Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil
Introduction
Lipids in seed oils are important functional components of foods and have a significant effect on the quality of foods even though they constitute a minor component. They not only contribute to flavor, odor, color and texture, but also confer a feeling of satiety and palatability to foods. However, the major problem in these oils lies in lipid oxidation during storage or food processing (Frankel, 1998), which can lead to the rancidity (Gordon, 1991) and defective nutrition due to degradation products such as reactive oxygen species, resulting in harmful effects on human health (Esterbauer et al., 1991, Guardiola et al., 2002, Sanders, 1983).
Recently, many attempts have been made to prevent the oxidative deterioration of lipids by using natural antioxidants (Chaudiere, 1994, Frankel, 1998, Frankel et al., 1994, Gordon, 1990). Some components in natural products such as carotenoids, flavonoides, anthocyanins and phenolic compounds are known to function as scavengers in both primary and secondary oxidation process. In particular, it has been reported that potential antioxidants exist in a number of natural plant extract (NPE) including grapes (Lapidot, Harel, Akiri, Granit, & Kanner, 1999), green teas (Frankel, Huang, Aeschbach, & Prior, 1997), berries (Nielsen, Haren, Magnussen, Dragsted, & Rasmussen, 2003), tomatoes (Gahler, Otto, & Böhm, 2003) and rosemary (Frankel et al., 1996, Richheimer et al., 1996). Although antioxidant effect of rosemary was extensively investigated on various samples (Banias et al., 1992, Wada and Fang, 1992), little information is available about the combined effect with other NPEs on the seed oils. Furthermore, no study on the combined antioxidant effect of natural plant extracts such as citrus, broccoli sprout, and palm oil extract on the various seed oils has been carried out.
Another approach to protect lipid from oxidation is to microencapsulate the lipid products, which has been widely used in manufacturing powder-type oil and fat products (Keogh and O’Kennedy, 1999, Rosenberg and Lee, 1993, Rosenberg and Young, 1993). Microencapsulation can provide more prolonged shelf-life by protecting oils with encapsulating agent such as milk protein or dextrin, etc. By choosing the appropriate materials to enclose small oil particles, core components such as oil can be protected from deterioration due to adverse environmental conditions such as light, moisture and oxygen, resulting in the increase of the shelf-life of the product (Shahidi & Han, 1993). Although microencapsulation can protect seed oils from oxidation, severe lipid oxidation on the surface of the microcapsule could also occur due to high temperature during the spray-drying process and the residual oils on the surface. However, there have been few studies regarding prevention of lipid oxidation of residual free fat on the surface of microcapsules by using natural antioxidants. Shelf-life of edible oils is normally predicted from the accelerated storage tests which are usually conducted at high temperature ranging from 60 °C for the Schaal oven test to 100 °C for the Rancimat test (Frankel, 1998, Makhoul et al., 2006). While the shelf-life of sunflower oil was well assessed by measuring the rancidity (Makhoul et al., 2006), no study on lipid oxidation of sunflower oil in microcapsules has been reported. In this regard, the use of proper antioxidants is required even for microencapsulation of relatively stable HS.
In this report, the effect of NPEs such as rosemary, broccoli sprout, and citrus on the oxidation of microencapsulated high oleic sunflower oil (MEHS) is demonstrated. High oleic sunflower oil (HS) is increasingly used owing to relatively high stability, but vulnerability of MEHS to oxidation has hampered its widespread use. A single component or a mixture of NPEs were tested regarding their antioxidant effects on the MEHS.
Section snippets
Materials
Rosemary extract (Rosmarinus officinalis) was supplied from FLAVEX (Lehlingen, Germany), broccoli sprout extract (Brassica oleracea var. italica) was supplied from ORYZA (Ichinomiya, Japan), citrus extract mixture (Citrus Aurantium dulcis, Citrus Aurantium amara and Citrus paradisi) was supplied from BREKO (Bremen, Germany) and palm oil extract (Elaeis Guineensis) was supplied from Carotech (Perak, Malaysia). CO (Corn oil of Zea mays), SO (Sunflower oil of Helianthus annuus) and HS (High oleic
Results and discussion
High oleic sunflower oil (HS) was microencapsulated by using a dextrin-coating method with supplements such as milk protein isolates (MPI), soy lecithin, and sodium triphosphate emulsifier. It was well documented that milk protein and dextrin are a good wall material for microencapsulation of oils (Keogh & O’Kennedy, 1999) and light core material such as flavors (Trubiano & Lacourse, 1988), respectively. In this study, dextrin was employed as a main coating agent by taking into consideration
Acknowledgements
The authors thank to Yeo K.M., Kim B.J. and Ahn S.Y. for their skillful technical assistance for microencapsulation.
References (46)
- et al.
Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes
Free Radical Biology & Medicine
(1991) - et al.
Encapsulation of oil in powder using spray drying and fluidised bed agglomeration
Journal of Food Engineering
(2006) - et al.
Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascobyl palmitate and citric acid in sunflower oil
Food Chemistry
(2000) - et al.
Milk fat microencapsulation using whey proteins
International Dairy Journal
(1999) - et al.
A rapid method for the determination of total l-ascorbic acid in fruits and vegetables by micellar electrokinetic capillary chromatography
Food Chemistry
(1995) - et al.
Quantitative determination of phenolic diterphenes in rosemary extracts. Aspects of accurate quantification
Journal of Chromatography
(2003) Official methods of AOAC international. Method 984.27
(2005)Official methods and recommended practices of the American oil chemists’ society Method Cd 8-53
Official methods and recommended practices of the American oil chemists’ society Method Cd 18-90
The effect of primary antioxidants and synergists on the activity of plant extracts in lard
Journal of American Oil Chemical Society
Die direkte kolorimetrische bestimmung der peroxidzahl (POZ) in milchprodukten
Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene
Lipid oxidation
Interfacial phenomena in the evaluation of antioxidants: bulk oils versus emulsions
Journal of Agricultural and Food Chemistry
Antioxidant activity of green teas in different lipid systems
Journal of American Oil Chemists’ Society
Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosemarinic acid, in bulk oil and oil-in-water emulsion
Journal of Agricultural and Food Chemistry
Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products
Journal of Agricultural and Food Chemistry
Oils and fats: taints or flavor
Chemistry in Britain
The mechanism of antioxidant action in vitro
Cholesterol and phytosterol oxidation products: analysis, occurrence, and biological effects
Characteristics of microencapsulated palm-based oil as affected by type of wall material
Journal of the Science of Food and Agriculture
Cited by (88)
Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species
2023, Food and Bioproducts ProcessingAntioxidant performances of corn gluten meal and DDGS protein hydrolysates in food, pet food, and feed systems
2020, Journal of Agriculture and Food ResearchComparative study of plant protein extracts as wall materials for the improvement of the oxidative stability of sunflower oil by microencapsulation
2019, Food HydrocolloidsCitation Excerpt :This result is in agreement with previous observations on the solubility of protein extracts, the droplet size distributions of the emulsions and the morphologies of the microparticles. In comparison, Ahn et al. (2008) obtained microparticles of sunflower oil supplemented in natural plant extracts as antioxidants and protected by dextrin-MPI wall materials with an IP value of 16.26 h, which is lower than the IP value obtained for M-PE without the addition of antioxidant. The fact that particles stabilized by hemp proteins did not lead to a significant improvement of sunflower oil oxidative stability (IP value of 9.72 h) could be explained by the agglomeration and the porous nature of the microparticles, which facilitates the permeation of gas, moisture and oil release.
Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment
2019, Journal of Food EngineeringPulsed electric fields as a green technology for the extraction of bioactive compounds from thinned peach by-products
2018, Innovative Food Science and Emerging Technologies