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Effects of sesame seed extract as a natural antioxidant on the oxidative stability of sunflower oil

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Abstract

Natural and de-novo biosynthesized phyto-compounds have gained much significance because of their non-controversial nutritional, health and safety benefits as compared with chemically synthesized commercially rivalry antioxidants. However, none of natural de-novo biosynthesized phyto-compounds has been commercially available and used in customary food business and processing. In this study, efficacy of sesame seed extracts (SSEs) in stabilizing sunflower oil during storage has been studied. Fine powder of sesame seed was extracted in different solvents. The results showed that significant differences in extractability of different solvents and maximum extraction yield (29.48%) were achieved with methanol. The antioxidant components and capability of different extracts were further investigated and evaluated via total phenolic contents, DPPH radical scavenging activity and β-carotene/linoleic acid calorimetric assays respectively. Being highest in yield and antioxidant potential, methanolic extract was used; three different concentrations of SSE (500, 750, and 1000 μL) were added in 100 mL of sunflower oil to further evaluate its oxidative stability. Sensory and oxidative analysis of baked product from these groups was also evaluated.

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Acknowledgements

This study is funded by National Natural Science foundation, PR. China (Grant Nos. 31670064 and 31271812) and TaiShan Industrial Experts Programme.

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Author notes

  1. Syed Ammar Hussain and Ahsan Hameed have contributed equally to this work.

Authors and Affiliations

  1. Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo, People’s Republic of China

    Syed Ammar Hussain, Ahsan Hameed, Shaista Nosheen & Yuanda Song

  2. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

    Syed Ammar Hussain & Ahsan Hameed

  3. Department of Biochemistry, Quaid-e-Azam University, Islamabad, Pakistan

    Iqra Ajmal

  4. Department of Microbiology and Molecular Genetics, University of the Punjab, Lahore, Pakistan

    Shaista Nosheen

  5. UQ Diamantina Institute, Translational Research Institute, Faculty of Medicine, The University of Queensland, 37 Kent Street Woolloongabba, Brisbane, QLD, 4102, Australia

    Hafiz Ansar Rasul Suleria

  6. Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, 66506, USA

    Hafiz Ansar Rasul Suleria

  7. Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Pigdons Road, Waurn Ponds, VIC, 3216, Australia

    Hafiz Ansar Rasul Suleria

Authors
  1. Syed Ammar Hussain
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  2. Ahsan Hameed
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  3. Iqra Ajmal
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  4. Shaista Nosheen
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  5. Hafiz Ansar Rasul Suleria
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  6. Yuanda Song
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Contributions

Y.S. and H.A.R.S supervised this work. S.A.H. and A.H performed all the experimental work. S.A.H wrote this manuscript. I.A and S.N analyzed the data and helped in the statistical analysis. Y.S and H.A.R.S. edited and critically reviewed the whole manuscript and provided suggestions to main authors about overall research plan. All authors read and approved the final manuscript.

Corresponding authors

Correspondence to Hafiz Ansar Rasul Suleria or Yuanda Song.

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Hussain, S.A., Hameed, A., Ajmal, I. et al. Effects of sesame seed extract as a natural antioxidant on the oxidative stability of sunflower oil. J Food Sci Technol 55, 4099–4110 (2018). https://doi.org/10.1007/s13197-018-3336-2

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  • DOI: https://doi.org/10.1007/s13197-018-3336-2

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