Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene

Pokorný, Jan; Parkányiová, Lucie; Réblová, Z.; Trojáková, Ludmila; Sakurai, Hiroyuki; Uematsu, Tatsuo; Miyahara, Mitsuyoshi; Yano, Tomohiro

doi:10.17221/3473-cjfs

Cited by 13 publications

(1 citation statement)

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“…Uji kestabilan dilakukan dengan metode Schaal yaitu dengan penyimpanan dalam oven pada suhu 40°C selama 9 hari (Pokorny et al 2003). Penambahan minyak habbatussauda terhadap minyak ikan memberikan pengaruh yang berbeda nyata terhadap kestabilan minyak.…”

Section: Kestabilan Minyakunclassified

Profil Asam Lemak Dan Kestabilan Produk Formulasi Minyak Ikan Dan Habbatussauda

Suseno

Nurjanah

Faradiba

2014

JPHPI

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Minyak ikan dan minyak habbatussauda saat ini banyak digunakan untuk meningkatkan kecerdasandan mencegah berbagai penyakit. Tujuan penelitian ini adalah menentukan karakteristik dan kestabilanproduk kombinasi minyak ikan dan habbatussauda. Formulasi kombinasi minyak ikan dan habbatussaudayaitu sebesar 1:1, 3:1, 5:1, dan 7:1. Analisis profi l asam lemak menunjukkan bahwa minyak ikan didominasioleh EPA dan DHA, sedangkan komponen utama minyak habbatussauda adalah asam oleat dan asamlinoleat. Minyak habbatussauda memiliki aktivitas antioksidan sebesar 551,17 mM AEAC, sedangkanminyak ikan sebesar 61,15 mM AEAC. Formulasi terbaik berdasarkan uji FFA, bilangan peroksida, dananisidin adalah formulasi 1:1 dengan nilai masing-masing 1,68%, 26,67 meq/kg dan 13,65 meq/kg. Hasilterbaik berdasarkan uji kestabilan adalah produk kombinasi 3:1 dengan nilai FFA terendah hingga harike-9 sebesar 5,94%, sedangkan untuk uji organoleptik adalah formulasi 7:1, paling disukai panelis karenamemiliki warna yang paling cerah.Kata kunci: anisidin, kestabilan, organoleptik, peroksida

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Section: Kestabilan Minyakunclassified

Profil Asam Lemak Dan Kestabilan Produk Formulasi Minyak Ikan Dan Habbatussauda

Suseno

Nurjanah

Faradiba

2014

JPHPI

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The development and application of novel vegetable oils tailor‐made for specific human dietary needs

Sakurai

Pokorný

2003

Euro J Lipid Sci & Tech

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The development and application of novel vegetable oils tailor-made for specific human dietary needsConventional edible oils, such as sunflower, safflower, soya bean, rapeseed (canola) oils, were modified to obtain high-oleic, low-linoleic or even low-linolenic oils. The aim was to develop salad, cooking and frying oils, that are very stable against lipid peroxidation. They are also suitable for margarine blends, as additives to cheeses and sausages, or even as feed components. Oils containing higher amounts of mediumchain length or long-chain polyunsaturated fish oil fatty acids are suitable as special dietetic oils or as nutraceuticals. High-stearic oils are designed as trans-fatty acid-free substitutes for hydrogenated oils. New tailor-made (designer) oils are thus a new series of vegetable oils suitable for edible purposes, where conventional oils are not suitable.Keywords: Designer oils, edible oils, food applications, modified oils, novel oils, vegetable oils.Correspondence: Hidetoshi Sakurai, Department of Agriculture and Biological Chemistry, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa-ken, 252-8510 Japan. Phone: +813-3421-5429, Fax: +813-3424-2264; e-mail: foodchem@brs.nihon-u.ac.jp are most important in this respect. The ratio of oleic:linoleic acid varies between 23:1 and 32:1 in novel cultivars compared to 2:1 to 3:1 in conventional peanuts [7]. Therefore, the shelf life of roasted, high-oleic peanuts is much longer than that of conventional peanuts. The peanut flavour of high-oleic cultivars was more stable, peroxide values and hexanal contents Iower when stored at 25 or 40 °C for up to 74 d [8]. A certain disadvantage of higholeic peanuts is their less intensive roasted taste. This is mainly due to a lower content of pyrazines, which determine the roasted flavour [9]. The stability of roasted higholeic, low-linoleic peanuts is also substantially better on storage than that of roasted, conventional peanuts [10], especially when they have been roasted in high-oleic peanut oil. A high-oleic cultivar derived from the Sunrunner peanut was found better on storage at 22 °C than the original Sunrunner peanuts [11]. High-oleic peanuts had the same flavour after roasting as normal-oleic peanuts, but the rancid taste was more intense in the latter on further storage [12]. Similar observations were made in chocolate-coated peanuts, but the absolute rate of oxidation depended very much on the water activity [13].Sunflower kernels are also directly consumed, mainly after roasting, especially in the sunflower producing countries. Dry roasted high-oleic sunflower kernels were six times more stable at 37 °C than dry roasted traditional high-linoleic kernels [14]. Designer oils for salads and margarine productionThe main advantage of high-oleic oils is their increased resistance against oxidation under storage conditions. This is because triacylglycerols containing only saturated and monoenoic fatty acids are oxidised at a substantially lower rate than triacylglycerols ...

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Tocopherol losses during pan‐frying

Fišnar

Doležal

Réblová

2014

Euro J Lipid Sci & Tech

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Tocopherol losses were studied during pan-frying of bread and during heating of vegetable oils. During the heating experiments, 16 g of sunflower and olive oil was heated on a pan (internal diameter 17 cm) at maximum oil temperature 180°C for 4, 8, and 12 min, as well as at 200 and 220°C for 4 min. The total tocopherol losses grew according to increasing heating time and temperature from 10 to almost 100% of the initial content. The absolute losses (in mg/kg) were higher in sunflower oil with a higher content of polyunsaturated fatty acids, while the relative losses (in % of the initial content) were higher in olive oil with a lower initial content of tocopherols. During the pan-frying, 16 g of oil (sunflower, olive, soybean, or rapeseed) was pre-heated on the pan for 4 min (at oil temperature 180°C) and then two slices of bread (80 g) were fried in this oil for 8 min, while the oil soaked into the fried bread. Under these conditions, tocopherol losses did not depend prominently on the used oil and did not exceed 30% of the initial content.Practical applications: Tocopherol losses during culinary processing of foods have not been studied in a sufficient range yet. Therefore, the content of vitamin E in heat-treated dishes estimated from data in food composition tables and similar tools is not correct in all cases. The presented results could enlarge our knowledge in tocopherol losses during pan-frying under different conditions as well as in content of vitamin E in fried foods. As a consequence, these results could be utilized to minimize tocopherol losses during culinary food processing and so to increase in some cases insufficient intake of vitamin E.

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Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene

Cited by 13 publications

References 0 publications

Profil Asam Lemak Dan Kestabilan Produk Formulasi Minyak Ikan Dan Habbatussauda

Profil Asam Lemak Dan Kestabilan Produk Formulasi Minyak Ikan Dan Habbatussauda

The development and application of novel vegetable oils tailor‐made for specific human dietary needs

Tocopherol losses during pan‐frying

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