Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators

Cao, Jun; Deng, Long; Zhu, Xuemei; Fan, Yanting; Hu, Jiang‐Ning; Li, Jing; Deng, Zeyuan

doi:10.1021/jf5047656

Cited by 90 publications

(54 citation statements)

References 42 publications

(73 reference statements)

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“…Aldehydes, either saturated or unsaturated, are considered as the main volatile secondary compounds formed in any oil oxidation process (Goicoechea and Guillén 2014). The AV is useful in assessing secondary lipid oxidation because it determines the aldehyde levels in animal and vegetable oils (Cao et al 2014). The increase in AV in FO was higher (P < 0.05) than that obtained in FO added with Moringa extracts or synthetic antioxidants (Fig.…”

Section: Resultsmentioning

confidence: 96%

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Assessment of the Antioxidant Effects ofMoringa oleiferaLam. Extracts in Fish Oil during Storage

Nascimento

Magnani

Sousa

et al. 2015

Journal of Food Processing and Preservation

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This study assessed the antioxidant activity of Moringa oleifera Lam. extracts on the oxidative stability of fish oil subjected to conditions of accelerate storage (16 days at 60C) compared with synthetic antioxidants such as tertiary butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT). Fish oil samples were added with leaves, flowers and seed pod extracts and evaluated for peroxide, hydroperoxides, anisidine and conjugated diene values. Changes in trans‐fatty acid and aldehyde content were also assessed. The addition of Moringa extracts delayed the oxidation of fish oil; in particular, extracts of leaves showed a higher antioxidant activity when compared with TBHQ and BHT, considering peroxide and hydroperoxide levels. To control the formation of secondary oxidation compounds, synthetic antioxidants were most effective; however, leaf extract showed the highest protective effects of polyunsaturated fatty content in fish oil. Results indicate that the extract of M. oleifera leaves is an effective antioxidant to prevent oxidation in fish oil. Practical Applications Antioxidants are important ingredients in food processing to retard, reduce or prevent oxidative deterioration. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned because of toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants in edible oils. Moringa oleifera L. is a botanical specie that is well known for its rich compounds with high antioxidant activity; in particular, its leaf extract can be used to replace synthetic antioxidants used in fish oil.

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Section: Resultsmentioning

confidence: 96%

“…The AV is useful in assessing secondary lipid oxidation because it determines the aldehyde levels in animal and vegetable oils (Cao et al . ). The increase in AV in FO was higher ( P < 0.05) than that obtained in FO added with Moringa extracts or synthetic antioxidants (Fig.…”

Section: Resultsmentioning

confidence: 97%

Assessment of the Antioxidant Effects ofMoringa oleiferaLam. Extracts in Fish Oil during Storage

Nascimento

Magnani

Sousa

et al. 2015

Journal of Food Processing and Preservation

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“…Cao et al () conducted HPLC to measure the composition and content of volatile aldehyde in PSO extracted by UAE and SE, respectively. The oil sample (100 mg) was dissolved into isopropanol (100 ml).…”

Section: Methodsmentioning

confidence: 99%

Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety

Zhang

Yingjie

Huang

et al. 2019

Food Science & Nutrition

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Hainan/Eksotika papaya is a popular cultivated plant in Hainan Island, China. Papaya seed oil (PSO) contains functional compounds with good antioxidant activity, especially monounsaturated fatty acids. In this work, the ultrasound‐assisted extraction (UAE) of PSO was optimized using response surface methodology. It was found that the optimal extraction performance was realized when the elevated time was set to 20 min, the ultrasound power was set to 250 W, and the n‐hexane‐to‐sample ratio was set to 16:1 (v/w). The highest yield of PSO (32.27%) was obtained under the optimal conditions, and PSO showed good oxidative stability. Differential scanning calorimetry analysis showed that the melting point of Hainan/Eksotika PSO was low, while its crystallization temperature was high. FTIR and NMR were used to analyze the chemical structure of PSO, which also proved that PSO possessed good stability without oxidative degradation. In addition, scanning electron micrograph was employed to investigate the change in seed microscopic structure. The results showed UAE caused serious structural damage of sample cell membranes and walls, which help oil access to the solvent with a high extraction ratio. The results indicated that UAE is an efficient environmental‐friendly, and promising technique could be applied to produce PSO or other edible oil with a better health‐beneficial value in food industry.

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“…However, the authors mainly paid attention to the oxidation of ω‐3 PUFA in tuna oil. Despite the increased focus in the oil chemistry field on new indicators to evaluate the oxidation of vegetable oils by non‐polar aldehydes, information about HHE and HNE, two polar aldehydes, as indicators, is limited. More information concerning the formation of the target aldehydes in vegetable oils is needed as the global consumption of vegetable oils, especially those rich in PUFA, continues to increase.…”

Section: Introductionmentioning

confidence: 99%

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

Liu

2019

Euro J Lipid Sci & Tech

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The formation of three toxic reactive aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE), and 4‐hydroxy‐2‐nonenal (HNE), is investigated in five commonly consumed vegetable oils using a method based on the Schaal oven test. HHE is only detected in linseed oil (LO) and rapeseed oil (RO), while MDA and HNE are found to be present in all tested oils. The formation potential of MDA, HHE, and HNE in the tested oils is closely related to the initial polyunsaturated fatty acid (PUFA) content in the oil. Correlation analyses reveal low correlation coefficients for MDA, determining its unsuitability to evaluate the oxidation of oils with low PUFA content, such as palm oil and camellia oil; in contrast, HHE and HNE show sufficient correlations with other oxidation indices in all tested oils. Furthermore, regression analysis indicates that HHE content can predict the oxidation of ω‐3 type oil, while HNE content can estimate oxidative deterioration of ω‐6 type oils. Particularly, HNE content can also evaluate the oxidation of ω‐9 type oils such as PO and CLO with relatively low PUFA level for the high correlations (>0.991, P < 0.01) toward the total oxidation value (TOTOX). Practical Applications: Edible oil consumption continues to increase worldwide. Therefore, it is very important to understand the conditions under which potentially health‐damaging compounds are formed in these oils and to develop methods to inhibit their formation or eliminate them from the oils. This study investigates the formation of three toxically reactive aldehydes, namely MDA, HHE, and HNE, through lipid oxidation, specifically PUFA peroxidation. The application of these aldehydes as oxidation indicators for different vegetable oils is also explored. This work could prove beneficial for the quality control of vegetable oils in the edible oil industry. The formation of three toxic aldehydes, MDA, HHE, and HNE in different types of vegetable oils is investigated. Considerable amounts of MDA, HHE, and HNE is found in all the tested oils. The results show the formation of these three aldehydes is competitive. Besides, MDA content is not appropriate to evaluate the oxidation of oils with low PUFA content, such as PO and CLO; while HHE and HNE can characteristically depict the oxidation of ω‐3 and ω‐6 type oil.

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Novel Approach To Evaluate the Oxidation State of Vegetable Oils Using Characteristic Oxidation Indicators

Cited by 90 publications

References 42 publications

Assessment of the Antioxidant Effects ofMoringa oleiferaLam. Extracts in Fish Oil during Storage

Assessment of the Antioxidant Effects ofMoringa oleiferaLam. Extracts in Fish Oil during Storage

Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety

Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators

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