Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment

Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment

We investigated the potential of two oil extracts from seeds of <i>Colliguaya integerrima</i> (CIO) and <i>Cynara cardunculus</i> (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, ac...

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Main Authors: Diana Abril, Yaneris Mirabal-Gallardo, Aymeé González, Adolfo Marican, Esteban F. Durán-Lara, Leonardo Silva Santos, Oscar Valdés
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Antioxidants
Subjects:
<i>colliguaya integerrima</i> oil
<i>cynara cardunculus</i> oil
thermal behavior
minor components
antioxidant activity
Online Access:https://www.mdpi.com/2076-3921/8/10/470
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spelling doaj-e68b5f6b9d20455c8bb9b04aaa2829be2020-11-25T02:01:01ZengMDPI AGAntioxidants2076-39212019-10-0181047010.3390/antiox8100470antiox8100470Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal TreatmentDiana Abril0Yaneris Mirabal-Gallardo1Aymeé González2Adolfo Marican3Esteban F. Durán-Lara4Leonardo Silva Santos5Oscar Valdés6Departamento de Biología y Química, Facultad de Ciencias Básicas, Universidad Católica del Maule, Talca 3605, ChileVicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca 3605, ChileDepartamento de Biología y Química, Facultad de Ciencias Básicas, Universidad Católica del Maule, Talca 3605, ChileChemistry Institute of Natural Resources, University of Talca, Talca P.O. Box 747, ChileBio &amp; NanoMaterials Lab, Drug Delivery and Controlled Release, Universidad de Talca, Talca 3460000, ChileLaboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, University of Talca, Talca P.O. Box 747, ChileVicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca 3605, ChileWe investigated the potential of two oil extracts from seeds of <i>Colliguaya integerrima</i> (CIO) and <i>Cynara cardunculus</i> (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200&#8722;420 &#176;C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T<sub>0</sub>) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 &#176;C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 &#176;C by gas chromatography&#8722;mass spectrometry (GC&#8722;MS) using library search programs.https://www.mdpi.com/2076-3921/8/10/470<i>colliguaya integerrima</i> oil<i>cynara cardunculus</i> oilthermal behaviorminor componentsantioxidant activity
collection DOAJ
language English
format Article
sources DOAJ
author Diana Abril
Yaneris Mirabal-Gallardo
Aymeé González
Adolfo Marican
Esteban F. Durán-Lara
Leonardo Silva Santos
Oscar Valdés
spellingShingle Diana Abril
Yaneris Mirabal-Gallardo
Aymeé González
Adolfo Marican
Esteban F. Durán-Lara
Leonardo Silva Santos
Oscar Valdés
Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment
Antioxidants
<i>colliguaya integerrima</i> oil
<i>cynara cardunculus</i> oil
thermal behavior
minor components
antioxidant activity
author_facet Diana Abril
Yaneris Mirabal-Gallardo
Aymeé González
Adolfo Marican
Esteban F. Durán-Lara
Leonardo Silva Santos
Oscar Valdés
author_sort Diana Abril
title Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment
title_short Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment
title_full Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment
title_fullStr Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment
title_full_unstemmed Comparison of the Oxidative Stability and Antioxidant Activity of Extra-Virgin Olive Oil and Oils Extracted from Seeds of <i>Colliguaya integerrima</i> and <i>Cynara cardunculus</i> under Normal Conditions and After Thermal Treatment
title_sort comparison of the oxidative stability and antioxidant activity of extra-virgin olive oil and oils extracted from seeds of <i>colliguaya integerrima</i> and <i>cynara cardunculus</i> under normal conditions and after thermal treatment
publisher MDPI AG
series Antioxidants
issn 2076-3921
publishDate 2019-10-01
description We investigated the potential of two oil extracts from seeds of <i>Colliguaya integerrima</i> (CIO) and <i>Cynara cardunculus</i> (CO) to use as nutritionally edible oils. For this purpose, oil quality was accessed by determining the fatty acid composition, peroxide value, acid value, iodine value, saponification number, phenolic contents, and oxidative stability during thermally induced oxidation of CIO and CO oils and compared to those of extra-virgin olive oil (EVOO). The chemical composition results demonstrated that both oils could be nutritional sources of essential unsaturated fatty acids. Moreover, according to the gravimetric analysis, the main decomposition step occurred in the temperature range of 200&#8722;420 &#176;C, showing a similar thermal behavior of EVOO oil. However, CO and EVOO oils showed a higher phenolic content at degradation onset temperature (T<sub>0</sub>) in contrast with CIO oil. The antioxidant activity of the different studied oils showed a direct correlation with the phenol contents, up to temperatures around 180 &#176;C, where the percentage of free radical scavenging assay for EVOO was higher than CO in contrast with the TPC values. Finally, we analyzed the minor components before and after heating CIO and CO at 180 &#176;C by gas chromatography&#8722;mass spectrometry (GC&#8722;MS) using library search programs.
topic <i>colliguaya integerrima</i> oil
<i>cynara cardunculus</i> oil
thermal behavior
minor components
antioxidant activity
url https://www.mdpi.com/2076-3921/8/10/470
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