Generic placeholder image

Current Nutrition & Food Science

Editor-in-Chief

ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

Research Article

Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying

Author(s): Reza Farahmandfar*, Maryam Asnaashari*, Yegane Asadi and Batool Beyranvand

Volume 15, Issue 2, 2019

Page: [156 - 164] Pages: 9

DOI: 10.2174/1573401313666170712110248

Price: $65

conference banner
Abstract

Background: It is important to study about the use of natural antioxidants as alternatives to synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity of Matricaria recutita.

Methods: Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20 and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid value (AV).

Results: The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 µg α - tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract) of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound was the highest radical scavenging ability.

Conclusion: Result indicated both ultrasound and maceration extracts could increase the oil oxidative stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound had a better effect on stabilizing of sunflower oil during frying.

Keywords: Antioxidant, Bioactive compounds, Maceration, Matricaria recutita, Sunflower oil, Ultrasound.

Graphical Abstract

[1]
Rebaya A, Belghith SI, Baghdikian B, et al. Total phenolic, total flavonoid, tannin content, and antioxidant capacity of Halimium halimifolium (Cistaceae). J Appl Pharm Sci 2014; 5(1): 52-7.
[2]
Farahmandfar R, Asnaashari M, Sayyad R. Comparison antioxidant activity of Tarom Mahali rice bran extracted from different extraction methods and its effect on canola oil stabilization. J Food Sci Technol 2015; 52(10): 6385-94.
[3]
Shahidi F. Bailey’s Industrial Oil and Fat Products. John Wiley & Sons, Inc: New Jersey, United States 2005.
[4]
Farahmandfar R, Safari R, Ahmadi Vavsari F, Bakhshandeh T. The effect of ajwain (Trachyspermum ammi) extracted by ultrasound-assisted solvent on quality properties of silver carp (Hypophthalmichthys molitrix) Surimi stored at 4C. J Food Process Preserv 2016; 40(2): 291-7.
[5]
Poiana M-A. Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract. Int J Mol Sci 2012; 13(7): 9240-59.
[6]
Asnaashari M, Farhoosh R, Sharif A. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion. Food Chem 2014; 159: 439-44.
[7]
Hashemi SMB, Khaneghah AM, Tavakolpour Y, Asnaashari M, Mehr HM. Effects of ultrasound treatment, UV irradiation and Avishan-e-Denaei essential oil on oxidative stability of sunflower oil. J Essent Oil Bear Plant 2015; 18(5): 1083-92.
[8]
Asnaashari M, Tajik R, Khodaparast MHH. Antioxidant activity of raspberry (Rubus fruticosus) leaves extract and its effect on oxidative stability of sunflower oil. J Food Sci Technol 2015; 52(8): 5180-7.
[9]
Farhoosh R, Johnny S, Asnaashari M, Molaahmadibahraseman N, Sharif A. Structure-antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid. Food Chem 2016; 194: 128-34.
[10]
Asnaashari M, Farhoosh R, Farahmandfar R. Prediction of oxidation parameters of purified Kilka fish oil including gallic acid and methyl gallate by adaptive neuro-fuzzy inference system (ANFIS) and artificial neural network. J Sci Food Agric 2016; 96(13): 4594-602.
[11]
Sayyari Z, Farahmandfar R. Stabilization of sunflower oil with pussy willow (Salix aegyptiaca) extract and essential oil. Food Sci Nutr 2016; 5(2): 266-72.
[12]
Farahmandfar R, Asnaashari M, Sayyad R. Antioxidant activity and total phenolic content of Capsicum frutescens extracted by supercritical CO2, ultrasound and traditional solvent extraction methods. J Essent Oil Bear Plant 2017; 20(1): 196-204.
[13]
Ince AE, Sahin S, Sumnu G. Comparison of microwave and ultrasound-assisted extraction techniques for leaching of phenolic compounds from nettle. J Food Sci Technol 2014; 51(10): 2776-82.
[14]
Tiwari BK. Ultrasound: A clean, green extraction technology. Trends Analyt Chem 2015; 71: 100-9.
[15]
Albu S, Joyce E, Paniwnyk L, Lorimer J, Mason T. Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry. Ultrason Sonochem 2004; 11(3): 261-5.
[16]
Rombaut N, Tixier A-S, Bily A, Chemat F. Green extraction processes of natural products as tools for biorefinery. Biofuels Bioprod Biorefin 2014; 8(4): 530-44.
[17]
Sicaire A-G, Vian MA, Fine F, Carré P, Tostain S, Chemat F. Ultrasound induced green solvent extraction of oil from oleaginous seeds. Ultrason Sonochem 2016; 31: 319-29.
[18]
Bussemaker MJ, Zhang D. Effect of ultrasound on lignocellulosic biomass as a pretreatment for biorefinery and biofuel applications. Ind Eng Chem Res 2013; 52(10): 3563-80.
[19]
Li Y, Fabiano-Tixier AS, Tomao V, Cravotto G, Chemat F. Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent. Ultrason Sonochem 2013; 20(1): 12-8.
[20]
Roby MHH, Sarhan MA, Selim KA-H, Khalel KI. Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgare L.) and chamomile (Matricaria chamomilla L.). Ind Crops Prod 2013; 44: 437-45.
[21]
Tian Y, Zeng H, Xu Z, Zheng B, Lin Y, Gan C, et al. Ultrasonic-assisted extraction and antioxidant activity of polysaccharides recovered from white button mushroom (Agaricus bisporus). Carbohydr Polym 2012; 88(2): 522-9.
[22]
Wong M, Timms R, Goh E. Colorimetric determination of total tocopherols in palm oil, olein and stearin. J Am Oil Chem Soc 1988; 65(2): 258-61.
[23]
Ramamoorthy PK, Bono A. Antioxidant activity, total phenolic and flavonoid content of Morinda citrifolia fruit extracts from various extraction processes. J Eng Sci Technol 2007; 2(1): 70-80.
[24]
Firestone D. Official methods and recommended practices of the AOCS. AOCS: Urbana, Ill 2009.
[25]
Saguy I, Shani A, Weinberg P, Garti N. Utilization of jojoba oil for deep-fat frying of foods. LWT-Food Sci Technol 1996; 29(5): 573-7.
[26]
Eshghi N, Asnaashari M, Haddad Khodaparast MH, Hosseini F. Evaluating the potential of natural curcumin for oxidative stability of soybean oil. Nat Prod Res 2014; 28(17): 1375-8.
[27]
Schulte E. Economical micromethod for determination of polar components in frying fats. Eur J Lipid Sci Technol 2004; 106(11): 772-6.
[28]
Kadifkova Panovska T, Kulevanova S, Stefova M. In vitro antioxidant activity of some Teucrium species (Lamiaceae). Acta Pharm 2005; 55(2): 207-14.
[29]
Carrera C, Ruiz-Rodríguez A, Palma M, Barroso CG. Ultrasound assisted extraction of phenolic compounds from grapes. Anal Chim Acta 2012; 732: 100-4.
[30]
Farhoosh R, Sharif A, Asnaashari M, Johnny S, Molaahmadibahraseman N. Temperature-dependent mechanism of antioxidant activity of o-Hydroxyl, o-Methoxy, and Alkyl Ester derivatives of p-hydroxybenzoic acid in fish oil. J Am Oil Chem Soc 2016; 93(4): 555-67.
[31]
Pingret D, Fabiano-Tixier A-S, Chemat F. Degradation during application of ultrasound in food processing: A review. Food Control 2013; 31(2): 593-606.
[32]
Chemat F, Rombaut N, Sicaire A-G, Meullemiestre A, Fabiano-Tixier A-S, Abert-Vian M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrason Sonochem 2017; 34: 540-60.
[33]
Parniakov O, Apicella E, Koubaa M, et al. Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp. Bioresour Technol 2015; 198: 262-7.
[34]
Bermúdez-Aguirre D, Barbosa-Cánovas GV. Inactivation of Saccharomyces cerevisiae in pineapple, grape and cranberry juices under pulsed and continuous thermo-sonication treatments. J Food Eng 2012; 108(3): 383-92.
[35]
Rawson A, Tiwari BK, Patras A, et al. Effect of thermosonication on bioactive compounds in watermelon juice. Food Res Int 2011; 44(5): 1168-73.
[36]
Tiwari BK. OʼDonnell CP, Patras A, Cullen PJ. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice. J Agric Food Chem 2008; 56(21): 10071-7.
[37]
Valdramidis VP, Cullen PJ, Tiwari BK, O’Donnell CP. Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing. J Food Eng 2010; 96(3): 449-54.
[38]
Vercet A, Burgos J, López-Buesa P. Manothermosonication of foods and food-resembling systems: effect on nutrient content and nonenzymatic browning. J Agric Food Chem 2001; 49(1): 483-9.
[39]
Asnaashari E, Asnaashari M, Ehtiati A, Farahmandfar R. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin. J Food Meas Charact 2015; 9(2): 215-24.
[40]
Marina A, Rosli W, Neoh S. Frying quality of virgin coconut oil as affected by zea mays extract. Sains Malays 2014; 43(9): 1311-5.
[41]
Ali RF. Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil, during deep frying process. J Food Process Technol 2012; 63(4)
[http://dx.doi.org/10.3989/gya.057612]
[42]
Winkler-Moser JK, Breyer L. Composition and oxidative stability of crude oil extracts of corn germ and distiller’s grains. Ind Crops Prod 2011; 33(3): 572-8.
[43]
Asnaashari M, Hashemi B, Mohammad S, Mehr HM, Asadi Yousefabad SH. Kolkhoung (Pistacia khinjuk) hull oil and kernel oil as antioxidative vegetable oils with high oxidative stability and nutritional value. Food Technol Biotechnol 2015; 53(1): 81-6.

Rights & Permissions Print Cite
© 2024 Bentham Science Publishers | Privacy Policy