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  3. Antioxidant effect of rice bran extract in stabilizing sunflower oil during storage and thermal conditions

Antioxidant effect of rice bran extract in stabilizing sunflower oil during storage and thermal conditions

Number of pages: 56 File Format: word File Code: 32502
Year: 2013 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: Antioxidant - Antioxidant compounds - Antioxidant effect - bran - oil - Oxidation - Oxidative stability index - Rice bran extract - Tocopherol compounds
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  • Summary of Antioxidant effect of rice bran extract in stabilizing sunflower oil during storage and thermal conditions

    Dissertation for Master's degree in the field: Food Science and Industry

    Abstract:

    In addition to changing the organoleptic characteristics of food, oxidation of oils reduces the nutritional value and shelf life of oils and has a negative effect on the health of consumers due to the production of undesirable compounds in oil. There are many ways to prevent oxidation, one of which is adding substances called antioxidants. Today, synthetic antioxidants such as TBHQ, BHT, BHA and gallate esters are used for this purpose, but due to the fact that synthetic antioxidants have adverse effects such as mutagenesis and cancer in the human body, they are gradually removed from the list of consumed antioxidants, so it is necessary to prepare and produce natural antioxidants as substitutes. In this research, rice bran was first extracted and the phenolic and tocopherol compounds present in the extract were determined, and then the extract was added in two concentrations of 400 PPM and 800 PPM to the sunflower oil sample without antioxidant, and then the sunflower oil samples formulated with this natural antioxidant under the temperature conditions of 30 degrees Celsius during 60 days of storage in terms of oxidation stability by the parameters of peroxide number, oxidation stability index, acid number and color index The storage temperature at times 0, 15, 30, 45, 60 were compared with the sample of sunflower oil containing 100 PPM of synthetic antioxidant TBHQ, and the results showed that the concentration of 800 PPM of rice bran extract was more effective than TBHQ and the concentration of 400 PPM of rice bran extract in stabilizing sunflower oil during the storage period, which is due to the higher amounts of phenolic compounds and tocopherols present in the concentration of 800 PPM. The extract is compared to the lower concentrations of the extract. In the next step, sunflower oil containing 800 PPM extract with oil sample containing 100 PPM synthetic antioxidant TBHQ were heated under constant temperature conditions of 180 degrees Celsius for 24 hours and at time intervals of 4 hours (0, 4, 8, 12, 16, 24) in terms of thermal stability parameters (acid number, conjugate number, oxidation stability index, color index, carbonyl number and total amount of polar compounds). were compared and the results showed that rice bran extract with a concentration of 800PPM was more effective than the synthetic antioxidant TBHQ in terms of oxidative stability.

    In this way, rice bran can be introduced as a suitable source for natural antioxidants and this effect is attributed to the tocopherol and phenolic compounds present in it.

    Key words: rice bran extract, oil Sunflower, oxidative stability, antioxidant compounds.

    - Introduction

    Today, vegetable oils are receiving more attention due to their beneficial effects such as reducing blood cholesterol, and they enter people's diets in various ways such as salad, cooking and frying oils (Matalgito and Khalifa, 1998). Considering the great variety of sources of vegetable oils, only soybean, palm, rapeseed and sunflower oils account for 31.6, 30.5, 15.5 and 8.6 million tons of global consumption respectively (Stevenson et al., 2007). It is clear that these sources will not meet the growing demand for vegetable oils for domestic and industrial use. Therefore, the need to discover and develop new sources of edible oils is always felt. Different edible oils have different degrees of unsaturation and fatty acid structure, and the quality and quantity of their non-triglyceride compounds are different. Structural differences, in turn, lead to differences in their physicochemical properties and oxidative stability (Kamaluddin, 2006). Thermal stability is one of the most important features of edible oils regarding their consumption and use in food and other commercial products. (Parker et al., 2003). Unlike animal oils, which are mostly saturated and do not easily react with oxygen, vegetable oils are less saturated and show more sensitivity to oxidation reactions (Matalgito and Khalifa, 1998).

    Oxidation of fats is one of the main factors of food spoilage and the destruction of color, taste, texture, nutritional value and increased health risk and economic waste.(Holliwell, Guttridge, 1999)

    Studies show that the reason antioxidants protect fats is probably due to the ability of these compounds to absorb free radicals. In fact, antioxidants prevent oxidation by reacting with free radicals before they react with fatty acids, or by reacting with metals. The oxidants used in the food industry are BHA (butylide hydroxyanisole), BHT (butylide hydroxytoluene) and TBHQ (tert-butylhydroquinone). (Ito, Fukushima, et al., 2000). These compounds are cheap and dissolve well in oil and increase the shelf life of food. However, the use of these synthetic antioxidants is limited due to their toxicity and reports of carcinogenicity and effects on liver enzymes (Mahdavi, Deshpande, 1995)

    Also, these antioxidants may cause tumor formation and progress of tumor activities in the body (Botruk et al., 2000). Therefore, in recent years, the effort to know natural antioxidants of plant origin has increased. Sunflower

    Sunflower oil is one of the healthiest vegetable oils and is suitable for many uses in terms of scientific application. For use in salad dressings, bakery, cooking and frying products. The smoke point of the oil is around 2.232 degrees Celsius (higher than other similar oils) and this is one of the merits of this oil for use in frying food (Malik, 1379).

    Sunflower oil provides the body with essential fatty acids, which are the precursors of important hormones such as prostaglandins, and also plays a role in controlling many physiological factors such as blood pressure, cholesterol levels, and the reproductive system. (Valsivik et al., 1997).

    The color of its oil is bright yellow and it has many vitamins and a lot of nutritional value (General Department of Statistics and Information of the Ministry of Agriculture 1376. (Sunflower oil is considered one of the best oils for making margarine due to its light color, sweet taste, high smoke point, stability and lack of unpleasant odor, and it is a suitable oil for cooking.) Khajapour 1373, Kokhi 1368)

    In sunflower oil, about 15% of fatty acids are saturated and 85% are unsaturated. Its unsaturated fatty acids include fatty acids with an unsaturated bond (oleic), which are both beneficial for health and effective in reducing blood cholesterol. Because the amount of linolenic acid (three double bonds) in sunflower oil is low and is around 0.5%, compared to oils with high linolenic acid such as soy, this oil has a longer shelf life, and to improve stability, there is no need for partial hydrogenation of the oil, but for the preparation of products such as margarine and shortening (hydrogenated solid vegetable oil), the oil is hydrogenated to the required extent (Malek, 1379).

    The largest countries The producers of sunflowers in the world are Argentina, Russia, Ukraine, France, America and India respectively (General Department of Statistics and Information of the Ministry of Agriculture 1376). The highest cultivated area is related to Russia with 4127 thousand hectares and the lowest 1000 hectares is related to Mexico.

    The highest yield is reported for Italy with 2478 kg per hectare and the highest total production is reported for Argentina with 5520 thousand tons.

    1-3- Statement Problem

    In addition to changing the organoleptic characteristics of food, oxidation of oils reduces the nutritional value and shelf life of oils and has a negative effect on the health of consumers due to the production of undesirable compounds in the oil.

  • Contents & References of Antioxidant effect of rice bran extract in stabilizing sunflower oil during storage and thermal conditions

    List:

    Abstract A

    Chapter One: Introduction. 2

    1- Introduction. 3

    1-2- sunflower oil. 4

    1-3- statement of the problem. 5

    1-4- Hypotheses 5

    1-5- Research objectives. 6

    1-6- Functional purpose. 6

    Chapter Two: Review of sources. 7

    2- Checking sources. 8

    2-1- Rice. 8

    2-1-1- Botanical characteristics of rice. 9

    2-1-2- properties of rice bran. 10

    2-1-3- rice bran oil. 11

    2-1-3-1- therapeutic properties. 11

    2-1-4- Characteristics and composition of rice bran oil. 12

    2-2- sunflower. 13

    2-2-1- composition of normal sunflower oil. 14

    2-2-1-1- other important components of sunflower oil. 14

    2-2-2- Production and consumption situation. 15

    2-2-3- botanical characteristics. 15

    2-2-4- Chemical properties of normal sunflower oil. 18

    2-2-5- physical properties of ordinary sunflower oil. 18

    2-3- Antioxidants 19

    2-3-1- Mechanism of action of antioxidants 20

    2-3-2- Classification of antioxidants 20

    2-3-2-1- Primary antioxidants or chain breakers. 21

    2-3-2-2- Secondary or inhibiting antioxidants. 21

    2-3-2-3-synergistic antioxidants and antagonists 22

    2-3-2-4- plant antioxidants. 22

    2-3-2-4-1-tocopherols 22

    2-3-2-4-2-carotenoids 23

    2-3-2-4-3-phenolic acids. 23

    2-3-2-4-4- flavonoids 23

    2-3-2-4-5- terpenoids 24

    2-3-2-4-6-ascorbic acid. 24

    2-3-2-4-7- sesamol. 24

    2-3-2-4-8- other natural antioxidants. 25

    2-3-2-5- synthetic antioxidants. 25

    Chapter Three: Materials and Methods 30

    3-1- Preparation of rice bran extract. 31

    3-2- Calculation of oxidizability index. 31

    3-3- manual number. 31

    3-4- Measurement of tocopherol compounds. 31

    3-4-1- Drawing the calibration curve. 31

    3-5- Measurement of phenolic compounds. 33

    3-5-1- Drawing the calibration curve. 33

    3-6- Measurement of peroxide value. 34

    3-6-1- Drawing the calibration curve. 34

    3-6-2-preparation of iron III standard solution 35

    3-6-3-preparation of ammonium thiocyanate solution. 35

    3-6-4- Preparation of iron II solution 35

    3-6-5- Measurement of the peroxide value of the oil sample. 36

    3-8- Measuring the total amount of polar compounds. 36

    3-8-1- preparation of silica gel. 36

    3-8-2- Measuring the total amount of polar compounds. 37

    3-8-2-1- Filling the chromatography column. 37

    3-8-2-2- Preparation of sample and separation solvent. 37

    3-8-2-3- Chromatographic operation and calculation of percentage of total polar compounds. 37

    3-10- Measurement of carbonyl number. 38

    3-10-1- Solvent purification. 38

    3-10-2- Calculating the amount of carbonyl compounds. 38

    3-11- Oxidative stability index. 39

    3-12- Statistical analysis. 39

    Chapter four: results and discussion. 40

    4- Results and discussion. 41

    4-1- Specifications of sunflower oil. 41

    4-2- Characteristics of rice bran extract. 42

    4-3- Quality changes of sunflower oil during 60 days of storage at 30 degrees Celsius. 42

    4-3-1- sunflower oil color. 42

    4-3-2- Changes in the acid number of sunflower oil. 43

    4-3-3- Oxidative stability changes of sunflower oil. 44

    4-3-4- changes in the peroxide value of sunflower oil. 45

    4-4- Quality changes of sunflower oil during 24 hours of heating at 180 degrees Celsius (accelerated oxidation conditions) 47

    4-4-1- Color changes of sunflower oil during heating. 47

    4-4-2- Oxidative stability of sunflower oil during heating. 48

    4-4-3- changes in polar compounds of sunflower oil during heating. 49

    4-4-4- Changes in the acid number of sunflower oil during heating. 50

    4-4-5- Changes in the DN number of sunflower oil conjugates during heating. 51

    4-4-6- Changes in the carbonyl number of sunflower oil during heating. 52

    Chapter five: conclusion and suggestions. 54

    5-1- Conclusion. 55

    5-2- Research proposals. 55

    Chapter Six: Sources. 57

    Resources. 58

     

    Source:

     

    General Department of Statistics and Information of the Ministry of Agriculture 1376 image identifier of the sunflower publication. 58

     

    Source:

     

    General Department of Statistics and Information of the Ministry of Agriculture 1376 image identifier of sunflowers, publications of the General Department of Statistics and Information of the country.

    General Department of Statistics and Information of the Ministry of Agriculture 1376 image identifier of sunflowers.

    Akhgari, 1374-H-Rice cultivation - Publications of the Islamic Azad University of Rasht.

    Stiri, S.H. 1382. Use of aloe vera plant extract as a natural preservative in edible oils, Master's thesis, Islamic Azad Institute, Sabzevar Branch. Ismailzadeh Kanari, R., Mahdipur, S. Z. 2013. Antioxidant effect of methanolic extract of kiwi peel in stabilizing sunflower oil. Antioxidant effect of methanolic extract of kiwi peel in stabilizing sunflower oil. Scientific Research Journal of Iran Food Sciences and Industries, 8 (2), 245-250.

    Jack F. Carter 1373 Sunflower Science and Technology, translated by Yousefi Arashi, Iran Cotton and Oilseeds Directorate General Publications.

    Khadabandeh, N-1367-Cereal Agriculture-Tehran University Press

    Khwajepour Mohammad Reza 1373 Production of oilseeds, Jihad Isfahan University.

    In soybean oil and its comparison with chemical antioxidants. Quarterly Journal of Medicinal Plants (Anethum graveolens), 8(2), 71-84.

    Euis Oily Seeds, translated by Fereshte Naseri, Quds Razavi Publications 137042

    Syed Mahmoud Akhot (Book of Planting, Planting, Harvesting) and Dr. Baghi's Agriculture

    Shahesvari, N., Barzegar, M., Sahari, M.A. and Nakhdi Abadi, H. 2017. Investigating the antioxidant activity of plant essential oil. Shirazi thyme in soybean oil. Quarterly Journal of Medicinal Plants, 28

    Samad Loui, h. R., Azizi, M. H. and Barzegar, M. 2016. Antioxidant effect of phenolic compounds of pomegranate seeds on soybean oil. Journal of Agricultural Sciences and Natural Resources, 14:4.

    Tahernejad, M., Barzegar, M.A., Naqdi Badi, 2013. Evaluation of the antiradical activity of cheese extract and its use in the oil system. Seasonal Journal of Medicinal Plants, 11(2), 86-97 (Malva sylvestris L.)

    Alizadeh, S. 2016. Analysis and Identification of safflower essential oil, Ph.D. thesis, Tehran Faculty of Pharmacy, Medical Sciences, pp. 8-7

    Aioqi, F., Barzegar, M., Sahari, M.A., Naqdi Badi, H., 2018. Investigating the antioxidant activity of dill essential oil. Mashhad. Malik, F., 1379, Edible vegetable fats and oils, Farhang and Qalam Publications, 464. Mojtahedi Ali, 1354, Sunflower cultivation, Development and Cultivation of Oilseeds Special Joint Stock Publications. Abdel-Aal, E. S. M., & Hucl, P. (1999). A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chemistry, 76,350–354.

    Abdalla, A. E. and Roozen, J. P. 1999. Effect of plant extracts on the oxidative stability of sunflower oil and emulsion. Food Chemistry. 64:323-329.

    Adom, K.K., Lio, R.H., (2002). Antioxidant activity of grains. Journal of Agricultural and Food chemistry, 50, 6182-6187

    Aehle, E., Grandic, S., Ralainirina, R., Baltora-Rosset, S., Mesnard, F., Prouillet, C., Maziere, J., and Fliniaux, M. 2004. Development and evaluation of an enriched natural antioxidant preparation obtained from aqueous spinach (Spinacia oleracea) extracts by an adsorption procedure. Food Chemistry, 86: 579-585

    AF Cicero, A. Gaddi (2001). "Rice bran oil and gamma-oryzanol in the treatment of hyperlipoproteinemias and other conditions". Phytother Res 15 (4): Retrieved 2006-10-09 .

     Aguilar-Garcia, C., Gavino, G., Baragaٌo-Mosqueda, M., Hevia, P., & Gavino, V. C. (2007). Correlation of tocopherol, tocotrienol, -oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays. Food Chemistry, 102, 1228–1232.

    Anwar, F., Anwer, T. and Mahmood Z. 2005. Methodical characterization of rice (Oryza sativa) bran oil from Pakistan. Grasas y Aceites 56:125-34.

    AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists' Society. AOCS Press. Champaign. IL.

    Autino, H., Wnuk, F,.Vacca, P, Aceites grasas, 3 ,21-30(1993). Melgarejo, M., Aceites Grasas, 8, 49-53(1988).

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