Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment

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cg.contributor.affiliationInternational Center for Agricultural Research in the Dry Areasen
cg.contributor.affiliationMohammed V Universityen
cg.contributor.affiliationMohammed VI Polytechnic Universityen
cg.contributor.affiliationUniversity of Abdelmalek Essaadien
cg.contributor.affiliationIbn Zohr Universityen
cg.contributor.affiliationUniversity of Camerinoen
cg.contributor.initiativeFragility to Resilience in Central and West Asia and North Africa
cg.creator.identifierDevkota, Krishna: 0000-0002-2179-8395
cg.creator.identifierBouyahya, Abdelhakim: 0000-0001-9317-1631
cg.identifier.doihttps://doi.org/10.1016/j.jfca.2024.105995en
cg.isijournalISI Journalen
cg.issn0889-1575en
cg.journalJournal of Food Composition and Analysisen
cg.reviewStatusPeer Reviewen
cg.subject.actionAreaResilient Agrifood Systems
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hungeren
cg.volume128en
dc.contributor.authorOubannin, Samiraen
dc.contributor.authorBijla, Lailaen
dc.contributor.authorNid Ahmed, Moussaen
dc.contributor.authorIbourki, Mohameden
dc.contributor.authorEl Kharrassi, Youssefen
dc.contributor.authorDevkota, Krishnaen
dc.contributor.authorBouyahya, Abdelhakimen
dc.contributor.authorMaggi, Filippoen
dc.contributor.authorCaprioli, Giovannien
dc.contributor.authorSakar, El Hassanen
dc.contributor.authorGharby, Saiden
dc.date.accessioned2024-02-14T20:16:04Zen
dc.date.available2024-02-14T20:16:04Zen
dc.identifier.urihttps://hdl.handle.net/10568/139396
dc.titleRecent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichmenten
dcterms.abstractOxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils during storage. Synthetic antioxidants (SA) are known for their performance to improve vegetable oil oxidative stability. However, owing to their harmful effects on human health, the edible oil industry is seeking safe and healthy natural antioxidants. Indeed, such natural antioxidants, recovered from different plant matrices, demonstrate a potential effect, even better than SA in some cases, to preserve oils from oxidation and to satisfy consumer demand for natural foods. The enrichment of these oils using antioxidants from natural sources is proposed as a solution. Starting with a literature search using “enrich”, “oxidation”, “shelf-life”, “extract”, “antioxidant”, and “aromatic and medicinal plant” as keywords, the present paper provides a detailed overview of all extraction techniques for bioactive compounds and possible methods for enriching vegetable oil mentioning the advantages and drawbacks of each one.en
dcterms.accessRightsOpen Access
dcterms.available2024-01-26
dcterms.bibliographicCitationSamira Oubannin, Laila Bijla, Moussa Nid Ahmed, Mohamed Ibourki, Youssef El Kharrassi, Krishna Devkota, Abdelhakim Bouyahya, Filippo Maggi, Giovanni Caprioli, El Hassan Sakar, Said Gharby. (26/1/2024). Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment. Journal of Food Composition and Analysis, 128.en
dcterms.formatPDFen
dcterms.issued1970-01-01
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherElsevieren
dcterms.subjectbioactive compoundsen
dcterms.subjectvegetable extractsen
dcterms.subjectflavoringen
dcterms.subjectoxidative stabilityen
dcterms.subjectphenolic compounden
dcterms.typeJournal Article

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