« Previous AbstractInsect herbivory and plant adaptation in an early successional community    Next AbstractCombined effects of elevated CO2 and herbivore damage on alfalfa and cotton »

Food Res Int

Title:		Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage
Author(s):		Agregan R; Lorenzo JM; Munekata PES; Dominguez R; Carballo J; Franco D;
Address:		"Centro Tecnologico de la Carne de Galicia, Avda. Galicia n degrees 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain. Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of Sao Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, Sao Paulo, Brazil. Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004, Ourense, Spain. Centro Tecnologico de la Carne de Galicia, Avda. Galicia n degrees 4, Parque Tecnologico de Galicia, San Cibrao das Vinas 32900, Ourense, Spain. Electronic address: danielfranco@ceteca.net"
Journal Title:		Food Res Int
Year:		2017
Volume:		20161018
Issue:		Pt 3
Page Number:		1095 - 1102
DOI:		10.1016/j.foodres.2016.10.029
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"In this research the antioxidant activity of water extracts of Bifurcaria bifurcata (BBE) at different dose against butylated hydroxytoluene (BHT) was evaluated in canola oil. Water extracts were firstly characterized in terms of total solid and polyphenolic compound contents, and their antioxidant activity together with that of BHT was evaluated using several in vitro tests (DPPH, ABTS, ORAC and FRAP). Next, the progress of lipid oxidation was assessed in canola oil added with five BBE concentrations (200, 400, 600, 800 and 1000ppm) and two BHT concentrations (50 and 200ppm) using an accelerated oxidation test. The progress in lipid oxidation was monitored by assessing some chemical indices (peroxide value, p-anisidine value, and conjugated dienes) during oil storage and some volatile compounds at the end of the storage period. BBE showed a significant antioxidant effect, being this ability concentration-dependent. The extent of lipid oxidation was inversely related to BBE dose, specially with regard to primary oxidation products. At the highest level of BBE, significant decreases of primary and secondary oxidation products, with respect to the control, were obtained with reduction percentages of 71.53%, 72.78%, 68.17% and 71.3% for peroxides, conjugated dienes, p-anisidine and TOTOX values, respectively. A level of 600ppm or higher concentration of the extract inhibits the lipid oxidation in a similar way than BHT at 200ppm. Regarding the inhibition of the formation of volatile compounds, both BBE and BHT strongly inhibited the formation of volatiles during oil storage, being this inhibition similar for all the concentrations of BBE and BHT essayed. Overall, results indicated that BBE can be used as a potential natural additive for improving oxidative stability of canola oil"
Keywords:		Antioxidants/isolation & purification/*pharmacology Butylated Hydroxytoluene/pharmacology Food Preservation/*methods Food Preservatives/isolation & purification/*pharmacology Food Storage/*methods Odorants Oxidation-Reduction Phaeophyta/*metabolism Plant;
Notes:		"MedlineAgregan, Ruben Lorenzo, Jose M Munekata, Paulo E S Dominguez, Ruben Carballo, Javier Franco, Daniel eng Comparative Study Research Support, Non-U.S. Gov't Canada 2017/09/04 Food Res Int. 2017 Sep; 99(Pt 3):1095-1102. doi: 10.1016/j.foodres.2016.10.029. Epub 2016 Oct 18"