Effect of Natural Antioxidants from Marigolds ( Tagetes erecta L.) on the Oxidative Stability of Soybean Oil

• Published in: Molecules (Basel, Switzerland) Vol. 27; no. 9; p. 2865
• Main Authors: Huang, Xiuqiong, Gao, Wei, Yun, Xuan, Qing, Zhixing, Zeng, Jianguo
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 30-04-2022; MDPI
• Subjects: Additives; Alcohols; Aldehydes; Antioxidants; Antioxidants - chemistry; Calendula; Carotenoids; DPPH-HPLC-Q-TOF/MS; Esters; Fatty acids; Feed additives; Feeds; Food; Food additives; Free radicals; Gas chromatography; Headspace; High performance liquid chromatography; HS-SPME-GC-MS; Hydrocarbons; Ketones; Lipids; Liquid chromatography; Marigolds; Mass spectrometry; Mass spectroscopy; Natural products; Nutrition; Oxidation; oxidative stability; Oxidative Stress; Plant extracts; Plant Extracts - chemistry; Plant Extracts - pharmacology; quercetagetin; Quercetin; Scavenging; Solid phases; Soybean oil; Soybean Oil - analysis; Soybeans; Spectroscopy; Stability; Tagetes - chemistry; Tagetes erecta L; Tandem Mass Spectrometry; Vegetable oils; Volatile compounds; DPPH-HPLC-Q-TOF/MS; HS-SPME-GC-MS; quercetagetin; oxidative stability; Tagetes erecta L
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27092865

In recent years, synthetic antioxidants that are widely used in foods have been shown to cause detrimental health effects, and there has been growing interest in antioxidants realised from natural plant extracts. In this study, we investigate the potential effects of natural antioxidant components extracted from the forage plant marigold on the oxidative stability of soybean oil. First, HPLC-Q-TOF-MS/MS was used with 1,1-diphenyl-2-picrylhydrazyl (DPPH) to screen and identify potential antioxidant components in marigold. Four main antioxidant components were identified, including quercetagetin-7-
-glucoside (1), quercetagetin (2), quercetin (3) and patuletin (4). Among them, quercetagetin (QG) exhibited the highest content and the strongest DPPH radical scavenging activity and effectively inhibited the production of oxidation products in soybean oil during accelerated oxidation, as indicated by reductions in the peroxide value (PV) and acid value (AV). Then, the fatty acids and volatile compounds of soybean oil were determined with gas chromatography-mass spectrometry (GC-MS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 108 volatile components, including 16 alcohols, 23 aldehydes, 25 ketones, 4 acids, 15 esters, 18 hydrocarbons, and 7 other compounds, were identified. QG significantly reduced the content and number of aldehydes and ketones, whereas the formation of acids and hydrocarbons was completely prevented. In addition, the fatty acid analysis demonstrated that QG significantly inhibited oxidation of unsaturated fatty acids. Consequently, QG was identified as a potential, new natural antioxidant that is believed to be safe, effective and economical, and it may have potential for use in plant extracts feed additives.