TY - JOUR
T1 - An overview on the use of extracts from medicinal and aromatic plants to Improve nutritional value and oxidative stability of vegetable oils
AU - Gharby, Saïd
AU - Oubannin, Samira
AU - Ait Bouzid, Hasna
AU - Bijla, Laila
AU - Ibourki, Mohamed
AU - Gagour, Jamila
AU - Koubachi, Jamal
AU - Sakar, El Hassan
AU - Majourhat, Khalid
AU - Lee, Learn-Han
AU - Harhar, Hicham
AU - Bouyahya, Abdelhakim
N1 - Funding Information:
This work was performed in the frame of two projects: Project 1: Projets de Recherche Citoyenne and financially supported by Cowater, ANDZOA and REFARM. Project 2: Valorization of Medicinal and Aromatic Plants (3rd edition, VPMA3 2021/09), funded by the National Agency of Medicinal and Aromatic Plants (Taounate, Morocco) and National Center for Scientific and Technical Research (CNRST, Morocco).
Publisher Copyright:
© 2022 by the authors.
PY - 2022/10/2
Y1 - 2022/10/2
N2 - Oil oxidation is the main factor limiting vegetable oils’ quality during storage, as it leads to the deterioration of oil’s nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers’ health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
AB - Oil oxidation is the main factor limiting vegetable oils’ quality during storage, as it leads to the deterioration of oil’s nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers’ health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
KW - enrichment
KW - extraction
KW - natural antioxidants
KW - oxidative stability
KW - vegetable oils
UR - http://www.scopus.com/inward/record.url?scp=85140709748&partnerID=8YFLogxK
U2 - 10.3390/foods11203258
DO - 10.3390/foods11203258
M3 - Review Article
AN - SCOPUS:85140709748
SN - 2304-8158
VL - 11
JO - Foods
JF - Foods
IS - 20
M1 - 3258
ER -