Login Register Cart 0
Generic placeholder image

Current Bioactive Compounds

Editor-in-Chief

ISSN (Print): 1573-4072
ISSN (Online): 1875-6646

Back
Journal Home About Journal Editorial Board Journal Insight Current Issue Volumes/Issues
Subscribe
Research Article

Improvement of Refined Soybean Oil by Enrichment with Phenolic Extracts from Wild and Cultivated Olive Leaves

Author(s): Saliha Boucheffa*, Abderezak Tamendjari, Widad Sobhi, Samir Hadjal and Khellaf Aliane

Volume 17, Issue 7, 2021

Published on: 08 December, 2020

Article ID: e010621188865 Pages: 8

DOI: 10.2174/1573407216999201208204450

Price: $65

Abstract

Background: Several researches have focused on the antioxidant capacity of natural components extracted from plants. Their properties are determined by the presence of phenolic compounds that extend the shelf life of food and protect fats from autoxidation. Olive leaves, an abundant raw material, are a significant source of bioactive phenolic compounds, which can be used to enrich a widely used edible oil.

Objective: The goal of this study was to improve the properties and stability of soybean oil by adding phenolic compounds extracted from the leaves of wild and cultivated olive trees.

Methods: Leaf polyphenolic extracts obtained from Chemlal cultivar and wild olive were used to enrich refined soybean oil. The antioxidant activity was evaluated for the chain-breaking antioxidant effect using DPPH and FRAP assay. The oxidative stability was estimated using a rancimat apparatus. The effect of the frying conditions was studied by determining the rate of the polar fraction.

Results: Total phenol contents from cultivated and wild olive leaves were important: 1047.19mg EAG /100g and 1424.59mg EAG/100g, respectively. Oil extracts enriched with Chemlal and wild olive leaves extracts at 25ppm presented 93.29% and 93.20% inhibition percent of DPPH radical, respectively. An improvement of 75 and 73% was observed for oils enriched with Chemlal and wild olive leaves respectively, for the antiradical activity against DPPH radical. The stability of the enriched oils is proportional to the concentrations of phenolic extracts and higher than that shown for the non-enriched ones. The frying test showed that the enrichment is causing a complete absence of polar compounds in the fries.

Conclusion: The results of this study show the efficacy of adding polyphenols to olive leaves to increase the quality and oxidative stability of refined soybean oil.

Keywords: Refined soybean oil, olive leaf, phenols, stability, antioxidant, polar compounds.

Graphical Abstract

[1]
European commission. Oilseeds and protein crops market situation; Committee for the common organisation of agricultural markets. Agriculture and rural development 2020.
[2]
Shepherd J, Packard CJ, Grundy SM, Yeshurun D, Gotto AM Jr, Taunton OD. Effects of saturated and polyunsaturated fat diets on the chemical composition and metabolism of low density lipoproteins in man. J Lipid Res 1980; 21(1): 91-9.
[PMID: 7354257]
[3]
Giua L, Blasi F, Simonetti MS, Cossignani L. Oxidative modifications of conjugated and unconjugated linoleic acid during heating. Food Chem 2013; 140(4): 680-5.
[http://dx.doi.org/10.1016/j.foodchem.2012.09.067] [PMID: 23692753]
[4]
Cossignani L, Giua L, Simonetti MS, Blasi F. Volatile compounds as indicators of conjugated and unconjugated linoleic acid thermal oxidation. Eur J Lipid Sci Technol 2014; 116: 407-12.
[http://dx.doi.org/10.1002/ejlt.201300205]
[5]
Gertz C, Klostermann S, Parkash-Kochhar S. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. Eur J Lipid Sci Technol 2000; 102: 543-51.
[http://dx.doi.org/10.1002/1438-9312(200009)102:8/9<543::AID-EJLT543>3.0.CO;2-V]
[6]
Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci Food Saf 2006; 5: 169-86.
[http://dx.doi.org/10.1111/j.1541-4337.2006.00009.x]
[7]
Antolovich M, Bedgood DR Jr, Bishop AG, Jardine D, Prenzler PD, Robards K. LC-MS investigation of oxidation products of phenolic antioxidants. J Agric Food Chem 2004; 52(4): 962-71.
[http://dx.doi.org/10.1021/jf0349883] [PMID: 14969558]
[8]
Giese J. Antioxidants. Tools for preventing lipid oxidation. Food Technol 1996; 50: 73-81.
[9]
Kozłowska M, Laudy AE, Przybył J, Ziarno M, Majewska E. Chemical composition and antibacterial activity of some medicinal plants from Lamiaceae family. Acta Pol Pharm 2015; 72(4): 757-67.
[PMID: 26647633]
[10]
Somova LI, Shode FO, Ramnanan P, Nadar A. Antihypertensive, antiatherosclerotic and antioxidant activity of triterpenoids isolated from Olea europaea, subspecies africana leaves. J Ethnopharmacol 2003; 84(2-3): 299-305.
[http://dx.doi.org/10.1016/S0378-8741(02)00332-X] [PMID: 12648829]
[11]
Lafka TI, Lazou AEJ, Sinanoglou V, Lazos ES. Phenolic and antioxidant potential of olive oil mill wastes. Food Chem 2011; 125: 92-8.
[http://dx.doi.org/10.1016/j.foodchem.2010.08.041]
[12]
Taamalli A, Arráez-Román D, Zarrouk M, Valverde J, Segura-Carretero A, Fernández-Gutiérrez A. The occurrence and bioactivity of polyphenols in Tunisian olive products and by-products: a review. J Food Sci 2012; 77(4): R83-92.
[http://dx.doi.org/10.1111/j.1750-3841.2011.02599.x] [PMID: 22352878]
[13]
Paiva-Martins F, Correia R, Félix S, Ferreira P, Gordon MH. Effects of enrichment of refined olive oil with phenolic compounds from olive leaves. J Agric Food Chem 2007; 55(10): 4139-43.
[http://dx.doi.org/10.1021/jf063093y] [PMID: 17439139]
[14]
Lee OH, Lee BY, Lee J, et al. Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities. Bioresour Technol 2009; 100(23): 6107-13.
[http://dx.doi.org/10.1016/j.biortech.2009.06.059] [PMID: 19608415]
[15]
Chiou A, Salta FN, Kalogeropoulos N, Mylona A, Ntalla I, Andrikopoulos NK. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract. J Food Sci 2007; 72(8): S574-84.
[http://dx.doi.org/10.1111/j.1750-3841.2007.00493.x] [PMID: 17995623]
[16]
Sánchez de Medina V, Priego-Capote F, Luque de Castro MD. Characterization of refined edible oils enriched with phenolic extracts from olive leaves and pomace. J Agric Food Chem 2012; 60(23): 5866-73.
[http://dx.doi.org/10.1021/jf301161v] [PMID: 22616838]
[17]
Malheiro R, Casal S, Lamas H, Bento A, Pereira JA. Can tea extracts protect extra virgin olive oil from oxidation during microwave heating? Food Res Int 2012; 48(1): 148-54.
[http://dx.doi.org/10.1016/j.foodres.2012.03.005]
[18]
Lafka TI, Lazou AEJ, Sinanoglou VJ, Lazos ES. Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants. Foods 2013; 2(1): 18-31.
[http://dx.doi.org/10.3390/foods2010018] [PMID: 28239093]
[19]
Boucheffa S, Miazzi MM, di Rienzo V, et al. The coexistence of oleaster and traditional varieties affects genetic diversity and population structure in Algerian olive (Olea europaea) germplasm. Genet Resour Crop Evol 2016; 64: 379-90.
[http://dx.doi.org/10.1007/s10722-016-0365-4]
[20]
Tsimidou M, Papadopoulos G, Boskou D. Phenolic compounds and stability of virgin olive oil—Part I. Food Chem 1992; 45: 141-4.
[http://dx.doi.org/10.1016/0308-8146(92)90025-W]
[21]
Favati F, Caporale G, Bertuccioli M. Rapid determination of phenol content in extra virgin olive oil. Grasas Aceites 1994; 45: 68-70.
[http://dx.doi.org/10.3989/gya.1994.v45.i1-2.974]
[22]
Ramadan MF, Moersel JT. Screening of the antiradical action of vegetable oils. J Food Compos Anal 2006; 19: 838.
[http://dx.doi.org/10.1016/j.jfca.2006.02.013]
[23]
Baiano A, Terracone C, Viggiani I, Del Nobile MA. Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment. Czech J Food Sci 2014; 32: 1-9.
[http://dx.doi.org/10.17221/79/2013-CJFS]
[24]
Szydłowska-Czerniak A, Karlovits G, Dianoczki C, Recseg K, Szłyk E. Comparison of two analytical methods for assessing antioxidant capacity of rapeseed and olive oils. J Am Oil Chem Soc 2008; 85(2): 141-9.
[http://dx.doi.org/10.1007/s11746-007-1178-6]
[25]
SARL développement durable. Mesure des composés polaires frottino Mode d’emploi. 2009.
[26]
Boudhioua N, Ben Slimen I, Bahloul N, Kechaou N. Etude du séchage par infrarouge de feuilles d’olivier d’origine tunisienne. Revue des Energies Renouvelables SMSTS’08 Alger 2008; 111-6.
[27]
Bahloul N, Boudhrioua N, Kouhila M, Kechaou N. Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.). Int J Food Sci Technol 2009; 44: 2561-7.
[http://dx.doi.org/10.1111/j.1365-2621.2009.02084.x]
[28]
Rotondi A, Magli M, Ricciolini C, Baldoni L. Morphological and molecular analyses for the characterization of a group of Italian olive cultivars. Euphytica 2003; 132: 129-37.
[http://dx.doi.org/10.1023/A:1024670321435]
[29]
Ortega-Garcia F, Peragon J. The response of phenylalanine ammonia-lyase, polyphénoloxydase and phenols to cold stress in the olive tree (Olea europaea L. cv. Picual). J Sci Food Agric 2009; 89: 1565-73.
[http://dx.doi.org/10.1002/jsfa.3625]
[30]
Durand A, Terral JF. Regarder autrement le charbon de bois archéologique: l’exemple de l’irrigation des plantations d’oliviers en France méridionale et en Catalogne (IXe–XVe siècle). Archéologie du Midi medieval 2005.
[31]
Bastola KP, Guragain YN, Bhadriraju V, Vadlani PV. Evaluation of standards and interfering compounds in the determination of phenolics by folin-Ciocalteu assay method for effective bioprocessing of biomass. Am J Anal Chem 2017; 8: 416-31.
[http://dx.doi.org/10.4236/ajac.2017.86032]
[32]
Farhoosh R, Einafshar S, Sharayei P. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem 2009; 115: 933-8.
[http://dx.doi.org/10.1016/j.foodchem.2009.01.035]
[33]
Jiang L, Yamaguchi T, Takamura H, Matoba T. Characteristics of shodo island Olive Oils in Japan: Fatty acid composition and antioxidative compounds. Food Sci Technol Res 2005; 11(3): 254-60.
[http://dx.doi.org/10.3136/fstr.11.254]
[34]
Bouaziz M, Fki I, Jemai H, Ayadi M, Sayadi S. Effect of storage on refined and husk olive oils composition: stabilization by addition of natural antioxidant from Chemlali olive leaves. Food Chem 2008; 108: 253-62.
[http://dx.doi.org/10.1016/j.foodchem.2007.10.074]
[35]
Combe N, Rossignol-Castera A. Huiles végétales et friture. Cah Nutr Diét 2010; 45(6): S44-51.
[http://dx.doi.org/10.1016/S0007-9960(10)70007-9]
[36]
Cuvelier ME, Maillard MN. Stabilité des huiles alimentaires au cours de leur stockage. Ol Corps Gras Lipides 2012; 2(19): 125-32.
[http://dx.doi.org/10.1051/ocl.2012.0440]

Rights & Permissions Print Cite
Article Metrics
5
© 2024 Bentham Science Publishers | Privacy Policy