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In situ extraction/encapsulation of olive leaves antioxidants in zein for improved oxidative stability of edible oils

2023Journal article Open access
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dc.contributor.authorCarvalho, Amarilis Santos
dc.contributor.authorOliveira, Anielle
dc.contributor.authorMoreira, Thaysa Fernandes Moya
dc.contributor.authorCosta, Luis Gustavo Médice Arabel
dc.contributor.authorMarcatto, Gabrielle Donato
dc.contributor.authorMelo, André da Silva Castilhos de
dc.contributor.authorGonçalves, Odinei Hess
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorBarros, Lillian
dc.contributor.authorValderrama, Patrícia
dc.contributor.authorCardozo-Filho, Lucio
dc.contributor.authorLeimann, Fernanda Vitória
dc.date.accessioned2020-04-21T10:24:59Z
dc.date.available2020-04-21T10:24:59Z
dc.date.issued2023
dc.description.abstractThis study presents a sustainable and cost-effective method for preserving the bioactivity of phenolic compounds in olive leaves (OLE) during their application. The extraction and nanoencapsulation of OLE were performed in a single-step process using a rotor-stator system with zein as the encapsulating agent. The nanoprecipitation step was carried out using an aqueous sodium caseinate solution, resulting in spherical particles with an average diameter of about 640 nm, as confirmed by Transmission Electron Microscopy. Thermal characterization showed that the produced nanoparticles were more thermally stable than free OLE until 250 degrees C, and FTIR spectra indicated effective interaction between the phenolic compounds and zein. Antioxidant activity was evaluated using TBARS, DPPH, ABTS, and FRAP assays, with results showing that encapsulated OLE had lower antioxidant activity than free OLE. The best antioxidant capacity results were determined by TBARS assay, with IC50 results equal to 43 and 103 & mu;gOLE/mL for free and encapsulated OLE, respectively. No anti-inflammatory potential was detected for both samples using the RAW 264.7 model, and only free OLE showed cytotoxic activity against lung cancer and gastric carcinoma. Encapsulated and free OLE were used as antioxidants in soy, palm, and palm kernel oils and compared to BHT using Rancimat. The Schaal Oven Test was also performed, and the PARAFAC chemometric method analyzed the UV-Vis spectra, which revealed high stability of the oil when 300 mg or the nanoparticles were added per kg oil. Results suggested that zein-encapsulated olive leaf antioxidants can improve the oxidative stability of edible oils.pt_PT
dc.description.sponsorshipThis study was financed in part by the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior - Brasil (CAPES) - Finance Code 001. The authors thank the “Central Analítica Multiusu´ario da UTFPR Campo Mour˜ao” (CAMulti-CM) for the analyses. Authors thank to CNPq (process number 406966/2021-4, Chamada CNPq/MCTI/FNDCT N◦ 18/ 2021 - Faixa A - Grupos Emergentes, and process number 310052/2021- 1 Chamada CNPq N◦ 4/2021 - Bolsas de Produtividade em Pesquisa – PQ). This research was funded by FCT- Foundation for Science and Technology, P.I., (FCT, Portugal) through national funds FCT/MCTES to CIMO (UIDB/00690/2020 and UIDP/00690/2020), SusTEC (LA/P/ 0007/2021) and UIDB/50006/2020; national funding by FCT, P.I., through the institutional scientific employment program-contract for R. C., M.I.D. and L.B. contracts.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCarvalho, Amarilis Santos; Oliveira, Anielle; Moreira, Thaysa Fernandes Moya; Costa, Luis Gustavo; Médice Arabel; Marcatto, Gabrielle Donato; Melo, André da Silva Castilhos de; Gonçalves, Odinei Hess; Dias, Maria Inês; Calhelha, Ricardo C.; Barros, Lillian; Valderrama, Patrícia; Cardozo-Filho, Lucio; Leimann, Fernanda Vitória (2023). In situ extraction/encapsulation of olive leaves antioxidants in zein for improved oxidative stability of edible oils. Food Research International. eISSN 1873-7145. 173, p. 1-12pt_PT
dc.identifier.doi10.1016/j.foodres.2023.113363
dc.identifier.eissn1873-7145
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/21749
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNanoprecipitationpt_PT
dc.subjectBioresiduept_PT
dc.subjectCytotoxicitypt_PT
dc.subjectSchaal oven testpt_PT
dc.subjectParafacpt_PT
dc.titleIn situ extraction/encapsulation of olive leaves antioxidants in zein for improved oxidative stability of edible oilspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Research Internationalpt_PT
person.familyNameGonçalves
person.familyNameDias
person.familyNameCalhelha
person.familyNameBarros
person.familyNameLeimann
person.givenNameOdinei Hess
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameLillian
person.givenNameFernanda Vitória
person.identifier469085
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person.identifier.ciencia-id9616-35CB-D001
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person.identifier.orcid0000-0002-9528-8187
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-6230-9597
person.identifier.ridM-8242-2013
person.identifier.ridJ-2172-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id9335958400
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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