Environmentally biopreparation of selenium and zinc nanoparticles using Ginkgo biloba extract in preservation of edible oils

Abstract

This research was conducted to study the antioxidant activity of Ginkgo biloba extract and the green synthesis of selenium and zinc nanoparticles with the biocompatible extract of Ginkgo biloba. The structural and optical properties of nanoparticles showed that a spherical shape of zinc with particle size ranged from 70.63 to 82.57 nm, and 52.89 and 66.47 nm for selenium. The HPLC technique was used to identify the phenolic components of Ginkgo biloba extract, it contained 15 polyphenol compounds. Ginkgo biloba extract and synthetic nanoparticles of selenium and zinc were added to corn and soybean oils at concentrations of 200, 400 and 800 ppm as natural antioxidants in comparison with TBHQ as synthetic. Rancimat time at 110°C indicated that the induction period of the control oils varied from 10.70 and 5.53 hours, respectively, for corn oil and soybean oil. Corn and soybean oils treated with selenium nanoparticles prepared with Ginkgo biloba extract at a concentration of 800 ppm showed the highest stability times which were 12.5 and 23.9, respectively. Zinc nanoparticles of Ginkgo biloba extract can involve with the bio-reduction reaction at a concentration of 800 ppm to prevent oxidation and rancidity of oils as indicated for 7.07 and 6.02 hours for oils corn and soybeans, respectively. Thus, the addition of selenium and zinc nanoparticles of Ginkgo biloba extract to corn and soybean oils has shown a positive effect on the oxidative and thermal stability of these raw materials and could be recommended as an alternative antioxidant in oils.