Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties

Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.

Stability studies of mefenamic acid Self-Nanoemulsifying Drug Delivery System (SNEEDS) preparation with oleic acid as the oil phase

Background: Mefenamic acid is a non-steroidal anti-inflammatory drug (NSAID) with low solubility in water. Self-Nanoemulsifying Drug Delivery Systems (SNEDDS) play a role to improve the solubility and bioavailability of mefenamic acid. Objective: This study aimed to determine the stability of mefenamic acid in SNEDDS formulation through various stability studies. Methods: The stability studies conducted consisted of centrifugation test, heating-cooling cycle test, freezethaw cycle test, robustness to dilution, accelerated storage test, and determination of drug content. Results: The centrifugation test, heating-cooling cycle test, and freeze-thaw cycle test showed no phase separation in the samples. The robustness to dilution and accelerated storage test resulted in 2 formulas of mefenamic acid loaded SNEDDS having good stability with 10% oleic acid, 80% tween 80, 10% PEG 400 and 10% oleic acid, 70% tween 80, 20% PEG 400. The determination of drug content in both of these formulations showed 98.20 ± 0.04% and 90.98 ± 0.06%. Conclusion: The SNEDDS formulation of mefenamic acid in this study had good stability. Keywords: SNEDDS, mefenamic acid, stability study, oleic acid

Selective Synthesis of 3-O-Palmitoyl-Silybin, a New-to-Nature Flavonolignan with Increased Protective Action against Oxidative Damages in Lipophilic Media

A selective acylation protocol using cerium chloride (CeCl3) as catalyst was applied to functionalize silybinin (1), a natural antioxidant flavonolignan from milk thistle fruit, in order to increase its solubility in lipophilic media while retaining its strong antioxidant activity. The selective esterification of 1 at the position 3-OH with a palmitate acyl chain leading to the formation of the 3-O-palmitoyl-silybin (2) was confirmed by both mass spectroscopy (MS) and nuclear magnetic resonance (NMR) analyses. The antioxidant activity of 1 was at least retained and even increased with the CUPRAC assay designed to estimate the antioxidant activity of both hydrophilic and lipophilic compounds. Finally, the 3-O-palmitoylation of 1, resulting in the formation of 2, also increased its anti-lipoperoxidant activity (i.e., inhibition of conjugated diene production) in two different lipophilic media (bulk oil and o/w emulsion) subjected to accelerated storage test.

Antioxidant effect of the wine residue production of the extract on oxidative stability of soybean oil

The present work has as main objectives to optimize the extraction conditions of antioxidant phenolic compounds of the wine production of waste, prepared with Isabel and Bordô grapes (8:2) (Vitis labrusca) and evaluate soybean oil plus behavior of this extract through an accelerated storage test. The conditions that gave the extract with a higher content of total phenolics (TF) and the best antioxidant activity by the DPPH radical scavenging free method were dehydrating the residue at 80 °C and using 5.00 g of sample, 90 mL of ethanol/water 30% by magnetic stirring at room temperature for 4 hours (FT = 1222.68 ± 26.22 mg 100 g-1 AGE; IC50 = 876.78 ± 12.67 mg L-¹). This extract was added to soybean oil without antioxidants at concentrations of 1000 and 3000 ppm and the samples were subjected to an accelerated storage test at 65 °C for 17 days, compared to the synthetic antioxidant BHT (1000 ppm) and the antioxidant free oil as a negative control. The extracts were more effective than BHT in the oxidative stability of the oil in the first two days, delaying the formation of peroxides significantly. After 17 days, the BHT was able to inhibit by 51.2% the formation of peroxides in soybean oil, while the natural extract at a concentration of 3000 ppm inhibited by 27.0% and at concentration of 1000 ppm inhibited 24.0%, demonstrating the efficiency as natural antioxidant grape pomace extract.