Skip to main content
SpringerLink
Log in

By-products from fruit processing

One alternative antioxidant for use in soybean oil

  • Published:
Journal of Thermal Analysis and Calorimetry Aims and scope Submit manuscript

Abstract

The oxidative stability of soybean oil added of extracts from by-products generated in the pulp processing of mango (CM), Barbados cherry (CB) and guava (CG), as well as the combination of these extracts with the antioxidants butylated hydroxytoluene (BHT) and tertiary butylhydroquinone (TBHQ), were evaluated by pressurized differential scanning calorimetry (P-DSC) and Rancimat methods. Among the extracts, that obtained from CB showed the highest content of total extractible phenolic. Soybean oil added of CM extract showed greater (p < 0.05) oxidative stability in Rancimat analysis, while by P-DSC method CB was the extract more effective (p < 0.05) to protect soybean oil. Soybean oil added of CB extract showed higher (p < 0.05) OIT values compared to those added of CM, CG and synthetic antioxidants BHT and TBHQ. The combination of CB, CM and CG extracts with TBHQ showed synergistic effects, while CM and CB combined with BHT showed antagonistic effect on oxidative stability in soybean oil. The OIT results obtained from analysis by P-DSC and the OSI results obtained by Rancimat showed Pearson moderate correlation (r = 0.42). These results suggest the CB, CM and CG extracts as good source of antioxidant compounds with potential for combined application with synthetic antioxidants to prevent oxidation in soybean oil.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Chen B, McClements DJ, Gray DA, Decker EA. Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans. Food Chem. 2012;132:1514–20.

    Article  CAS  Google Scholar 

  2. Olthof ED, Roelofs HM, Fisk HL, Calder PC, Wanten GJ. No clinical or biochemical evidence for essential fatty acid deficiency in home patients who depend on long-term mixed olive oil- and soybean oil-based parenteral nutrition. J Parenter Enter Nutr. 2016;40(7):982–8.

    Article  CAS  Google Scholar 

  3. Dias L. Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil. J Sci Food Agric. 2015;95:2021–7.

    Article  CAS  Google Scholar 

  4. Mohammadi A, Jafari SM, Esfanjani AF, Akhavan S. Application of nano encapsulated olive leaf extract in controlling the oxidative stability of soybean oil. Food Chem. 2016;190:513–9.

    Article  CAS  Google Scholar 

  5. Taghvaei M, Jafari SM. Application and stability of natura antioxidants in edible oils in order to substitute synthetic additives. J Food Sci Technol. 2015;52:1272–82.

    Article  CAS  Google Scholar 

  6. Roselló-Soto E, Kouba M, Moubarik A, Lopes RP, Saraiva JA, Boussetta A, Grimi M, Barba FJ. Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: non-conventional methods for the recovery of high-added value compounds. Trends Food Sci Tech. 2015;45(2):296–310.

    Article  Google Scholar 

  7. Sousa MS, Vieira L, Lima AD. Total phenolics and in vitro antioxidant capacity of tropical fruit pulp wastes. Braz J Food Techol. 2011;14:202–10.

    Article  CAS  Google Scholar 

  8. Araújo KLGV, Magnani M, Nascimento JA, Souza AL, Epaminondas PS, Souza AL, Queiroz N, Souza AG. Antioxidant activity of co-products from guava mango and barbados cherry produced in the Brazilian northeast. Molecules. 2014;19:3110–39.

    Article  Google Scholar 

  9. Johnson R, The U.S. trade situation for fruit and vegetable products. Congressional Research Service 7-5700. www.crs.gov/RL34468.

  10. Sogi DS, Muhammad S, Ibrahim G, Kirk D. Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chem. 2013;141:2649–55.

    Article  CAS  Google Scholar 

  11. Sancho SO, Silva ARA, Dantas ANS, Magalhães TA, Lopes GS, Rodrigues S, Costa JMC, Fernandes FAN, Silva MGV. Characterization of the industrial residues of seven fruits and prospection of their potential application as food supplements. J Chem. 2015;2015:1–8.

    Article  Google Scholar 

  12. Oliveira AC, Valetin IB, Silva CA, Bechara EJ, Barros MP, Mano CM, Goulart MO. Total phenolic content and free radical scavenging activities of methanolic powders of tropical fruits residues. Food Chem. 2009;115:469–75.

    Article  Google Scholar 

  13. Silva LMR, Figueiredo EAT, Ricardo NMPS, Vieira IGP, Figueiredo RW, Brasil IM, Gomes CL. Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chem. 2014;143:398–404.

    Article  Google Scholar 

  14. AOAC. Official methods of analysis of the Association of Official Analytical Chemist. 18th ed. Washington: AOAC; 2006.

    Google Scholar 

  15. Slinkard K, Singleton VL. total phenol analysis: automation and comparison with manual methods. Am J. Enol. Vit. 1977;28:49–55.

    CAS  Google Scholar 

  16. Nascimento JÁ, Araújo KLGV, Epaminondas PS, Souza A, Magnani M, Souza AL, Soledade LEB, Queiroz N, Souza AG. Ethanolic extracts of Moringa oleifera Lam. Evaluation of its potential as an antioxidant additive for fish oil. J Therm Anal Calorim. 2013;114:833–8.

    Article  CAS  Google Scholar 

  17. Cordeiro AMTM, Medeiros ML, Silva MAAD, Silva IAA, Soledade LEB, Souza AL, Queiroz N, Souza AG. Rancimat and PDSC accelerated techniques for evaluation of oxidative stability of soybean oil with plant extracts. J Therm Anal Calorim. 2013;114:827–32.

    Article  CAS  Google Scholar 

  18. Pinto LM, Souza AL, Souza AG, Santos IMG, Queiroz N. Comparative evaluation of the effect of antioxidants added into peanut (Arachis hypogae L.) oil biodiesel by P-DSC and rancimat. J Therm Anal Calorim. 2015;120:277–82.

    Article  CAS  Google Scholar 

  19. AOCS. Official methods Recommended practices of the AOCS. 6th ed. Champainh: AOCS Press; 2009.

    Google Scholar 

  20. Epaminondas PS, Araújo KLGV, Nascimento JA, Souza AL, Rosenhaim R, Souza AG. Assessment of the antioxidant effect of ethanol extract of Allium sativum L., isolated and/or synergistically associated with synthetic antioxidants, applied to linseed oil. J Therm Anal Calorim. 2015;120:617–25.

    Article  CAS  Google Scholar 

  21. Kozak M. What is strong correlation? Teach Stat. 2009;31:85–6.

    Article  Google Scholar 

  22. Dweck J, Sampaio CMS. Analysis of the thermal decomposition of commercial vegetable oils in air by simultaneous TG/DTA. J Therm Anal Calorim. 2004;75:385–91.

    Article  CAS  Google Scholar 

  23. Santos NA, Cordeiro AMTM, Damasceno SS, Aguiar RT, Rosenhaim R, Carvalho-Filho JR, Santos IMG, Maia SA, Souza AG. Commercial antioxidants and thermal stability evaluations. Fuel. 2012;97:638–43.

    Article  CAS  Google Scholar 

  24. Forero-Doria O, Gallego J, Valdes O, Pinzon-Topal C, Santos LS, Gúzman L. Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits. J Therm Anal Calorim. 2015;1:1–6.

    Google Scholar 

  25. Diniz ZN, Bora PS, Neto VQ, Cavalheiro JM. Sterculia striata seed kernel oil: characterization and thermal stability. Grasas Aceites. 2008;59:160–5.

    Article  CAS  Google Scholar 

  26. van Aardt M, Duncan SE, Long TE, O’keefe SF, Marcy JE, Sims SR. Effect of antioxidants on oxidative stability of edibles fats and oils: thermogravimetric analysis. J Agric Food Chem. 2004;52:587–91.

    Article  Google Scholar 

  27. Karavalakis G, Stournas S. Impact of antioxidant additives on the oxidation stability of diesel/biodiesel blends. Energy Fuel. 2010;24:3682–6.

    Article  CAS  Google Scholar 

  28. Kodali DR. Oxidative stability measurement of high-stability oils by pressure differential scanning calorimeter (PDSC). J Agric Food Chem. 2005;53:7649–53.

    Article  CAS  Google Scholar 

  29. Ciemniewska-Zytkiewicz H, RatuszK Brýs J, Reder M, Koczón P. Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods. J Therm Anal Calorim. 2014;118:875–81.

    Article  CAS  Google Scholar 

  30. Santos NA, Damasceno SS, Araújo PH, Marques VC, Rosenhaim R, Fernandes VJ, Souza AG. Caffeic acid: an efficient antioxidant for soybean biodiesel. Energy Fuels. 2011;2011(25):4190–4.

    Article  Google Scholar 

  31. Wang S, Meckling KA, Marcone MF, Kakuda Y, Tsao R. Synergistic, additive, and antagonistic effects of food mixtures on total antioxidant capacities. J Agric Food Chem. 2011;59:960–8.

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors would like to thank the Coordination of Improvement of Higher Education Personnel (CAPES) and CNPq for financial support and Ideal® pulp industry for providing the pulp by-products used in this work.

Author information

Authors and Affiliations

  1. Laboratório de Bioquímica de Alimentos, Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba (UFPB), Campus I, João Pessoa, Paraíba, 58051-900, Brazil

    Kassandra L. G. V. Araújo, Marciane Magnani, Jaqueline A. Nascimento, Aline L. Souza, Poliana S. Epaminondas, Antônio G. Souza & Antônia L. Souza

  2. Departamento de Química, CCEN, Universidade Federal da Paraíba (UFPB), Campus I, João Pessoa, Paraíba, 58051-900, Brazil

    Neide Queiroz, Antônio G. Souza, Maria F. C. Costa & Antônia L. Souza

  3. Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba (UFPB), Campus I, João Pessoa, Paraíba, 58051-900, Brazil

    Jailane S. Aquino

Authors
  1. Kassandra L. G. V. Araújo
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Marciane Magnani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jaqueline A. Nascimento
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Aline L. Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Poliana S. Epaminondas
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Neide Queiroz
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jailane S. Aquino
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Antônio G. Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  9. Maria F. C. Costa
    View author publications

    You can also search for this author in PubMed Google Scholar

  10. Antônia L. Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Marciane Magnani.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Araújo, K.L.G.V., Magnani, M., Nascimento, J.A. et al. By-products from fruit processing. J Therm Anal Calorim 130, 1229–1235 (2017). https://doi.org/10.1007/s10973-017-6242-3

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10973-017-6242-3

Keywords

Search

Navigation