Staff Members - Benha University
QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage
Foods • 2022
Publication Information
Authors
• Nouara Abdelli, Enas Mekawi, Mohammed Ebrahim Abdel-Alim, Nesreen Saad Salim, Mahran El-Nagar, Sati Y Al-Dalain, Ridab Adlan Abdalla, Ganesan Nagarajan, Emad Fadhal, Rashid IH Ibrahim, Eman Afkar, & Mohamed K Morsy
Keywords
garlic; nanoparticles; sunflower oil; shelf life; QTRAP LC/MS/MS; accelerated storage
Journal
Foods
Publisher
MDPI
Volume
11
Issue
24
Pages
3962
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
The purpose of this research was to assess and utilize the bioactive compounds of garlic
nanoparticles (Ga-NPs) as a natural antioxidant in sunflower oil (SFO) stored at 65 1 C for
24 days. The garlic nanoparticles (Ga-NPs) from the Balady cultivar were prepared, characterized,
and added to SFO at three concentrations: 200, 600, and 1000 ppm (w/v), and they were compared
with 600 ppm garlic lyophilized powder extract (Ga-LPE), 200 ppm BHT, 200 ppm -tocopherol, and
SFO without Ga-NPs (control). The QTRAP LC/MS/MS profile of Ga-NPs revealed the presence
of four organosulfur compounds. Ga-NPs exhibited the highest capacity for phenolic, flavonoid,
and antioxidant compounds. In Ga-NP SFO samples, the values of peroxide, p-anisidine, totox,
conjugated dienes, and conjugated trienes were significantly lower than the control. The antioxidant
indices of SFO samples containing Ga-NPs were higher than the control. The Ga-NPs enhanced the
sensory acceptability of SFO treatments up to day 24 of storage. The shelf life of SFO treated with
Ga-NPs was substantially increased (presuming a Q10 amount). The results show that Ga-NPs are a
powerful antioxidant that improves SFO stability and extends the shelf life (~384 days at 25 C).
nanoparticles (Ga-NPs) as a natural antioxidant in sunflower oil (SFO) stored at 65 1 C for
24 days. The garlic nanoparticles (Ga-NPs) from the Balady cultivar were prepared, characterized,
and added to SFO at three concentrations: 200, 600, and 1000 ppm (w/v), and they were compared
with 600 ppm garlic lyophilized powder extract (Ga-LPE), 200 ppm BHT, 200 ppm -tocopherol, and
SFO without Ga-NPs (control). The QTRAP LC/MS/MS profile of Ga-NPs revealed the presence
of four organosulfur compounds. Ga-NPs exhibited the highest capacity for phenolic, flavonoid,
and antioxidant compounds. In Ga-NP SFO samples, the values of peroxide, p-anisidine, totox,
conjugated dienes, and conjugated trienes were significantly lower than the control. The antioxidant
indices of SFO samples containing Ga-NPs were higher than the control. The Ga-NPs enhanced the
sensory acceptability of SFO treatments up to day 24 of storage. The shelf life of SFO treated with
Ga-NPs was substantially increased (presuming a Q10 amount). The results show that Ga-NPs are a
powerful antioxidant that improves SFO stability and extends the shelf life (~384 days at 25 C).