Effect of natural antioxidants on the oxidation stability of linseed (Linum usitatissimum L.) fluid or encapsulated oil
DOI:
https://doi.org/10.33448/rsd-v9i8.5559Keywords:
Encapsulation; Rancimat; Stryphnodendron adstringens; Uncaria tomentosa.Abstract
The food industry has shown great interest in the fortification of foods enriched with encapsulated nutritional oils. This work developed linseed oil particles (Linum usitatissimum L.), produced from the ionic gelling technology, using a cat's claw (Uncaria tomentosa) and barbatimao (Stryphnodendron adstringens) as natural antioxidants. The potential of the antioxidant was evaluated in the control of the oxidative stability of the particulate oil, using the Rancimat equipment. The characterization of the oil obtained from flax seeds indicated a good state of preservation and confirmed a high degree of unsaturation, with the presence of α-linolenic acid (51%). Phenolic profiles of plant extracts showed that 2,5-dihydroxybenzoic as acid and myricetin as flavonoids are the compounds that contribute most to the high antioxidant activity of the vegetal extracts of cat's claw and barbatimao. From the ionic gelation encapsulation technology, it was possible to obtain a flaxseed oil particle with high encapsulation efficiency. Through oxidative stability curves obtained by the Rancimat equipment concludes that the linseed oil particles expressed greater resistance to oxidation than the fluid oils, demonstrating that encapsulation is a promising alternative to retard the oxidation of oleaginous, combined with the use of natural antioxidants.
References
Anand, S. P., & Sati, N. (2013). Artificial Preservatives and Their Harmful Effects: Looking. Int J Pharm Sci Res. 4:2496-2501.
Ansorena, D., Barriuso, B., Astiasarán, L., & Rodriguez-Estrada, M. T.(2013). Thermo-Oxidation Of Cholesterol:Effect of the unsaturation degree of the lipid matrix. Food Chem. 141:2757–64.
AOCS - American Oil Chemists Society. (2009) Official methods and recommended practices of the AOCS. 6th Ed. Champaign: AOCS.
AOCS - American Oil Chemists Society. ( 2014). Official methods and recommended practices of the AOCS. Champaign: AOCS.
ASTM D4052. (2015). Standard test method for density, relative density, and api gravity of liquids by digital density meter. Pennsylvania, 19428-2959.
Azzi, A. (2018). Many tocopherols, one vitamin E. Molecular Aspects of Medicine, v. 61, p.92-103.
Bae, E. K., & Lee, S. J. (2008). Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. J Microencapsul. 25 (8):549–560.
Bakry, A. M., Shabbar, A., Barkat, A., Hamid, M., Mohamed, Y. A., Ahmed, M., & Li, L. (2015). Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications. Comprehensive Reviews in Food Science and Food Safety. v.15, p.143-182.
Barriuso, B., Astiasarán, I., & Ansorena, D. (2013). A Review of analytical methods measuring lipid oxidation status in foods: A Challenging Task. Eur Food Res Technol 236(1):1-15.
Barroso, A. K. M., Torres, A. G., Branco, V. N. C., Ferreira, A., Finotelli, P. V., Freitas, S. P., & Leão, M.H.M.R. (2014). Brown and golden fl axeed: chemical and functional properties of the seeds and the cold-pressed oils. Ciênc. Rural. 44(1):181-7.
Chan, P. T., Matanjun, P., Yasir, S. M., Tan, T. S. (2015). Antioxidant activies and polyphenolics of various solvent extracts of red seaweed, Gracilaria Changii. J Appl Phycol. 27:2377-86.
Comunian, T. A., Chaves, I. E., Thomazini, M., Moraes, I., Ferro-Furtado, R., de Castro, I. A., & Favaro-Trindade, C. S. (2017). Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food chemistry, 237, 948–956.
DOI 10.1016/j.foodchem.2017.06.071
Cordeiro, A. M. T. M., Medeiros, M. L., Silva, M. A. A., Silva, I. A., Soledade, L. E. B., Souza, A. L., Queiroz, N., & Souza, A. G. (2013). Rancimat and PDSC accelerated techniques for evaluation of oxidative stability of soybean oil with plant extracts. J Therm Anal Calorim. 114(2).
Couto, A. N., & Wichmann, F. M. A. (2011). Efeitos da farinha da linhaça no perfil lipídico e antropométrico de mulheres. Alim. Nutr.22(4): 601-8.
Cupersmid, L., Fraga, A. P. R., Abreu, E. S., & Pereira, I. R. O. (2012) Linseed: chemical composition and biological effects. Belo Horizonte:e-Sci, 5(2):33-40.
Ding, H. H., Cui, S. W., Goff, H. Douglas, Wang, Q., Chen, J. & Han, N. Fong. (2014). Polissacarídeos solúveis do caroço de linhaça como nova fonte de fibras alimentares: extração e caracterização físico-química. Food research international, 56 , 166-173.
DOI: 10.1016 / j.foodres.2013.12.005
Erowele, G. I., & Kalejaiye, A. O. (2009). Pharmacology And Therapeutic Uses Of Cat's Claw. Am J Health Syst Pharm. 66(11):992-5.
Oliveira, F. L., & Bicas, J. L. (2013). O mercado de bioativos para a indústria de alimentos. Processos Químicos. Goiânia.
Gallardo, G., Guida, L., Martinez, V., López, M. C., Bernhardt, D., Blasco, R., Islas, R. P., & Hermida, L. G. (2013). Microencapsulação de óleo de linhaça por secagem por pulverização para aplicação de alimentos funcionais. Food Res. Int. 2013 52(2):473-82.
García-moreno, P. J., Pérez-gálvez, R., Guadix, A., & Guadix, E. M. (2013). Influence of the parameters of the Rancimat test on the determination of the oxidative stability index of cod liver oil. Food Sci. Technol. 51:303-8.
Guindani, J. L. (2010). Extrato de Flores de Allamanda catártica L. como Potencial Fito complexo Antioxidante. Anais do 24º Congresso Brasileiro de Cosmetologia, São Paulo.
Gutte, K. B., Sahoo, A. K., & Ranveer, R. C. (2015). Effect of ultrasonic treatment on extraction and atty acid profile of flaxseed oil. OCL, v.22, pp.1-7.
Hardas, N., Danviriyakul, S., Foley, J. L., Nawar, W. W., & Chinachoti, P. (2022). Effect of relative humidity on the oxidative and physical stability of encapsulated milk fat. J. Am. Oil Chem. Soc. 79(2):151–8.
Hartman, L., Lago, L. C. (1973). Rapid preparation of fatty acids methyl esters. Laboratory Practice. Londres, 22:475-6.
Huang, Y., & Zhou, W. (2019). Microencapsulation of anthocyanins through two-step emulsification and release characteristics during in vitro digestion. Food Chemistry. 278:357-363. doi:10.1016/j.foodchem.2018.11.073.
Kaur, D., Sogi, D. S., & Wani, A. A. (2015). Oxidative stability of soybean triacylglycerol using carotenoids and y-tocopherol. International Journal of Food Properties, v. 18, n. 12, p. 2605–2613.
Kaushik, P., Dowling, K., Barrow, C. J., & Adhikari, B. (2014). Microencapsulation of omega-3 fatty acids: a review of microencapsulation and characterization methods. J Funct Foods. 19(B):868-81.
Khattab, R. Y., & Zeitoun, M. A., (2015). Quality evaluation of flaxseed oil obtained by different extraction techniques. Food Sci. Technol. 53(1),338-45.
Lang, G., & Buchbauer, G. A. (2012). Review on recent research results (2008-2010) on essential oils as antimicrobials and antifungals. Flavour Frag. J. 27(1):13-39.
Mafaldo, I. M., Nascimento, M. K. G., Grisi, C. V. B., Cordeiro, A. M. T. M., & Braga, A. L. M. (2016). Desenvolvimento de bioativos de Uncaria tomentosa para estabilização de micropartículas de óleo de linhaça Linum usitatissimum L. Anais do II Encontro Nacional da Agroindustria: desafios da agroindústria no Brasil. 874-879.
Merlin, N., Karling, M., Morales, R. G. F., & Oldon, T. L. C. (2017). Potencial antioxidante e perfil de compostos fenólicos em plantas com indicativo medicinal. Synergismus scyentifica UTFPR, 12(1), 94–101.
Mezourari, S., & Eichner, K. (2007). Comparative study on the stability of crude and refined rice bran oil during long-term sterage at room temperature. Eur. J. Lipid Sci Techonol. 109:98-205.
Neff, W. E, Selke, E., Mounts, T. L., Rinsch, W., Frankel, E. N., & Zeitoun, M. A. M.
(1992). Effect of triacylglycerol composition and structures on oxidative stability of oils from selected soybean germplasm. J Am Oil Chem Soc. 69,111-18.
Novello, D., & Pollonio, M.A.R. (2012). Caracterização físico-química e microbiológica da linhaça dourada e marrom (Linum usitatissimumL.). Rev Inst Adolfo Lutz. 71(2),291-300.
Oliveira, V. B., Yamada, L. T., Fagg, C. W., & Brandao, M. G. L. (2012). Native foods from brazilian biodiversity as a source of bioactive compounds. Food Res. Int, 48,170-9.
Pasrija, D., Exhilarasi, P. N., Indrani, D., & Anandharamakrishnan, C. (2015). Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. Food sci. Technol. 64,289-96.
Pathak, N., Rai, A. K., Kumari, R., & Bhat, K .V. (2014). Value Addition In Sesame: A perspective on bioactive components for enhancing utility and profi tability. Pharmacol Rev, 6(16),147-55.
Pereira A. S., Shitsuka D. M., Parreira, F. J., & Shitsuka, R. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Disponível em: https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
Ros, E., López-Miranda, J., Picó, C., Rubio, M. A., Babio, N., Sala-Vila, A., Pérez-Jiménez, F., Escrich, E., Bulló, M., Solanas, M., Gil Hernández, A., & Salas-Salvadó, J. (2015). Consenso sobre las grasas y aceites en la alimentación de la población española adulta; Postura de la federación española de sociedades de alimentación, Nutr Hosp. 32(2),435-77.
Rufino, M. D. S. M., Alves, R. E., Brito, E. S., De Morais, S. M., De Sampaio, C. D. G., Pérez-Jiménez, J., & Saura-Calixto, F. D. (2006). Metodologia Científica: Determinação da atividade antioxidante total em frutas pelo método de redução do ferro (FRAP). Comunicado Técnico Embrapa. 125,1-4.
Rufino, M. D. S. M., Alves, R. E., Brito, E. S., De Morais, S. M., Sampaio, C. D. G., Pérez-Jiménez, J., & Saura-Calixto, F. D. (2007). Metodologia Científica: Determinação da atividade antioxidante total em frutas pela captura do radical livre DPPH. Comunicado Técnico Embrapa. 127,1-4.
Santos-Filho, P. R., Ferreira, L. A., & Gouvêa, C. M. C. P. (2011). Protective action against chemicalinduced genotoxicity and free radical scavenging activities of stryphnodendron adstringens (“Barbatimão”) leaf extracts. Rev. Bras. Farmacogn. 21(6),1000-5.
Shahidi, F., & Ambigaipalan, P. (2018). Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits. Annual Review of Food Science and Technology.
Silva, I. P., Andrade, C. J., & Neves, E. (2012). Encapsulamento de óleo de buriti para produção de alimentos funcionais. Revista Citino. 2(3),18.
Singh, S. P., Singh, D. (2010). Biodiesel production through the use of different sources and characterization of oils and their esters as the substitute of diesel: A Review. Renew Sust Energ Ver. 14(1),200–16.
Slinkard, K., Singleton, V. L. (1977). Total phenol analyses: automation and comparison with manual methods. Am J Enol Viticult. 28(1),49–55.
Souza, S. J. Silva, M. V., Leimann, F. V., Shirai, M. A. (2015). Propriedades Antioxidantes e antimicrobianas de filmes de amido contendo extrato de própolis. XI Congresso Brasileiro de Engenharia Química em Iniciação Científica - Cobeq IC 2015. Anais. Disponível em:http://proceedings.blucher.com.br/article-details/19899.
Yang, R., Li, X., Lin. S., Zhang, Z., & Chen, F. (2016). Identification of novel peptides from 3 to 10kDa pine nut (Pinus koraiensis) meal protein, with an exploration of the relationship between their antioxidant activities and secondary structure. Food Chem. Mar 15;219:311-20.
Zanqui, A. B., Morais, D. R., Silva, C. M., Santos, J. M., Gomes, S. T., Visentainer, J. V., Eberlin, M. N., Cardozo-Filho, L., & Matsushita, M. (2015). Subcritical extraction of flaxseed oil with n-propane: Composition and purity. Food chemistry, 188, 452–458. DOI 10.1016/j.foodchem . 2015.05.033
Zhao, Y. X., Hua, H. Y., & Liu, L. (2009). Development and validation of an HPLC method for determination of oleanolic acid content and partition of oleanolic acid in submicron emulsions. Pharmazie. Aug;64(8):491-4.
Zhu, F. (2017). Encapsulation and delivery of food ingredients using starch based systems. Food Chemistry, 229.542-552
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
