Evaluation of golden ipecac extract for enhancing the functional properties and stability of food products

This study investigated the effect of different solvents on the extraction efficiency of phenolic compounds from Carapichea ipecacuanha (golden ipecac) and the application of the extracts in biscuits and sunflower oil to enhance their oxidative stability and functional properties. Among the tested solvents, 70 % ethanol achieved the highest extraction efficiency for phenolic compounds, including chlorogenic acid (13.4 mg/g) and caffeic acid (19.7 mg/g). Fortifying biscuits with golden ipecac extract significantly increased total phenolic content (TPC), ranging from 5.88 اmg GAE/g in the control to 56.44 mg GAE/g in the highest concentration (300 ppm), while also reducing peroxide values (PV) during three months of storage, with PV decreasing from 7.94 meq/kg in the control to 3.13 meq/kg in the 300 ppm sample. Sensory evaluation revealed that biscuits fortified with 200 ppm extract had the highest scores for appearance (8.74), texture (8.87), and overall acceptability (8.98). In sunflower oil, fortification with 300 ppm extract reduced PV from 22.57 meq/kg in the control without antioxidants to 12.50 meq/kg after six months, outperforming the synthetic antioxidant TBHQ (16.20 meq/kg). The 300 ppm extract also retained the highest TPC (55.22 mg GAE/kg) compared to the control (15.35 mg GAE/kg) and TBHQ (40.62 mg GAE/kg). These findings demonstrate the superior antioxidant potential of golden ipecac extract, particularly at higher concentrations, as a natural alternative for improving the oxidative stability of food products during storage.