Effect of the antioxidant activity of methanolic and acetonic extracts of olive leaves on the shelf life of soybeen oil

Document Type : Complete scientific research article

Authors

1 Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

2 Assistant professor, Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Semnan Province (Shahrood), AREEO, Shahrood, Iran.

3 Associate professor, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

4 Mohammad Kazemi Almooti, MS Graduated student, Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran

Abstract

Background and objectives: Different intrinsic and extrinsic factors may initiate the oxidation of lipids. The initial products of oxidation are tasteless and odorless and after degradation and production of secondary products, the off-flavors and off-odors will appeare in edible oils. This is a great concern in food industry, because it decreases the shelflife of food products. Free radicals are produced during chain reactions in lipid oxidation process. To avoid this, synthetic antioxidants are usually used which are sensible to heat and are hazardous to human health and may cause cancer. Polyphenols have antioxidant activity and absorb free radicals. Thus, the vegetable oils rich in polyphenols can affect human health. In this research, we aimed to investigate the application of natural extract of olive leaves as a natural antioxidant to avoid soy oil oxidation and to compare it with synthetic antioxidants.
Matherials and Methods: In this project, methanol and acetone solvents in an ultrasonic apparatus were used to extract the phenolic compounds of the leaves of Mary and Yellow varieties of olive. The amount of phenolics, as well as their antioxidant effect on the oxidation of crude soybean oil, was investigated. The phenolic contents were measured by Folin–Ciocalteu method and the antioxidant activities of the extracts were determined by two controlling methods of DPPH radical-scavenging activity and Ferric reducing power, and then the results were compared with antioxidant activities of synthetic antioxidants.The antioxidant effects of different concentrations of the extracts on delaying the oxidation of crude oil were studied by determining their peroxide and thiobarbitoric acid values.
Results: The leaves of Mary variety showed the highest amount of phenolics (101.382mg/g), as determined by measureing the phenolic contents. The results suggested that the methanolic extract of Mary variety had a better antioxidant activity than the other natural antioxidants, compared to synthetic antioxidants BHT and TBHQ. In addition, it was shown that the radical scavenging activity was directly correlated with the increase of the extract concentration. Then the methanolic extract of Mary variety at three levels 100, 200 and 500 ppm and BHT and TBHQ antioxidants at 100 and 200 ppm were added to antioxidant-free soy oil. The control oil, which lacked antioxidants, showed the highest peroxide and thiobarbitoric acid values.
Conclusion: The methanolic extract of the Mary variety showed the highest extraction efficiency as well as the most antioxidant activety. In addition, it was shown that the radical scavenging activity was increased by the increase of extract concentration. The methanolic extract of Mary variety at the concentration of 500 ppm was comparable with the synthetic antioxidants at the levels of 100 and 200ppm.

Keywords

Main Subjects

References

1. Abutalebian, M. 2006. The extraction of
phenolic compounds from peppermint,
pennyroyal and sweet basil and
comparison of their antioxidative effect
insunflower oil, M.Sc. Thesis of food
science and technology. Isfahan
University of Technology.
2. Bouaziz, M., and Sayadi, S. 2005.
Isolation and evaluation of antioxidants
from leaves of a Tunisian cultivar olive
tree, European Journal of Lipid Science
and Technology, 107:7-8, 497–504.
3. Ghaderi ghahfarokhi, M., Alami, M.,
Sadeghi Mahoonak, A.R., Azizi, M.H.,
and Ghorbani, M. 2012. Effects of
phenolic compounds extraction from
acorn fruit’s (quercus branti var persica
lindl.) With different solvents on
antioxidant activity in oxidative stability
of sunflower oil. Iranian journal of
medicinal and aromatic plants. 28:1(55),
52-79. (In Persian)
4. Gharahkhani, M., Ghorbani, M.,
Ebrahimzadeh, M., Jafari, S., and
Sadeghmahoonak, A. 2009. Effect of
nettle (Urtica dioica) leaves extract on
the inhibition of soybean oil oxidation.
Electronic journal of food processing
and preservation. 1:2, 85-102. (In
Persian)
5. Giese, J. 1996. Antioxidants. Tools
for preventing lipid oxidation. Food
Technology. 50: 73–81.
6. Guinda, Á. 2006. Use of solid residue
from the olive industry. Grasas y aceites.
51(1): 107-115
7. Goli, AH., Barzegar, M., and Sahari,
M.A. 2005 .Antioxidant activity and
totalphenolic compounds of pistachio
(Pistachia vera) hull extracts. Food
Chemistry. 92: 521-525.
8. Kris-Etherton, P.M., Hecker, K.D.,
Bonanome, A., Coval, S.M., Binkoski,
A.E., Hilpert, K.F., Griel, A.E., and
Etherton, T.D. 2002. Bioactive
compounds in foods: Their role in the
prevention of cardiovascular disease and
cancer. The American Journal of
Medicine. 113:9B, 71–88.
9. Kulisic, T., Radonic, A., Katalinic, V.,
and Milos, M. 2004. Use of different
methods for testing antioxidative
activity of oregano essential oil. Food
chemistry. 85(4): 633-640.
10.Lolos, M., Oreopoulou, V., and Tzia, C.
1999. Oxidative stability of potato chips:
effect of frying oil type, temperature and
antioxidants. Journal of the Science of
Food and Agriculture. 79(11): 1524–
1528.
11.Lujan, R., and Castro, M.D. 2006.
Superheated liquid extraction of
oleuropein and related biophenols from
olive leaves. Journal of Chromatography
A. 1136(2): 185–191.
12.Mahdavian Mehr, H., and
Hadadkhodaparast, M. 2008. Evaluating
the use of olive leaves extract as a
source of poly phenols on the oxidative
stability and antioxidant activity of
commercial vgetable oils. First
symposium on olive oil. Tehran. Iran. P.
224-229 (In Persian)
13.Mohamed, R.‚ Pineda, M., and Aguilar,
M. 2007. Antioxidant capacity of
extracts from wild and crop plants of
mediterranean region. Journal of Food
Science. 72, 59-63.
14.Parizan, T., Elhamirad, A.H., Estiri,
S.H., and Armin M. 2011. Assessing
antioxidant activity methanol extract of
senna leaf and its effect on the stability
of soybean oil. Inovations in fod
science and technology. 3:1(7): 51-59.
(in Persian)
15.Parvaneh, V. 2010. Quality control and
chemical analysis of foods. Tehran
university press. 325p. (in Persian)
16.Rafiei1, Z., Jafari, S.M., Alami, M., and
Khomeiri, M. 2011. Antioxidant
Properties of Olive Leaf Extract and its
Application in Sunflower Oil. Journal of
food research (university of tabriz).
21:1, 11-23. (In Persian)
17.Ryan, D., and Robards, K. 1998.
Phenolic compounds in olives.
Analyst.123, 31-44.
18.Salta, F.N., Mylona, A., Chiou, A.,
Boskou, G., and Andrikopoulos, N.K.
2007. Oxidative Stability of Edible
Vegetable Oils Enriched in Polyphenols
with Olive Leaf Extract. Food Science
and Technology International. 13(6):
413-421.
19.Samad Louei, H.R., Azizi, M.H., and
Barzegar, M. 2007. Antioxidative effect
of pomegranate seed phenolic
componends on soybean oil. Journal of
agricultural sciences and natural
resources. 14:4, 193-200. (In Persian)
20.Shahid, I., and Bhanger, M. 2007.
Stabilization of sunflower oil by garlic
extract during accelerated storage. Food
Chemistry. 100 (1): 246-254.
21.Sikorski, P.E. 2003. Chemical and
functional properties of food
components, 2thED, CRC Press LLC,
New York.
22.Trichopoulou, A., and Lagiou, P. 1997.
Healthy traditional Mediterranean diet:
Anexpression of culture, history and
lifestyle. Nutrition Reviews. 55(11):
383–389.
Food Processing and Preservation Journal
Volume 11, Issue 1
July 2019
Pages 33-47

Files

Share

How to cite

Statistics