title: Antioxidant effects of supercritical fluid garlic extracts in sunflower oil.
abstract: BACKGROUND
  Lipid oxidation causes changes in quality attributes of vegetable oils. Synthetic antioxidants have been used to preserve oils; however, there is interest in replacing them with natural ones. Garlic and its thiosulfinate compound allicin are known for their antioxidant activities. This study assesses a novel formulation, the supercritical fluid extract of garlic, on sunflower oil oxidation during an accelerated shelf-life test.
  
  
  RESULTS
  Three quality parameters (free acidity, peroxide values, and p-anisidine values) were evaluated in each of the six oil samples. The samples included sunflower oil alone, sunflower oil supplemented with BHT, the undiluted supercritical fluid extract of garlic, and sunflower oils supplemented with three levels of garlic extract. The oils were also investigated for their antioxidant properties using the DPPH and the FRAP assays. The results were compared with the effect of the synthetic BHT. Our results underlined that the highest level of garlic extract may be superior, or at least comparable, with BHT in preserving sunflower oil.
  
  
  CONCLUSIONS
  The oxidative degradation of oily samples can be limited by using supercritical fluid extract of garlic as it is a safe and an effective natural antioxidant formulation. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126, Perugia, Italy.
authors.forename: Elisabetta
authors.initials: E
authors.lastname: Bravi
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126, Perugia, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Perretti
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126, Perugia, Italy.
authors.forename: Caterina
authors.initials: C
authors.lastname: Falconi
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126, Perugia, Italy.
authors.forename: Ombretta
authors.initials: O
authors.lastname: Marconi
authors.affiliation: Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126, Perugia, Italy.
authors.forename: Paolo
authors.initials: P
authors.lastname: Fantozzi
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification; D025924:Chromatography, Supercritical Fluid; D005503:Food Additives / Q000737:chemistry* / Q000302:isolation & purification; D005737:Garlic / Q000737:chemistry*; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D000074242:Sunflower Oil / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005503:Food Additives; D010936:Plant Extracts; D000074242:Sunflower Oil
keywords: DPPH; FRAP; antioxidant; garlic; sunflower oil; supercritical fluid extraction