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Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles

Morsy, Mohamed K., Morsy, Osama M., Elbarbary, Hend A., Saad, Marwa A.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 444-455
Arthrospira platensis, Spirulina, alpha-tocopherol, antioxidant activity, antioxidants, butylated hydroxytoluene, chlorophyll, color, lipid peroxidation, nanoparticles, olive oil, oxidation, oxidative stability, sensory properties, shelf life, thiobarbituric acid
This study was performed to evaluate the effect of spirulina whole cell (Sp-WC) and spirulina nanoparticles (Sp-NPs) as an antioxidant in olive oil (OO) under accelerated storage at 60 ± 1 °C up to 49 days. Sp-NPs were incorporated into freshly OO at 0.25, 0.5, and 1% (w/v), Sp-WC at 0.5% (w/v), and both of them compared with 0.01% BHT and 0.01% α-tocopherol as a reference and without antioxidant as the control sample. The kinetic rate of oxidation markers and shelf life (assuming Q10 value of 2.0 for lipid oxidation) of OO were estimated. Sp-NPs exhibited a high phenolic content and antioxidant activity. In Sp-NPs-treated samples, the contents of thiobarbituric acid (TBA), peroxide, p-anisidine, totox, K232, and K270 were significantly lower than the control. The rate constant (k) was low in OO with BHT and 1% Sp-NPs compared with other treatments. Chlorophyll content in olive oil containing Sp-NPs was improved during the storage. The antioxidant indices and sensory attributes of oil samples including Sp-NPs were significantly higher than that of the control. These results confirmed that Sp-NPs were more effective in retarding oxidation, improving oil color, and extending shelf life (up to 475 days at 25 °C).