Assessment of the antioxidant effect of ethanol extract of Allium sativum L., isolated and/or synergistically associated with synthetic antioxidants, applied to linseed oil

详细信息    查看全文

• 作者：Poliana S. Epaminondas…
• 关键词：Linseed oil ; Allium sativum L. (garlic) ; Antioxidants ; Synergism ; Thermal and oxidative stability ; Thermal analysis
• 刊名：Journal of Thermal Analysis and Calorimetry
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：120
• 期：1
• 页码：617-625
• 全文大小：690 KB
• 参考文献：1. Epaminondas, PS, Araújo, KLGV, Nascimento, JA, Silva, MCD, Rosenhaim, R, Soledade, LEB (2011) Influence of toasting and the seed variety on the physico-chemical and thermo-oxidative characteristics of the flaxseed oil. J Therm Anal Calorim. 106: pp. 545-550 CrossRef
  2. Adkins, Y, Kelley, DS (2010) Mechanisms underlying the cardioprotective effects of omega-3 polyunsaturated fatty acids. J Nutrit Biochem. 21: pp. 781-792 CrossRef
  3. Rodriguez-Leyva, D, Bassett, CMC, McCullough, R, Pierce, GN (2010) The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Can J Cardiol 26: pp. 489-496 CrossRef
  4. Naqshbandi, A, Rizwan, S, Khan, F (2013) Dietary supplementation of flaxseed oil ameliorates the effect of cisplatin on rat kidney. J Funct Foods. 5: pp. 316-326 CrossRef
  5. Hsieh, C–C, Lin, B-F (2011) Dietary factors regulate cytokines in murine models of systemic lupus erythematosus. Autoimmunit Rev. 11: pp. 22-27 CrossRef
  6. Balk, EM, Lichtenstein, AH, Chung, M, Kupelnick, B, Chew, P, Lau, J (2006) Effects of omega-3 fatty acids on serum markers of cardiovascular disease risk: a systematic review. Atherosclerosis. 189: pp. 19-30 CrossRef
  7. Silva AC, Jorge N. Influence of Lentinus edodes and Agaricus blazei extracts on the prevention of oxidation and retention of tocopherols in soybean oil in an accelerated storage test. J Food Sci Technol. 2012. doi: 10.1007/s13197-012-0623-1 .
  8. Barriuso, B, Astiasarán, I, Ansorena, D (2013) A review of analytical methods measuring lipid oxidation status in foods: a challenging task. Eur Food Res Technol. 236: pp. 1-15 CrossRef
  9. Ramalho, VC, Jorge, N (2006) Antioxidantes utilizados em óleos, gorduras e alimentos gordurosos. Quim Nova. 29: pp. 755-760 CrossRef
  10. Silva, FAM, Borges, MFM, Ferreira, MA (1999) Methods for the evaluation of the degree of lipid oxidation and the antioxidant activity. Quim Nova. 22: pp. 94-103 CrossRef
  11. Hras, AR, Handolin, M, Knez, ?, Bauman, D (2000) Comparison of antioxidative and synergistic effects of rosemary extract with a-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem. 71: pp. 229-233 CrossRef
  12. Brasil. Ministério da Saúde. Comiss?o nacional de normas e padr?es para alimentos. Resolu??o n. 04/88. In: Associa??o Brasileira das Indústrias de Alimenta??o, editor. S?o Paulo: ABIA; 2001.
  13. Brewer, MS (2011) Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Comp Rev Food Sci Food Saf. 10: pp. 221-247 CrossRef
  14. Iciek, M, Kwiecien, I, Wlodek, L (2009) Biological properties of garlic and garlic-derived organosulfur compounds. Environ Mol Mutagen 50: pp. 247-265 CrossRef
  15. Corzo-Martínez, M, Corzo, N, Villamiel, M (2007) Biological properties of onions and garlic. Trends Food Sci Tech. 18: pp. 609-625 CrossRef
  16. Jastrzebski, Z, Leontowicz, H, Leontowicz, M, Namiesnik, J, Zachwieja, Z, Barton, H (2007) The bioactivity of processed garlic (Allium sativum L.) as shown in vitro and in vivo studies on rats. Food Chem Toxicol 45: pp. 1626-1633 CrossRef
  17. Lee, J, Gupta, S, Huang, J-S, Jayathilaka, LP, Lee, B-S (
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Sciences
  Polymer Sciences
  Physical Chemistry
  Inorganic Chemistry
  Measurement Science and Instrumentation
  
• 出版者：Akad茅miai Kiad贸, co-published with Springer Science+Business Media B.V., Formerly Kluwer Academic
• ISSN：1572-8943

文摘

The aim of this study was to assess the antioxidant power of ethanol extract of garlic (EEGL), isolated or associated with synthetic tert-butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT) antioxidants on the thermal and oxidative stability of linseed oil. The total phenolic content (Folin–Ciocalteu) of EEGL was preliminary determined as a procedure prior to additive supplementation of linseed oil. The EEGL effect, associated or not with TBHQ or BHT, on the oxidative stability of linseed oil was evaluated using the thermogravimetry, pressurized differential scanning calorimetry (PDSC), PetroOxy, and Rancimat. The results showed that EEGL, isolated or associated to synthetic antioxidants, conferred significant increase to the oxidative stability of linseed oil, offering resistance against primary oxidation, especially for samples LOGL 150, LOGL 100, and LOGL/TBHQ (50/50). Given the antioxidant potential and synergistic effect of garlic extract, when used in isolation or associated with TBHQ or BHT, it is feasible to use EEGL for the partial or total replacement of synthetic antioxidants by the edible oils industry.