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. 2022 Dec 7;11(24):3962.
doi: 10.3390/foods11243962.

QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage

Nouara Abdelli  1 , Enas Mekawi  2 , Mohammed Ebrahim Abdel-Alim  2 , Nesreen Saad Salim  2 , Mahran El-Nagar  3 , Sati Y Al-Dalain  4 , Ridab Adlan Abdalla  1 , Ganesan Nagarajan  1 , Emad Fadhal  5 , Rashid I H Ibrahim  6   7 , Eman Afkar  1   8 , Mohamed K Morsy  9
Affiliations

QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage

Nouara Abdelli et al. Foods. .

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 α-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).

Keywords: QTRAP LC/MS/MS; accelerated storage; garlic; nanoparticles; shelf life; sunflower oil.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Product ion spectra and the main fragmentation pathway of [M + H]+ for alliin (a), allicin (b), allyl-mercapto-cysteine (c), and Glutamyl-(s)-Allyl-Cysteine (d).
Figure 2
Figure 2
Effect of Ga-NPsE and Ga-LPE (600 ppm) on the oxidation parameters of SFO after 24 days of storage. Peroxide value (a), p-anisidine value (b), and conjugated dienes (c).
Figure 3
Figure 3
Impact of the addition of Ga-NPs on color (a), aroma (b), and acceptability (c) in SFO samples during storage at (65 °C).
Figure 4
Figure 4
The shelf life of SFO during storage at 65 °C and predictable shelf life during storage at 25 °C.
See this image and copyright information in PMC

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