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Antioxidant effects of supercritical fluid garlic extracts in sunflower oil
Author(s) -
Bravi Elisabetta,
Perretti Giuseppe,
Falconi Caterina,
Marconi Ombretta,
Fantozzi Paolo
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7690
Subject(s) - sunflower oil , antioxidant , supercritical fluid , garlic oil , food science , chemistry , sunflower , supercritical fluid extraction , biology , biochemistry , agronomy , organic chemistry
BACKGROUND Lipid oxidation causes changes in quality attributes of vegetable oils. Synthetic antioxidants have been used to preserve oils; however, there is interest in replacing them with natural ones. Garlic and its thiosulfinate compound allicin are known for their antioxidant activities. This study assesses a novel formulation, the supercritical fluid extract of garlic, on sunflower oil oxidation during an accelerated shelf‐life test. RESULTS Three quality parameters (free acidity, peroxide values, and p ‐anisidine values) were evaluated in each of the six oil samples. The samples included sunflower oil alone, sunflower oil supplemented with BHT , the undiluted supercritical fluid extract of garlic, and sunflower oils supplemented with three levels of garlic extract. The oils were also investigated for their antioxidant properties using the DPPH and the FRAP assays. The results were compared with the effect of the synthetic BHT . Our results underlined that the highest level of garlic extract may be superior, or at least comparable, with BHT in preserving sunflower oil. CONCLUSION The oxidative degradation of oily samples can be limited by using supercritical fluid extract of garlic as it is a safe and an effective natural antioxidant formulation. © 2016 Society of Chemical Industry