Evaluation of the antioxidant effect of propolis on thermal oxidation of sunflower oil using ATR-MIR spectroscopy
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Int Publ Ag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study was conducted to evaluate the effectiveness of propolis in improving the oxidative stability of sunflower oil (SFO) in comparison to buthylated hydroxytoluene (BHT), a synthetic antioxidant, under simulated frying conditions by using Attenuated Total Reflection-Mid Infrared (ATR-MIR) spectroscopy. Control, two different concentrations of propolis (1500 and 2000 ppm) and BHT added SFOs were heated at 180 degrees C for 24 h (8 h per day) and changes in the spectra of these oils sampled every 2 h were evaluated. The results revealed that the areas of the infrared bands related to primary and secondary oxidation products (the bands at 3482 and 1745 cm(-1)) and to trans-unsaturated fatty acids (the bands at 987 and 965 cm(-1)) increased and the areas of the bands related to cis fatty acids (the bands at 3009 and 722 cm(-1)) decreased in the control SFO spectra after the heating process as a result of oxidation. 2000 ppm propolis delayed all these oxidation process, in a similar manner to BHT. Principal component analysis and chemical studies confirmed that propolis has a protective effect on the thermal oxidation of SFO. These results indicated that propolis could be recommended as an effective natural antioxidant and used instead of synthetic antioxidants in edible oil industry. This study also showed that ATR-MIR spectroscopy could be used as a fast and efficient technique to evaluate the oxidative stability of edible oils and the bands at 3482, 3009, 1745, 987, 965, 722 cm(-1) can be used as biomarkers for oxidation.
Açıklama
Anahtar Kelimeler
Propolis, Sunflower oil, Oil oxidation, Attenuated total reflection-mid infrared (ATR-MIR) spectroscopy, Oxidative stability, Principal component analysis (PCA), Transform Infrared-Spectra, Ftir Spectroscopy, Vegetable-Oils, Edible Oils, Butylated Hydroxytoluene, Phenolic Composition, Natural Antioxidant, Soybean Oil, Olive Oil, Stability
Kaynak
Chemical Papers
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
77
Sayı
10
