Saffron (Crocus sativus L.) stigmas as a potential natural additive to improve oxidative stability attributes of sunflower (Helianthus annuus L.) oil stored under different conditions

Q2 Agricultural and Biological Sciences
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Abstract

The aim of our study was to explore the antioxidant potential of Moroccan saffron stigmas (SS) and examine their performance as a natural antioxidant in enhancing the stability and quality properties of edible sunflower oil (SO), with a focus on understanding the critical importance of edible oil stability for predicting quality deterioration during storage. Bearing this in mind, our research was designed to compare the efficacy of three concentrations of dried SS (at 0.2%, 0.3%, and 0.6%) against tocobiol (a synthetic antioxidant) as a positive control (at 0.3% concentration). This comparison was conducted under three distinct storage conditions namely accelerated ageing (60 °C), exposure to light at ambient temperature, and darkness, to evaluate their impact on preventing severe oxidation and extending oil shelf-life. Oxidation state evolution was evaluated through peroxide value (PV), free fatty acid (FFA), anisidine value (p-AV), K270 value (conjugated trienes), total oxidation index (TOTOX), iodine value (IV), and fatty acid composition (FA). Our results revealed notable differences in stability tracking parameters. Specifically, these parameters were higher in samples stored under accelerated conditions, followed by the samples stored in ambient light, while those stored in darkness showed the highest stability among the three storage conditions. Supplementation of sunflower oil with SS and tocobiol significantly enhanced its oxidation stability. Notably, SS exhibited exceptional effectiveness in stabilizing sunflower oil regardless of SS dose, with the highest efficacy observed at 0.6%. This was evidenced by the slower rate of oxidation parameters under various storage conditions, highlighting a superior antioxidant activity compared to both the non-enriched oil and tocobiol-enriched oil. Furthermore, saffron stigmas, used as a natural supplement, contributed to the preservation of polyunsaturated fatty acids, indicating its potential as a robust source of natural antioxidants in sunflower oil. These attributes position SS as a promising alternative to synthetic antioxidants, offering opportunities to enhance the nutritional quality and extend edible oil shelf-life.

Abstract Image

藏红花(Crocus sativus L.)柱头作为一种潜在的天然添加剂,可改善在不同条件下储存的向日葵(Helianthus annuus L.)油的氧化稳定性属性
我们的研究旨在探索摩洛哥藏红花柱头(SS)的抗氧化潜力,并检查其作为天然抗氧化剂在提高食用葵花籽油(SO)稳定性和质量特性方面的表现,重点是了解食用油稳定性对预测储藏期间质量劣化的至关重要性。有鉴于此,我们的研究旨在比较三种浓度的干葵花籽油(0.2%、0.3% 和 0.6%)与作为阳性对照(0.3% 浓度)的生育酚(一种合成抗氧化剂)的功效。这种比较是在三种不同的储藏条件下进行的,即加速老化(60 °C)、暴露在环境温度下的光照下和黑暗中,以评估它们对防止严重氧化和延长油类保质期的影响。通过过氧化值 (PV)、游离脂肪酸 (FFA)、苯胺值 (p-AV)、K270 值(共轭三烯)、总氧化指数 (TOTOX)、碘值 (IV) 和脂肪酸组成 (FA) 来评估氧化状态的演变。我们的结果表明,稳定性跟踪参数存在明显差异。具体来说,在加速条件下储存的样品的这些参数较高,其次是在环境光下储存的样品,而在黑暗条件下储存的样品在三种储存条件中表现出最高的稳定性。在葵花籽油中添加 SS 和生育酚可显著提高其氧化稳定性。值得注意的是,无论 SS 的剂量是多少,SS 在稳定葵花籽油方面都表现出卓越的功效,其中 0.6% 的剂量功效最高。在各种贮藏条件下,氧化参数的变化速度都较慢,这证明与未富集的油和富含生育酚的油相比,SS 具有更强的抗氧化活性。此外,藏红花柱头作为一种天然补充剂,有助于保存多不饱和脂肪酸,这表明它有潜力成为葵花籽油中天然抗氧化剂的强大来源。这些特性使藏红花苷成为合成抗氧化剂的一种有前途的替代品,为提高营养质量和延长食用油保质期提供了机会。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
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