The Protective Effect of Hippophae Rhamnoides Carotenoid Extract Against Lipid Peroxidation in Crude Vegetable Oils

Sanda Andrei, Andrea Bunea, Elena Andreea Pop, Francisc Dulf, Adela Pintea

Abstract


Vegetable oils are important elements of the human diet because they contain essential nutritional factors. Due to the manufacturing processes or inadequate conditions of storage, they may also contain lipid oxidation products that are toxic to the body.

The purpose of this paper is to test the protective effect of carotenoid-rich extracts obtained from the fruits of Hippophae rhamnoides on crude sunflower, pumpkin and olive oils oxidative processes.

In order to evaluate the effect of antioxidant carotenoids, three stages were followed: thermal induction of lipid peroxidation in the presence of AAPH (2,2'-Azobis(2-amidinopropane) dihydrochloride); determination of the level of lipid peroxidation in oxidized oils in the presence and absence of antioxidants, by quantifying the concentration of conjugated dienes and malonyl dialdehyde (MDA); determination of the level of lipid peroxidation by evaluating the profile of the fatty acids and the ratio between the saturated and unsaturated fatty acids (UFA / SFA), using an GC-MS method.

In the case of sunflower oil, it was observed that sea buckthorn fruit extract significantly decreased MDA concentration but does not significantly reduce the concentration of conjugated dienes. The protective effect of carotenoids is more evident in the case of oil from pumpkin seeds. In the olive oil, unlike the first two types of oils, the carotenoids extract inhibits both the MDA and the conjugated dienes formation to a lesser extent, statistically insignificant. Overall, the ratio UFA / SFA decreases in crude oxidized oils. In the oils in which carotenoids were added was observed an increase in the UFA / SFA ratio.

Carotenoids fraction from sea buckthorn fruits, rich in xanthophylls’ esters, possess a good antioxidant effect, protecting vegetable oils against peroxidation processes induced in the presence of AAPH

Keywords


antioxidants, carotenoid, esters, oil, peroxidation

Full Text:

PDF

References


Andrei Sanda, Crainic Diana, Bunea Andrea, Pintea Adela (2012). Antioxidant Activity of Oxygenated normal and retro-carotenoids in vegetal oils, European Journal of Lipids Science and Technology, volume 114, issue S1:284

Catala A (2006). An overview of lipid peroxidation with emphasis in outer segments of photoreceptors and the chemiluminescence assay, The International Journal of Biochemistry & Cell Biology 38: 1482–1495

Dulf F (2012), Fatty acids in berry lipids of six sea buckthorn (Hippophae rhamnoides L., subspecies carpatica) cultivars grown in Romania, Chem Cent J 6, 106

Esterbauer H (1996). Estimation of peroxidative damage. A critical review, Pathologie Biologie, 44, 25–28

Farhoosh R, Moosavi R (2009). Evaluating the Performance of Peroxide and Conjugated Diene Values in Monitoring Quality of Used Frying Oils, J Agric Sci Technol, 11: 173-17

Fu, H.F., B. Xie, G. Fan., S. Ma., X.R. Zhu, S.Y.Pan (2010). Effect of esterification with fatty acid of β-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method. Food Chem. 122: 602-609

Gavazza M, Catala A (2006). The effect of alpha-tocopherol on lipid peroxidation of microsomes and mitochondria from rat testis, Prostaglandins. Leukotrienes and Essential Fatty Acids, 74: 247–254

Giuffrida D, Pintea Adela, Dugo P, Torre G, Pop Raluca Maria, Mondello L. (2012). Determination of carotenoids and their esters in fruits of sea buckthorn (Hippophae rhamnoides L.) by HPLC-DAD-APCI-MS, Phytochemical Analysis, 23: 267-273

Gohari Ardabili A, Farhoosh R, Khodaparast M H (2011). Chemical Composition and Physicochemical Properties of Pumpkin Seeds (Cucurbita pepo Subsp. pepo Var. Styriaka) Grown in Iran, J Agr Sci Tech (2011) Vol. 13: 1053-1063

Halvorsen B L and Blomhoff R (2011). Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements, Food & Nutrition Research. 55 5792 - DOI: 10.3402/fnr.v55i0.5792

Hashempour A, Ghazvini R, Bakhshi D, Sanam S A (2010). Fatty acids composition and pigments changing of virgin olive oil (Olea europea L.) in five cultivars grown in Iran, Australian Journal of Crop Science, AJCS 4(4):258-263

Kiokias S, Oreopoulou V (2006). Antioxidant properties of natural carotenoid extracts against the AAPH-initiated oxidation of food emulsions, Innovative Food Science and Emerging Technologies 7:132–139

Lukešová D, Dostálová J, El-Moneim Mahmoud E, Svárovská M (2009). Oxidation Changes of Vegetable Oils during Microwave Heating, Czech J Food Sci, Vol. 27, 2009, Special Issue: S178-S181

Muhammad A, Muhammad Ayub, Alam Zeb (2013). Physicochemical Analysis and Fatty Acid Composition of Oil Extracted from Olive Fruit, Food Science and Quality Management, Vol.19:1-6

Pintea Adela, Andrea Varga, Piotr Stepnowski, Carmen Socaciu, Monica Culea, Horst A D (2005). Chromatographic analysis (HPLC, GC) of Carotenol Fatty Acids Esters in Physalis alkekengi and Hippophae rhamnoides, Phytochemical Analysis, 16:188-195

Pintea Adela, Rugină Dumitriţa, Bunea Andrea, Andrei Sanda (2013). Impact of Esterification on the Antioxidant Capacity Of β-Cryptoxanthin, Bulletin USAMV serie Animal science and Biotechnology, 70(1): 79-85

Pintea Adela, Bunea Andrea, Socaci Sonia, Socaciu Carmen (2014). Effect of esterification on the antioxidant activity of zeaxanthin, Carotenoid Science, 10: 142 ISSN 1880-5671 (Abstract of the papers presented at the 17th international symposium on carotenoids)

Rafalowski R, Zegarska Z, Kuncewicz A, Borejszo Z (2008). Fatty acid composition, tocopherols and beta-carotene content in polish commercial vegetable oils, Pakistan Journal of Nutrition, 7(2): 278-282

Shibamoto T (2006). Analytical methods for trace levels of reactive carbonyl compounds formed in lipid peroxidation systems, Journal of Pharmaceutical and Biomedical Analysis 41: 12–25

Subagio, A., N. Morita (2001). No effect of esterification with fatty acid on antioxidant activity of lutein. Food Res Int. 34:315-320.

Tsaknis J, Lalas S, Lazos E S (1997). Characterization of crude and purified pumpkin seed oil, Grasas y Aceites Vol. 48. Fase. 5: 267-272




DOI: http://dx.doi.org/10.15835/buasvmcn-fst:10421

Refbacks

  • There are currently no refbacks.



University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca
Romania
Tel: +40-264-596.384 | Fax: +40-264-593.792 
biroupublicatii@usamvcluj.ro