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Assessment of the antioxidant effect of ethanol extract of Allium sativum L., isolated and/or synergistically associated with synthetic antioxidants, applied to linseed oil

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Abstract

The aim of this study was to assess the antioxidant power of ethanol extract of garlic (EEGL), isolated or associated with synthetic tert-butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT) antioxidants on the thermal and oxidative stability of linseed oil. The total phenolic content (Folin–Ciocalteu) of EEGL was preliminary determined as a procedure prior to additive supplementation of linseed oil. The EEGL effect, associated or not with TBHQ or BHT, on the oxidative stability of linseed oil was evaluated using the thermogravimetry, pressurized differential scanning calorimetry (PDSC), PetroOxy, and Rancimat. The results showed that EEGL, isolated or associated to synthetic antioxidants, conferred significant increase to the oxidative stability of linseed oil, offering resistance against primary oxidation, especially for samples LOGL 150, LOGL 100, and LOGL/TBHQ (50/50). Given the antioxidant potential and synergistic effect of garlic extract, when used in isolation or associated with TBHQ or BHT, it is feasible to use EEGL for the partial or total replacement of synthetic antioxidants by the edible oils industry.

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Acknowledgements

The authors acknowledge the Brazilian Agencies—National Council for Scientific and Technological Development (CNPq) and Coordination for the Improvement of Higher Education Personnel (CAPES) for the financial support.

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Authors and Affiliations

  1. Post-graduate Program in Science and Food Technology, Technology Centre, Federal University of Paraíba (UFPB), Campus I, João Pessoa, Paraíba, 58051-970, Brazil

    Poliana S. Epaminondas, Kassandra L. G. V. Araújo, Jaqueline A. Nascimento & Alline L. Souza

  2. Academic Unity of Food Technology and Agroindustry, Federal Institute of Education, Science and Technology (IFPB), Campus Sousa, Sousa, Paraíba, 58800-970, Brazil

    Poliana S. Epaminondas

  3. Laboratory of Fuel and Materials (LACOM), Department of Chemistry, CCEN, Federal University of Paraíba (UFPB), Campus I, 58059-900, João Pessoa, Paraíba, Brazil

    Raul Rosenhaim & Antonio G. Souza

  4. Laboratory of Chemical Physics, Department of Food Technology, CTDR, Federal University of Paraíba (UFPB), Campus V, João Pessoa, Paraíba, 58055-000, Brazil

    Alline L. Souza

  5. Department of Chemical Engineering, CT, Federal University of Paraíba (UFPB), Campus I, João Pessoa, Paraíba, 58059-900, Brazil

    Raul Rosenhaim

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  1. Poliana S. Epaminondas
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  2. Kassandra L. G. V. Araújo
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  3. Jaqueline A. Nascimento
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Correspondence to Poliana S. Epaminondas.

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Epaminondas, P.S., Araújo, K.L.G.V., Nascimento, J.A. et al. Assessment of the antioxidant effect of ethanol extract of Allium sativum L., isolated and/or synergistically associated with synthetic antioxidants, applied to linseed oil. J Therm Anal Calorim 120, 617–625 (2015). https://doi.org/10.1007/s10973-014-3870-8

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  • DOI: https://doi.org/10.1007/s10973-014-3870-8

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