Natural antioxidant for fat

The invention relates to the food additive manufacturing industry and can be used to obtain natural antioxidants. The new natural food antioxidant has a high stabilizing effect in fats, emulsions and other food systems.

A number of natural antioxidants and mixtures thereof suitable for human consumption are known in the art.

Today, food supplement manufacturers have to produce natural antioxidants that meet many of the requirements for food additives. They must be:

> effective at low concentrations,> neutral in odor and taste,> compatible with substrate,> non-toxic,> easy to prepare,> inexpensive.

The most important thing for today's man is that food supplements are natural and beneficial to health.

There are many ways to solve the above problems. The interest in natural antioxidants derived from aromatic herbs is increasing as their additives, which contain a sufficient amount of compounds with antioxidant properties, enable to protect the fat from oxidation in many food systems, and to abandon the conventional synthetic antioxidants BHT, BHA, TBHQ and others. There is now a clear trend toward reducing and limiting the use of synthetic food supplements instead of natural ones [David W. Reishe. Antioxidants. In: Food Lipids. Chcmistry, Nutrition, and Biotechnology (Casimir C. Akoh, David B.Min). To Marcei Dckker, Ine. Ncw York-Basel-Hong Kong, 1997, pp. 423-449].

Consumers are interested in the safety of the food they consume and the potential health effects of synthetic additives. Despite their high potency, low cost, and relatively high stability of synthetic antioxidants in food, the suspicion that these compounds may cause cancer cell development has reduced their utilization [David W. Reishe. Antioxidants. In: Food Lipids. Chcmistry, Nutrition, and i LT 4956 B

Biotechnology (Casimir C. Akoh, David B.Min). Marcei Dekker, Ine. New YorkBasel-Hong Kong, 1997, pp. 423-449].

Various herbs and herbs have long been used as food additives and have been praised for their antiseptic and medicinal properties. Due to the healing power of medicinal plants, their chemical composition and antioxidant effect are of interest. One of the first reports of natural antioxidants isolated from plants was published in 1938. Essential oil extracted from garlic has been found to stabilize edible oil [Maveety DJ Patent 2. U. S., 1938. 124 pp.].

Dubois and Tressler discovered that pepper, sage and ginger have antioxidant properties [Dubois CW, Tressler DK // Proc. Inst. Food Technol., 1943, 202p.].

Chipault analyzed more than 70 plants and found that rosemary and sage best stabilize lard and also found that extracts of oregano, cumin, hazelnut, turmeric and paprika were not the only ones with greater antioxidant activity [Chipault JR, Mizuno GR, Hawkins JM, Lundberg WO ​​// Food Res, 17, 1952, 46p.].

Sethi and Aggarwal studied the antioxidant effects of cinnamon, turmeric, hazelnut, garlic and other plants on heating peanut oil [Sethi SC, Agganval JS H J. Sci. Ind. Res. Sect., 15B, 1956, p.34].

Cort compared antioxidant activities of plant extracts and synthetic BHT [Cort WM // Food Techn., 28,1974, 60 p.

Studies have found that rosemary, sage and garlic have the highest antioxidant activity, although other spices such as anise, basil, cardamom, cinnamon, ginger, marjoram, hazelnut, oregano, pepper, dill, cumin or turmeric are quite active [ F. Antioxidants for Nature // Antioxidants from Spices and Hcrbs. Ncwfoundland, Canada, 1996. p. 64 -75.].

The next task for researchers was to isolate compounds with antioxidant activity from plants. Hcrrmann has spoken of the activity of rosemary acid, coffee acid, and phenolic carboxylic acids identified in plants of the Labiatae family [Hcrrmann K. // Z. Lcbensm. Untcrs. Forsch., 116, p. 224, 1962].

Eugenol, isocugenol, thymol, carvacrol and other phenolic compounds have high antioxidant activity, but their pungent odor limits their practical use. Plants of the Labiatae family (rosemary, oregano, cumin, marjoram or dill) have antioxidant properties due to the presence of compounds such as carnosol, rosmanol, rosemaryphenol, carnosic and rosemary acids or less polar phenols such as tocopherols, carvacrol . Antioxidants for nature // Antioxidants from Spices and Herbs. Newfoundland, Canada, 1996. p. 64 -75.].

The antioxidant activity of plant extracts depends on their preparation technique, the polarity and type of solvent, the degree of crushing of the raw material and the extraction parameters, and the solvents used for isolation. Palitzsch [Palitzsch,

A., Flcischvvirtschaft, 54, 63,1974] compared the antioxidant activity of many extracts, their residues, and individual fractions and found significant differences between them. Difficulties in isolating plant extracts are related to the starting materials, the effectiveness of the extraction procedure in obtaining active antioxidants with no foreign taste and smell, and the methods for determining their antioxidant activity in various food systems.

Apart from solvent extraction, other methods are also known for extracting compounds having antioxidant properties from raw materials of plant origin. One of these is extraction with vegetable oil, which comprises the following steps: micronization of the antioxidant-containing raw material in the vegetable oil by mechanical transformation of the antioxidants into the lipid phase followed by separation by filtration or centrifugation and molecular distillation. The active components are then deodorized and bleached [U.Bracco, J.Loligcr and J.-L.Viret. Production and Ūse of Natura Antioxidants. JAOCS, Junc, 1981, p. 686],

Another way is supercritical CO₂ extraction to extract extracts of plants of the Labiatae family [Uy Nguyen, Grigory Frakman, and David A. Evans. Patcnt 5,017,397. Process for extracting antioxidants from Liabiatac herbs, 1991],

There is a known liquid, deodorized commercial rosemary extract (Herbor 025) and oil mixture of Provertcal family plants (Spice Cocktail). Both extracts showed high antioxidant activity in lard but weaker in other food systems, especially at high temperatures

By the Rancimat method [.MMAhmad, S. Al. Hakim and AAY Shehata. The Behavior Of Phenolic Antioxidants, Synergist And Their Blends In Two Vcgetablc Oils. Fette, Seifen, Anstrchhittel, 85, Jahrgang, 12,1983,479-483].

In addition, the well-known commercial plant extracts are made from very expensive raw materials which, due to climatic conditions, cannot be cultivated in Lithuania.

The object of the present invention is to provide a natural antioxidant-rich extract from a local cheap raw material, effective in a variety of fat-containing food systems.

The present invention relates to the use of Hierochloe odorata, a herb growing in Lithuania, in the production of an antioxidant having purulent and non-polar properties, as well as antioxidant activity in a variety of food systems under different storage and processing conditions (temperature, duration, etc.).

This is achieved by using herb grass, which is dried, crushed with solvents or hydromechanically using high oleic oil (about 80%) and low polyunsaturated fatty acids (up to 10%) as a carrier, for example in the preparation of antioxidant. olives, peanuts, when the extract contains a sufficient amount of phenolic and other active components with antioxidant properties that can slow down fat oxidation.

The antioxidant activity of laboratory-extracted extracts compared to synthetic antioxidant BHT and natural commercial antioxidant-rosemary acid was performed spectrophotometrically in model systems to determine the ability of extracts to bind the free radicals present in 2,2-diphenyl-l-picrichydrazine percentage inactivation) and β-carotene fading assay to assess decrease in β-carotene absorption, and calculating the antioxidant activity coefficient (AAC). In addition, the antioxidant activity of the herb extracts was also tested under realistic conditions by evaluating the stability of sunflower and rapeseed oil and calculating the stability factor (SF) by heating oil samples with and without ethanol and oil herb extracts at 190 ° C and At temperatures of 80 ° C. The results of the tests are presented in Table 1

<td>For example number</td><td>Herb Extracts:</td><td>DPPHinactivated,%</td><td>AAK</td><td>SF *</td>

<td> 1</td><td>methanolic - water</td><td> 45,5</td><td> 809,3</td><td> -</td>

<td> 2</td><td>acetonic</td><td> 84,6</td><td> 478,6</td><td> 7,9</td>

<td> 3</td><td>ethanol</td><td> -</td><td> -</td><td> 6.</td>

<td> 4</td><td>oily Commercial Antioxidants:</td><td> -</td><td> -</td><td> 2,5</td>

<td></td><td>BHT</td><td> 66,3</td><td> 870,7</td><td> 2,9</td>

<td></td><td>rosemary acid</td><td> 90,1</td><td> 882,5</td><td> -</td>

<td></td><td>acetone sage extract</td><td> -</td><td> -</td><td> 3,85</td>

♦ For ethanol extracts, the stability factor was determined from the kinetic curves of polar compounds by heating sunflower oil for 8 hours at 190 ° C, by oil, by sample weight gain kinetic curves, by heating rapeseed oil for two weeks at 80 ° C with acetone, by the kinetic curves of the change in peroxide number when heated at 80 ° C, and compared to the synthetic antioxidant BHT and the known acetone sage extract. The antioxidant activity of the extracts is estimated from the induction period as the time taken for the test sample to gain 0.2%, the peroxide value to 20 meq / kg and the oil content to reach 25%, respectively, and to calculate the oil stability factor as a ratio. induction period with and without accessories.

Methanol and acetone extracts of herbaceous grasses exhibit relatively high antioxidant activity in model systems (lir 2 examples). Methanol in herb extract (Example 1) has strong antioxidant properties in model systems, protecting β-carotene from oxidation. This is very important in stabilizing food systems containing natural carotenoids for which the health benefits have been proven by scientific studies [KW. Kellenburg. Benefits of carotenoids besides beta - carotcne. MPOPC Nutrition Publication, 6^th Issuc, (1999), vol 2.1 p.].

Acetone extract (Example 2) exhibits very strong free radical binding properties (84.6%), and the results of the β-carotene fading test show that, compared to the rosemary acid and synthetic antioxidant BHT additives in the model system under investigation, (Example 1).

According to the accepted Stability Factor Scale [MMAhmad, S. Al. Hakim .and

AAY Shehata. The bchavior of Phenolic Antioxidants, synergists and their mixtures in two vegetable oils. Fette, seifen, Anstrchhittel, 85, Jahrgang, 12, 479-483, 1983], both ethanol and acetone and oil extracts of herbaceous grass (Examples 2, 3 and 4) compared to the synthetic antioxidant BHT and the well-known effective acetone sage extract. , have a high oil stabilizing effect, slowing the oxidation processes in real systems, outperforming the latter under various environmental conditions and with their antioxidant properties, especially when heated at 180-190 ° C.