Valorization of soursop flowers (Annona muricata L.) as potent source of natural antioxidants for stabilization of palm olein during accelerated storage

• Published in: Food science & nutrition Vol. 4; no. 6; pp. 802 - 810
• Main Authors: Womeni, Hilaire Macaire, Tonfack Djikeng, Fabrice, Iruku, Naga Satya Surya Prabhakar, Karuna, Mallampalli Sri Lakshmi, Prasad, Rachapudi Badari Narayana, Linder, Michel
• Format: Journal Article
• Language: English
• Published: United States John Wiley & Sons, Inc 01-11-2016; John Wiley and Sons Inc
• Subjects: Accelerated storage; Accelerated tests; Anisidine; Annona muricata; Antioxidants; Cancer; Colorimetry; Flowers; Food additives; Gas chromatography; High performance liquid chromatography; Iodine; Ionization; Ionization counters; Laboratories; Linoleic acid; Liquid chromatography; natural antioxidant; Oils & fats; Olein; Original Research; Oxidation; Oxidative stability; Palm oil; palm olein; Peroxide; Phenolic compounds; Phenols; Scholarships & fellowships; soursop flowers; Stabilization; Thiobarbituric acid; Vegetable oils; Cameroon; India; palm olein; Accelerated storage; Oxidative stability; soursop flowers; natural antioxidant
• ISSN: 2048-7177; 2048-7177
• DOI: 10.1002/fsn3.349

This study investigates the effect of soursop flowers methanolic extract on the physicochemical characteristics of palm olein during accelerated storage. After analysis of the extract by determining its total phenolic content by colorimetry and identification of some of its phenolic antioxidants by HPLC‐DAD(Diode Array Detector), preliminary antioxidants tests have been done. After that, the extract was added in palm olein at concentrations 200–1800 ppm. BHT, at 200 ppm served as standard besides the Control. Induction time, peroxide, p‐anisidine, Total oxidation (TOTOX), thiobarbituric acid and iodine values, as well as changes in linoleic acid profile Gas Chromatography/Flamme Ionization Detector (GC/FID) of oil during the storage were evaluated. Results showed soursop flower extract to be rich in phenolic antioxidants and to be efficient, at all concentrations, in delaying palm olein oxidation on Rancimat and accelerated Schaal oven test of 30 days at 70°C. Soursop flowers might be used as potent source of antioxidants for the stabilization of palm olein.
Soursop flowers: a potent source of natural antioxidant Stabilization of palm olein by soursop flowers extract, Stabilization of palm olein during accelerated storage.