Extracts from “Mother of thousands” (Kalanchoe daigremontiana) are potent compounds to improve vegetable oil stability during storage

• Published in: European food research & technology 2023-06, Vol.249 (6), p.1627-1635
• Main Authors: das Chagas Lima, Naiara Nascimento, Faustino, Denise Carreiro, de Almeida, Beatriz Santos, De Magalhães, Bárbara Elizabeth Alves, Santos, Luis Fernandes Pereira, de Andrade Santana, Débora, Pinto, Laise Cedraz
• Format: Article
• Language: English
• Subjects: Acidity; Agriculture; Analytical Chemistry; Bioactive compounds; Biological activity; Biotechnology; Chemistry; Chemistry and Materials Science; Colorimetry; Food Science; Forestry; Kalanchoe daigremontiana; Lipids; Liquid chromatography; Original Paper; Peroxidation; Phenolic compounds; Phenols; Quercetin; Rancidity; Shelf life; Soybean oil; Soybeans; Stability; Storage conditions; Thermal resistance; Vegetable oils; Vegetables
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-023-04243-8

Vegetable oils are susceptible to degradative reactions; hence, some resources, such as natural antioxidant extracts, are used to increase their stability. The effects of Kalanchoe daigremontiana (KD) on food systems have not yet been documented; however, it is a source of bioactive compounds and possesses numerous qualities. This study aimed to evaluate the phenolic profile in the aqueous (KdAqE) and ethanolic (KdEThE) extracts of KD, along with their effects on the quality indicators of soybean oil stored under accelerated storage conditions. Extracts were prepared from the dried leaves of KD and concentrated at 31.5 mg/mL (KdEthE) and 70 mg/mL (KdAqE). Phenolic compounds were identified by HPLC–DAD. By Schaal Oven Test, soybean oil was stored (60 °C/21 days) in a total of five groups: control (Ctrl) and oil extracts in two concentrations (250 and 500 µg/mL). Every seven days of storage, tests for peroxidation, acidity, refraction, smoke point, and colorimetric indices were conducted. Chrysin and quercetin were the most prevalent phenolics in the extracts. KdEthE demonstrated protective action against peroxidation and hydrolytic rancidity. KdAqE demonstrated an effect in increasing the thermal resistance of the oil. KD extracts showed potential as a bioactive compound for the conservation or stability of lipid foods.