Acetone as Indicator of Lipid Oxidation in Stored Margarine

Abstract

Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.

Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage

“…During CD formation, the hydrogen atom is first extracted from the methylene group on the PUFA hydrocarbon chain creating an unstable non-conjugated fatty acid, which then spontaneously shifts the double-bond position to a relatively more stable conjugated form (1–3, dienes). 34 The CD analysis of the serunding samples was similar to previous studies of saturated fat-rich samples, including cooked pork meat (34–36% saturated fat, SF), 35 margarine (containing 45–75% SF), 36 meat sausages (38–42% SF), 37 chicken breast and thigh (11–45% and 10–42% of SF, respectively). 38 From Fig.…”

VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber

“…Its abundance is significantly higher in the CS_WDF and AM_WDF samples than in the G_WDF one. In some previous studies [50], the presence of acetone in the radical peroxidation mechanism of lipids has been ascertained, suggesting the measurement of this analyte as an indicator of the oxidative state of fatty substances. Therefore, we can hypothesize that the AM_WDF sample is richer in some fatty acids, the degradation of which can give rise to this volatile molecule.…”

Ingredient-Dependent Extent of Lipid Oxidation in Margarine

“…Fatty acids from margarine were analyzed as their respective fatty acid methyl esters (FAMEs) via GC/FID (Agilent 7890A, Vienna, Austria). Sample preparation and GC/FID analysis were performed in line with the method C-VI 10a from the German Society for Fat Science (DGF) [36] and according to Fruehwirth et al [37]. In brief, 50 g of margarines were heated at 80 • C in an oven (DRY-Line ® , VWR International GmbH) until phase separation and 200 µL of the fat phase was combined with 2 mL of isooctane in a test tube.…”