Optimization of the extraction of natural antioxidants fromCoffea robustaleaves and evaluation of their ability to preserve palm olein from oxidation during accelerated storage
| Autor: | Mathilde Julie Klang, Gires Boungo Teboukeu, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Hilaire Macaire Womeni |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics biology Extraction (chemistry) Coffea food and beverages biology.organism_classification Palm olein 03 medical and health sciences chemistry.chemical_compound chemistry Polyphenol Vanillic acid Thermal stability Response surface methodology Food science Gallic acid Food Science |
| Zdroj: | Food Science & Nutrition. 6:1751-1761 |
| ISSN: | 2048-7177 |
| DOI: | 10.1002/fsn3.702 |
| Popis: | Response surface methodology (RSM) was used to optimize the extraction of phenolic antioxidants of Coffea robusta leaves and to evaluate the effect of optimized extract and storage time on the stability of palm olein. The optimization of the extraction process was conducted, and the total polyphenol value of 127.06 mg GAE/g and scavenging activity of 90.65% were obtained under optimal extraction conditions. The phenolic antioxidants of the optimized extract and their thermal stability were determined using HPLC-DAD (high-performance liquid chromatography-diode array detector) and Rancimat test, respectively. The effect of concentration of the optimized extract and storage time on the stability of palm olein was also evaluated. Results showed that the optimized extract contains gallic acid, vanillic acid, cafeic acid and was efficient in retarding palm olein oxidation during 32 months at room temperature. Coffea robusta can be recommended as good source of antioxidants for stabilization of palm olein. |
| Databáze: | OpenAIRE |
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