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Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage
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  • Hong-Sik Hwang,
  • Jill Winkler-Moser,
  • Brent Tisserat,
  • Rogers Harry-O'kuru,
  • Mark Berhow,
  • Sean Liu
Hong-Sik Hwang
NCAUR, ARS, USDA
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Jill Winkler-Moser
USDA/ARS/NCAUR
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Brent Tisserat
NCAUR, ARS, USDA
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Rogers Harry-O'kuru
USDA
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Mark Berhow
NCAUR, ARS, USDA
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Sean Liu
USDA/ARS/NCAUR
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Abstract

The food industry is seeking natural antioxidants for edible oils that have comparable activity to synthetic counterparts. In this study, Osage orange extract (OOE) rich in osajin (42.9%) and pomiferin (30.0%) was obtained after hexane extraction of the fruit, and its antioxidant activity was examined in stripped soybean oil (SBO) and fish oil (FO), in which antioxidants and polar compounds were removed. The antioxidant activity of OOE was compared with commercial natural antioxidants (i.e., rosemary extract and mixed tocopherols) and a synthetic antioxidant, butylated hydroxytoluene (BHT), during storage at 25 and 40 ℃. The 0.1% OOE had stronger antioxidant activity than 0.1% rosemary extract and 0.1% mixed tocopherols in both oils at 25 and 40 ℃. Its activity was similar to 0.02% BHT in SBO and was similar or slightly stronger than 0.02% BHT in FO. When OOE was studied at 0.05, 0.1, and 0.2%, there was a weak dose-response in SBO but a stronger dose-response in FO. Headspace volatile analysis using solid phase micro-extraction (SPME) combined with GC-MS indicated that 0.1% OOE was very effective in preventing the formation of volatile oxidation products in both oils. Although it should be further tested for safety before the actual use, this study shows that OOE can be developed as an antioxidant for edible oils.

Peer review status:UNDER REVIEW

08 Sep 2020Submitted to Journal of the American Oil Chemists' Society
08 Sep 2020Assigned to Editor
08 Sep 2020Submission Checks Completed
14 Sep 2020Reviewer(s) Assigned