Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

Han Chen; Hui-Fang Zhao; Xiu-Hua Meng; Jian Chen; Wen-Long Wu; Wei-Lin Li; Han Lü

doi:10.3389/fnut.2023.1286209

Effect of blackberry anthocyanins and its combination with tea polyphenols on the oxidative stability of lard and olive oil

Front Nutr. 2023 Nov 29:10:1286209. doi: 10.3389/fnut.2023.1286209. eCollection 2023.

Authors

Han Chen¹, Hui-Fang Zhao¹, Xiu-Hua Meng¹, Jian Chen¹, Wen-Long Wu¹, Wei-Lin Li^{2

3}, Han Lü¹

Affiliations

¹ Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing, China.
² Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China.
³ Co-Innovation Center for Sustainable Forestry in Southern China, Forestry College, Nanjing Forestry University, Nanjing, China.

Abstract

To investigate the protective effect of blackberry anthocyanins (BA), tea polyphenols (TP), and their binary mixture on the oxidative stability of edible oils during storage, BA, TP, and their binary mixture were added to lard and olive oil. The changes in peroxide value (PV), thiobarbituric acid reactive substances (TBARS), acid value (AV), and scavenging capacity of DPPH and ABTS^•+ of oil samples were evaluated during accelerated storage. BA were found to have a remarkable capability to enhance antioxidant properties, delay lipid oxidation, and inhibit the deterioration both of lard and olive oil at high-temperature processes. Furthermore, the antioxidant synergistic effect of BA and TP was found both in lard and olive oil for the first time. All these results suggested that BA and its combination with TP might possess the potential value to protect the quality of edible oils.

Keywords: antioxidant; blackberry anthocyanins; composite antioxidants; lard; olive oil; tea polyphenols.

Grants and funding

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This research was financially supported by grants from the Primary Research and Development Plan of Jiangsu Province (No. BE2022371 and BE2020344) and the National Natural Science Foundation of China (32170377). Support was also received from Jiangsu Scientific and Technological Innovations Platform (Jiangsu Provincial Service Center for Antidiabetic Drug Screening). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.