. 2008. Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technology, 26, 816-835.

Japon-Lujan, R., Luque-Rodriguez, J. M. & Luque de Castro, M. D. 2006. Dynamic ultrasound-assisted extraction of oleuropein and related biophenols from olive leaves. Journal of Chromatography A, 1108, 76-82.

Lapornik, B., Prošek, M. & Golc Wondra, A. 2005. Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering, 71, 214-222.

Mardani, V., Alami, M., Arabshahi-Delouee, S., khodabakhshi, R. & Ghaderi Ghahfarokhi, M. 2013. Evaluation of antioxidant activity and antimicrobial activity of phenolic extracts of Evening Primrose flowers. Iranian Food Science and Technology Research Journal, 9, 182-189.

Prieto, P., Pineda, M. & Aguilar, M. 1999. Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E. Analytical Biochemistry, 269, 337-341.

Raghu, K., Ramesh, C., Srinivasa, T. & Jamuna, K. 2011. Total Antioxidant Capacity in Aqueous Extracts of Some Common Vegetables. ASIAN J. EXP. BIOL. SCI., 2, 58-62.

Rakić, S., Petrović, S., Kukić, J., Jadranin, M., Tešević, V., Povrenović, D. & Šiler-Marinković, S. 2007. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chemistry, 104, 830-834.

Ranjbar Nedamani, E., Sadeghi Mahoonak, A., Ghorbani, M. & Kashaninejad, M. 2015. Evaluation of antioxidant interactions in combined extracts of green tea (Camellia sinensis), rosemary (Rosmarinus officinalis) and oak fruit (Quercus branti). Journal of Food Science and Technology, 52, 4565-4571.

Samadloiy, H. R., Azizi, M. H. & Barzegar, M. 2007. Antioxidative effect of pomegranate seed phenolic componends on soybean oil. Journal of Agricultural Sciences and Natural Resources, 14, 1-8.

Shahidi, F. 1997. Natural Antioxidants: Chemistry, Health Effects, and Applications, AOCS Press.

Shahidi, F., Amarowicz, R., He, Y. & Wettasinghe, M. 1997. Antioxidant activity of phenolic extracts of evening primrose (Oenothera Biennis): a preliminary study. Journal of Food Lipids, 4, 75-86.

Shahidi, F. & Han, X. Q. 1993. Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition, 33, 501-547.

Sharifi, A., Naghmachi, M., Jahedi, S. & Khosravani, S. 2011. A Study on Antimicrobial Effects of Plantago Psyllium. Armaghane danesh, 16, 191-199.

Soares, A. A., de Souza, C. G. M., Daniel, F. M., Ferrari, G. P., da Costa, S. M. G. & Peralta, R. M. 2009. Antioxidant activity and total phenolic content of Agaricus brasiliensis (Agaricus blazei Murril) in two stages of maturity. Food Chemistry, 112, 775-781.

Vega, C. & Roos, Y. H. 2014. Invited Review:Spray-Dried Dairy and Dairy-Like Emulsions;Compositional Considerations. Journal of Dairy Science, 89, 383-401.