The Potential Application of Plant Essential Oils/Extracts as Natural Preservatives in Oils during Processing: A Review (2025)

Effect of natural antioxidants on edible oil

International Journal of Chemical Studies, 2019

In admiration to the earlier research works in the field of antioxidants this review is an attempt to initiate effects of natural antioxidants on edible oil. Antioxidants are the substances which retard or prevent oxidative deterioration of food products. They are mostly added to fat and fat-containing substances to retard oxidation, increase their wholesomeness, palatability, and shelflife. Plants and animals are the major sources of antioxidants, on the other hand, they can also be chemically synthesized by a chemical process. Present review paper discusses the term antioxidants, mechanism, types of antioxidants, and effect on edible oils.

A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils

Advances in Biological Sciences Research, 2022

Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts

Role of antioxidants in stability of edible oil

In response to the considerable increase in research publications in the field of antioxidant in last few years, this article is an attempt to introduce antioxidants for stabilization of edible oil. Present paper discusses the term antioxidant, their types and role, especially in edible oil. Like human being, food also needs to protect itself by oxidation. Antioxidants are kind of additives that are essential in oils to avoid the process of lipid oxidation that results in off-flavor development. As oxidation in food is a chain process, trace amount of antioxidant is required to retard the process of oxidation. Plant extracts were found as source of antioxidant due to their high contents of phenolic compounds; hence these are widely used to retard lipid oxidation in foods.

Current trends on the utility of antioxidant in cooking oil: A review

The Pharma Innovation Journal, 2021

Antioxidant is a health preventive agent given by many nutritional supplements, and by inhibiting the oxidation process, it also plays a significant role in food preservation. According to many studies performed in two decades, there are many natural antioxidants being used to decrease the oxidation stability in cooking oil. Spices, herbs, medicinal plant extract are used as natural antioxidant in cooking oil to control the rancidity level while cooking. Many studies also confirm that natural antioxidants have better character than synthetic antioxidants. Different extracts stabilise the natural antioxidants in cooking oil like corn oil, sunflower oil, rapseed oil, palm oil, soyabean oil etc. Natural antioxidants also have better thermal stability against synthetic antioxidants. Some synthetic antioxidants like BHA, BHT, tBHQ and propyl gallates also being present as standard antioxidants in cooking oil that controls the rancidity while cooking and also inhibits lipid oxidation. Det...

An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils

Processes

Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods.

Performance of Different Natural Antioxidant Compounds in Frying Oils

Food Technology and Biotechnology, 2016

In this study, the natural green tea extract, purifi ed lycopene, purifi ed resveratrol and purifi ed γ-oryzanol were added into peanut oil and their antioxidant performances were evaluated during frying. Moreover, the sensory properties of fried dough were evaluated to determine the consumption feasibility. All natural antioxidants led to signifi cant increase in the stability of the oil samples. The ranges of measurements in the treatment groups were as follows: free acidity 0.1-2.9 g of oleic acid per 100 g of oil, conjugated dienes 0.01-0.40 g per 100 g of oil, total polar material 8.8-73.8 g per 100 g of oil, total phenolics 0.1-4.2 mg of gallic acid equivalents per 100 g of oil, and antioxidant capacity 0.5-11.0 mM of Trolox equivalents per 100 g of oil. The fatt y acid and sterol compositions indicated that antioxidant supplementation could slow the oxidative degradation of unsaturated fatt y acids and reduce trans-acid formation. Frying oil enriched with purifi ed γ-oryzanol had higher sterol levels than the other enriched oil samples. The obtained quality of oil protection was in descending order: purifi ed γ-oryzanol, green tea extract and purifi ed lycopene.

Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants

Journal of Food Engineering, 2006

Flaxseed oil containing essential fatty acids is cheap, plenty and highly used as edible oil in India, Asia and also in the western world but the oil is prone to oxidation. But with the incorporation of a new natural antioxidant (soluble ajowan (Carum copticum) extract), the oxidation of oil could be prevented. The oxidation properties of antioxidant in oil were compared with other synthetic antioxidants (TBHQ, BHT, EQ) at different temperatures. It has been observed that TBHQ showed higher thermal stability than other antioxidants but with comparison to cost with ajowan and for use as a spice in food preparations the above natural antioxidant is more preferred.

Evaluating the Potential of Botanical Extracts and Fractions as Substitutes of Chemical Antioxidants in Edible Oils

2018

In this study, extracts of Camellia sinensis (green tea), Trigonella gracecum foenum (fenugreek), Trachyspermum ammi (ajwain), Nigella sativa (black cumin seed), Viola odorata (sweet violet) and green tea fractions were evaluated for substitutes of chemical antioxidant in edible oils. All extracts/fractions were tested for free radical scavenging assay by 1, 1diphenyl-2-picryl hydroxyl (DPPH) in different dilutions. Fenugreek, green tea and ajwain extracts had maximum DPPH values (91.5, 86 and 85.75%) and were significantly better (p<0.05) than others. Each botanical extract/fraction was used (0.1%) in 100 ml samples of soybean, canola, sunflower and fish oil, stored for three months. In canola oil, green tea anthocyanin fraction (GTAF) proved to have least FFA (0.8%) followed by ajwain extracts (1.25%) and both were significantly different (p<0.05) than other antioxidants. FFA values for GTAF were best among extracts used in sunflower oil and soybean oil. After 3 months, cano...

The Effect of antioxidative extracts on mitigating autoxidation of selected edible oils during deep frying

Tropical Agricultural Research

The effect of extracts of pomegranate (Punica granatum L.) peel, rosemary and oregano on the oxidative stability of Coconut Oil (CO), Virgin Coconut Oil (VCO), Palm oil (PO), Sunflower Oil (SO) and Sesame Oil (SSO) during deep frying (170 ± 5 °C/10 min) was determined. These five locally available edible oils were used for frying standard size potato strips in the presence of three different antioixdative extracts namely, pomegranate pee, oregano and rosemary extracts at 2% (w/w) level. A sample of oil used for frying (10 mL) was collected into a glass vial, flushed with nitrogen and stored at-18°C until analysis. Frying was repeated twice more with the same oil. Oil devoid of any extract was used as the control. The samples were analysed for peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Results revealed that both PV and TBARS values gradually increased with the frying cycle across all oil systems tested indicating a gradual rise of oxidation of oils with use. The order of oxidative stability of oils followed the order: SO< SSO< PO< CO< VCO. A significant (p<0.05) inhibition of oxidation was observed in all oil systems tested as a result of the plant extracts incorporated into oils during deep frying. The least resistance against oxidation was observed in SSO which is predominantly rich in unsaturated fatty acids while VCO exhibited the highest level of resistance. Results further revealed that the pomegranate peel powder exerted the strongest antioxidant activity compared to that of the oregano and rosemary extracts.

Natural antioxidant extracts as food preservatives

Acta scientiarum polonorum. Technologia alimentaria

The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives. The sources of natural antioxidants can be extremely varied, because practically all plants contain antioxidants that allow them to protect themselves from solar radiation and pests, as well as to regulate the production of chemical energy. However, the best alternatives for the food industry are fruits and spices, because they are already foods themselves. This article will describe fruits and spices considered as important sources of ph...

Prospects and Challenges of Essential Oils as Natural Food Preservatives -A Review

Food is the prime requirement of all living organisms, including human beings. Storage of food items has become essential for society in order to minimize the time to obtain a particular food as well as to maintain its nutritional quality. The earliest evidence of food preservation can be traced back to post glacial era. Luis Pasteur proved for the first time that microorganisms are associated with foods and are the major cause of food spoilage, during storage. In early days people used heat, boiling, smoking, drying, salting, and other methods for food preservation. A major development in this field was noticed during the 1940s due to the availability of low cost refrigerators and freezers. During the last two to three decades fermentation as a process and fermented foods increased the shelf life of various food items and revolutionized the techniques of food preservation, too. Later on, with the advancement of food science and technology, various modern techniques such as artificial drying, vacuum packaging, irradiation, and chemical preservatives were employed for long-term storage of food. However, these physical and chemical methods have their own limitations and various side effects. Now-a-days consumers are more concerned about the synthetic, harmful chemicals used as preservatives. Hence, human civilization has renewed its interest for use of natural products, more specifically plant products in food preservation. In the present review I try to review the history and development of food preservation techniques over time. The limitations of different modern methods of food preservation are discussed briefly, leading in search of natural compounds as food preservatives. The nature, extraction, chemical composition and various biological properties of essential oils have been elucidated. Plant essential oils with antimicrobial, antioxidant and other properties makes them a suitable candidate for use in food processing as natural food preservatives.

The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils

Croatica Chemica Acta

The aim of this study was to investigate the effect of different herb extracts on the oxidative stability of hemp, flax, sesame and sunflower seed oils by means of Rancimat test. The dominant phenolic acids in herb extracts were detected by HPLC, while fatty acid profiles of oils, before and after oxidation, were determined by GC-FID. As expected, autoxidation increased the content of saturated fatty acids. The sesame oil showed the longest oxidative stability (3.43 h), while the shortest induction period was obtained for the flax oil. Lemon balm and oregano extracts accelerated the oxidation of hemp and flax oil, while in all other cases the addition of extracts had a positive effect on oil oxidative stability. The best results were obtained for lemon balm extract added to sesame and sunflower oil which resulted with OSI values of 1.33 and 1.48, respectively, while extremely prooxidative activity was obtained for lemon balm extract added to the hemp oil.

Review on -Recent Trends in Isolation of Antioxidantsfrom Spices and its Biological Effects ofEssential Oils

Directory of Open Access Journals, 2014

Spices played a dramatic role in civilization andin the history of nations. The delightful flavour and pungency of spices make them indispensable in the preparation of palatable dishes. In addition, they are reputed to possess several medicinal and pharmacological properties and hence find position in the preparation of a number of medicines. Antioxidant compounds in food play important roles as health-protecting factors. Antioxidants are also widely used as additives infats and oils and in food processing to prevent or delay spoilage of foods. Spices and some herbs have received increased attention as sources of many effective antioxidants.Since the middle ages, essential oils have been widely used for bactericidal, virucidal, fungicidal, antiparasitical, insecticidal, medicinal and cosmetic applications, especially nowadays in pharmaceutical, sanitary, cosmetic, agricultural and food industries. Because of the mode of extraction, mostly by distillation from aromatic plants, they contain a variety of volatile molecules such as terpenes and terpenoids, phenol-derived aromatic components and aliphatic components. In vitro physicochemical assays characterise most of them as antioxidants. This review presents some information about the most common and most-used spice antioxidants and its essential oils, biological effects and describes their isolation of antioxidant properties.

Nonnutrient Antioxidants and Stability of Frying Oils

Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition, 2010

The use of natural antioxidants in food is receiving special attention because of the worldwide trend to avoid or minimize synthetic food additives. Great attention is also being paid to natural antioxidants because they prevent lipid peroxidation and oxidative stress, which is proposed to be closely related to aging, mutation, cancer, and other diseases. This intense interest of consumers in natural food products has broadened the market for naturally derived antioxidants. Frying is one of the most commonly used cooking procedures in households, restaurants, and industrial food production. It is not easy to stabilize oils under frying conditions because the rate of initiation of oxidation is very high and the antioxidants added at acceptable mass fractions (0.01%-0.02%) decompose rapidly. Besides, most contents 8.

Action and fate of natural and synthetic antioxidants during frying

Grasas Y Aceites, 2010

Acción y destino de los antioxidantes naturales y sintéticos durante el proceso de fritura.

Phytochemical contents and oxidative stability of oils from non-traditional sources

European Journal of Lipid Science and Technology, 2014

Non-traditional plant oils, such as cold pressed black cumin (Nigella sativa) seeds oil and oils extracted by n-hexane in the lab conditions from food industry by-products, namely, apricot kernels (Prunus armeniaca), wheat germ (Triticum vulgare), grape seeds (Vitis vinifera), and tomato seeds (Lycopersicon esculentum) were investigated. Bioactive compounds such as phytosterols, tocopherols, and tocotrienols, and also fatty acid composition were determined by GLC and HPLC. The oxidative stability index of oils was evaluated by rancimat method. The fatty acid composition of lipids from apricot kernels was different from the other oils. The contribution of oleic acid in apricot oil amount 66.77%, while in the other oils ranged from 12.39% to 21.86%. The highest level of a-linolenic acid was determined in wheat germ oil (7.58%). Concerning phytosterols, b-sitosterol was major component in all oils extracted from nontraditional sources, with wheat germ oil being the richest in total phytosterol content. Wheat germ oil was very rich in campesterol and sitostanol. It was found that wheat germ, black cumin seed, tomato seed, and apricot kernel oils contained significant amount of citrostadienol. Concerning the vitamin E, it was found that black cumin seed oil contained highest amount of tocotrienols and gamma tocopherols, while, tomato seed oil contain highest amount of gamma-tocotrienols. Wheat germ oil was unique in having a high content of alpha-tocopherol. Apricot kernel and wheat germ oils showed the highest oxidative stability as shown from its induction period compared to the other investigated oils. It is recommended that these oils can be utilized as sources of value added products, natural antioxidants, edible, and healthy oils.

Alternative methods of frying and antioxidant stability in sesame and mustard oils

Acta Alimentaria, 2013

A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was formulated and administered to the oils before frying. The performance of antioxidant was assessed by studying its physicochemical properties and DPPH radical scavenging activity with repeated frying. In the oils administered with the formulated antioxidant, highest and least values obtained were: FFA (% oleic acid) of 4.90% in deep frying and 4.55% in parfrying, peroxide values (mEq/Kg) of 6.50 in deep frying and 5.39 in parfrying, para-anisidine value of 6.92 in deep frying and 5.91 in parfrying, TOTOX values of 19.93 in deep frying and 16.70 in parfrying, iodine values (g I 2 /100 g oil) of 98.56 in deep frying and 102.63 in parfrying, conjugated dienes of 4.88% in deep frying and 4.32% in parfrying and conjugated trienes of 5.7% in deep frying and 5.15% in parfrying. The physicochemical tests revealed least oxidation in oils administered with the formulated antioxidant in parfrying and the most in deep frying, indicating parfrying to be the most suitable frying mode. The DPPH radical scavenging activity of the parfried oil showed 31.52% decrease after the fourth fry. From statistical analyses (p<0.05), it was concluded that the formulated antioxidant significantly limited oxidation in the oils with respect to the control until the third fry (8 days).

Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

European Food Research and Technology, 2001

Antioxidant activities of plant extracts from spices, coffee, tea, grape skin, and tomato peel slurry were evaluated using a number of analytical methods including the quantification of principal compounds. Similar rankings in the activities of these extracts were obtained by evaluating their efficiencies as scavengers of stable free radicals: Fremy's salt, galvinoxyl or α,α-diphenyl-β-picrylhydrazyl (DPPH). Similar results were obtained with the lipid oxidation assays based on thermal acceleration (formation of conjugated dienes in methyl linoleate at 40 °C or the Rancimat test at 100 °C with lard). Rankings of the extract activity obtained by scavenging of hydroxyl radicals generated in the Fenton reaction were similar to those obtained by an oxygen consumption assay with linoleic acid as substrate and metmyoglobin as catalyst. However, the results of the latter two assays differed from those of the other assays. In the overall ranking, coffee and rosemary extracts were amongst the most potent extracts whereas the tomato peel slurry showed no activity.

Comparative Evaluation of Physical and Physicochemical Properties and Antioxidant Potential of Various Cooking Oils

European Journal of Nutrition & Food Safety, 2019

The study was based on the comparative evaluation of physical and physicochemical properties and antioxidant potential of different cooking oils as awareness for the consumers. The cooking oils extracted from sunflower, corn, canola, soybean, and rapeseed and available for consumers as different commercial brands were purchased from the local market and analysed for their physical, physicochemical and antioxidant properties. All of the selected oils were found to be statistically similar on the basis of their physical properties including odour, specific gravity (P=.65) and refractive index (P=0.84). All of the selected oils contained vitamin A except one brand of each of the sunflower, corn and canola oils. The selected oils and their blend showed statistically different physicochemical properties and antioxidant potential (P=.000). The corn oil and rapeseed oil were found to be the best quality oil due to comparatively lower acid, peroxide and saponification values and higher anti...

SCREENING FOR ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPICES

SCREENING FOR ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS OBTAINED FROM SPICES, 1995

Recent research has concentrated on natural sources of antioxidants such as plant extracts, herbs, spices, seeds and fermentation products. The presence of active components in spices has been demonstrated over the last 30 years. Extracts obtained by food grade solvents were mainly examined for non volatile phenolic constituents, while less attention was given to the essential oil fraction and the extent to which this fraction may contribute to the antioxidant effect of the spice. In this paper, various essential oils were screened for their antioxidant activity by measuring bleaching of beta-carotene in the coupled oxidation of beta-carotene and linoleic acid. The choice of the plants studied was based on two criteria: a.The plant is known for antioxidant activity. b.There is evidence from the literature that the essential oil contains compounds with a phenolic ring and an electron repelling group. Oils containing carvacrol, thymol and eugenol showed marked antioxidant activity coefficients. Oils from plants of oregano species protected purified lard stored at 35°C. The inhibition of oxidation exhibited was highly carvacrol + thymol content dependent.