Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values

The aim of this study was to compare the effects of solvent and ultrasound-assisted extraction methods with supercritical fluid extraction on antioxidant activity of loquat (Eriobotrya japonica Lindl.) fruit skin extract in stability of soybean oil at 25°C. Oxidative stability alterations of soybean oils containing 400 (SEA) and 1000 ppm (SEB) of ethanol extract, 400 (SSA) and 1000 ppm (SSB) of supercritical CO2 extract, 400 (SUA) and 1000 ppm (SUB) of ultrasound-assisted extract, and 100 ppm of tertiary butylhydroquinone (TBHQ) were monitored by measuring the peroxide value, thiobarbituric acid value, free fatty acids, conjugated dienes and trienes values. Oxidative changes in SEA were lower than that of oils treated with other extracts, but the best protection was observed in soybean oil consisting TBHQ. The solvent extraction method produces the maximum amount of phenolic and tocopherol compounds from loquat fruit skin. Therefore, solvent extraction method had a better effect on antioxidant activity of the loquat fruit skin extract.

show abstract

“…(2012). About 10 g of oil samples was dissolved in a 50-mL mixture of neutral ethanol–chloroform (50:50 v/v).…”

Section: Methodsmentioning

confidence: 99%

Antioxidative effect of loquat (Eriobotrya japonica Lindl.) fruit skin extract in soybean oil

Delfanian

Kenari

Sahari

2014

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…These results clearly indicate that the PO with 200 ppm TBHQ was more stable chemically than PO. Polar compounds are the sum of non-triglycerides of oil including fatty acids, sterols, tocopherols, mono-and di-triglycerides, alcohols, aldehydes, ketones, and other soluble compounds in oil that are more polar than triglycerides 52 . Polar compounds accumulate on the surface of the frying pan and foods during frying.…”

Section: Resultsmentioning

confidence: 99%

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Banu¹

2017

Chem.Biochem.Eng.Q.

View full text Add to dashboard Cite

The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in edible oil like palm oil (Elaeis guineensis) by physical, chemical and ultrasonic properties. The effects of the varying amounts of TBHQ on the oxidation stability of palm oil have been investigated. The antioxidant incorporated palm oil system and control oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for 4 days consecutively. The parameters used to assess the thermal degradation and oxidation properties of the palm oil include ultrasonic velocity, viscosity and density. Adiabatic compressibility, intermolecular free length, relaxation time, and acoustic impedance have been calculated from experimental data. The effect of thermal ageing on the physical properties of the oil was confirmed by chemical analysis, which included free fatty acid, total polar compounds, and estimation of fatty acids profile by gas chromatography (GC). The chemical changes were studied by FT-IR bands. The results obtained from ultrasonic studies have shown improvement in oxidative stability and retardation in thermal degradation of the antioxidant-loaded oil in comparison with the base oil. Hence, the ultrasonic velocity and acoustical parameters used for assessment of stability of frying oil and palm oil with TBHQ can be recommended for repeated frying without adverse effects on the physical properties.

show abstract

“…Chatha et al (2006) said that lipids containing methyleneinterrupted dienes or polyenes show a shift in their double bond position during oxidation which can be monitored by measuring the absorbance at 234 nm. The fresh olive oils contained significantly varied levels of carbonyl compounds (CD =5.0-18.6 lmol/g) which increased (to CD =42.7-77.6 lmol/g after 16 h) with considerably different rates during the heating process (Farhoosh et al 2012).…”

Section: Retardation Of Soybean Oil Oxidation During Storagementioning

confidence: 99%

Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT

2014

View full text Add to dashboard Cite

The aim of the present work was to apply the gelatin films with different levels of longan seed extract (LS) or butylated hydroxytoluene (BHT) on retardation of lipid oxidation in soybean oil. The films incorporated with various concentrations of aqueous LS (0, 50, 100, 300, and 500 ppm) or BHT (50, and 100 ppm) were developed. The films had transmittance percentages of 60-80 % at 570 nm and showed good light barrier properties when the concentration of LS or BHT increased. About 97 % protein solubility and 41 to 54 % water solubility were obtained for the developed films. Antioxidative activity of gelatin films incorporated with LS increased markedly with increasing storage time as indicated by the increase in DPPH radical scavenging activity (41-50 %) (P < 0.05). Films incorporated with LS or BHT showed the preventive effect on lipid oxidation of soybean oil during 30 days of storage. At the level of 500 ppm, LS provided the highest efficacy for lipid oxidation retardation as evidenced by lower conjugated diene (CD) values (P>0.05). According to these findings, gelatin film incorporated with longan seed extract or BHT could be used as a tool to prolong the shelf-life of oily foods.

show abstract

Olive oil oxidation: Rejection points in terms of polar, conjugated diene, and carbonyl values

Cited by 57 publications

References 37 publications

Antioxidative effect of loquat (Eriobotrya japonica Lindl.) fruit skin extract in soybean oil

Antioxidative effect of loquat (Eriobotrya japonica Lindl.) fruit skin extract in soybean oil

Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil ( Elaeis guineensis ) by Ultrasonic Studies

Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT

Contact Info

Product

Resources

About