Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of Colliguaya integerrima and Cynara cardunculus Under Normal Conditions and After Thermal Treatment
| Autor: | Leonardo S. Santos, Adolfo Marican, Diana Abril, Oscar Valdés, Esteban F. Durán-Lara, Aymeé González, Yaneris Mirabal-Gallardo |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Acid value Saponification value Antioxidant Physiology medicine.medical_treatment Clinical Biochemistry antioxidant activity thermal behavior 01 natural sciences Biochemistry chemistry.chemical_compound Iodine value 0404 agricultural biotechnology Cynara cardunculus oil Colliguaya integerrima oil 010608 biotechnology medicine Phenol Peroxide value Food science Molecular Biology Chemical composition biology lcsh:RM1-950 Cynara 04 agricultural and veterinary sciences Cell Biology biology.organism_classification 040401 food science lcsh:Therapeutics. Pharmacology chemistry minor components |
| Zdroj: | Antioxidants Volume 8 Issue 10 Antioxidants, Vol 8, Iss 10, p 470 (2019) |
| ISSN: | 2076-3921 |
| Popis: | We investigated the potential of two oil extracts from seeds of Colliguaya integerrima (CIO) and Cynara cardunculus (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200&ndash 420 ° C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T0) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 ° C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 ° C by gas chromatography&ndash mass spectrometry (GC&ndash MS) using library search programs. |
| Databáze: | OpenAIRE |
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