Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

Roman, Olesea; Heyd, B.; Broyart, Bertrand; Castillo, Roberto; Maillard, Marie‐Noëlle

doi:10.1016/j.lwt.2012.12.011

Cited by 100 publications

(68 citation statements)

References 22 publications

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“…After the accelerated oxidation experiments, the contents of saturated and monosaturated fatty acids increased, whereas the content of PUFAs decreased. These results were consistent with those previously shown by Roman et al (2013), who studied the oxidation kinetics of three vegetable oils (sunflower, high oleic sunflower and rapeseed). These observations might be explained by a higher number of double bonds in the chemical structure of PUFAs, which can be easily oxidized by heat and oxygen during storage.…”

Section: Fatty Acid Analysissupporting

confidence: 93%

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Shi

Wang

et al. 2016

J Food Sci Technol

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This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protein concentrate (WPC) and sodium caseinate (CAS) were used to encapsulate peony seed oil. The best encapsulation efficiency was obtained for CAS/CS followed by the CAS/GA/CS combination with the encapsulation ratio of 93.71 and 92.80 %, respectively, while the lowest encapsulation efficiency was obtained for WPC/GA/CS (85.96 %). Scanning electron microscopy and confocal laser scanning microscopy revealed that the particles were spherical in shape and did not exhibit apparent cracks or fissures, and gum arabic was uniformly distributed across the wall of the microcapsules. Oxidative stability study indicated that the CAS/GA/CS combination presented the best protection against lipid oxidation and the smallest loss of polyunsaturated fatty acid content among all of the formulas as measured by gas chromatography. Therefore, CAS/GA/CS could be promising materials encapsulate peony seed oil with high encapsulation efficiency and minimal lipid oxidation.

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Section: Fatty Acid Analysissupporting

confidence: 93%

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Shi

Wang

et al. 2016

J Food Sci Technol

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“…Many authors have previously shown that vegetable oils with the highest OA content were the most resistant to autoxidation (with or without added oxidants) [38][39][40]. Kerrihard et al [37] justified the magnitude of fat oxidation with the corresponding composition and proportions of monounsaturated, diunsaturated and triunsaturated FA (MUFA:DiUFA: TriUFA) in foods.…”

Section: Oxidative Stabilitymentioning

confidence: 99%

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Holda

Głogowski

2016

J Therm Anal Calorim

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Selected quality and oxidative stability parameters of the lipid fraction were analyzed in four complete dry dog foods with different main animal-derived ingredients. The measurements were taken at the time of bag opening and repeated after 7 months of continuous storage in normal room conditions. Fatty acid (FA) content and acid value (AV) were determined, followed by subsequent pressure differential scanning calorimetry (PDSC) measurements. From the resulting PDSC exotherms, maximum induction time (s max ) was determined and used for assessing the oxidative stability. The study revealed changes in lipid quality and oxidative stability of dry dog foods that appeared during storage. Results of FA and AV assays showed specificity and marked quality differences of lipid ingredients declared as used in the production process. Product with the lowest content of polyunsaturated FA had the highest oxidative stability. PDSC appeared to be an effective method for the analysis of lipid oxidation in pet foods.

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“…It is determined that the unsaturated fatty acids interact more efficiently interacted with bonded protein, and the binding strength increases with the increase in the degree of non-acidity of acids, due to the reactivity of the double bonds [10][11][12]. The interaction of lipids with molecules of starch polysaccharides occurs by incorporating lipids in the helix of polysaccharide molecules.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Research of the effects of technological factors on the quality indices of high oleic sunflower oil

Dichtyar

Fedak

Pyvovarov

et al. 2017

TAPR

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Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

Cited by 100 publications

References 22 publications

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Research of the effects of technological factors on the quality indices of high oleic sunflower oil

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