Premium
Impact of supercritical carbon dioxide turmeric extract on the oxidative stability of perilla oil
Author(s) -
Lee KyoYeon,
Gul Khalid,
Kim AhNa,
Rahman M. Shafiur,
Lee Myoung Hee,
Kim Jung In,
Kwak Doyeon,
Shin EuiCheol,
Kim HyunJin,
Kerr William L.,
Choi SungGil
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14261
Subject(s) - chemistry , abts , peroxide value , antioxidant , dpph , supercritical carbon dioxide , food science , tocopherol , chromatography , essential oil , lipid oxidation , acid value , curcumin , carbon dioxide , organic chemistry , biochemistry , vitamin e
Summary The objective of this study was to determine the efficacy of supercritical carbon dioxide turmeric extract ( STE ) on the oxidative stability of perilla oil ( PO ), as measured by acid value ( AV ), peroxide value ( PV ) and oxidation induction time and compared to control and α‐tocopherol containing PO as a positive control. The antioxidant activity was determined by DPPH , ABTS and FRAPS assays and individual bioactive compounds identified by chromatography. STE demonstrated significantly higher antioxidant activity than the α‐tocopherol. The major components of the STE were identified as ar‐turmerone, turmerone, curlone and bisabolene by GC ‐ MS and curcumin and demethoxycurcumin by UPLC ‐Q‐ TOF MS . During thermal treatment at 65 °C for 24 h, the PO containing STE at different concentrations (100, 300, 500 and 1000 μg mL −1 ) had significantly lower AV and PV , and at least 1.5 times higher induction period than those of the control and α‐tocopherol‐incorporated PO .