Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

Moshtaghi, Sepideh; Goli, Mohammad

doi:10.22101/JRIFST.2020.197492.1112

Comparison of the Antioxidant Effect of Microencapsulated and Un-microencapsulated Sodium Selenite with Butyl Hydroxyanisole in Soybean Oil

Document Type : Original Paper

Authors

Sepideh Moshtaghi ¹
Mohammad Goli ²

¹ MSc. Student, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

² Associate Professor, Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

10.22101/JRIFST.2020.197492.1112

Abstract

Microencapsulation of sodium selenite (15000 ppm) was carried out, comprising the following combination: Arabic gum (25, 26, 27, 28 and 29%) and a proportionate amount of Farsi gum (1, 2, 3, 4 and 5%) and using the solvent evaporation method, where the Ethanol purity percentages (80, 85, 90, 95 and 100%) and the ratio of solvent to the mixture [gum+sodium selenite] was 10:1. Subsequently, utilizing the response surface methodology (RSM) software, the optimization was carried out based on the highest efficiency of encapsulation and the smallest size of particles. Two formulas of the optimization were chosen for this study comprised the following: the optimization formula 1 (efficiency 89.5%, particle-size 44.6µm, Arabic gum 27%, Farsi gum 3%, and the percentage of ethanol purity 94%) and the optimization formula 2 (efficiency 86%, particle-size 48.5 µm, Arabic gum 29%, Farsi gum 1%, and the percentage of ethanol purity 89%). Ultimately, the two selected optimal (180.6 ppm), the synthetic antioxidants butylated hydroxyanisole (BHA) (200 ppm), and the un-microencapsulated sodium-selenite(8.6 ppm) were added to antioxidant-free soybean oil and then were placed at the 55 °C for (0, 23 and 46 days) equal to 20 °C (0, 180 and 360 days). The oxidation indices were compared with soybean oil that did not contain anti-oxidant. A direct relation was detected between the concentration of Arabic gum and alcohol purity percentage with the efficiency of the encapsulation (94.63%). A reverse relation was detected between the concentration of Arabic gum and alcohol purity percentage with the particle-size (37.5 µm). The effective and propositional treatments are presented including, Opt1, Opt2, BHA, un-microencapsulated sodium-selenite and blank (antioxidant-free), respectively.

Keywords

References

Agarwal, A., & Prabakaran, S. A. (2005). Mechanism, measurement, and prevention of oxidative stress in male reproductive physiology. NISCAIR-CSIR, India, 43(11), 963-974.

Ahmadi, F., Kadivar, M., & Shahedi, M. (2007). Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems. Food chemistry, 105(1), 57-64. doi:https://doi.org/10.1016/j.foodchem.2007.03.056

AOAC. (2005). Official methods of analysis of the Association of Analytical Chemists International (18^th Ed.): 481. North Fredrick Avenue Gaithersburg, Maryland, USA.

Armando, C., Maythe, S., & Beatriz, N. P. (1998). Antioxidant activity of grapefruit seed extract on vegetable oils. Journal of the Science of Food and Agriculture, 77(4), 463-467. doi: https://doi.org/10.1002/(SICI)1097-0010(199808)77:43.0.CO;2-1

Batool, M., Nadeem, M., Imran, M., Gulzar, N., Shahid, M. Q., Shahbaz, M., . . . Khan, I. T. (2018). Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening. Lipids in health and disease, 17(1), 79. doi:https://doi.org/10.1186/s12944-018-0735-3

Ben-Ali, M., Dhouib, K., Damak, M., & Allouche, N. (2014). Stabilization of sunflower oil during accelerated storage: use of basil extract as a potential alternative to synthetic antioxidants. International journal of food properties, 17(7), 1547-1559. doi:https://doi.org/10.1080/10942912.2012.723659

Combs, G., & Combs, S. (1984). The nutritional biochemistry of selenium. Annual review of nutrition, 4(1), 257-280. doi:https://doi.org/10.1146/annurev.nu.04.070184.001353

Dabbaghha, M., & Vossoughi, M. (2011). Effect of operational variables on aqueous enzymatic oil extraction from soybean. Iranian Journal Of Food Science And Technology, 8(28), 73-81. (in Persian)

Djujić, I. S., Jozanov-Stankov, O. N., Milovac, M., Janković, V., & Djermanović, V. (2000). Bioavailability and possible benefits of wheat intake naturally enriched with selenium and its products. Biological Trace Element Research, 77(3), 273-285. doi:https://doi.org/10.1385/BTER:77:3:273

Dziezak, J. (1986). Preservatives: antioxidants. The ultimate answer to oxidation. Food technology (Chicago), 40(9), 94-102.

Egan, H., Kirk, S., & Sawyer, R. (1997). Pearson's composition and analysis of foods London: (9th Ed). Longman Scientific and Technical Group Ltd. 609-634.

Eskin, M., & Robinson, D. S. (2000). Food shelf life stability: chemical, biochemical, and microbiological changes: CRC Press.

Fadavi, A., & Koohsari, H. (2015). Antioxidant and antimicrobial effects of orange (Citrus sinensis) leaves extract cultivated in Iran and stability investigation of soybean oil enriched with that. Innovative Food Technologies, 2(3), 85-96. doi:https://doi.org/10.22104/jift.2015.128 (in Persian)

Farag, R. S., Mahmoud, E. A., & Basuny, A. M. (2007). Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating. International Journal of Food Science & Technology, 42(1), 107-115. doi:https://doi.org/10.1111/j.1365-2621.2006.01374.x

Fathollahi, A., & Keramat, j. (2017, May). Anti-Oxidative Activities of Carrot and Beet Extract on Soybean Oil. Paper presented at the 1^st National Conference on New Technologies in Food Science and Tourism, Sari, 11 May. https://www.civilica.com/Paper-FITI01-FITI01_037.html (in Persian)

Firestone, D. (1994). AOCS, Official methods and recommended practices of the American Oil Chemists' Society. 4^th Ed.: AOCS Press, Champaign.

Fraga, C. G. (2005). Relevance, essentiality and toxicity of trace elements in human health. Molecular Aspects of Medicine, 26(4), 235-244. doi:https://doi.org/10.1016/j.mam.2005.07.013

Ghanbari, R., Ghavami, M., & Safafar, H. (2006). Evaluation of the possibility of natural antioxidant production from salvia officinalis increase shelf life of oily, canola, cottonseed oil. Journal of Food Science and Technology, 3, 18-26. (in Persian)

Gupta, C., Chawla, P., Arora, S., Tomar, S. K., & Singh, A. K. (2015). Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification. Food Hydrocolloids, 43, 622-628. doi:https://doi.org/10.1016/j.foodhyd.2014.07.021

Haumann, B. (1994). Antioxidants: health implications. Inform, 5, 242-252.

Hoseini Mazhari, S. Z., Kebriti, M., Gerami, A., Ghiassi, B., & Esfandyari, C. (2011). Survey on the rate of losses and wastes in crude oil treatment units in Tehran province. Food Technology & Nutrition, 9(3-35), 47-56. (in Persian)

Iranian National Standardization Organization. (2017). Animl and vegetable fast and oils-Determination of oxidative stability (accelerated oxidation)-test method. (ISIRI Standard No. 3734, 2^nd. Revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?ld=47422 (in Persian)

Iranian National Standardization Organization. (2008). Animal and vegetable fast and oils-Determination of peroxide value-Iodometric (visual) endpoint determination. (ISIRI Standard No. 4179, 1^st. Revision). Retrieved from http://standard.isiri.gov.ir/StandardView.aspx?ld=44376 (in Persian)

Kabiri, S., & Sayyed-Alangi, S. Z. (2015). Comparison of Antioxidant effect of different extracts from Melissa officinalis leaves with immersion and microwave-assisted extractions and its oxidative stability on soybean oil. Innovative Food Technologies, 2(4), 23-38. doi:https://doi.org/10.22104/jift.2015.201 (in Persian)

Labuza, T. P., & Schmidl, M. K. (1985). Accelerated shelf-life testing of foods. Food technology (USA), 39(9), 57-64.

Martínez, M. L., Penci, M. C., Ixtaina, V., Ribotta, P. D., & Maestri, D. (2013). Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT - Food Science and Technology, 51(1), 44-50. doi:https://doi.org/10.1016/j.lwt.2012.10.021

Meltzer, H. M., Bibow, K., Paulsen, I. T., Mundal, H. H., Norheim, G., & Holm, H. (1993). Different bioavailability in humans of wheat and fish selenium as measured by blood platelet response to increased dietary Se. Biological Trace Element Research, 36(3), 229-241. doi:https://doi.org/10.1007/BF02783957

Mohammadi, R., Fazel, M., & Khosravi, E. (2017). Evaluation of the antioxidant activity of dorema aucheri extract in soybean oil. Journal Of Food Technology And Nutrition, 14(1-53), 77-88. (in Persian)

Ortega‐Ramirez, L. A., Rodriguez‐Garcia, I., Leyva, J. M., Cruz‐Valenzuela, M. R., Silva‐Espinoza, B. A., Gonzalez‐Aguilar, G. A., . . . Ayala‐Zavala, J. F. (2014). Potential of medicinal plants as antimicrobial and antioxidant agents in food industry: a hypothesis. Journal of food science, 79(2), R129-R137. doi:https://doi.org/10.1111/1750-3841.12341

Rotruck, J. T., Pope, A. L., Ganther, H. E., Swanson, A. B., Hafeman, D. G., & Hoekstra, W. G. (1973). Selenium: Biochemical Role as a Component of Glutathione Peroxidase. Science, 179(4073), 588. doi:https://doi.org/10.1126/science.179.4073.588

Sariri, R. (2012). 10. Antioxidant activity exhibited by medicinal plants, vegetables and fruits from North of Iran. Research Signpost, Fort PO Trivandrum, Kerala, India, 205-236.

Stewart, W., Bobe, G., Vorachek, W., Pirelli, G., Mosher, W., Nichols, T., . . . Hall, J. (2012). Organic and inorganic selenium: II. Transfer efficiency from ewes to lambs1. Journal of Animal Science, 90(2), 577-584. doi:https://doi.org/10.2527/jas.2011-4076

Sun-Waterhouse, D., Penin-Peyta, L., Wadhwa, S. S., & Waterhouse, G. I. N. (2012). Storage Stability of Phenolic-Fortified Avocado Oil Encapsulated Using Different Polymer Formulations and Co-extrusion Technology. Food and Bioprocess Technology, 5(8), 3090-3102. doi:https://doi.org/10.1007/s11947-011-0591-x

Tompkins, C., & Perkins, E. G. (1999). The evaluation of frying oils with the p-Anisidine value. Journal of the American Oil Chemists' Society, 76(8), 945-947. doi:https://doi.org/10.1007/s11746-999-0111-6

Wanasundara, P. K. J. P. D., & Shahidi, F. (2005). Antioxidants: Science, Technology, and Applications. Bailey's Industrial Oil and Fat Products. doi:https://doi.org10.1002/047167849X.bio002

Wanasundara, U. N., & Shahidi, F. (1996). Stabilization of seal blubber and menhaden oils with green tea catechins. Journal of the American Oil Chemists’ Society, 73(9), 1183-1190. doi:https://doi.org/10.1007/BF02523382

White, P. J., Bowen, H. C., Parmaguru, P., Fritz, M., Spracklen, W. P., Spiby, R. E., . . . Broadley, M. R. (2004). Interactions between selenium and sulphur nutrition in Arabidopsis thaliana. Journal of Experimental Botany, 55(404), 1927-1937. doi:https://doi.org/10.1093/jxb/erh192

Yarnazai, A., Nourozi yeganeh, M., Poursaleh kachoumesghali, A., Zarei, R., Najafi, M., & Esfandiari, G. (2017). The Study of Relationships between Some Antioxidants in Patients with Glaucoma. Ilam-University-of-Medical-Sciences, 24(6), 127-137. doi:https://doi.org/10.18869/acadpub.sjimu.24.6.127 (in Persian)