Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview

References

• Colombo, C. A.; Berton, L. H. C.; Diaz, B. G.; Ferrari, R. A. Macauba: A Promising Tropical Palm for the Production of Vegetable Oil. OCL. 2018, 25, 1–9. DOI: 10.1051/ocl/2017038.
   Google Scholar
• FAO. Food and Agriculture Organization of the United Nations. Vegetable Oil Food Supply Quantity. FAOSTAT, USA. http://www.fao.org/3/mb060e/mb060e.pdf 2020. (accessed June 10, 2020).
   Google Scholar
• Alexandratos, N.; Bruinsma, J. World Agriculture Towards 2030/2050: The 2012 Revision. http://www.fao.org/fileadmin/templates/esa/Global_persepctives/world_ag_2030_50_2012_rev.pdf 2020. (accessed June 10, 2020).
   Google Scholar
• Codex Alimentarius. FAO/WHO. Standard for Named Vegetable Oils http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf 2019. (accessed June 10, 2020).
   Google Scholar
• Nelson, D. L.; Cox, M. M. Lehninger Principles of Biochemistry; Seventh Edition, W.H. Freeman and Sapling Learning: New York, NY/USA, 2017.
   Google Scholar
• Gunstone, F. D.;. Vegetable Oils. In Bailey’s Industrial Oils and Fats; Shahidi, F., Ed.; John Wiley & Sons: Hoboken, NJ, EUA, 2005; pp pp 213–267.
   Google Scholar
• Naz, S.; Sherazi, S. T. H.; Talpur, F. N. Determination of Unsaponifiable Constituents of Deodorizer Distillates by GC–MS. J. Am. Oil. Chem. Soc. 2012, 89, 973–977. DOI: 10.1007/s11746-011-2000-z.
   Web of Science ®Google Scholar
• Bhosle, B. M.; Subramanian, R. New Approaches in Deacidification of Edible Oils - a Review. J. Food. Eng. 2005, 69, 481–494. DOI: 10.1016/j.jfoodeng.2004.09.003.
   Web of Science ®Google Scholar
• European Food Safety Authority (EFSA). Risks for Human Health Related to the Presence of 3- and 2- Monochloropropanediol (MCPD), and Their Fatty Acid Esters, and Glycidyl Fatty Acid Esters in Food. Efsa J. 2016, 14, 4426. DOI: 10.2903/j.efsa.2016.4426.
   Web of Science ®Google Scholar
• JECF. Joint FAO/WHO Expert Committee on Food Additives Eighty-third Meeting. JECFA/83/SC.http://www.fao.org/3/bq821e/BQ821E.pdf 2016. (accessed September 28, 2019).
   Google Scholar
• Vaisali, C.; Charanyaa, S.; Belur, P. D.; Regupathi, I. Refining of Edible Oils: A Critical Appraisal of Current and Potential Technologies. Int. J. Food. Sci. Tech. 2015, 50, 13–23. DOI: 10.1111/ijfs.12657.
   Web of Science ®Google Scholar
• Naz, S.; Sheikh, H.; Siddiqi, R.; Asad Sayeed, S. Oxidative Stability of Olive, Corn and Soybean Oil under Different Conditions. Food. Chem. 2004, 88, 253–259. DOI: 10.1016/j.foodchem.2004.01.042.
   Web of Science ®Google Scholar
• Bandoniene, D.; Venskutonis, P. R.; Gruzdienė, D.; Murkovic, M. Antioxidative Activity of Sage (Salvia Officinalis L.), Savory (Saturejahortensis L.) And Borage (Boragoofficinalis L.) Extracts in Rapeseed Oil. Eur. J. Lipid. Sci. Tech. 2002, 104, 286–292.
   Web of Science ®Google Scholar
• Inanç, T.; Maskan, M. Testing the Antioxidant Effect of Essential Oils and BHT on Corn Oil at Frying Temperatures: A Response Surface Methodology. J. Am. Oil. Chem. Soc. 2013, 90, 1845–1850. doi: 10.1007/s11746-013-2351-8.
   Google Scholar
• Kochhar, S. P.;. Stabilisation of Frying Oils with Natural Antioxidative Components. Eur. J. Lipid. Sci. Tech. 2000, 102, 552–559. DOI: 10.1002/1438-9312(200009)102:8/9<552::aid-ejlt552>3.0.co;2-v.
   Web of Science ®Google Scholar
• Osuna, M. B.; Romero, C. A.; Romero, A. M.; Judis, M. A.; Bertola, N. C. Proximal Composition, Sensorial Properties and Effect of Ascorbic Acid and α - Tocopherol on Oxidative Stability of Bread Made with Whole Flours and Vegetable Oils. LWT-Food. Sci. Technol. 2018, 98, 54–61. DOI: 10.1016/j.lwt.2018.08.012.
   Web of Science ®Google Scholar
• FAO/WHO. Joint FAO/WHO Food Standards Programme Codex Alimentarius Commission. Report of the 25th session of the Codex committee on fats and oils. http://www.jhnfa.org/k166.pdf 2017. (accessed June 10, 2020).
   Google Scholar
• Maszewska, M.; Florowska, A.; Dłużewska, E.; Wroniak, M.; Marciniak-Lukasiak, K. Oxidative Stability of Selected Edible Oils. Molecules. 2018, 23, 1746. doi: 10.3390/molecules23071746.
   PubMedGoogle Scholar
• Parcell, J.; Kojima., Y.; Roach., A.; Cain, W. Global Edible Vegetable Oil Market Trends. Biomed Res-Tokyo. 2018, 2, 10. DOI: 10.26717/BJSTR.2018.02.000680.
   Google Scholar
• United States Department of Agriculture (USDA) - Agricultural Research Service- Food Data Central. https://fdc.nal.usda.gov/index.html 2019. (accessed June 10, 2020).
   Google Scholar
• Maggio, R. M.; Kaufman, T. S.; Carlo, M. D.; Cerretani, L.; Bendini, A.; Cichelli, A.; Compagnone, D. Monitoring of Fatty Acid Composition in Virgin Olive Oil by Fourier Transformed Infrared Spectroscopy Coupled with Partial Least Squares. Food. Chem. 2009, 114, 1549–1554. DOI: 10.1016/j.foodchem.2008.11.029.
   Web of Science ®Google Scholar
• Wold Health Organization (WHO). Noncommunicable Diseases (NCD) Country Profiles. https://www.who.int/nmh/publications/ncd-profiles-2018/en/2018. (accessed June 10, 2020).
   Google Scholar
• Gershuni, V. M.;. Saturated Fat: Part of a Healthy Diet. Curr. Nutr. Rep. 2018, 7, 85–96. DOI: 10.1007/s13668-018-0238-x.
   PubMedGoogle Scholar
• Zahir, E.; Saeed, R.; Hameed, M. A.; Yousuf, A. Study of Physicochemical Properties of Edible Oil and Evaluation of Frying Oil Quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arab. J. Chem. 2017, 10, S3870–S3876. DOI: 10.1016/j.arabjc.2014.05.025.
   Web of Science ®Google Scholar
• Endo, Y.;. Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods. J. Oleo. Sci. 2018, 67, 1–10. DOI: 10.5650/jos.ess17130.
   PubMed Web of Science ®Google Scholar
• Bastürk, A.; Ceylan, M. M.; Çavuş, M.; Boran, G.; Javidipour, I. Effects of Some Herbal Extracts on Oxidative Stability of Corn Oil under Accelerated Oxidation Conditions in Comparison with Some Commonly Used Antioxidants. LWT-Food Sci. Technol. 2018, 89, 358–364. DOI: 10.1016/j.lwt.2017.11.005.
   Web of Science ®Google Scholar
• Moumtaz, S.; Percival, B. C.; Parmar, D.; Grootveld, K. L.; Jansson, P.; Grootveld, M. Toxic Aldehyde Generation in and Food Uptake from Culinary Oils during Frying Practices: Peroxidative Resistance of a Monounsaturate-rich Algae Oil. Sci. Rep. 2019, 9, 1–21. DOI: 10.1038/s41598-019-39767-1.
   PubMed Web of Science ®Google Scholar
• Ayala, A.; Muñoz, M. F.; Argüelles, S. Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal. Oxidative Med. Cell. Longev. 2014, 1, 1–31. DOI: 10.1155/2014/360438.
   Google Scholar
• Khanum, R.; Thevanayagam, H. Lipid Peroxidation: Its Effects on the Formulation and Use of Pharmaceutical Emulsions. Asian J. Pharm. Sci. 2017, 12, 401–411. DOI: 10.1016/j.ajps.2017.05.00.
   PubMed Web of Science ®Google Scholar
• Brewer, M. S.;. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Compr. Rev. Food Sci. F. 2011, 10, 221–247. DOI: 10.1111/j.1541-4337.2011.00156.x.
   Google Scholar
• Shahidi, F.;. Antioxidants: Principles and Applications. In Handbook of Antioxidants for Food Preservation; Shahidi, F., Ed.; Elsevier: Amesterdã, 2015; pp pp. 1–14.
   Google Scholar
• Durazzo, A.;. Extractable and Non-extractable Polyphenols: An Overview. In Non-Extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health; Saura-Calixto, F., Pérez-Jiménez, J., Eds.; Royal Society of Chemistry: London, UK, 2018; pp pp. 1–37.
   Google Scholar
• Silva, D. T.; Herrera, R.; Heinzmann, B. M.; Calvo, J.; Labidi, J. Nectandra Grandiflora By-products Obtained by Alternative Extraction Methods as a Source of Phytochemicals with Antioxidant and Antifungal Properties. Molecules. 2018, 23, 372. DOI: 10.3390/molecules23020372.
   PubMed Web of Science ®Google Scholar
• Lourenço, F. C.; Moldão-Martins, M.; Alves, V. D. Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules. 2019, 24, 1–25. DOI: 10.3390/molecules24224132.
   Web of Science ®Google Scholar
• Choe, E.; Min, D. B. Mechanisms of Antioxidants in the Oxidation of Foods. Compr. Rev. Food Sci. F. 2009, 8, 345–358. DOI: 10.1111/j.1541-4337.2009.00085.x.
   Web of Science ®Google Scholar
• Eghbaliferiz, S.; Iranshahi, M. Prooxidant Activity of Polyphenols, Flavonoids, Anthocyanins and Carotenoids: Updated Review of Mechanisms and Catalyzing Metals. Phytotherapy. Res. 2016, 30, 1379–1391. DOI: 10.1002/ptr.5643.
   PubMed Web of Science ®Google Scholar
• Ghnimi, S.; Budilarto, E.; Kamal-Eldin, A. The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids. Compr. Rev. Food Sci. F. 2017, 16, 1206–1218. DOI: 10.1111/1541-4337.12300.
   Google Scholar
• Carneiro, H. C. F.; Tonon, R. V.; Grosso, C. R. F.; Hubinger, M. D. Encapsulation Efficiency and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Different Combinations of Wall Materials. J. Food. Eng. 2013, 115, 443–451. DOI: 10.1016/j.jfoodeng.2012.03.033.
   Web of Science ®Google Scholar
• Gharibzahedi, S. M. T.; George, S.; Greiner, R.; Estevinho, B. N.; Fernández, M. J. F.; Mcclements, D. J.; Roohinejad, S. New Trends in the Microencapsulation of Functional Fatty Acid-Rich Oils Using Transglutaminase Catalyzed Crosslinking. Compr. Rev. Food. Sci. F. 2018, 17, 274–289. DOI: 10.1111/1541-4337.12324.
   Google Scholar
• Matthäus, B.;. Oxidation of Edible Oils. In Oxidation in Foods and Beverages and Antioxidant Applications; Decker, E., Elias, R., McClements, D.J., Eds.; Woodhead Publishing: Cambridge, 2010; pp pp 183–238.
   Google Scholar
• Grosshagauer, S.; Steinschaden, R.; Pignitter, M. Strategies to Increase the Oxidative Stability of Cold Pressed Oils. LWT-Food. Sci. Technol. 2019, 106, 72–77. DOI: 10.1016/j.lwt.2019.02.046.
   Web of Science ®Google Scholar
• Liu, R.; Mabury, S. A. Synthetic Phenolic Antioxidants: A Review of Environmental Occurrence, Fate, Human Exposure, and Toxicity. Environ. Sci. Technol. 2020, 54, 11706–11719. DOI: 10.1021/acs.est.0c05077.
   PubMed Web of Science ®Google Scholar
• Embuscado, M. E.;. Spices and Herbs: Natural Sources of Antioxidants – A Mini Review. J. Funct. Foods. 2015, 18, 811–819. DOI: 10.1016/J.JFF.2015.03.005.
   Web of Science ®Google Scholar
• Halliwell, B.; Gutteridge, J. M. C. Free Radicals in Biology & Medicine, 5rd ed; Oxford University Pres: New York, 2015. Doi:10.1093/acprof:oso/9780198717478.001.0001.
   Google Scholar
• Miková, K.;. The Regulation of Antioxidants in Food. In Antioxidants in Food: Practical Applications; Pokorny, J., Yanishlieva, N., Gordon, M., Eds.; Cambrigde: Woodhead Publishing Limited, 2001; pp pp 267–284.
   Google Scholar
• Fan, L.; Eskin, N. A. M. The Use of Antioxidants in the Preservation of Edible Oils. In Handbook of Antioxidants for Food Preservation; Shahidi, F., Ed.; Woodhead Publishing: Cambridge, 2015; pp pp 373–388. DOI: 10.1016/B978-1-78242-089-7.00015-4.
   Google Scholar
• Shahidi, F.; Zhong, H. J.; Ambigaipalan, P. Bailey’s Industrial Oil and Fat Products;; John Wiley & Sons: Hoboken, NJ, EUA, 2020.
   Google Scholar
• Rahmania, H.; Kato, S.; Sawada, K.; Hayashi, C.; Hashimoto, H.; Nakajima, S.; Otoki, Y.; Ito, J.; Nakagawa, K. Revealing the Thermal Oxidation Stability and Its Mechanism of Rice Bran Oil. Sci. Rep. 2020, 10, 1–11. DOI: 10.1038/s41598-020-71020-y.
   PubMed Web of Science ®Google Scholar
• Shahidi, F.; Zhong, Y. Lipid Oxidation and Improving the Oxidative Stability. Chem. Soc. Rev. 2010, 39, 4067–4079. DOI: 10.1039/b922183m.
   PubMed Web of Science ®Google Scholar
• Taghvaei, M.; Jafari, S. M. Application and Stability of Natural Antioxidants in Edible Oils in order to Substitute Synthetic Additives. J. Food. Sci. Technol. 2015, 52, 1272–1282. DOI: 10.1007/s13197-013-1080-1.
   PubMed Web of Science ®Google Scholar
• FAO/HOW – Food Standards. CODEX ALIMENTARIUS. GSFA Online Updated up to the 42nd Session of the CODEX Alimentarius Commission. FOOD ADDITIVE INDEX. http://www.fao.org/gsfaonline/additives/index.html 2019. (accessed June 10, 2020).
   Google Scholar
• Government of Canada. Food Additives that May Be Used as Class IV Preservatives PART IV. Justice Laws Website. https://laws-lois.justice.gc.ca/Search/Search.aspx?txtS3archA11=oil&txtT1tl3=%22Food+and+Drug+Regulations%22&h1ts0n1y=0&ddC0nt3ntTyp3=Regulations 2018. (accessed June 10, 2020).
   Google Scholar
• Initial Assessment Report Application A555 Declaration of Antioxidants in Fats and Oils. www.foodstandards.gov.au 2006. (accessed June 10, 2020).
   Google Scholar
• Japan External Trade Organization – JETRO. Specifications and Standards for Foods, Food Additives, etc. Under the Food Sanitation Act (Abstract). https://www.jetro.go.jp/en/2011. (accessed June 10, 2020).
   Google Scholar
• Brazil. Ministério Da Saúde. Conselho Nacional De Saúde (1988). Resolução CNS/MS N° 04, De 24 De Novembro De 1988. http://bvsms.saude.gov.br/bvs/saudelegis/cns/1988/res0004_24_11_1988.html 1988. (accessed June 10, 2020).
   Google Scholar
• European Comission (EC). Uniform Sanitary and Epidemiological and Hygienic Requirements for Goods Subject to Sanitary and Epidemiological Supervision (Control). Chapter II Part 22 Safety Requirements for Food Additives and Flavourings. 2011. https://ec.europa.eu/food/safety/general_food_law_en (accessed June 10, 2020).
   Google Scholar
• Joint Expert Committee on Food Additives - JECFA. Monographs. http://www.inchem.org/pages/jecfa.html (accessed June 10, 2020).
   Google Scholar
• Carocho, M.; Ferreira, I. C. F. R. A Review on Antioxidants, Prooxidants and Related Controversy: Natural and Synthetic Compounds, Screening and Analysis Methodologies and Future Perspectives. Food. Chem. Toxicol. 2013, 51, 15–25. DOI: 10.1016/j.fct.2012.09.021.
   PubMed Web of Science ®Google Scholar
• Hocman, G.;. Biochemistry of Aging and Cancer. Int. J. Biochem. 1981, 13, 659–672. DOI: 10.1016/0020-711X(81)90034-3.
   PubMedGoogle Scholar
• Wichi, H. P.;. Enhanced Tumour Development by Butylated Hydroxytoluene (BHT) in the Liver, Lung and Gastro-intestinal Tract. Food. Chem. Toxicol. 1986, 24, 1127–1130. DOI: 10.1016/0278-6915(86)90298-x.
   Google Scholar
• Williams, G. M.; Iatropoulos, M. J.; Whysner, J. Safety Assessment of Butylated Hydroxyanisole and Butylated Hydroxytoluene as Antioxidant Food Additives. Food. Chem. Toxicol. 1999, 37, 1027–1038. DOI: 10.1016/s0278-6915(99)00085-x.
   PubMed Web of Science ®Google Scholar
• European Food Safety Authority (EFSA). Scientific Opinion on the Re-evaluation of Butylated Hydroxyanisole - BHA (E 320) as a Food Additive. Efsa J. 2011, 9, 2392. DOI: 10.2903/j.efsa.2011.2392.
   Google Scholar
• European Food Safety Authority (EFSA). Scientific Opinion on the Re-evaluation of Butylated Hydroxytoluene BHT (E 321) as a Food Additive. Efsa J. 2012, 10, 2588. DOI: 10.2903/j.efsa.2012.2669.
   Google Scholar
• European Commission (EC). Commission Regulation (EU) No 1129/2011 of 11 November 2011 Amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by Establishing a Union List of Food Additives. OJEU. 2011, 295, 1–177.
   Google Scholar
• Yanishlieva, N. V.; Marinova, E.; Pokorny, J. Natural Antioxidants from Herbs and Spices. Eur. J. Lipid Sci. Technol. 2006, 108, 776–793. DOI: 10.1002/ejlt.200600127.
   Web of Science ®Google Scholar
• Selvamuthukumaran, M.; Shi, J. Recent Advances in Extraction of Antioxidants from Plant By-products Processing Industries. Food. Qual. and Saf. 2017, 1, 61–81. DOI: 10.1093/fqs/fyx004.
   Web of Science ®Google Scholar
• Mishra, S. K.; Belur, P. D.; Iyyaswami, R. Use of Antioxidants for Enhancing Oxidative Stability of Bulk Edible Oils: A Review. Int. J. Food Sci. Technol. 2020, 55, 1–12. DOI: 10.1111/ijfs.14716.
   Google Scholar
• Singh, A. P.; Fathordoobady, F.; Guo, Y.; Singh, A.; Kitts, D. D. Antioxidants Help Favorably Regulate the Kinetics of Lipid Peroxidation, Polyunsaturated Fatty Acids Degradation and Acidic Cannabinoids Decarboxylation in Hempseed Oil. Sci. Rep. 2020, 10, 1–12. DOI: 10.1038/S41598-020-67267-0.
   PubMed Web of Science ®Google Scholar
• Santos, N. A.; Cordeiro, A. M. T. M.; Damasceno, S. S.; Aguiar, R. T.; Rosenhaim, R.; Filho, J. R. C.; Carvalho, J. R.; Santos, I. M. G.; Maia, A. S.; Souza, A. G. Commercial Antioxidants and Thermal Stability Evaluations. Fuel. 2012, 97, 638–643. DOI: 10.1016/j.fuel.2012.01.074.
   Web of Science ®Google Scholar
• Franco, D.; Rodríguez-Amado, I.; Agregán, R.; Munekata, P. E. S.; Vázquez, J. A.; Barba, F. J.; Lorenzo, J. M. Optimization of Antioxidants Extraction from Peanut Skin to Prevent Oxidative Processes during Soybean Oil Storage. LWT-Food. Sci. Technol. 2018, 88, 1–8. DOI: 10.1016/j.lwt.2017.09.027.
   Web of Science ®Google Scholar
• Kozłowska, M.; Gruczyńska, E. Comparison of the Oxidative Stability of Soybean and Sunflower Oils Enriched with Herbal Plant Extracts. Chem. Pap. 2018, 72, 2607–2615. DOI: 10.1007/s11696-018-0516-5.
   PubMed Web of Science ®Google Scholar
• Mezza, G. N.; Borgarello, A. V.; Grosso, N. R.; Fernandez, H.; Pramparo, M. C.; Gayol, M. F. Antioxidant Activity of Rosemary Essential Oil Fractions Obtained by Molecular Distillation and Their Effect on Oxidative Stability of Sunflower Oil. Food Chem. 2018, 242, 9–15. DOI: 10.1016/j.foodchem.2017.09.042.
   PubMed Web of Science ®Google Scholar
• Si, W.; Chen, Y. P.; Zhang, J.; Chen, Z.-Y.; Chung, H. Y. Antioxidant Activities of Ginger Extract and Its Constituents toward Lipids. Food. Chem. 2018, 239, 1117–1125. DOI: 10.1016/j.foodchem.2017.07.055.
   PubMed Web of Science ®Google Scholar
• Bodoira, R. M.; Penci, M. C.; Ribotta, P. D.; Martínez, M. L. Chia (Salvia Hispanica L.) Oil Stability: Study of the Effect of Natural Antioxidants. LWT-Food Sci. Technol. 2017, 75, 107–113. DOI: 10.1016/j.lwt.2016.08.031.
   Web of Science ®Google Scholar
• Agregán, R.; Lorenzo, J. M.; Munekata, P. E. S.; Dominguez, R.; Carballo, J.; Franco, D. Assessment of the Antioxidant Activity of Bifurcaria Bifurcata Aqueous Extract on Canola Oil. Effect of Extract Concentration on the Oxidation Stability and Volatile Compound Generation during Oil Storage. Food. Res. J. 2017, 99, 1095–1102. DOI: 10.1016/j.foodres.2016.10.029.
   PubMed Web of Science ®Google Scholar
• Elbadrawy, E.; Sello, A. Evaluation of Nutritional Value and Antioxidant Activity of Tomato Peel Extracts. Arab. J. Chem. 2016, 9, S1010–S1018. DOI: 10.1016/j.arabjc.2011.11.011.
   Web of Science ®Google Scholar
• Bravi, E.; Perretti, G.; Falconi, C.; Marconi, O.; Fantozzi, P. Antioxidant Effects of Supercritical Fluid Garlic Extracts in Sunflower Oil. J. Sci. Food Agric. 2016, 97, 102–107. DOI: 10.1002/jsfa.7690.
   PubMed Web of Science ®Google Scholar
• Franco, D.; Pateiro, M.; Rodríguez Amado, I.; López Pedrouso, M.; Zapata, C.; Vázquez, J. A.; Lorenzo, J. M. Antioxidant Ability of Potato (Solanum Tuberosum) Peel Extracts to Inhibit Soybean Oil Oxidation. Eur. J. Lipid. Sci. Tech 2016 (118), 1891–1902. DOI: 10.1002/ejlt.201500419.
   Google Scholar
• Chong, Y. M.; Changb, S. K.; Siaa, W. C. M.; Yim, H. S. Antioxidant Efficacy of Mangosteen (Garcinia Mangostana Linn.) Peel Extracts in Sunflower Oil during Accelerated Storage. Food. Biosci. 2015, 12, 18–25. DOI: 10.1016/j.fbio.2015.07.002.
   Web of Science ®Google Scholar
• Asha, A.; Manjunatha, M.; Rekha, R. M.; Surendranath, B.; Heartwin, P.; Rao, J.; Magdaline, E.; Sinha, C. Antioxidant Activities of Orange Peel Extract in Ghee (Butter Oil) Stored at Different Storage Temperatures. J. Food Sci. Technol. 2015, 52, 8220–8227. DOI: 10.1007/s13197-015-1911-3.
   PubMed Web of Science ®Google Scholar
• Kurhade, A. H.; Waghmare, J. S. Effect of Banana Peel Oleoresin on Oxidative Stability of Sunflower and Soybean Oil. J. Food. Process. Pres. 2015, 39, 1788–1797. DOI: 10.1111/jfpp.12413.
   Web of Science ®Google Scholar
• Park, J.; Gim, S. Y.; Jeon, J.-Y.; Kim, M.-J.; Choi, H.-K.; Lee, J. Chemical Profiles and Antioxidant Properties of Roasted Rice Hull Extracts in Bulk Oil and Oil-in-water Emulsion. Food. Chem. 2019, 272, 242–250. DOI: 10.1016/j.foodchem.2018.08.054.
   PubMed Web of Science ®Google Scholar
• Kehili, M.; Choura, S.; Zammel, A.; Allouche, N.; Sayadi, S. Oxidative Stability of Refined Olive and Sunflower Oils Supplemented with Lycopene-rich Oleoresin from Tomato Peels Industrial By-product, during Accelerated Shelf-life Storage. Food. Chem. 2018, 246, 295–304. DOI: 10.1016/j.foodchem.2017.11.034.
   PubMed Web of Science ®Google Scholar
• Nour, V.; Corbua, A. R.; Rotarua, P.; Karageorgouc, I.; Lalas, S. Effect of Carotenoids, Extracted from Dry Tomato Waste, on the Stability and Characteristics of Various Vegetable Oils. Grasas Aceites. 2018, 69, 238–249. DOI: 10.3989/gya.0994171.
   Web of Science ®Google Scholar
• Delfanian, M.; Kenari, R. E.; Sahari, M. A. Evaluation of Antioxidant Activity of Loquat Fruit (Eriobotrya Japonicalindl.) Skin and the Feasibility of Their Application to Improve the Oxidative Stability of Soybean Oil. J. Food. Sci. Technol. 2016, 53, 2244–2252. DOI: 10.1007/s13197-016-2181-4.
   PubMed Web of Science ®Google Scholar
• Peñalvo, G. C.; Robledo, V. R.; Callado, -C. S.-C.; Santander-Ortega, M. J.; Castro-Vázquez, L.; Victoria Lozano, M.; Arroyo-Jiménez, M. M. Improving Green Enrichment of Virgin Olive Oil by Oregano. Effects on Antioxidants. Food. Chem. 2016, 197, 509–515. DOI: 10.1016/j.foodchem.2015.11.002.
   PubMed Web of Science ®Google Scholar
• Khemakhem, I.; Yaiche, C.; Ayadi, M. A.; Bouaziz, M. Impact of Aromatization by Citrus Limetta and Citrus Sinensis Peels on Olive Oil Quality, Chemical Composition and Heat Stability. J. Am. Oil. Chem. Soc. 2015, 92, 701–708. DOI: 10.1007/s11746-015-2636-1.
   Web of Science ®Google Scholar
• Delfanian, M.; Kenari, R. E.; Sahari, M. A. Antioxidant Activity of Loquat (Eriobotrya Japonica Lindl.) Fruit Peel and Pulp Extracts in Stabilization of Soybean Oil during Storage Conditions. Int. J. Food. Prop. 2015, 18, 2813–2824. DOI: 10.1080/10942912.2015.1013635.
   Web of Science ®Google Scholar
• Ben-Ali, M.; Dhouib, K.; Damak, M.; Allouche, N. Stabilization of Sunflower Oil during Accelerated Storage: Use of Basil Extract as a Potential Alternative to Synthetic Antioxidants. Int. J. Food. Prop. 2014, 17, 1547–1559. DOI: 10.1080/10942912.2012.723659.
   Web of Science ®Google Scholar
• Jabri-Karoui, I.; Marzouk, B. Bioactive Compounds, Antioxidant Activities and Heat Stability of Corn Oil Enriched with Tunisian Citrus Aurantium L. Peel Extract. J. Am. Oil. Chem. Soc. 2014, 91, 1367–1375. DOI: 10.1007/s11746-014-2485-3.
   Web of Science ®Google Scholar
• Guiotto, E. N.; Ixtaina, V. Y.; Nolasco, S. M.; Tomás, M. C. Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends. J. Am. Oil Chem. Soc. 2014, 91, 767–776. DOI: 10.1007/s11746-014-2410-9.
   Web of Science ®Google Scholar
• Poiana, M. A.;. Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract. Int. J. Mol. Sci. 2012, 13, 9240–9259. DOI: 10.3390/ijms13079240.
   PubMed Web of Science ®Google Scholar
• Okhli, S.; Mirzaei, H.; Hosseini, S. E. Antioxidant Activity of Citron Peel (Citrus Medica L.) Essential Oil and Extract on Stabilization of Sunflower Oil. OCL. 2020, 27, 1–7. DOI: 10.1051/ocl/2020022.
   Google Scholar
• Drăghici, O.; Păcală, M.-L.; Oancea, S. Kinetic Studies on the Oxidative Stabilization Effect of Red Onion Skins Anthocyanins Extract on Parsley (Petroselinum Crispum) Seed Oil. Food. Chem. 2018, 265, 337–343. DOI: 10.1016/j.foodchem.2018.05.075.
   PubMed Web of Science ®Google Scholar
• USDA. United States Department of Agriculture. Oils Seeds: World Markets and Trade. Foreign Agricultural Service/USDA, Global Market Analysis. https://www.qianzhan.com/analyst/detail/220/200713-f26ac6c2.html 2020. (accessed November 06, 2020).
   Google Scholar
• Zhou, Y.; Zhao, W.; Lai, Y.; Zhang, B.; Zhang, D. Edible Plant Oil: Global Status, Health Issues, and Perspectives. Front. Plant Sci. 2020, 11, 1315. DOI: 10.3389/fpls.2020.01315.
   PubMed Web of Science ®Google Scholar
• Magri, A.; Petriccione, M.; Cerqueira, M. A.; Gutiérrez, T. J. Self-assembled Lipids for Food Applications: A Review. Adv. Colloid Interface Sci. 2020, 285, 102279. DOI: 10.1016/j.cis.2020.102279.
   PubMed Web of Science ®Google Scholar
• Ahmad, A.; Ahsan, H. Lipid-based Formulations in Cosmeceuticals and Biopharmaceuticals. Biomedical Dermatology. 2020, 4, 1–10. DOI: 10.1186/s41702-020-00062-9.
   Google Scholar
• Naeli, M. H.; Farmani, J.; Zargaraan, A. Rheological and Physicochemical Modification of Trans-free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification. J. Food. Process. Eng. 2017, 40, 1–12. DOI: 10.1111/jfpe.12409.
   Web of Science ®Google Scholar
• Blasi., F.; Cossignani, L. An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils. Processes. 2020, 8, 956. DOI: 10.3390/pr8080956.
   Web of Science ®Google Scholar
• Bewer, M. S.;. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications. Compr. Rev. Food Sci. Food Saf. 2011, 10, 221–231.
   Web of Science ®Google Scholar
• Berger, R. G.;. Biotechnology of Flavours-the Next Generation. Biotechnol. Lett. 2009, 31, 1651–1659. DOI: 10.1007/s10529-009-0083-5.
   PubMed Web of Science ®Google Scholar
• Seyidoglu, N.; Aydin, C. Stress, Natural Antioxidants and Future Perspectives; Intech Open: London, UK, 2020. DOI: 10.5772/intechopen.91167.
   Google Scholar
• Teboukeu, G. B.; Fabrice Tonfack, D. F.; Klang, T.; Karuna, M. J.; Womeni, M. S. L. Optimization of the Extraction of Natural Antioxidants from Coffea Robusta Leaves and Evaluation of Their Ability to Preserve Palm Olein from Oxidation during Accelerated Storage. Food Sci. Nutr. 2018, 6, 1751–1761. DOI: 10.1002/fsn3.702.
   PubMed Web of Science ®Google Scholar
• Sharma, S.; Cheng, S.-F.; Bhattacharya, B.; Chakkaravarthi, S. Efficacy of Free and Encapsulated Natural Antioxidants in Oxidative Stability of Edible Oil: Special Emphasis on Nanoemulsion-based Encapsulation. Trends Food Sci. Tech. 2019, 91, 305–318. DOI: 10.1016/j.tifs.2019.07.030.
   Web of Science ®Google Scholar
• Kumar, K.; Srivastav, S.; Sharanagat, V. S. Ultrasound Assisted Extraction (UAE) of Bioactive Compounds from Fruit and Vegetable Processing By-products: A Review. Ultrason. Sonochem. 2021, 70, 105325. DOI: 10.1016/j.ultsonch.2020.105325.
   PubMed Web of Science ®Google Scholar
• Nadar, S. S.; Rao, P.; Rathod, V. K. Enzyme Assisted Extraction of Biomolecules as an Approach to Novel Extraction Technology: A Review. Food Res. Int. 2018, 108, 309–330. DOI: 10.1016/j.foodres.2018.03.006.
   PubMed Web of Science ®Google Scholar
• Wen, L.; Zhang, Z.; Sun, D. W.; Sivagnanam, S. P.; Tiwari, B. K. Combination of Emerging Technologies for the Extraction of Bioactive Compounds. Critical Reviews in Food Sci. Nutr 2020, 60, 1826–1841. DOI: 10.1080/10408398.2019.1602823.
   PubMed Web of Science ®Google Scholar
• Yan, L. G.; He, L.; Xi, J. High Intensity Pulsed Electric Field as an Innovative Technique for Extraction of Bioactive compounds-A Review. Critical Reviews in Food Sci. Nutr 2017, 57, 2877–2888. DOI: 10.1080/10408398.2015.1077193.
   PubMed Web of Science ®Google Scholar
• Gallego, R.; Bueno, M.; Herrero, M. Sub- and Supercritical Fluid Extraction of Bioactive Compounds from Plants, Food-by-products, Seaweeds and Microalgae – An Update. TrAC Trends Anal. Chem 2019, 116, 198–213. DOI: 10.1016/j.trac.2019.04.030.
   Web of Science ®Google Scholar
• Pereira, D. T. V.; Tarone, A. G.; Cazarin, C. B. B.; Barbero, G. F.; Martínez, J. Pressurized Liquid Extraction of Bioactive Compounds from Grape Marc. J. Food Eng. 2019, 240, 105–113. DOI: 10.1016/j.jfoodeng.2018.07.019.
   Web of Science ®Google Scholar
• Roselló-Soto, E.; Parniakov, O.; Deng, Q.; Patras, A.; Koubaa, M.; Grimi, N.; Boussetta, N.; Tiwari, B. K.; Vorobiev, E.; Lebovka, N.; et al. Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms. Food Eng. Rev. 2016, 8, 214–234. DOI: 10.1007/s12393-015-9131-1.
   Web of Science ®Google Scholar
• Chemat, F.; Vian, M. A.; Tixier, A. S. F. A Review of Sustainable and Intensified Techniques for Extraction of Food and Natural Products. Green Chem. 2020, 22, 2325–2353. DOI: 10.1039/c9gc03878g.
   Web of Science ®Google Scholar
• Cao, G. H.; Alessio, H. M.; Cutler, R. G. Oxygen-radical Absorbency Capacity Assay for Antioxidants. Free. Radic. Biol. Med. 1993, 14, 303–311. DOI: 10.1016/0891-5849(93)90027-R.
   PubMed Web of Science ®Google Scholar
• Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-evans, C. Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free. Radic. Biol. Med. 1999, 26, 1231–1237. DOI: 10.1016/s0891-5849(98)00315-3.
   PubMed Web of Science ®Google Scholar
• Miller, H. E.;. A Simplified Method for the Evaluation of Antioxidant. J. Am. Oil. Chem. Soc. 1971, 48, 91. DOI: 10.1007/BF02635693.
   Web of Science ®Google Scholar
• Marco, G.;. A Rapid Method for Evaluation of Antioxidants. J. Am. Oil. Chem. Soc. 1968, 45, 594–598. DOI: 10.1007/BF02668958.
   Web of Science ®Google Scholar
• Halliwell, B.; Gutteridge, J. M.; Aruoma, O. I. The Deoxyribose Method: A Simple “Test-tube” Assay for Determination of Rate Constants for Reactions of Hydroxyl Radicals. Anal. Chem. 1987, 165, 215–219. DOI: 10.1016/0003-2697(87)90222-3.
   Google Scholar
• Gutteridge, J. M. C.; Halliwell, B. The Deoxyribose Assay: An Assay Both for ‘Free’hydroxyl Radical and for Site-specific Hydroxyl Radical Production. Biochem. J. 1988, 253, 932–933. DOI: 10.1042/bj2530932.
   PubMed Web of Science ®Google Scholar
• Brand-Williams, W.; Cuvelier, M. E.; Berset, C. L. W. T. Use of a Free Radical Method to Evaluate Antioxidant Activity. Food Sci. Technol. 1995, 28, 25–30.
   Web of Science ®Google Scholar
• Benzie, I. F.; Strain, J. J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Anal. Chem. 1996, 239, 70–76. DOI: 10.1006/abio.1996.0292.
   Google Scholar
• Pulido, R.; Bravo, L.; Saura-Calixto, F. Antioxidant Activity of Dietary Polyphenols as Determined by a Modified Ferric Reducing/antioxidant Power Assay. J. Agric. Food. Chem. 2000, 48, 3396–3402. DOI: 10.1021/jf9913458.
   PubMed Web of Science ®Google Scholar
• Prior, R. L.; Wu, X.; Schaich, K. Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. J. Agric. Food Chem. 2005, 53, 4290–4302. DOI: 10.1021/jf0502698.
   PubMed Web of Science ®Google Scholar
• ISO (Intl. Organization for Standardization). Determination of Substances Characteristic of Green and Black tea‐Part 1: Content of Total Polyphenols in tea‐Colorimetric Method Using Folin‐Ciocalteu Reagent. 2005. DOI: 10.3403/03247193.
   Google Scholar
• Griess, P.;. Bemerkungen zu der Abhandlung der HH. Weselky und Benedikt, Ueber einege Azoverbindungen. Ber. Dtsch. Chem. Ges. 1879, 12, 426–428. DOI: 10.1002/cber.187901201117.
   Google Scholar
• Marcocci, L.; Maguire, J. J.; Droylefaix, M. T.; Packer, L. The Nitric Oxide-scavenging Properties of Ginkgo Biloba Extract EGb 761. Biochem. Biophys. Res. Commun 1994, 201, 748–755. DOI: 10.1006/bbrc.1994.1764.
   PubMed Web of Science ®Google Scholar
• Kishida, E.; Kamura, A.; Tokumaru, S.; Oribe, M.; Iguchi, H.; Kojo, S. Re-evaluation of Malondialdehyde and Thiobarbituric Acid-reactive Substances as Indexes of Autoxidation Based on Oxygen Consumption. J. Agric. Food Chem. 1993, 41, 1–4. DOI: 10.1021/jf00025a001.
   Web of Science ®Google Scholar
• Apak, R.; Özyürek, M.; Guüclu¸, K.; Çapanoglŭ, E. Antioxidant Activity/ Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (Et)-based Assays. ‎J. Agric. Food. Chem. 2016, 64, 997–1027. DOI: 10.1021/acs.jafc.5b04739.
   Google Scholar
• Alam, N. M.; Bristi, N. J.; Rafiquzzaman, M. Review on in Vivo and in Vitro Methods Evaluation of Antioxidant Activity. Saudi. Pharm. J. 2013, 21, 143–152. DOI: 10.1016/j.jsps.2012.05.002.
   PubMed Web of Science ®Google Scholar
• Thorat, I. D.; Jagtapb, D. D.; Mohapatrac, D.; Joshib, D. C.; Sutarb, R. F.; Kapdib, S. S. Antioxidants, Their Properties, Uses in Food Products and Their Legal Implications. Int. J. Food. Stud. 2013, 2, 81–104. DOI: 10.7455/ijfs/2.1.2013.a7.
   Google Scholar
• Brazil. Ministério Da Saúde. Agência Nacional De Vigilância Sanitária. Resolução Da Diretoria Colegiada, RDC Nº 239, De 2018. Diário Oficial Da União, Brasília, DF, 26 De Julho De 2018. Seção 1, p. 90. http://www.in.gov.br/materia/-/asset_publisher/Kujrw0TZC2Mb/content/id/34380515/do1-2018-07-27-resolucao-da-diretoria-colegiada-rdc-n-239-de-26-de-julho-de-2018-34380387 2018. (accessed June 10, 2020).
   Google Scholar
• Whysner, J.; Williams, G. M. Butylated Hydroxy Anisole Mechanistic Data and Risk Assessment: Conditional Species-Specific Cytotoxicity, Enhanced Cell Proliferation, and Tumor Promotion. Pharmacol. Therapeut. 1996, 71, 137–151. DOI: 10.1016/0163-7258(96)00066-6.
   Google Scholar
• Sun, B.; Fukuhara, M. Effects of Co-administration of Butylated Hydroxytoluene, Butylated Hydroxyanisole and Flavonoids on the Activation of Mutagens and Drug-metabolizing Enzymes in Mice. Toxicology. 1997, 122, 61–72. DOI: 10.1016/s0300-483x(97)00078-4.
   PubMed Web of Science ®Google Scholar
• Oh, J.; Jo, H.; Cho, A. R.; Kim, S.-J.; Han, J. Antioxidant and Antimicrobial Activities of Various Herbal Teas. Food Control. 2013, 31, 403–409. DOI: 10.1016/j.foodcont.2012.10.021.
   Web of Science ®Google Scholar
• Pokorny, J.;. Are Natural Antioxidants Better – And Safer – Than Synthetic Antioxidants? Eur. J. Lipid. Sci. Tech. 2007, 109, 629–642. DOI: 10.1002/ejlt.200700064.
   Web of Science ®Google Scholar
• Khurana, R. K.; Jain, A.; Jain, A.; Sharma, T.; Singh, B.; Kesharwani, P. Administration of Antioxidants in Cancer: Debate of the Decade. Drug. Discov. Today. 2018, 23, 763–770. DOI: 10.1016/j.drudis.2018.01.021.
   PubMed Web of Science ®Google Scholar
• Srinivasan, J. R.; Kawamura, Y. JECFA - Chemical and Technical Assessment (CTA). http://www.fao.org/3/a-br565e.pdf (accessed June 10, 2020).
   Google Scholar