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). |
