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Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.

ABSTRACT: The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNO_P-0.1, CNO_P-1, CNO_G-0.1, CNO_G-1). The stability of oils were assessed in terms of free fatty acids, peroxide, p-anisidine, conjugated diene and triene values and compared with CNO without any additives and a positive control with synthetic antioxidant TBHQ (CNO_T). It was found that the stability of CNO_P-1 and CNO_G-1 were comparable with CNO_T at both study conditions. The possibility of flavoured oil as a table top salad oil was explored by incorporating the same in vegetable salad and was found more acceptable than the control, on sensory evaluation. The synergetic effect of essential oil as a flavour enhancer and a powerful natural antioxidant that can slow down the oxidation of fats was established in the study.

SUBMITTER: Chandran J

PROVIDER: S-EPMC5305711 | biostudies-literature | 2017 Jan

REPOSITORIES: biostudies-literature

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Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.

Chandran Janu J Nayana N N Roshini N N Nisha P P

Journal of food science and technology 20161226 1

The present study investigates the oxidative and thermal stability of flavoured oils developed by incorporating essential oils from black pepper and ginger to coconut oil (CNO) at concentrations of 0.1 and 1.0% (CNOP-0.1, CNOP-1, CNOG-0.1, CNOG-1). The stability of oils were assessed in terms of free fatty acids, peroxide, p-anisidine, conjugated diene and triene values and compared with CNO without any additives and a positive control with synt ...[more]

PMID: 28242912

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Project description:The study investigated amelioration effects of coconut oil (CO) on growth performance, nutrient digestibility, ruminal fermentation, and blood metabolites in Hainan Black goat kids. Twenty-four Hainan Black goat kids (10 days of age) were assigned randomly to four treatments for 90 days, including pre-weaning (10-70 d of age) and post-weaning (70-100 d of age) days. The treatment regimens were control (CON), low CO (LCO), medium CO (MCO), and high CO (HCO) with 0, 4, 6, 8 g CO per goat per day, respectively. During the pre-weaning period, the average daily gain (ADG) linearly and quadratically increased (P < 0.05), whereas the average daily feed intake (ADFI) linearly decreased, and the feed conversion ratio (FCR) also decreased linearly and quadratically by increasing CO supplementation (P < 0.05). During the post-weaning period, increasing CO supplementation linearly and quadratically increased the BW at 100 days and ADG (P < 0.05), but quadratically decreased the ADFI and FCR (P < 0.05). The digestibility of ether extract (EE) linearly and quadratically increased with increasing CO supplementation (P < 0.05). Supplementation of CO linearly increased ruminal pH (P < 0.05), but linearly decreased (P < 0.05) ammonia-N, total VFAs, molar proportions of acetate, ruminal microbial enzyme activity of carboxymethyl-cellulase, cellobiase, xylanase, pectinase and α-amylase, and number of total protozoa, the abundance of Ruminococcus albus, Ruminococcus flavefaciens, Fibrobacter succinogenes, Butyrivibrio fibrisolvens, Prevotella ruminicola, and Ruminobacter amylophilus. The estimated methane emission decreased linearly and quadratically with increasing CO addition (P < 0.05). The serum concentration of triglycerides (TG), non-esterified fatty acids (NEFA) and growth hormone (GH) linearly (P < 0.05) increased by raising the CO supplementation. The present results indicate that CO supplementation at 6 g/day per goats is optimum due to improved growth performance and decreased estimated methane emission. Supplementation CO up to 8 g/day depressed growth and feed conversion due to its suppression of growth performance, rumen protozoa, cellulolytic bacteria and microbial enzyme activity, and reduced ADF and ADF digestibility.

Project description:Oxidative stress is usually associated with many neurodegenerative diseases. In this study, the gas chromatography-mass spectrometry (GC-MS) analysis of cold-pressed oil (CPO) from black pepper (Piper nigrum) fruits was performed and its neuroprotective effects were evaluated for the first time. The analysis of CPO revealed the presence of the lignan sesamin (39.78%), the alkaloid piperine (33.79%), the monoterpene hydrocarbons 3-carene (9.53%) and limonene (6.23%), and the sesquiterpene β-caryophyllene (10.67%). Black pepper hydrodistilled oil (HDO) was also comparatively analyzed by GC-MS to show the impact of oil isolation by two different methodologies on their components and class of compounds identified. HDO analysis revealed 35 compounds (99.64% of the total peak areas) mainly composed of monoterpene hydrocarbons (77.28%), such as limonene (26.50%), sabinene (21.36%), and β-pinene (15.53%), and sesquiterpene hydrocarbons (20.59%) represented mainly by β-caryophyllene (19.12%). Due to the low yield obtained for HDO (0.01% v/w), only CPO was chosen for the evaluation of its neuroprotective potential. Alzheimer-type dementia was induced in rats by scopolamine intraperitoneal injection (1.5 mg/kg/day) for seven days. CPO was administered orally (100 mg/kg) for a week before scopolamine administration and then concomitantly for another week. Donepezil (1 mg/kg, orally) was used as a reference drug. CPO administration significantly improved the rat behaviors as evaluated by the Morris water maze test, evident from prolongation in time spent in the platform quadrant (262.9%, compared to scopolamine) and increasing in the crossing time by 18.18% compared to the control group. The rat behavior tested by passive avoidance, showed prolongation in the step-through latency compared to control. Moreover, CPO significantly (p < 0.05) ameliorated the activities of antioxidant enzymes such as catalase, superoxide dismutase (SOD) and reduced malondialdehyde (MDA) equivalents by 22.48%, 45.41%, and 86.61%, respectively, compared to scopolamine. Furthermore, CPO administration decreased scopolamine-induced elevated acetylcholinesterase levels in rats' hippocampi by 51.30%. These results were supported by histopathological and in silico molecular docking studies. Black pepper oil may be a potential antioxidant and neuroprotective supplement.

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Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.

Publications

Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger.

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