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Enrichment of soybean oil with carotenoids from chili paste by-product: enhancement of quality, oxidative stability, and thermo-resistance

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Abstract

Soybean is one of the most important crops worldwide, providing vegetable oil that is usually used in domestic and industrial food preparations. However, due to its high unsaturated fatty acid content, it is subjected to significant thermal oxidation and degradation. For this, the present study aims to improve the thermo-stability (170 °C for 10 h/day for 5 days) of refined soybean oil by enrichment with carotenoids of chili by-product as natural antioxidants at different concentrations (0.05, 0.2, and 0.5 ppm) in comparison to soybean oil supplemented with β-carotene at similar concentrations (positive control) and oil without any addition (negative control). The quality assessment of soybean oil, physicochemical parameters, and oxidation degree were assessed before and after heat treatment. The effect on the fatty acids profile was also carried out by gas chromatography coupled with flame ionization detector (GC-FID). According to the results registered during different steps of heat treatment, it was revealed that the enrichment of soybean oil with carotenoids enhanced the quality characteristics and reduced the oxidation incidence. More interestingly, the supplementation of refined soybean oil with 0.5 ppm of carotenoids was significantly able to reduce oxidation, giving soybean oil the best thermo-stability improvement. In addition, the carotenoids allowed more protection of fatty acids, particularly linoleic and linolenic acids, after heat treatment. The carotenoids from chili by-product represent a good source of natural bioactive compounds that could be used to enhance the thermal stability of refined soybean oil.

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Data Availability

The data that support the findings of this study are available from the corresponding author upon request.

Abbreviations

GC-FID:

Gas chromatography coupled with flame ionization detector

MDA:

Malondialdehyde

MUFA:

Monounsaturated fatty acids

PCA:

Principal component analysis

ppm:

Parts per million

PUFA:

Polyunsaturated fatty acids

SFA:

Saturated fatty acids

SO:

Soybean oil

SO-βC:

Soybean oil enriched with β-carotene

SO-CE:

Soybean oil enriched with carotenoids extract

TBA:

2-Thiobarbituric acid

TBARS:

Thiobarbituric acid reactive substances

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Acknowledgements

The authors are grateful to the Directorate General of Scientific Research and Technological Development of Algeria. The authors also thank Mr. Zahir Semmar (British Council Teacher Trainer / Ministry of National Education of Algeria) for the linguistic revision.

Funding

This work was supported by Directorate General of Scientific Research and Technological Development of Algeria (DGRSDT).

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Authors and Affiliations

  1. Laboratoire de Biochimie Biophysique Biomathématique et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algeria

    Aicha Benbouriche, Hayate Haddadi-Guemghar & Lila Boulekbache-Makhlouf

  2. Laboratoire central des corps gras, Complexe agro-alimentaire de CEVITAL Agro-industrie, Nouveau Quai, Port de Bejaia, 06000, Bejaia, Algeria

    Djamila Mehidi-Terki

  3. Laboratoire de Biochimie Appliquée, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000, Bejaia, Algeria

    Mostapha Bachir-bey

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  1. Aicha Benbouriche
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  2. Hayate Haddadi-Guemghar
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  3. Djamila Mehidi-Terki
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  4. Lila Boulekbache-Makhlouf
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Contributions

BA: Carried out the experimental work, wrote the original draft, and responsible for dissemination. HGH: Conceived the research idea. MTD: Performed some experimental analyses. BML: Supervised the work. BM: Performed the statistical analyses and corrected the manuscript.

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Correspondence to Aicha Benbouriche.

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Benbouriche, A., Haddadi-Guemghar, H., Mehidi-Terki, D. et al. Enrichment of soybean oil with carotenoids from chili paste by-product: enhancement of quality, oxidative stability, and thermo-resistance. Food Measure 18, 1107–1120 (2024). https://doi.org/10.1007/s11694-023-02239-2

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