Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Aktar, Tuğba; Adal, Eda

doi:10.3390/foods8070236

Cited by 43 publications

(35 citation statements)

References 44 publications

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“…The oxidative stability of margarine was determined using the Rancimat method [ 18 , 19 ]. Therefore, the oxidation induction time (OIT, in hours) was evaluated with the Rancimat apparatus (Metrohm 743, Herisau, Switzerland).…”

Section: Methodsmentioning

confidence: 99%

Acetone as Indicator of Lipid Oxidation in Stored Margarine

et al. 2021

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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.

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Section: Methodsmentioning

confidence: 99%

Acetone as Indicator of Lipid Oxidation in Stored Margarine

et al. 2021

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“…The oxidative stability (OS) of the oils, a measure of the volatile organic acids produced during the formation of the hydroperoxides or as a result of the oxidation of carbonyl compounds and other secondary (e.g., alcohols) or tertiary oxidation products may be used for monitoring the lipid oxidation progress (Farhoosh and Hoseini‐Yazdi, ). The OS of olive and other vegetable oils (e.g., linseed, rapeseed, camelina, black cumin, evening primrose, hempseed, milk thistle, poppy, pumpkin, sunflower, cottonseed, hazelnut, sesame, among other oils) has been determined mainly using Rancimat test (Aktar and Adal, ; Ciemniewska‐Żytkiewicz et al, ; Elhussein et al, ; Farhoosh et al, ; Gharby et al, ; Gülmez and Şahin, ; Hasenhuettl and Wan, ; Kowalski et al, ; Kurtulbaş et al, ; Mateos et al, ; Morsy et al, ; Mousavi and Niazmand, ; Ostrowska‐Ligeza et al, ; Ratusz et al, ; Symoniuk et al, , , ; Yang et al, ). Other techniques have also been reported, namely, the differential scanning calorimetry (Ciemniewska‐Żytkiewicz et al, ; Kowalski et al, ; Malvis et al, ; Ostrowska‐Ligeza et al, ; Ratusz et al, ; Symoniuk et al, , , ) or the time‐domain reflectometry (Sonkamble et al, ).…”

Section: Introductionmentioning

confidence: 99%

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Veloso

Rodrigues

Ouarouer

et al. 2020

J Americ Oil Chem Soc

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Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 °C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra‐virgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88 ± 7, 112 ± 6 and 144 ± 4 mg CAE/kg, for cv. Arbequina, blend and cv. Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kinetic‐thermodynamic parameters were determined using the activated complex/transition‐state theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super‐Arrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kinetic‐thermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160 °C the most powerful discriminating parameters.

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“…In comparison, Aktar and Adal [ 56 ] established A value of 5.8 × 10 12 h −1 for avocado oil oxidation on isothermal conditions. On the other hand, authors reported A values for biodiesel from 2.21 × 10 13 and 5.66 × 10 10 h −1 , respectively.…”

Section: Resultsmentioning

confidence: 99%

“…In comparison, Aktar and Adal [56] established A value of 5.8 × 10 12 h −1 for avocado oil oxidation on isothermal conditions.…”

Section: Kinetics and Thermodynamics Parametersmentioning

confidence: 98%

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

Mihaylova

Gandova

Desseva

et al. 2020

Euro J Lipid Sci & Tech

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The present study evaluates the oxidative stability of refined echium oil supplemented with Sophora japonica L. extract (200 ppm). Commonly used synthetic antioxidants (butylated hydroxytoluen (BHT), ascorbyl palmitate, and quercetin) are used as reference additives. The plant extract is evaluated to possess better in vitro antioxidant potential than BHT, and comparable to that of quercetin. The degradation kinetics at 6, 25, and 60°C with and without antioxidants is studied, as well as the progress of oil oxidation. The temperature dependence of oxidation is expressed with the Arrhenius equation in addition to reaction rate constant (k) and activation energy (E a) also determined using Arrhenius equation. Enthalpy of activation (H ‡), entropy of activation (S ‡), and Gibb's free energy of activation (G ‡) are calculated according to the Eyring equation. It is established that the rate constant increased with the temperature of storage. The lipid oxidation reactions are established to follow a zero-order kinetic model for peroxide value. The oxidation reaction is determined as exothermic and non-spontaneous. In conclusion, S. japonica extract is evaluated with high antioxidant potential and can be used as a promising oil stabilizer. It can successfully be added to prevent lipid structure oxidation while providing health benefits to consumers. Practical Applications: The application of natural antioxidants in edible oils in order to substitute synthetic additives is a matter of research interest. The present study aims to compare commonly used synthetic antioxidants with natural ones. Ascorbyl palmitate has the greatest ability to stabilize echium oil at 6, 25, and 60°C, but the Sophora japonica L. extract possesses good potential for retarding the oxidation. The results of this study outline the potential of the natural extract of S. japonica, which needs to be further studied.

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Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Cited by 43 publications

References 44 publications

Acetone as Indicator of Lipid Oxidation in Stored Margarine

Acetone as Indicator of Lipid Oxidation in Stored Margarine

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

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