Oxidative stability of Iresine herbstii extract-containing coconut oil during storage

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Published: Jan 15, 2023
Keywords:
Iresine herbstii Green extraction Oxidation Storage Coconut oil

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Sai-Ut, S.
Department of Food Science, Faculty of Science, Burapha University, Chonburi, Thailand
Senphan, T.
Program in Food Science and Technology, Faculty of Engineering and Agro-Industy, Maejo University, Chiang Mai, Thailand
Pongsetkul, J.
School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
Kaewthong, P.
Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
Tuntivisoottikul, K.
Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
Sinthusamran, S.
Department of Agricultural Education, School of Industrial Education and Technology, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand
Nalinanona, S.
School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Ladkrabang, Bangkok, Thailand

Abstract

Virgin coconut oil was used as green solvent for the extraction of total phenolics from I. herbstii (I. herbstii: coconut oil, 1:10 (w/w)). I. herbstii extract-containing coconut oil (ECC) had dark red in color. Acid value (AV), peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), ρ-anisidine value and volatile compounds were taken as parameters for evaluation of oxidative stability of EEC sample. All parameters of EEC sample were lowered, in comparison with the control sample during storage for 7 weeks. ECC sample produced less TBARS value than the control (p<0.05). Abundance of volatile compounds in all samples correlated well with the TBARS value. Results revealed the use of coconut oil as green solvent for extraction of bioactive compounds and natural red pigment from I. herbstii, where I. herbstii as antioxidant to prevent lipid oxidation in vegetable oil.

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How to Cite
Sai-Ut, S., Senphan, T., Pongsetkul, J., Kaewthong, P., Tuntivisoottikul, K., Sinthusamran, S., & Nalinanona, S. (2023). Oxidative stability of Iresine herbstii extract-containing coconut oil during storage. International Journal of Agricultural Technology, 19(1), 229–242. retrieved from https://li04.tci-thaijo.org/index.php/IJAT/article/view/9439
Issue
Vol. 19 No. 1 (2023): January
Section
Original Study
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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