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

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Abstract

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.

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Data availability

No datasets were generated or analyzed during the current study.

Abbreviations

KD:

Kalanchoe daigremontiana

KdAqE:

Aqueous extract of the KD

KdEThE:

Ethanolic extract of the KD

HPLC–DAD:

High-performance liquid chromatography equipped with a diode array detector (DAD)

KdEthE250 :

Soy oil with ethanolic extract of the KD at 250 µg/mL

KdEthE500 :

Soy oil with ethanolic extract of the KD at 500 µg/mL

KdAqE250 :

Soy oil with aqueous extract of the KD at 250 µg/mL

KdAqE500 :

Soy oil with aqueous extract of the KD at 500 µg/mL

PI:

Peroxidation index

AI:

Acid index

RI:

Refractive index

SP:

Smoke point

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Funding

The authors acknowledge the National Council for Scientific and Technological Development (CNPq) and the Federal University of Bahia (UFBA).

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Authors and Affiliations

  1. Department of Food Science, School of Nutrition, Federal University of Bahia (UFBA), Basílio da Gama Street s/n, Campus Canela, Salvador, BA, 40110-907, Brazil

    Naiara Nascimento das Chagas Lima, Denise Carreiro Faustino, Beatriz Santos de Almeida, Luis Fernandes Pereira Santos & Laise Cedraz Pinto

  2. Department of Life Sciences, University of the State of Bahia, Salvador, BA, Brazil

    Bárbara Elizabeth Alves De Magalhães & Débora de Andrade Santana

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  1. Naiara Nascimento das Chagas Lima
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  2. Denise Carreiro Faustino
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  3. Beatriz Santos de Almeida
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Correspondence to Laise Cedraz Pinto.

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das Chagas Lima, N.N., Faustino, D.C., de Almeida, B.S. et al. Extracts from “Mother of thousands” (Kalanchoe daigremontiana) are potent compounds to improve vegetable oil stability during storage. Eur Food Res Technol 249, 1627–1635 (2023). https://doi.org/10.1007/s00217-023-04243-8

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