The Antioxidant Potency of Sesame and Sunflower Meal Extract in the Stability of Refined Cotton Oil

Anjani ^1, and Rajvir Singh¹

¹Department of Chemistry, CCS Haryana Agricultural University, Hisar-125004, India

Cite this paper:
Anjani and Rajvir Singh. The Antioxidant Potency of Sesame and Sunflower Meal Extract in the Stability of Refined Cotton Oil. Journal of Food and Nutrition Research. 2022; 10(10):696-700. doi: 10.12691/jfnr-10-10-7

Abstract

Natural antioxidants are used as food ingredients because these are safer than synthetic antioxidants. Antioxidant effects of some meal acetone extracts were tested in stabilizing refined cotton oil (RCO). Here, we have explored the antioxidant potential of meal extracts (sesame and sunflower). RCO was mixed with both meal extracts at different concentrations and kept at 50°C, for their assessment with synthetic antioxidants used as positive controls; propyl gallate (PG) and tert-butyl hydroquinone (TBHQ) at a concentration of 200 ppm. The result showed that both meal extracts could lower the values of various parameters of oil such as total oxidation, conjugated diene (CD), p-anisidine, and peroxide value when the results were analyzed after 120 days of their storage. Seasme meal extract displayed better result in comparision to sunflower meal extract as it showed lower CD value at 500 ppm (34.46±0.02) in comparison to sunflower extract at 500 ppm (42.6±0.04).

Keywords:
natural antioxidants propyl gallate meal extract sesame sunflower refined cotton oil tert-butyl hydroquinone and total tocopherol

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Jadhav R. (2022) Edible oil production not in sync with growth in consumption (https://www.thehindubusinessline.com/data-stories/edible-oil-production-not-in-sync-with-growth-in-consumption/article65230626.ece).
[2]	Grootveld M, Percival BC, Leenders J, et al. (2020) Potential adverse public health effects afforded by the ingestion of dietary lipid oxidation product toxins: Significance of fried food sources. Nutrients 12: 974.
[3]	Prabakaran M, Lee K-J, An Y, et al. (2018). Changes in soybean (Glycine max L.) flour fatty-acid content based on storage temperature and duration. Molecules 23: 2713.
[4]	Tarapoulouzi M, Agriopoulou S, Koidis A, et al. (2022) Recent Advances in Analytical Methods for the Detection of Olive Oil Oxidation Status during Storage along with Chemometrics, Authenticity and Fraud Studies. Biomolecules 12: 1180.
[5]	Sies H and Jones DP. (2020) Reactive oxygen species (ROS) as pleiotropic physiological signalling agents. Nat. Rev. Mol. Cell Biol. 21: 363-383.
[6]	Sahoo BM, Banik BK, Borah P, et al. (2022) Reactive oxygen species (ROS): Key components in cancer therapies. Anticancer Agents Med. Chem. 22: 215-222.
[7]	Ofoedu CE, You L, Osuji CM, et al. (2021) Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis. Foods 10: 699.
[8]	Ren W, Cheng C, Shao P, et al. (2021) Origins of electron-transfer regime in persulfate-based nonradical oxidation processes. Environ. Sci. Technol. 56: 78-97.
[9]	Murphy MP, Bayir H, Belousov V, et al. (2022) Guidelines for measuring reactive oxygen species and oxidative damage in cells and in vivo. Nat. Metab. 4: 651-662.
[10]	Nooshkam M, Varidi M and Bashash M. (2019) The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chem. 275: 644-660.
[11]	Niki E. (2021) Lipid oxidation that is, and is not, inhibited by vitamin E: Consideration about physiological functions of vitamin E. Free Radic. Biol. Med. 176: 1-15.
[12]	Barouh N, Bourlieu-Lacanal C, Figueroa-Espinoza MC, et al. (2022) Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency. Compr. Rev. Food Sci. Food Saf. 21: 642-688.
[13]	Prakash J. (2019) Medicinal properties of Ginger (Zingiber officinale roscoe). Natural Medicines. CRC Press, 419-435.
[14]	Xu X, Liu A, Hu S, et al. (2021) Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action. Food Chem. 353: 129488.
[15]	Anjani and Singh R. (2018) Evaluation of antioxidant efficacy of meal extracts against synthetic antioxidants in crude cotton oil. J. Pharmacogn. Phytochem. 7: 1220-1225.
[16]	Shahidi F and Wanasundara U. (2008) Methods for Measuring Oxidative Stability in Edible Oils. Food Lipids: Chemistry, Nutrition and Biotechnology: 387-388.
[17]	Saeed R and Naz S. (2019) Effect of heating on the oxidative stability of corn oil and soybean oil. Grasas Aceites 70: e303-e303.
[18]	Vagi E, Rapavi E, Hadolin M, et al. (2005) Phenolic and triterpenoid antioxidants from Origanum majorana L. herb and extracts obtained with different solvents. J. Agric. Food Chem. 53: 17-21.
[19]	Chugh B and Dhawan K. (2014) Storage studies on mustard oil blends. J. Food Sci. Technol. 51: 762-767.
[20]	Chatha SAS, Anwar F and Manzoor M. (2006) Evaluation of the antioxidant activity of rice bran extracts using different antioxidant assays. Grasas Aceites 57: 328-335.
[21]	Zhang Y, Yang L, Zu Y, et al. (2010) Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chem. 118: 656-662.