Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract.

SOYBEAN; CORN oil; SOY oil; INDUCTION period (Chemical reactions); PHENOLIC acids; FOOD additives; LIPID peroxidation (Biology); OXIDATION states; VEGETABLE oils; LINOLENIC acids; UNSATURATED fatty acids; FOOD industry

Los aceites de soja y maíz se encuentran entre los aceites vegetales más populares, ingredientes ampliamente utilizados en la cocina y también en la industria alimentaria. Estos aceites contienen muchos ácidos grasos insaturados como los ácidos oleico, linoleico y linolénico que se oxidan fácilmente con el oxígeno. Se están realizando grandes esfuerzos para prevenir o minimizar la oxidación de los aceites vegetales mediante el desarrollo de antioxidantes. Los antioxidantes fenólicos presentes en algunos extractos se pueden utilizar como aditivos alimentarios para prevenir la oxidación de lípidos. En este estudio se realizó la obtención y análisis cromatográficos (HPLC y GC) del extracto hidroalcohólico de Pluchea quitoc. El contenido de compuestos fenólicos se evaluó por el método de Folin-Ciocalteau y las propiedades antioxidantes frente a radicales DPPH y ABTS. Se determinó el efecto de muestras preparadas con aceites de soja y maíz enriquecidas con extracto hidroalcohólico de Pluchea quitoc y se comparó con muestras de estos aceites libres de antioxidantes y con el antioxidante sintético BHT. Los resultados mostraron potencial para la aplicación del extracto. Se detectó un alto contenido de compuestos fenólicos (314 mg GAE) y buenos valores de IC50 para la inhibición de los radicales DPPH y ABTS (13.2 µg·mL-1 y 5.6 µg·mL-1). En la evaluación de la estabilidad oxidativa de los aceites enriquecidos con este extracto, se encontró que para la concentración del 1% es posible obtener valores de período de inducción (IP) cercanos a las muestras adicionadas con BHT. [ABSTRACT FROM AUTHOR]

Soybean and corn oils are among the most popular vegetable oils, and are ingredients which are widely used in cooking and in the food industry. These oils contain many unsaturated fatty acids such as oleic, linoleic and linolenic acids, which makes them easily oxidized by oxygen. Extensive efforts are being made to prevent or minimize vegetable oil oxidation through the development of antioxidants. Phenolic antioxidants which are present in some extracts can be used as food additives to prevent lipid oxidation. In this study chromatographic analyses (HPLC and GC) of the Pluchea quitoc hydroalcoholic extract were performed. The content of phenolic compounds by the Folin-Ciocalteau method and the antioxidant properties against radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) were also evaluated. The effect of samples prepared with soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract was determined and compared with samples of these oils which were free of antioxidants and with samples containing the synthetic antioxidant BHT. The results showed potential for application of the extract. A high content of phenolic compounds (314 milligrams of gallic acid equivalents (GAE)/g of extract) and good IC50 values were detected for the inhibition of the radicals DPPH and ABTS (13.2 µg·mL-1 and 5.6 µg·mL-1). In the evaluation of the oxidative stability of the oils enriched with this extract, it was found that at 1% concentration it was possible to obtain values of induction period (IP) close to the samples with added BHT. [ABSTRACT FROM AUTHOR]

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