Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment
Oxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils during storage. Synthetic antioxidants (SA) are known for their performance to improve vegetable oil oxidative s...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/139396 |
| _version_ | 1855514779036155904 |
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| author | Oubannin, Samira Bijla, Laila Nid Ahmed, Moussa Ibourki, Mohamed El Kharrassi, Youssef Devkota, Krishna Bouyahya, Abdelhakim Maggi, Filippo Caprioli, Giovanni Sakar, El Hassan Gharby, Said |
| author_browse | Bijla, Laila Bouyahya, Abdelhakim Caprioli, Giovanni Devkota, Krishna El Kharrassi, Youssef Gharby, Said Ibourki, Mohamed Maggi, Filippo Nid Ahmed, Moussa Oubannin, Samira Sakar, El Hassan |
| author_facet | Oubannin, Samira Bijla, Laila Nid Ahmed, Moussa Ibourki, Mohamed El Kharrassi, Youssef Devkota, Krishna Bouyahya, Abdelhakim Maggi, Filippo Caprioli, Giovanni Sakar, El Hassan Gharby, Said |
| author_sort | Oubannin, Samira |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Oxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils during storage. Synthetic antioxidants (SA) are known for their performance to improve vegetable oil oxidative stability. However, owing to their harmful effects on human health, the edible oil industry is seeking safe and healthy natural antioxidants. Indeed, such natural antioxidants, recovered from different plant matrices, demonstrate a potential effect, even better than SA in some cases, to preserve oils from oxidation and to satisfy consumer demand for natural foods. The enrichment of these oils using antioxidants from natural sources is proposed as a solution. Starting with a literature search using “enrich”, “oxidation”, “shelf-life”, “extract”, “antioxidant”, and “aromatic and medicinal plant” as keywords, the present paper provides a detailed overview of all extraction techniques for bioactive compounds and possible methods for enriching vegetable oil mentioning the advantages and drawbacks of each one. |
| format | Journal Article |
| id | CGSpace139396 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1393962026-01-23T02:01:03Z Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment Oubannin, Samira Bijla, Laila Nid Ahmed, Moussa Ibourki, Mohamed El Kharrassi, Youssef Devkota, Krishna Bouyahya, Abdelhakim Maggi, Filippo Caprioli, Giovanni Sakar, El Hassan Gharby, Said bioactive compounds vegetable extracts flavoring oxidative stability phenolic compound Oxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils during storage. Synthetic antioxidants (SA) are known for their performance to improve vegetable oil oxidative stability. However, owing to their harmful effects on human health, the edible oil industry is seeking safe and healthy natural antioxidants. Indeed, such natural antioxidants, recovered from different plant matrices, demonstrate a potential effect, even better than SA in some cases, to preserve oils from oxidation and to satisfy consumer demand for natural foods. The enrichment of these oils using antioxidants from natural sources is proposed as a solution. Starting with a literature search using “enrich”, “oxidation”, “shelf-life”, “extract”, “antioxidant”, and “aromatic and medicinal plant” as keywords, the present paper provides a detailed overview of all extraction techniques for bioactive compounds and possible methods for enriching vegetable oil mentioning the advantages and drawbacks of each one. 2024-02-14T20:16:04Z 2024-02-14T20:16:04Z Journal Article https://hdl.handle.net/10568/139396 en Open Access application/pdf Elsevier Samira Oubannin, Laila Bijla, Moussa Nid Ahmed, Mohamed Ibourki, Youssef El Kharrassi, Krishna Devkota, Abdelhakim Bouyahya, Filippo Maggi, Giovanni Caprioli, El Hassan Sakar, Said Gharby. (26/1/2024). Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment. Journal of Food Composition and Analysis, 128. |
| spellingShingle | bioactive compounds vegetable extracts flavoring oxidative stability phenolic compound Oubannin, Samira Bijla, Laila Nid Ahmed, Moussa Ibourki, Mohamed El Kharrassi, Youssef Devkota, Krishna Bouyahya, Abdelhakim Maggi, Filippo Caprioli, Giovanni Sakar, El Hassan Gharby, Said Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment |
| title | Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment |
| title_full | Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment |
| title_fullStr | Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment |
| title_full_unstemmed | Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment |
| title_short | Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment |
| title_sort | recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment |
| topic | bioactive compounds vegetable extracts flavoring oxidative stability phenolic compound |
| url | https://hdl.handle.net/10568/139396 |
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