{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,8]],"date-time":"2025-11-08T17:13:13Z","timestamp":1762621993399,"version":"3.41.2"},"reference-count":52,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2018,9,27]],"date-time":"2018-09-27T00:00:00Z","timestamp":1538006400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"Xunta de Galiica","award":["IN607B 2016\/28"],"award-info":[{"award-number":["IN607B 2016\/28"]}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp;amp; Tech"],"published-print":{"date-parts":[[2018,12]]},"abstract":"<jats:sec><jats:label\/><jats:p>This study evaluates the antioxidant ability of hydroethanolic (40:60, water:ethanol, v\/v) guarana seeds extracts (GSE), compared to the synthetic butylated hydroxytoluene (BHT), in the lipid oxidation evolution of canola oil, using an accelerated storage test (16 days at 60\u2009\u00b0C). Canola oil is stabilized by GSE addition (200\u20131000\u2009ppm) and following the peroxides, <jats:italic>p<\/jats:italic>\u2010anisidine, or conjugated dienes values, a higher stabilization is observed for 800 or 1000\u2009ppm compared to the dose of 200\u2009ppm. Thiobarbituric acid reactive substances increase from 0.57 to 4.56\u2009mg MDA\u2009kg<jats:sup>\u22121<\/jats:sup> after 16 days (control), while no significant differences are observed with GSE (1.51\u20131.87) compared to BHT (1.57\u2009mg MDA\u2009kg<jats:sup>\u22121<\/jats:sup>). The effect of GSE addition to canola oil on individual fatty acids shows that the PUFA contents decrease significantly without GSE, 24.6 versus 28.2\u2009g\/100\u2009g of FAMEs, respectively, but not with GSE at 600\u20131000\u2009ppm. The observed impact of GSE (200\u20131000\u2009ppm) in stabilizing canola oil is comparable to BHT at 200\u2009ppm, GSE being of great interest as a natural additive with high antioxidant activity over synthetic antioxidants.<\/jats:p><jats:p><jats:italic>Practical Application<\/jats:italic>: The addition of guarana seed extracts (GSE) to canola oil is a useful strategy to reduce lipid oxidation of this oil, as well as to preserve its polyunsaturated fatty acids when antioxidants are not added. Moreover, the utilization of GSE is of great interest as a natural antioxidant over butylated hydroxytoluene (BHT), thus reducing the amount of synthetic antioxidants to be used.<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201800293-gra-0001.png\" xlink:title=\"ejlt201800293-gra-0001\"\/><\/jats:p><jats:p><jats:bold>Evaluation of the antioxidant ability of guarana seeds<\/jats:bold> extracts (GSE), compared to the synthetic butylated hydroxytoluene (BHT), in the lipid oxidation evolution of canola oil, using an accelerated storage test (16 days at 60\u2009\u00b0C).<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201800293","type":"journal-article","created":{"date-parts":[[2018,9,17]],"date-time":"2018-09-17T11:20:13Z","timestamp":1537183213000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage"],"prefix":"10.1002","volume":"120","author":[{"given":"Belen","family":"G\u00f3mez","sequence":"first","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia r\u00faa Galicia n\u00b0 4, Parque Tecnol\u00f3gico de Galicia San Cibrao das Vi\u00f1as 32900 Ourense Spain"}]},{"given":"Isabella","family":"Strozzi","sequence":"additional","affiliation":[{"name":"Faculdade de Zootecnia e Engenharia de Alimentos University of S\u00e3o Paulo 225 Duque de Caxias Norte Ave, Jardim Elite Pirassununga S\u00e3o Paulo 13.635\u2010900 Brazil"}]},{"given":"Francisco J.","family":"Barba","sequence":"additional","affiliation":[{"name":"Nutrition and Food Science Area Preventive Medicine and Public Health Food Sciences, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de Val\u00e8ncia Avda. 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