Título:
Characterization and incorporation of extracts from olive leaves obtained through maceration and supercritical extraction in Canola oil: oxidative stability evaluation
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Autor:
Dauber, Cecilia
Carreras, Tatiana
González, Laura
Gámbaro, Adriana
Valdés, Alberto
Ibanez, Elena
Vieitez, Ignacio
Carreras, Tatiana
González, Laura
Gámbaro, Adriana
Valdés, Alberto
Ibanez, Elena
Vieitez, Ignacio
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Tipo de documento:
Artículo
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Descriptores:
ESTABILIDAD OXIDATIVA
OLIVA
ACEITE DE CANOLA
OLIVA
ACEITE DE CANOLA
Año de publicación:
2022
Contenido:
Resumen:
Olive leaves (OL) are considered a potential source of bioactive compounds mainly due to its high content of phenolic compounds, widely known as natural antioxidants. The main objective of this study was to compare the
performance of three OL extracts obtained by different extraction techniques in protecting canola oil against oxidative damage. The technologies evaluated were maceration with ethanol/water 75:25 (v/v), supercritical
fluid extraction with CO2 (SC–CO2) and SC-CO2 with 10% ethanol as modifier (SC–CO2/EtOH). Each extract was
analyzed as for total phenolic compounds (TPC), antioxidant activity (ABTS assay) and phenolic composition by
reversed phase liquid chromatography-quadrupole-time of flight mass spectrometry. The oxidative stability of
canola oil with or without the incorporation of 250 mg/kg of each extract was assessed during five weeks of
storage at 60 ◦C. Peroxide, K232, K270, and Rancimat values, besides tocopherols content were determined.
Macerated extract showed the highest TPC and antioxidant activity, but both SC-CO2 extracts were more
effective in preserving tocopherols. In addition, SC-CO2 extracts delayed the oxidation progress as they lead to
higher induction periods than control and macerated extracts, and a slower increase in peroxide values. Results
obtained reinforce the use of supercritical fluid technology to obtain antioxidants compounds from natural
sources.
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Elsevier
EN:
LWT - Food Science and Technology v. 160, 2022. -- e113274
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Citación:
Dauber, C, Carreras, T, González, L, y otros. "Characterization and incorporation of extracts from olive leaves obtained through maceration and supercritical extraction in Canola oil: oxidative stability evaluation". LWT - Food Science and Technology. [en línea] 2022, vol. 160, e113274. DOI: https://doi.org/10.1016/j.lwt.2022.113274
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Licencia Creative Commons Atribución - No Comercial - Sin Derivadas (CC - By-NC-ND 4.0)
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| Ficheros | Descripción | Tamaño | Formato | ||
|---|---|---|---|---|---|
| AA Dauber, Cecilia et al. LWT - Food Science and Technology v. 160, 2022. -- e113274.pdf | — | 3.25 MB | Adobe PDF |