Freeze-dried microalgae of Nannochloropsis oculata improve soybean oil's oxidative stability
Resource
Applied Microbiology and Biotechnology 97(2): 9675-9683
Journal
Applied Microbiology and Biotechnology
Journal Volume
97
Journal Issue
2
Pages
9675-9683
Date Issued
2013-11
Date
2013-11
Author(s)
Abstract
Marine microalga Nannochloropsis oculata possesses nutrients valuable for human health. In this study, we added freeze-dried N. oculata powder to soybean oil and observed a remarkable inhibition in oil oxidation. The amount of microalgae powder added was positively correlated to the increase in oil stability. The addition of 5.0 % (w/w) microalgae powder increased the oil stability index (OSI) values of soybean oil more than twofold at the tested temperatures 120 and 130 A degrees C. N. oculata contains high levels of both phenolic compounds and alpha-tocopherols that could be the contributors to such an increase of the OSI. Two methods were conducted to assay the active ingredients released from microalgae: one employed three solvent systems to extract the microalgae and the other was the soybean oil added with microalgae. Analyses of free radical scavenging and reducing power suggested that the phenolic compounds dominated the antioxidation activities in soybean oil when it was infused with the microalgae powder. Our results suggest that N. oculata could potentially be used as an additive in cooking oil to increase the shelf life and nutritional value of the oil and to reduce the production of free radicals from lipid oxidation when the oil is used at high-temperature cooking processes.
Subjects
Nannochloropsis oculata
Microalgae powder
alpha-Tocopherol
Oil stability index
Soybean oil
Phenolic compounds
Lipid oxidation
Publisher
Springer
Type
journal article