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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #380312

Research Project: Increasing Food Shelf-Life, Reducing Food Waste, and Lowering Saturated Fats with Natural Antioxidants and Oleogels

Location: Functional Foods Research

Title: Antioxidant activity of osage orange extract in soybean oil and fish oil during storage

item Hwang, Hong-Sik
item Moser, Jill
item Tisserat, Brent
item Harry O Kuru, Rogers
item Berhow, Mark
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 11/23/2020
Publication Date: 7/21/2021
Citation: Hwang, H., Moser, J.K., Tisserat, B., Harry O Kuru, R.E., Berhow, M.A., Liu, S.X. 2021. Antioxidant activity of osage orange extract in soybean oil and fish oil during storage. In: Proceedings of the American Oil Chemists Society, July 21, 2021, Virtual Meeting. p.73-87.

Interpretive Summary:

Technical Abstract: Introduction: Edible oils such as vegetable oils and omega-3 rich oils and oil-containing food products generally require antioxidants to prevent their oxidation during manufacturing, transportation and storage. Studies have shown that Osage orange fruit extracts have antioxidant activity. Previous studies, however, conducted on in vitro antioxidant activity or at higher temperatures than storage temperatures, which provide limited information about the antioxidant activity on edible oils during actual storage. In this study, the hexane extract of Osage orange fruit (OOE) was evaluated for its antioxidant activity at 25 oC and 40 oC in stripped soybean oil (SBO) and fish oil (FO), in which antioxidants and polar compounds were removed. Methods: Oxidation of oil was monitored with peroxide value, conjugated diene value and p-anisidine value to determine primary and secondary oxidation products. Headspace volatile analysis was conducted to examine the effectiveness of OOE in reducing volatile oxidation products during storage. The activity of 0.1 wt.% OOE in oil was compared to a synthetic antioxidant, butylated hydroxytoluene (BHT), at its legal limit (0.02 wt.%), a leading commercial natural antioxidant, rosemary extract (RE), at the manufacturer’s highest recommended concentration (0.1 wt.%), and a widely used natural antioxidant, mixed tocopherols (Toco), at 0.1 wt.%. Results: The hexane extraction of Osage orange fruit produced an extract rich in osajin (42.9%) and pomiferin (30.0%). The antioxidant activity order was BHT ˜ OOE > RE > Toco in SBO at 25 oC and 40 oC. In contrast, the activity order was OOE = BHT > Toco > RE in FO at 25 oC and 40 oC. The activities of 0.05, 0.1 and 0.2% OOE in SBO were not very different while it increased with increasing concentration from 0.05% to 0.2% in FO. 0.1% OOE was very effective in preventing the formation of volatile oxidation products in SBO and FO. Significance: The Osage orange fruit extract had very strong antioxidant activity, which was stronger than commercial natural antioxidants, tocopherols and rosemary extract, and similar or slight stronger than the synthetic antioxidant, BHT. Therefore, this extract may be practically used for edible oils after further studies such as safety evaluation in foods.