Preparation of function-enhanced vegetable oils
Journal Title: Functional Foods in Health and Disease - Year 2016, Vol 6, Issue 1
Abstract
Background: Highly purified commercial vegetable oils, such as rape seed/canola oil, corn oil, safflower oil and soy bean oil have virtually no antioxidant activity against lipid peroxyl radical scavenging activity(ROO.) (Figure 1), and peroxynitrite (ONOO-). Methodology: Dried tomato-juice-waste-residues or dried wine-ferment-waste-residues were incubated with a highly purified oil obtained from the market, which is low-functional-grade oil (eg. canola oil), at room temperature for more than 2-3 weeks.Their antioxidant activities were then examined as described below. Results: Antioxidant lipid soluble components such as lycopene/carotenoids, flavonoids, and chlorophylls, originally present in tomato-juice-waste-residue, wine-ferment-waste-residues and dried spinach leaf, etc., were transferred to such pure yet low-functional-grade vegetable oils. Peroxide value,acid value, and TBARS (thiobarbituric acid reactive substances)measurement,as well as spectroscopic characterization, demonstrated that such treatment much improved the properties of the low-functional-gradeoils; namely low-functional-grade oils became high-functional-grade oils. The absorption spectrum of dried waste of tomato-juice-waste-residue treated canola oil indeed became much improved against various oil-deteriorating effects. Conclusions: This method provides an easy procedure to convert low-functional-grade oils to high-functional-grade oils, using various vegetable-waste-residues.
Authors and Affiliations
Hiroshi Maeda, Takao Satoh, Waliul Md. Islam
Keywords
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- EP ID EP447866
- DOI 10.31989/ffhd.v6i1.224
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