Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils

Suri, Kanchan; Singh, Balwinder; Kaur, Amritpal; Singh, Narpinder

doi:10.1007/s13197-019-03719-4

Cited by 81 publications

(66 citation statements)

References 35 publications

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“…During Ardeh oil processing, the used water could increase the hydrolysis of triacylglycerols and releasing fatty acids. In addition, the high temperature during roasting the sesame seeds for Ardeh oil production could increase the rapid hydrolysis of triacylglycerols and accumulation of fatty acids (Suri et al., 2019). Therefore, during the Ardeh oil processing, large amounts of free fatty acids would be released which is consistent with achieved AV results in current study.…”

Section: Resultsmentioning

confidence: 99%

The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study

Rounizi

Mohajeri

Broujeni

et al. 2021

Food Science & Nutrition

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The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated. The Hazard Quotient (HQ) and Hazard Index (HI) of heavy metal intakes were calculated. The results demonstrated that the predominant fatty acid in oil samples was oleic, linoleic, palmitic, and stearic acids. It was indicated the peroxide, anisidine, acid values, and TOTOX of oil samples were as the order of Ardeh oil > virgin sesame oil > refined sesame oil. The reduction pattern of Pb > Zn >Cu > Cd >As was reported in sesame seed. Although the oil refining had been greatly reduced the Pb of oil sample, but it had yet been much higher than the permissible levels set by Codex Alimentarius. The HQ and HI of all heavy metals were less than one, but they were higher in Ardeh oil compared to others. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation.

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Section: Resultsmentioning

confidence: 99%

The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study

Rounizi

Mohajeri

Broujeni

et al. 2021

Food Science & Nutrition

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show abstract

“…MRPs have been shown to promote the oxidative stability of lipids. Many studies have shown that the formed MRPs derived from oilseeds during roasting can increase the oxidative stability of extracted oils. MRPs of xylan and chitosan showed positive effects on inhibiting lipid peroxidation when pork meat was dipped in MRP solutions .…”

Section: Introductionmentioning

confidence: 99%

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

et al. 2019

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BACKGROUND: In recent years, cold-pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold-pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold-pressed sesame oils to improve their oxidative stability. RESULTS: Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose-SEHPMRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose-SEHP were as follows: reaction temperature, 130 ∘ C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose-SEHP MRPs at a level of 20 g kg −1 could significantly improve the oxidative stability of cold-pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS: The results provide evidence that adding certain MRPs can improve the oxidative stability of cold-pressed sesame oil. mediate and final products of the Maillard reaction. The MRPs were diluted appropriately in order to obtain absorbance values of less than 1.5. J Sci Food Agric 2020; 100: 1524-1531

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“…The stabilization treatments did not significantly affect the browning index. However, Suri et al ( 32 ) reported higher NEBI of peanut oil due to dry air roasting at 180 °C for 10 min, observable in the increase of absorbance at 420 nm from 0.04 to 0.160.…”

Section: Resultsmentioning

confidence: 98%

Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

Arslan

Demir

Acar

et al. 2020

Food Technol. Biotechnol. (Online)

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Research background. Utilization of wheat germ (WG) and wheat germ oil (WGO) is limited due to high enzymatic activity and unsaturated fatty acids and therefore stabilization techniques are needed to overcome this problem. Experimental approach. In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 oC and microwave radiation under 180 W and 360 W output power, and steaming by autoclave) on both WG and WGO were evaluated. Results and conclusions. Steaming caused the most dramatic changes on lipoxygenase, free fatty acids (FFA), DPPH radical scavenging activity, tocopherols and tocotrienols. The lowest peroxide values (PVs) were measured in oils of convectional heating (160 oC) and steaming treatments which were performed at temperatures above 100 oC. However, para-anisidine values (pAVs) of samples treated at higher temperatures were considerably greater than those of stabilized at lower temperatures. Oven heating at 160 oC was also one of the most effective treatments on inactivation of lipoxygenase coming after steaming. Steaming also induced a significant reduction in total tocopherols which was directly associated with the greater lost in β-tocopherol content. On the contrary γ- and δ-tocopherols and tocotrienol homologs were abundant with higher amounts in steam applied samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes. Novelty and scientific contribution. This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low power in microwave (180 W instead of 360 W), lower temperature in oven heating (90 instead of 160 oC) would be preferable.

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Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils

Cited by 81 publications

References 35 publications

The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study

The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study

Improvement of the oxidative stability of cold‐pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

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