Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability

Veronezi, Carolina Médici; Jorge, Neuza

doi:10.1007/s10068-018-0325-1

Cited by 19 publications

(16 citation statements)

References 29 publications

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“…Soybean tocopherols were rich in γ-tocopherol (>66 %), whereas δ-tocopherol was >21% and α-tocopherol was 11%. Interestingly, α-tocopherol accounted for 100% of the total tocopherols in avocado oils [50,51].…”

Section: Main Components Of Asumentioning

confidence: 99%

Avocado–Soybean Unsaponifiables: A Panoply of Potentialities to Be Exploited

et al. 2020

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Avocado and soybean unsaponifiables (ASU) constitute vegetable extracts made from fruits and seeds of avocado and soybean oil. Characterized by its potent anti-inflammatory effects, this ASU mixture is recommended to act as an adjuvant treatment for osteoarthritic pain and slow-acting symptomatic treatment of hip and knee osteoarthritis; autoimmune diseases; diffuse scleroderma and scleroderma-like states (e.g., morphea, sclerodactyly, scleroderma in bands). Besides, it was reported that it can improve the mood and quality of life of postmenopausal women in reducing menopause-related symptoms. This article aims to summarize the studies on biological effects of the avocado–soybean unsaponifiable, its chemical composition, pharmacotherapy as well as applications in autoimmune, osteoarticular and menopausal disorders. Finally, we will also discuss on its safety, toxicological and regulatory practices.

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Section: Main Components Of Asumentioning

confidence: 99%

Avocado–Soybean Unsaponifiables: A Panoply of Potentialities to Be Exploited

et al. 2020

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“…Casarotti and Jorge (2012) by the thermoxidation of the G. max oil at 180 °C/20 h and S/V of 0.4/cm obtained results from 1.38% to 33.16% of polar compounds. Veronezi and Jorge (2018) formulated mixtures of G. max, C. papaya and C. melo oils in different proportions and subjected them to thermoxidation. The oil blends showed lower percentages of total polar compounds, greater oxidative stability, in addition to retaining tocopherols better than pure oils, in 20 h of heating.…”

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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“…In literature, variable ratios were used for oil blend formulations. It has been reported that soybean oil was added with 20% papaya oil, 20% melon oil, or with equal proportions of up to 40% for both in order to enhance the thermo-oxidation stability (Veronezi and Jorge, 2018). The same proportions and combinations were studied by Olagunju et al (2022) using sesame and cashew nut oils.…”

Section: Binary Blends Of Soybean Oil With Cold-pressed Oilsmentioning

confidence: 99%

“…Soybean oil frying showed an increased formation of primary oxidation compounds and a decrease in oxidative stability. The addition of melon or papaya oil to soybean oil (20:80) showed amelioration in physicochemical parameters and increased the nutritional value and stability of soybean oil (Veronezi and Jorge, 2018). The formulation of frying oil by blending of soybean oil with sesame oil at a ratio of 60:40 allowed reducing its viscosity, making it desirable for cooking purposes, and offering protection from acidity development by 10% (Garg et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

Benbouriche¹,

Haddadi‐Guemghar²,

Bachir‐bey³

et al. 2022

OCL

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Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance due to its richness in poly-unsaturated fatty acids. This study aims to improve the thermo-stability of refined soybean oil by blending it with some cold-pressed oils. For this, cold-pressed and soybean oils were firstly characterized (K232, K270, acidity, peroxide value, iodine value, induction time, phenolic contents, and antioxidant activity). Then, binary blends of each cold-pressed oil (30%) with soybean oil (70%) were analyzed before and after heat treatment (170 °C for 10 h/day for 5 days) followed by the application of the simplex lattice mixture design in order to optimize the combination of the three best cold-pressed oils. The changes in fatty acid profiles were assessed by gas chromatography (GC-FID). The results revealed that soybean oil presented the best physicochemical traits, while cold-pressed oils expressed high levels of phenolic contents and antioxidant activities. From the six binary oil blends, soybean oil mixed with lentisk, sesame, or almond oils were selected for their best thermo-stability. The simplex lattice mixture design, applied for these three chosen oils, indicated that the combination of soybean oil (70%) with lentisk and sesame oils (17.7 and 12.3%, respectively) was considered the optimal blend that gives the maximal thermo-stability improvement to soybean oil. GC-FID analysis showed that fatty acids, particularly linoleic and linolenic acids, were more conserved after heat-treatment in optimal oils blend than soybean oil. This study clearly demonstrated that lentisk and sesame oils enhanced the thermo-resistance of soybean oil, and the findings of this study could be used as an integrated model in oil and fat industries.

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Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability

Cited by 19 publications

References 29 publications

Avocado–Soybean Unsaponifiables: A Panoply of Potentialities to Be Exploited

Avocado–Soybean Unsaponifiables: A Panoply of Potentialities to Be Exploited

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

Improvement of thermo-resistance and quality of soybean oil by blending with cold-pressed oils using simplex lattice mixture design

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