ArticleInternational journal of molecular sciences2012
Enhancing oxidative stability of sunflower oil during convective and microwave heating using grape seed extract.
Article in International journal of molecular sciences, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 122 citations in OpenAlex.
- Blueberry Extract as a Source of Natural Antioxidants to Improve Thermal Stability of Standard Sunflower Oil.Antioxidants (Basel, Switzerland) · 2026Article
- Application of Silibinin Oleate as a Nutraceutical Antioxidant for Improving the Quality of Sunflower Oil.Molecules (Basel, Switzerland) · 2026Article
- Enhancing the quality and oxidative stability of sunflower oil during thermal treatment with an ultrasound-extracted pomegranate flower (Frontiers in nutrition · 2026Article
- Pretreatment and Thermal Stability ofFoods (Basel, Switzerland) · 2025Article
- Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable Oils.Foods (Basel, Switzerland) · 2025Article
- Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles.Scientific reports · 2025Article
- Oxidative Stability of Sunflower Oil: Effect of Blending with an Oil Extracted from Myrtle Liqueur By-Product.Antioxidants (Basel, Switzerland) · 2025Article
- Anti-colorectal cancer activity of constructed oleogels based on encapsulated bioactive canola extract in lecithin for edible semisolid applications.Scientific reports · 2025Article
- Effects of clove bud oil on the physicochemical properties and oxidative stability of canola oil organogels structured by different beeswax contents.Food science and biotechnology · 2024Article
- Leaves ofHeliyon · 2024Article
- Article
- The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter.Antioxidants (Basel, Switzerland) · 2023Article
- QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage.Foods (Basel, Switzerland) · 2022Article
- Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy.Foods (Basel, Switzerland) · 2022Article
- Anthocyanins: Traditional Uses, Structural and Functional Variations, Approaches to Increase Yields and Products' Quality, Hepatoprotection, Liver Longevity, and Commercial Products.International journal of molecular sciences · 2022Review
- Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Foods (Basel, Switzerland) · 2021Article
- The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability ofFood science & nutrition · 2021Article
- Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts.Molecules (Basel, Switzerland) · 2020Article
- Extraction of γ-oryzanol from rice bran using diverse edible oils: enhancement in oxidative stability of oils.Food science and biotechnology · 2020Article
- Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of ChineseFood science & nutrition · 2020Article
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was performed to investigate the effectiveness of grape seed extract (GSE) compared to butylated hydroxytoluene (BHT) on retarding lipid oxidation of sunflower oil subjected to convection and microwave heating up to 240 min under simulated frying conditions. The progress of lipid oxidation was assessed in terms of peroxide value (PV), p-anisidine value (p-AV), conjugated dienes and trienes (CD, CT), inhibition of oil oxidation (IO) and TOTOX value. In addition, total phenolic content (TP) was evaluated in samples before and after heating in order to assess the changes in these compounds relative to the extent of lipid oxidation. The results of this study highlight that GSE showed a significantly inhibitory effect on lipid oxidation during both treatments, although to a different extent. This ability was dose-dependent; therefore, the extent of lipid oxidation was inversely related to GSE level. Convective heating, respective microwave exposure for 240 min of samples supplemented by GSE to a level of 1000 ppm, resulted in significant decreases of investigated indices relative to the control values as follows: PV (48%; 30%), p-AV (29%; 40%), CD (45%; 30%), CT (41%; 36%), TOTOX (35%; 37%). GSE to a level of 600-800 ppm inhibited the lipid oxidation in a similar manner to BHT. These results suggested that GSE can be used as a potential natural extract for improving oxidative stability of sunflower oil during thermal applications.
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