Effect of Phenolic Components of Earth Apple (Helianthus Tuberosus) in the Inhibiting of Oxidation and Extension the Shelf-life of Vegetable Oils

Authors

  • Adnan W. H. Al-Mudhafr Department of Food Science, University of Kufa, Iraq
  • Wafaa A. Raheem Faculty of Administration and Economics, Al-Imamja.Afar alSadeq

DOI:

https://doi.org/10.30564/jbr.v3i2.3030

Abstract

Earth Apple (Helianthus tuberosus) phenolic compounds were extracted using two methods ethanol extraction (98 percent ethanol for 24 hours at room temperature) and water extraction (distilled water for 24 hours at room temperature). To measure the sum of phenols in the extract, the Folin-Ciocateu method was used. The alcohol extract gave a higher phenol content of 58.29 mg/g (gallic acid), while the alcoholic extract had flavonoids 26.63 mg/g (gallic acid). Water extract was phenols content of 42.62 mg/g (gallic acid) while the alcoholic extract had flavonoids 11.23 mg/g (gallic acid). The alcoholic extract from Earth Apple gave the highest antioxidant effect at 88.32%, while the water extract was 77.43%. The inhibitory effect of the added Earth Apple extract oil to inhibit oxidation, remove concentrations (0.1, 0.15, 0.2 percent) of Palm Oil and Sunflower oil as it exceeded the reduction of peroxide values during the reservoir periods (15, 30, 45, 60 days).

Keywords:

Phenolic compounds, Earth apple, Antioxidant activity, Palm oil, Sunflower oil

References

[1] Young, A. J.; D. M. Phillip, and G. M. Lowe. (2004). Carotenoid Antioxidant Activity. Pp. 105-126. In: Krinsky, N. I.; S. T. Mayne, and H. Sies. (eds.) Carotenoids in Health and Disease. Marcel Dekker Inc., NY., USA. PP: 551.

[2] Linting, J.V., (2004). Conversion of Carotennoids to Vitamin A:New Insights on the Molecular Level. PP. 337-356. In: Krinsky, N. I.; S. T Mayne, and H. Sies. (eds.). Carotenoids in Health and Disease. Marcel Dekker Inc., NY., USA. PP: 551.

[3] Hager T.J., Howard L.R. (2006). Processing Effects on Earth Apple Phytonutriens. Horticultural Science, 41: 74-79.

[4] Sharma K.D., Karki S., Thakur N.S., Attri S. (2012). Chemical composition, functional properties and processing of. Earth Apple J. of Food Science and Technology, 49: 22-32. DOI: https://doi.org/10.1007/s13197-01103107.

[5] Leja M., Kaminská I., Kramer M., Maksylewicz-Kaul A., Kammerer D., Carle R., Baranski R. (2013). The Content of Phenolic Compounds and Radical Scavenging Activity Varies with Carrot Origin and Root Color. Plant Foods Human Nutrition, 68: 163-170. DOI: https://doi.org/10.1007/s11130-013-0351-3.

[6] Da Silva Dias, J. C. (2014). Nutritional and health benefits of Earth Apple and their seed extracts. Food and Nutrition Sciences, 5(22), 2147.‏

[7] Augspole, I., Rackejeva, T., Kruma, Z., & Dimins, F. (2014). Shredded carrots quality providing by treatment with Hydrogen peroxide. In 9th Baltic Conference on" Food for Consumer Well-Being" FOODBALT (pp. 150-154).‏

[8] Tanaka T., Shnimizu M., Moriwaki H. (2012). Cancer Chemoprevention by Carotenoids. Molecules, 17: 3202-3242. DOI: https://doi.org/10.3390/molecules17033202.

[9] Fiedor J., Burda K. (2014). Potential Role of Carotenoids as Antioxidants in Human Health and Disease. Nutriens, 6:466-488. DOI: https://doi.org/10.3390/nu6020466.

[10] Baranski, R., Allender, C., & Klimek-Chodacka, M. (2012). Towards better tasting and more nutritious carrots: Carotenoid and sugar content variation in carrot genetic resources. Food research international, 47(2), 182-187.‏

[11] Halfi, Sawsan Ali Hamid (2009). Extraction, separation and diagnosis of phenolic compounds and their derivatives from vegetable sources and their use in microbes and microbial inhibitors and their application in food systems.

[12] Ramli, S. (2006). Total phenolic content and antioxidant activity of flavonoids isolated from leaves of selected citrus species. Msc. Thesis. , University Putra, Malaysia.

[13] Kähkönen, M.P.; Hopia, A.I.; Vuorela, H.J.; Rauha, J.P.; Pihlaja, K.;Kujala, T.S and Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds . J. Agric. Food Chem. 1999 , Vol.47, No.10,pp. 3954-3962.

[14] Ndhlala, A. R., Moyo, M., & Van Staden, J. (2010). Natural antioxidants: fascinating or mythical biomolecules?. Molecules, 15(10), 6905-6930.‏

[15] Bouaziz, M., Feki, I., Ayadi, M., Jemai, H., & Sayadi, S. (2010). Stability of refined olive oil and olive-pomace oil added by phenolic compounds from olive leaves. European Journal of Lipid Science and Technology, 112(8), 894-905.

[16] Neo Y,P, Ariffin A, Tan C..P,, and Tan, Y.A. (2010). Phenolic acid analysis and antioxidant activity assessment of oil palm (E. guineensis) fruit extracts. Food Chem.Vol. 122(1):353-9.

[17] De Souza A., L.A., M.L.M. Carvalho, C.A.G. Crislaine Aparecida Gomes Pinto, V.Y. Kataoka and T.T.A. Silva, ( 2013). Deterioration of sunflower seeds during storage. Journal of Seed Science, 35(2): 240-247.

[18] Moreal,R.A., Singh.v., Eckhoff.S.R., Powell.M.J., Hicks. K.B and Norton.R.A (1990). A comparison of yield and composition of oil exctracted from corn fiber and corn fiber bran.Cereal chemistry, 76: 449- 451.

[19] Lowell, B.K. (2006). The change in the peroxide values of corn and cottonseed oils under various storage conditions. J. Am. Oil. Chem. Soc. 10(4): 66-68.

[20] Nwobi BE, Ofoegbu O, Adesina OB (2006). Extraction and Qualitative Assessment of African Sweet Orange Seed Oil. Afr. J. Food Agric. Nutr. Dev. 6(2).

[21] Orthoefer.F.T, Sinram.R.D. eds Waston S,A. and Ramstad P.E.,(1987). corn oil: composition, processing and ultilization, in corn, chemistry and technology American Association of cereals chemists, St Paul, MU, 535-552.

[22] Elmastas, M.; Cinkilic, S. and Aboul – Enein, H. Y.(2015). Antioxidant Capacity and Determination of Total Phenolic Compounds in Daisy (Matricaria Chamomilla, Fam. Asteraceae). World J. of Analytical Chemistry, 3: 9-14.

[23] Moussawi, Umm al-Humad Humaid Jaber and Al-Halafi, Sawsan Ali Hamid (2012). The use of some plant extracts as microbial inhibitors and natural oxidants. Basrah Agricultural Sciences .25 (Special No. 3) .826-835.

[24] Slinkard, K. and Singleton, V. L. (1997). Total phenol analyses: Automation and caparison with manual methods. American. J. Enology and viticulture, (28):49-55.

[25] Huang,D.;Lin,C.;Chen,H.and Lin,Y.H.(2004).Antioxidant and antiproliferative activities ofsweet potato (Ipomoea batata L.) Lam(Tainong 57) constituents. Bot .Bull.Acad.Sin. 45: 179-186.

[26] Moussawi, Umm al-Humad Humaid Jaber and Al-Halafi, Sawsan Ali Hamid (2012). The use of some plant extracts as microbial inhibitors and natural oxidants. Basrah Agricultural Sciences .25 (Special No. 3) .826-835.

[27] Osawa, T. and Namiki, M. (1981). Anovel type of antioxidants isolated from leaf wax of Eucalyptus leaves. Agri. Biol. Chem, 45: 735-739.

[28] Scott, G. (1965). Atmospheric oxidation and antioxidant. Elsevier Publishing. New York.

[29] Assocaition of Official Analaytical Chemists A.O.A.C. (2008). Official Methods of Analysis 16thed. Assocaition of Official Analaytical Chemists International Arligton, Virginia, U.S.A.

[30] Cai, Y., Z.; Luo, Q.; Sun, M. and Corke, H. (2004). Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci., 74: 2157-2184.

[31] Tawaha, K., Alali, F.Q., Gharaibeh, M., Mohammad, M.and El-Elimat, T. (2007). Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chemistry 104: 1372-1378.

[32] Nickavar, B. and Abolhsani, F. A. (2009). Screening of Antioxidant properties of seven umbellferae fruits from Iran. Pak. J. pharm. Sci., 22: 30-35.

[33] Al-Mudhafr ,A.W.H, ; Shaymaa M. AL-Selawi, and Hameed. A. H. Al-Hjar (2019) Study the Effect of Phenolic Compounds Extracted From Carrot Plant and Assess Their Effectiveness as Antioxidant Plant Archives , 19 (2), 864 - 868.

[34] Kähkönen, M.P.; Hopia, A.I.; Vuorela, H.J.; Rauha, J.P.; Pihlaja, K.;Kujala, T.S and Heinonen, M. (1999). Antioxidant activity of plant extracts containing phenolic compounds . J. Agric. Food Chem. , Vol.47, No.10,pp. 3954-3962.

[35] Erminda T., Maria A., Keysson V.F., Denise M. G. Freire, A. M. and Apostolis A. K. (2019) Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants, Food Technology and Biotechnology Vol. 57(1) pp:1- 21.

[36] Roiaini, M., Ardiannie, T., & Norhayati, H. (2015). Physicochemical properties of canola oil, olive oil and palm oil blends. International Food Research Journal, 22(3).‏

[37] Al-Mudhafr, A.W.H. (2019) Studying the properties of the active compounds extracted from the seeds of some root plants and the effect of preserving sun flower oil, Journal of Food and Nutrition Research 7 (8), 573-578.

[38] Genstat,( 2009) General Statistical Genstat Guides Vol. 12 Copyright 2009, VSV ,international Ltd.UK.

Downloads

How to Cite

Al-Mudhafr, A. W. H., & Raheem, W. A. (2021). Effect of Phenolic Components of Earth Apple (Helianthus Tuberosus) in the Inhibiting of Oxidation and Extension the Shelf-life of Vegetable Oils. Journal of Botanical Research, 3(2), 14–19. https://doi.org/10.30564/jbr.v3i2.3030

Issue

Article Type

Articles