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Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil
Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plac...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943644/ https://www.ncbi.nlm.nih.gov/pubmed/31817714 http://dx.doi.org/10.3390/antiox8120627 |
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author | Wen, Yun-Qi Xue, Chang-Hu Xu, Li-Li Wang, Xiao-Han Bi, Shi-Jie Xue, Qian-Qian Zhang, Tao Xue, Yong Li, Zhao-Jie Chen, Gui-Dong Jiang, Xiao-Ming |
author_facet | Wen, Yun-Qi Xue, Chang-Hu Xu, Li-Li Wang, Xiao-Han Bi, Shi-Jie Xue, Qian-Qian Zhang, Tao Xue, Yong Li, Zhao-Jie Chen, Gui-Dong Jiang, Xiao-Ming |
author_sort | Wen, Yun-Qi |
collection | PubMed |
description | Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil. |
format | Online Article Text |
id | pubmed-6943644 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69436442020-01-10 Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil Wen, Yun-Qi Xue, Chang-Hu Xu, Li-Li Wang, Xiao-Han Bi, Shi-Jie Xue, Qian-Qian Zhang, Tao Xue, Yong Li, Zhao-Jie Chen, Gui-Dong Jiang, Xiao-Ming Antioxidants (Basel) Article Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil. MDPI 2019-12-06 /pmc/articles/PMC6943644/ /pubmed/31817714 http://dx.doi.org/10.3390/antiox8120627 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wen, Yun-Qi Xue, Chang-Hu Xu, Li-Li Wang, Xiao-Han Bi, Shi-Jie Xue, Qian-Qian Zhang, Tao Xue, Yong Li, Zhao-Jie Chen, Gui-Dong Jiang, Xiao-Ming Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil |
title | Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil |
title_full | Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil |
title_fullStr | Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil |
title_full_unstemmed | Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil |
title_short | Application of Plackett–Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil |
title_sort | application of plackett–burman design in screening of natural antioxidants suitable for anchovy oil |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943644/ https://www.ncbi.nlm.nih.gov/pubmed/31817714 http://dx.doi.org/10.3390/antiox8120627 |
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