2016/01/01 by Andressa Grabsk, Alexandre Avíncola, Alexandre Avincola +6 · 7 citations
Chemistry · Medicine · #Canola #Chemistry #Edible Oils Quality and Analysis #Essential oil #Food science #Medicine #Traditional medicine
paper · pdf · doi:10.21577/0103-5053.20160252
published in Journal of the Brazilian Chemical Society (Brazilian Chemical Society)
openalex publication_date 2016/01/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
Antioxidants are used to increase the shelf life of food and oils. The most common extraction method of antioxidants from natural sources is the use of organic solvents, like methanol and ethanol. Evaporation of all the organic solvent is necessary to prevent health diseases. In this study, we present a new "organic solvent-free" method to extract antioxidants, which uses canola oil as extraction solvent to incorporate natural antioxidants from oregano and ginger without the use of organic solvent. The oil solvent extraction capacity was assessed by assays of oxygen radical absorbance capacity method for hydrophilic (721.9 10.5 and 89.0 2.5 mol TE g -1 to canola oil with oregano and ginger, respectively) and lipophilic (118.8 7.4 and 48.2 9.7 mol TE g -1 to canola oil with oregano and ginger, respectively) compounds, oxidation test (Oxitest ) (1,434 and 1,018 minutes to canola oil with oregano and ginger, respectively) and thiobarbituric acid reactive substances (0.01 0.02 and 0.11 0.06 mg MA g -1 to canola oil with oregano and ginger, respectively). Results provide evidence of the efficiency of canola oil as antioxidants extractor. Nine antioxidant compounds from canola oil incorporated with antioxidants compounds were identified using high performance liquid chromatography tandem mass spectrometry.