Antioxidant Activity of Piceatannol in Canola Oil

• Published in: European journal of lipid science and technology 2021-07, Vol.123 (7), p.n/a
• Main Authors: He, Wen‐Sen, Rui, Jiaxin, Wang, Qingzhi, Chen, Zhen‐Yu
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; BHA; Butylated hydroxyanisole; Butylated hydroxytoluene; Canola; Canola oil; Depletion; Fatty acids; Food; Food quality; headspace oxygen consumption; lipid oxidation; Lipid peroxidation; Lipids; Oxidation; Oxygen depletion; Piceatannol; Vegetable oils
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.202000398

Piceatannol has shown to be a strong antioxidant in vivo, however, its ability to suppress lipid oxidation in foods has not been examined. The present study is to examine the antioxidant effect of piceatannol on heated canola oil compared with that of butylated hydroxytoluene (BHT). The oxidation of canola oil is conducted at 60, 90, 120, and 150 °C by monitoring the depletion of oxygen, the decrease in unsaturated fatty acids, and the changes of primary and secondary oxidation products. Results demonstrated that piceatannol can suppress lipid oxidation of canola oil in a dose‐dependent manner with its effect being more effective than BHT. Practical Applications: Lipid oxidation is a major factor in the deterioration of food quality. Synthetic antioxidants, such as BHT and butylated hydroxyanisole, are used to inhibit oxidation in foods, but their safety has been always concerned. Piceatannol has exhibited a strong antioxidant activity to attenuate lipid oxidation and it should be further explored for use as a natural antioxidant in foods. Piceatannol can significantly reduce the headspace oxygen depletion, inhibit the oxidation of unsaturated lipids and decrease the production of peroxide, anisidine, as well as decrease the total oxidation value in heated‐canola oil. Piceatannol can dose‐dependently suppress lipid oxidation of canola oil with its effect being more effective than butylated hydroxytoluene.