Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions

• Published in: International journal of molecular sciences 2023-01, Vol.24 (2), p.1113
• Main Authors: Athanasiadis, Vassilis, Chatzimitakos, Theodoros, Kalompatsios, Dimitrios, Palaiogiannis, Dimitrios, Makrygiannis, Ioannis, Bozinou, Eleni, Lalas, Stavros I
• Format: Article
• Language: English
• Subjects: Air flow; Anisidine; antioxidant activity; Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Aroma compounds; Bioactive compounds; Butylated hydroxytoluene; Evaluation; Fatty acids; Flavor compounds; Food industry; Food products; Lipid peroxidation; Lipids; Mixtures; molar ratio; Off flavor; Oils & fats; Olive Oil; olive pomace oil; Oxidation; Oxidation resistance; Oxidation-Reduction; Plant Oils; Preservatives; Stability analysis; Storage conditions; Sunflower Oil; Synergistic effect; Temperature effects; Thiobarbituric acid; Thiobarbituric Acid Reactive Substances - analysis; Tocopherol; Tocopherols; Vegetable oils; Vitamin E
• ISSN: 1422-0067; 1661-6596; 1422-0067
• DOI: 10.3390/ijms24021113

Tocopherols are natural bioactive compounds with several health benefits. This study evaluated the effect of different ratios of α- and δ- tocopherol homologs to protect sunflower oil (SO) and olive pomace oil (OPO) against oxidation. A synergistic effect was recorded when the two tocopherols were combined at a ratio of 7:1 (α-T/δ-T). The oil samples were exposed to accelerated oxidation conditions using a Rancimat (90 °C and airflow of 15 L/h for 24 h) and protection from tocopherols was compared with that from butylated hydroxytoluene (BHT). Assessment of oil stability was examined using well-known parameters such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), p-anisidine value (p-AV), conjugated dienes (CD) and trienes (CT), and total oxidation (Totox) value, which were all significantly reduced when tocopherols were added at a ratio of 7:1 α-T/δ-T. Primary oxidative compounds measured according to PV were only reduced in SO samples (6.11%). Off-flavor compounds measured via TBARS assay in SO samples were reduced by above 20%, while p-AV was also reduced. CDvalue was correlated with PV in SO samples, while the 7:1 mixture was more effective than BHT for CTvalue. Total oxidation values in SO samples and OPO samples were reduced by 6.02% and 12.62%, respectively. These values in SO samples also provided a remarkable correlation (R2 > 0.95) with incubation time. Moreover, the synergistic effect was not only effective in reducing the oxidation values of oil samples, but also in lowering the degradation rate of tocopherols. Protective effects from tocopherols were mainly observed in SO samples, as OPO samples were more resistant to oxidation processes. This effect was even observed in fatty acid analysis, where the 7:1 mixture provided better results than BHT-spiked samples. Thus, it is suggested that tocopherol mixtures might be used as a natural preservative in the food industry to restrain lipid oxidation processes.