An overview on the use of extracts from medicinal and aromatic plants to Improve nutritional value and oxidative stability of vegetable oils

Saïd Gharby, Samira Oubannin, Hasna Ait Bouzid, Laila Bijla, Mohamed Ibourki, Jamila Gagour, Jamal Koubachi, El Hassan Sakar, Khalid Majourhat, Learn-Han Lee, Hicham Harhar, Abdelhakim Bouyahya

Research output: Contribution to journalReview ArticleResearchpeer-review

2 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number3258
Number of pages35
JournalFoods
Volume11
Issue number20
DOIs
Publication statusPublished - 2 Oct 2022

Keywords

  • enrichment
  • extraction
  • natural antioxidants
  • oxidative stability
  • vegetable oils

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