An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Overview

Journal Foods

Specialty Biotechnology

Date 2023 Jul 11

PMID 37431007

Authors

Said 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

Affiliations

Soon will be listed here.

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.

Citing Articles

Monitoring of Antioxidant Efficacy of Mangrove-Derived Polyphenols in Linseed Oil by Physicochemical and Fluorescence Methods.

Singh M, Botosoa E, Karoui R Antioxidants (Basel). 2025; 14(2).

PMID: 40002379 PMC: 11851830. DOI: 10.3390/antiox14020192.

Green enrichment of argan oil ( L.) with thyme ( L.) and oregano ( L.) leaves: Evaluating quality and stability improvements.

Oubannin S, Asbbane A, Goh K, Singh J, Zafar I, Bouyahya A Food Chem X. 2024; 24:101818.

PMID: 39310893 PMC: 11415880. DOI: 10.1016/j.fochx.2024.101818.

Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry.

Fu C, Zou Y, Zhang Y, Liao M, Chen D, Guo Z Foods. 2024; 13(16).

PMID: 39200550 PMC: 11353584. DOI: 10.3390/foods13162623.

Valorization of saffron ( L.) stigma as a potential natural antioxidant for soybean ( L.) oil stabilization.

Nid Ahmed M, Abourat K, Gagour J, Sakar E, Majourhat K, Koubachi J Heliyon. 2024; 10(4):e25875.

PMID: 38370196 PMC: 10869852. DOI: 10.1016/j.heliyon.2024.e25875.

Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils.

Rabiej-Koziol D, Momot-Ruppert M, Stawicka B, Szydlowska-Czerniak A Molecules. 2023; 28(14).

PMID: 37513356 PMC: 10385027. DOI: 10.3390/molecules28145484.

References

Efenberger-Szmechtyk M, Nowak A, Czyzowska A . Plant extracts rich in polyphenols: antibacterial agents and natural preservatives for meat and meat products. Crit Rev Food Sci Nutr. 2020; 61(1):149-178. DOI: 10.1080/10408398.2020.1722060. View

Montesano D, Rocchetti G, Cossignani L, Senizza B, Pollini L, Lucini L . Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage. Foods. 2019; 8(6). PMC: 6616970. DOI: 10.3390/foods8060179. View

Wang T, Li Q, Bi K . Bioactive flavonoids in medicinal plants: Structure, activity and biological fate. Asian J Pharm Sci. 2020; 13(1):12-23. PMC: 7032191. DOI: 10.1016/j.ajps.2017.08.004. View

Sordini B, Veneziani G, Servili M, Esposto S, Selvaggini R, Lorefice A . A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem. 2019; 279:426-434. DOI: 10.1016/j.foodchem.2018.12.029. View

Chiorcea-Paquim A, Enache T, Gil E, Oliveira-Brett A . Natural phenolic antioxidants electrochemistry: Towards a new food science methodology. Compr Rev Food Sci Food Saf. 2020; 19(4):1680-1726. DOI: 10.1111/1541-4337.12566. View

Mustafa A, Turner C . Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Anal Chim Acta. 2011; 703(1):8-18. DOI: 10.1016/j.aca.2011.07.018. View

de Camargo A, Bismara Regitano-dArce M, Biasoto A, Shahidi F . Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Food Chem. 2016; 212:395-402. DOI: 10.1016/j.foodchem.2016.05.047. View

Giacometti J, Bursac Kovacevic D, Putnik P, Gabric D, Bilusic T, Kresic G . Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review. Food Res Int. 2018; 113:245-262. DOI: 10.1016/j.foodres.2018.06.036. View

Durieux V, Gevenois P . Bibliometric indicators: quality measurements of scientific publication. Radiology. 2010; 255(2):342-51. DOI: 10.1148/radiol.09090626. View

10.

Li H, Jiang Y, Wong C, Cheng K, Chen F . Evaluation of two methods for the extraction of antioxidants from medicinal plants. Anal Bioanal Chem. 2007; 388(2):483-8. DOI: 10.1007/s00216-007-1235-x. View

11.

Dehghani F, Morvaridzadeh M, Pizarro A, Rouzitalab T, Khorshidi M, Izadi A . Effect of extra virgin olive oil consumption on glycemic control: A systematic review and meta-analysis. Nutr Metab Cardiovasc Dis. 2021; 31(7):1953-1961. DOI: 10.1016/j.numecd.2021.02.017. View

12.

Xu X, Liu A, Hu S, Ares I, Martinez-Larranaga M, Wang X . Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action. Food Chem. 2021; 353:129488. DOI: 10.1016/j.foodchem.2021.129488. View

13.

Shahidi F, Zhong Y . Lipid oxidation and improving the oxidative stability. Chem Soc Rev. 2010; 39(11):4067-79. DOI: 10.1039/b922183m. View

14.

Rajurkar N, Hande S . Estimation of phytochemical content and antioxidant activity of some selected traditional Indian medicinal plants. Indian J Pharm Sci. 2012; 73(2):146-51. PMC: 3267297. DOI: 10.4103/0250-474x.91574. View

15.

Kaufmann B, Christen P . Recent extraction techniques for natural products: microwave-assisted extraction and pressurised solvent extraction. Phytochem Anal. 2002; 13(2):105-13. DOI: 10.1002/pca.631. View

16.

Muniz-Marquez D, Martinez-Avila G, Wong-Paz J, Belmares-Cerda R, Rodriguez-Herrera R, Aguilar C . Ultrasound-assisted extraction of phenolic compounds from Laurus nobilis L. and their antioxidant activity. Ultrason Sonochem. 2013; 20(5):1149-54. DOI: 10.1016/j.ultsonch.2013.02.008. View

17.

Wilson R . The role of genomics and biotechnology in achieving global food security for high-oleic vegetable oil. J Oleo Sci. 2012; 61(7):357-67. DOI: 10.5650/jos.61.357. View

18.

Kumar N, Goel N . Phenolic acids: Natural versatile molecules with promising therapeutic applications. Biotechnol Rep (Amst). 2019; 24:e00370. PMC: 6734135. DOI: 10.1016/j.btre.2019.e00370. View

19.

Poljsak B, Kovac V, Milisav I . Antioxidants, Food Processing and Health. Antioxidants (Basel). 2021; 10(3). PMC: 8001021. DOI: 10.3390/antiox10030433. View

20.

Huang W, Cai Y, Zhang Y . Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention. Nutr Cancer. 2010; 62(1):1-20. DOI: 10.1080/01635580903191585. View