Effects of processing on the oxidative stability of soybean oil produced in Mexico

Medina-Juárez, Luis Ángel; González-Díaz, P.; Gámez-Meza, Nohemí; Ortega-García, Jesús; Moreno-Varela, A. B.; Bringas-Alvarado, Lorena; Angulo-Guerrero, Ofelia

doi:10.1007/s11746-998-0324-0

Cited by 12 publications

(10 citation statements)

References 7 publications

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“…According to the quality standard specification for sensorial analysis, grade six is the lowest acceptable score for good-quality oil during its useful life; therefore, the oil with >15% oxygen in the headspace was considered rejected after 60 d of shelf life; this time increased to 90, 120, and 180 d with the decrease of the initial oxygen concentration to 7-9, 5-6.5, and 0-3%, respectively. In a study performed on soybean oil, Medina-Juárez et al (15) reported that after 90 d of storage the oil presented a substantial change in flavor, from nutty/bland to strong buttery flavor. In a study made with soybean oil packaged in PET, Azeredo (16) observed that the increase of the 234 nm UV absorber concentration from 0.05 to 0.15% did not significantly increase the oil sensorial grade after 6 mon of storage.…”

Section: Resultsmentioning

confidence: 99%

Industrial trial to evaluate the effect of oxygen concentration on overall quality of refined, bleached, and deodorized soybean oil in PET bottles

Arruda

Garcez

Barrera‐Arellano

et al. 2006

J Americ Oil Chem Soc

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Soybean oil, owing to its FA composition, is highly susceptible to deterioration by oxidation. The use of nitrogen gas permits the removal of dissolved oxygen and oxygen in the headspace of tanks and bottles. The objective of this work (an industrial trial) was to evaluate the shelf life of soybean oil packaged in polyethylene terephthalate (PET) bottles with different levels of oxygen in the headspace (<0.3, 5-6.5, 7-9, and >15%). The quality of the oil was evaluated during 6 mon. FFA and moisture increased and the smoke point decreased in all experimental conditions, even though the difference between the experiments was not significant. An increase was observed for peroxide value (PV), anisidine value (AV), and specific extinction, and higher increases in these parameters were observed in higher oxygen concentrations. After 180 d, the difference between the PV and AV was significant. According to sensory analysis, the shelf life of the oil increased from 60 to 90, 120, and 180 d as the initial concentration of oxygen was reduced from >15%, 7-9%, 5-6.5%, and 0-3%, respectively. The results demonstrated that shelf life of soybean oil packaged in PET bottles can be significantly increased by using nitrogen to reduce available oxygen in the headspace.Because of its quality and low cost, soybean oil is the most important vegetable oil produced worldwide. Brazil produced more than 4.4 million tons and consumed approximately 2.4 million tons in 2005, the latter tonnage representing 95% of the total vegetable oils consumed (1). Because of its high content of PUFA, soybean oil is susceptible to oxidative rancidity, which can be caused by the reaction of atmospheric oxygen and/or the oxygen in the headspace of the plastic containers and/or the oxygen dissolved in the product with the unsaturated portion of the FA present in the oils and fats. The reaction is favored by high temperatures, the incidence of light, and the presence of pro-oxidant metals (2).Soybean oil processing includes several stages, such as refining and packaging, that are designed to provide high-quality refined oil to the consumer. The package has a fundamental role in the control of interactions between the oil and the environment, protecting against oxidation and preserving product quality until the end of its useful life. Plastic, mainly PET (polyethylene terephthalate), has been dominating the Brazilian market in the last two decades. Although PET forms a good barrier to oxygen, its permeability to water vapor is relatively high, and the product contained therein is more exposed to light, which can affect the oxidative stability of oil (3). Because the oxygen concentration in the package affects the speed of the oxidation reaction, industries use nitrogen to fill the internal space of the tanks during storage and the plastic bottles during filling to reduce the amount of oxygen in contact with the oil, delaying oxidation reactions and increasing the shelf life of the oil.The importance of investigating the oxidative stability of oil lies in the c...

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Section: Resultsmentioning

confidence: 99%

Industrial trial to evaluate the effect of oxygen concentration on overall quality of refined, bleached, and deodorized soybean oil in PET bottles

Arruda

Garcez

Barrera‐Arellano

et al. 2006

J Americ Oil Chem Soc

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“…6-10% α-linolenic acid) in soybean oil makes it very attractive to meet the essential fatty acid requirements of man [114]. The high polyunsaturated fatty acid content (over 60%, incl.…”

Section: Soybean Oilmentioning

confidence: 99%

Stabilisation of edible oils with natural antioxidants

Yanishlieva¹,

Marinova²

2001

Eur. J. Lipid Sci. Technol.

254

121

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Natural antioxidants have recently gained increased interest because of the belief that natural food ingredients are better and safer than synthetic ones. The review presents the results on stabilisation of the main edible oils with different types of natural antioxidants. Sources of natural antioxidants are spices, herbs, teas, oils, seeds, cereals, cocoa shell, grains, fruits, vegetables, enzymes, proteins. Researchers concentrate on ascorbic acid, tocopherols and carotenoids as well as on plant extracts containing various individual antioxidants such as flavonoids (quercetin, kaemferol, myricetin), catechins or phenols (carnosol, rosmanol, rosamaridiphenol) and phenolic acids (carnosic acid, rosmarinic acid). Ascorbyl palmitate is regarded as a 'natural' antioxidant because it is hydrolysed in the body to ascorbic and palmitic acids. Among the herbs of the Lamiaceae family, rosemary has been more extensively studied and its extracts are the first marketed natural antioxidants. Oregano, which belongs to the same family, has gained the interest of many research groups as a potent antioxidant in lipid systems. The review concerns the following main topics: stabilisation of oil with individual natural antioxidants, interaction of antioxidants with synergists, stabilisation of oil with extracts or dry materials from different plant sources (e.g. herbs and spices), stabilisation at frying temperatures and in emulsions.

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“…8 [17]; 0.53-4.83 [18] and 6.3 [7] for fresh soybean oils and 1.51 ± 0.10; 1.56 ± 0.15 [19]; and 4.30 ± 0.49 [20] for fresh palm oils. Considering the wide ranges of values for the same kind of product, one can affirm that the p-anisidine value for soybean oil is similar to that of palm oil.…”

Section: Resultsmentioning

confidence: 99%

The Use of Fast Methodologies (Kits) in Evaluating Deep‐Frying Oils

Osawa

Gonçalves

Ragazzi

2007

J Americ Oil Chem Soc

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Fried foods are frequently served by fast food establishments but the evaluation of the oil used is quite laborious, expensive, and requires a well-structured laboratory with sophisticated equipment. Moreover, panisidine, used as the reagent in the traditional test for monitoring the alkenal concentration of frying oils, is carcinogenic. The DiaMed F.A.T.S. kits for the determination of alkenal (AlkalSafe TM STD) and malonaldehyde (AldelSafe TM STD), equivalent to the p-anisidine and TBA tests, respectively, are safe, fast and accurate, using compact equipment and generating fewer residues than the official methods. The results obtained using these kits were compared with those obtained using the official methods for determining alkenal (AOCS Cd 18b-90) and malonaldehyde (AOCS Cd 19b-90), in 20 samples collected from an institutional restaurant. Based on the least squares regression analysis, the AlkalSafe kit results were highly correlated with the p-anisidine values (r = 0.74), but there was a lack of correlation between the results of the AldeSafe TM kit and the TBA test. Both kits were significantly more sensitive than the official methods, as revealed by the results of the Tukey test. Although the TBA values for the samples investigated were minimal, suggesting the inadequacy of the test for monitoring frying oils, the greater sensitivity of the kit makes it a relatively feasible option.

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Effects of processing on the oxidative stability of soybean oil produced in Mexico

Cited by 12 publications

References 7 publications

Industrial trial to evaluate the effect of oxygen concentration on overall quality of refined, bleached, and deodorized soybean oil in PET bottles

Industrial trial to evaluate the effect of oxygen concentration on overall quality of refined, bleached, and deodorized soybean oil in PET bottles

Stabilisation of edible oils with natural antioxidants

The Use of Fast Methodologies (Kits) in Evaluating Deep‐Frying Oils

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