Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to sardine oil during storage

LWT

Volumn 69, Issue , 2016, Pages 153-160

  Vaisali, C ^a   Belur, Prasanna D ^a   Regupathi, I ^a  

^a EM Laboratory   (India)

Author keywords

Flavonoids; Hydroxycinnamic acids; Oxidative stability; Sardine oil

Indexed keywords

ANTIOXIDANTS; CHELATION; FLAVONOIDS; STABILITY;

ANTIOXIDANT PROPERTIES; FERRIC REDUCING ANTIOXIDANT POWER; HYDROXYCINNAMIC ACIDS; OXIDATIVE STABILITY; PROTECTIVE EFFECTS; SARDINE OIL; SCAVENGING ACTIVITIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

PHENOLS;

EID: 84959901234     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.041     Document Type: Article

References (36)

1. Aladendunye F., Niehaus K., Bednarz H., Thiyam-Hoallander U., Fehling E., Matthaus B. Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil. LWT- Food Science and Technology 2015, 60:56-62.
2. Ali H.M., Abo-Shady A., Eldeen H.A.S., Soror H.A., Shousha W.G., Abdel-Barry O.A., et al. Structural features, kinetics and SAR study of radical scavenging and antioxidant activities of phenolic and anilinic compounds. Chemistry Central Journal 2013, 7:53.
3. Amorati R., Cavalli A., Fumo M.G., Masetti M., Menichetti S., Pagliuca C., et al. Kinetic and thermochemical study of the antioxidant activity of sulfur-containing analogues of vitamin E. Chemistry-A European Journal 2007, 13:8223-8230.
4. AOCS Official methods and recommended practices of the American oil chemists'society 2009, AOCS, IL, USA. 6th ed.
5. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Analytical Biochemsitry 1996, 239:70-76.
6. Bilto Y.Y., Suboh S., Aburjai T., Abdalla S. Structure-activity relationships regarding the antioxidant effects of the flavonoids on human erythrocytes. Natural Science 2012, 4:740-747.
7. Brewer M.S. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comprehensive Reviews in Food Science and Food Safety 2011, 10:221-247.
8. Buege J.A., Aust S.D. Microsomal lipid peroxidation. Method in Enzymology 1978, 52:302-310.
9. Chakraborty K., Joseph D. Production and characterization of refined oils obtained from Indian oil sardine (Sardinella longiceps ). Journal of Agricultural and Food Chemistry 2015, 63:998-1009.
10. Chang Y.C., Almy E.A., Blamer G.A., Gray J.I., Frost J.W., Stasburg G.M. Antioxidant activity of 3- dehyroshilimic acid in liposomes, emulsions and bulk oil. Journal of Agricultural and Food chemistry 2003, 51:2753-2757.
11. Choe E., Min D.B. Mechanisms of antioxidants in the oxidation of Foods. Comprehensive Reviews in Food Science and Food Safety 2009, 8(4):345-358.
12. Cozzolino D., Murray I., Chree A., Scaife J.R. Multivariate determination of free fatty acids and moisture in fish oils by partial least-squares regression and near-infrared spectroscopy. LWT- Food Science and Technology 2005, 38:821-828.
13. Dahl S., Malcata F.X. Characterization of forced oxidation of sardine oil: physicochemical data and mathematical modeling. Journal of the American Oil Chemists' Society 1999, 76:633-641.
14. Danilewicz J.C. Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: central role of iron and copper. American Journal of Enology and Viticulture 2003, 54:73-85.
15. DeGraft-Johnson J., Kolodziejczyk K., Krol M., Nowak P., Krol B., Nowak D. Ferric-reducing ability power of selected plant polyphenols and their metabolites: Implications for clinical studies on the antioxidant effects of fruits and vegetable consumption. Basic and Clinical Pharmacology and Toxicology 2007, 100:345-352.
16. Farkas O., Jakus J., Héberger K. Quantitative structure-antioxidant activity relationships of flavonoid compounds. Molecules 2004, 9:1079-1088.
17. Gogus U., Smith C. n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science & Technology 2010, 45:417-436.
18. Göçer H., Gülçin I. Caffeic acid phenethyl ester (CAPE): correlation of structure and antioxidant properties. International Journal of Food Sciences and Nutrition 2011, 62:821-825.
19. Hopia A.I., Huang S.W., Schwarz K., German B.J., Frankel E.N. Effect of different lipid systems on antioxidant activity of rosemary constituents carnosol and carnosic acid with and without α-Tocopherol. Journal of Agriculture and Food Chemistry 1996, 44:2030-2036.
20. Jung L., Lee E., Choe E. Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture. Food Science and Biotechnology 2014, 23:1793-1798.
21. Kindleysides S., Quek S.Y., Miller M.R. Inhibition of fish oil oxidation and the radical scavenging activity of New Zealand seaweed extracts. Food Chemistry 2012, 133:1624-1631.
22. Liu L., Jin C., Zhang Y. Lipophilic phenolic compounds (Lipo-PCs): emerging antioxidants applied in lipid systems. RSC Advances 2014, 4:2879.
23. Maqsood S., Benjakul S. Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chemistry 2010, 119:123-132.
24. Martinez M.L., Penci M.C., Ixtaina V., Ribotta P.D., Maestri D. Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT-Food Science and Technology 2013, 51:44-50.
25. Medina I., Gallardo J.M., Gonzalez M.J., Lois S., Hedges N. Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle. Journal of Agricultural and Food Chemistry 2007, 55:3889-3895.
26. Poiana M.A. Enhancing oxidative stability of sunflower oil during convestive and microwave heating using grape seed extract. International Journal of Molecular Sciences 2012, 13:9240-9259.
27. Ramadan M.F. Quercetin increases antioxidant activity of soy lecithin in a triolein model system. LWT-Food Science and Technology 2008, 41:581-587.
28. Rice-Evans C.A., Miller N.J., Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996, 20:933-956.
29. Schwarz K., Huang S.W., German J.B., Tiersch B., Hartmann J., Frankel E.N. Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils. Journal of Agricultural and Food Chemistry 2000, 48:4874-4882.
30. Shahidi F., Zhong Y. Lipid oxidation and improving the oxidative stability. Chemical Society Reviews 2010, 39:4067-4079.
31. Tacon A.G.J., Metian M. Global overview on the use of fish meal and fish oil in industrially compounded aquafeeds: trends and future prospects. Aquaculture 2008, 285:146-158.
32. Taghvaei M., Jafari S.M., Mahoonak A.S., Nikoo A.M., Rahmanian N., Hajitabar J., et al. The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil. LWT - Food Science and Technology 2014, 56:124-130.
33. Vaisali C., Charanyaa S., Belur P.D., Regupathi I. Refining of edible oils: a critical appraisal of current and potential technologies. International Journal of Food Science & Technology 2015, 50:13-23.
34. Wang H., Liu F., Yang L., Zu Y., Wang H., Qu S., et al. Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage. Food Chemistry 2011, 128:93-99.
35. Yanishlieva N.V., Marinova E.M. Stabilisation of edible oils with natural antioxidants. European Journal of Lipid Science and Technology 2001, 103:752-767.
36. Zhao H., Liu J., Lv J., Ye R., Bie X., Zhang C., et al. Enzymatic synthesis of lard based ascorbyl esters in a packed-bed reactor: optimization by response surface methodology and evaluation of antioxidant properties. LWT-Food Science and Technology 2014, 57:393-399.