Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions

Pazzoti, Geisa Simplício De Oliveira; Souza, Camila Vespúcio Bis; Veronezi, Carolina Médici; Luzia, Débora Maria Moreno; Jorge, Neuza

doi:10.1590/1678-4324-2018180055

Cited by 11 publications

(4 citation statements)

References 17 publications

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“…In a study carried out with mixtures of L. usitatissimum, G. hirsutum and C. nucifera oils under accelerated storage conditions, Pazzoti et al (2018) observed that although the oils have degraded over time, it was possible to verify that G. hirsutum and C. nucifera oils contributed to increase the stability of the L. usitatissimum oil, which in turn increased the levels of bioactive compounds in C. nucifera oil.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation

Pinheiro

Jorge

2021

Acta Bras.

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The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max:C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 °C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to ρ-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying.

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Section: Resultsmentioning

confidence: 99%

Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation

Pinheiro

Jorge

2021

Acta Bras.

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“…We also observed similar trend. Pazzoti et al (2018) studied the performance of CO, FO and their blend (1: 1 v/v) under accelerated storage conditions (60 ºC for 20 days). They found that FO showed the least oxidative and thermal stability followed by the blend.…”

Section: Determination Of Storage Stability Of the Co Blend At Room T...mentioning

confidence: 99%

Modulation of essential fatty acid levels in coconut oil with flaxseed oil

2023

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Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.

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“…Oscillations were found using the FRAP technique, particularly in linseed and compound oils. Even though the oils deteriorated with time, it was able to confirm that CTO and CO helped to enhance the stability of FO [ 63 ].…”

Section: Effect Of Blending On Nutritional and Physiochemical Properties Of Oilmentioning

confidence: 99%

An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

et al. 2021

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Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.

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Evaluation of Oxidative Stability of Compound Oils under Accelerated Storage Conditions

Cited by 11 publications

References 17 publications

Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation

Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation

Modulation of essential fatty acid levels in coconut oil with flaxseed oil

An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

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