Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods

Arain, Sarfraz; Sherazi, Syed Tufail Hussain; Bhanger, Muhammad Iqbal; Talpur, Farah Naz; Mahesar, Sarfaraz Ahmed

doi:10.1016/j.tca.2008.11.004

Cited by 44 publications

(26 citation statements)

References 18 publications

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“…3). The same behavior was observed when different oils were heated at Tint showing TPC values of 0.51 (p \ 0.05), 0.38 and 0.32 mg dL -1 ; however, when these were heated at T 0 , the TPC were drastically affected The fact that M. flexuosa oil retains a greater amount of polyphenols at T 0 , a difference of canola oil is directly dependent of the chemical structure of the polyphenols present in these [7], besides the main components of the phenolic fraction of olive and canola oils are hydroxytyrosol, tyrosol and their derivatives (secoiridoids). Hydroxytyrosol and their derivatives are extensively lost, with a 50 % reduction in extra virgin olive oil after frying fresh potatoes for only 10 min at 180°C [9]; this explains why olive oil loses TPC substantially at T 0 at a difference of M. Flexuosa.…”

Section: Resultssupporting

confidence: 57%

“…The oxidation resistance of an oil or fat is known as oxidative stability and can be expressed as the period of time necessary for the formation of secondary products of the reaction that can be detected under different conditions. This period is known as the induction time, and it leads to a quick increase in the lipid oxidation rate [7]. The phenolic compounds play an important role in the oxidative stability of oils due to their antioxidant activity and potential health effects.…”

Section: Introductionmentioning

confidence: 99%

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Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

Forero-Doria

Gallego

Valdés

et al. 2015

J Therm Anal Calorim

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Mauritia flexuosa is a species of palm belonging to the Arecaceae family that grows in extensive area along north-central Brazil, Colombia and Venezuela. The by-products of these fruits like the oil are of great economic and social importance in all countries where it grows; the oil extracted from fruits of M. flexuosa is used for cooking and is rich in monounsaturated fatty acids and natural antioxidants; and also, recently antiplatelet activity was reported. In order to better understand the thermal behavior and the antioxidant capacity of the oil extracted from the peel of M. flexuosa, the lipid profile, TG/DTG curve (under oxygen atmospheres), total phenolic content and the antioxidant activity were determined. The TG curve of the oil extracted from the peel of M. flexuosa showed a mass loss at a temperature ranging between 200 and 600 °C. The bigger decomposition step occurred in the temperature range of 200–420 °C, showing a similar thermal behavior than the canola and olive oils. Nevertheless, the studied oil showed a higher phenolic content at a degradation onset temperature (T 0) than the other oils, and this is due to the structural characteristics of the polyphenols that have these oils. The antioxidant activity of the different oils by the DPPH radical scavenging method showed that there is a direct correlation between phenol contents and antioxidant activities of the oils. This study shows the importance of the M. flexuosa oil obtained from the peel as a potential source of natural antioxidants

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Section: Resultssupporting

confidence: 57%

Section: Introductionmentioning

confidence: 99%

Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

Forero-Doria

Gallego

Valdés

et al. 2015

J Therm Anal Calorim

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“…The temperature dependences of selected systems with constant conversion (onset oxidation, maximum of peak exotherm) give the possibility for kinetic modeling of oil oxidation under isothermal PDSC conditions. There are reports [17,[32][33][34] that the DSC/ PDSC data for vegetable oil oxidation correlate well with Rancimat and ESR spectroscopy results. Detailed aspects on the use of the DSC/PDSC techniques for studies on the oxidative stabilities of oils and fats are summarized by Tan and Man [35] and by Litwinienko [36].…”

Section: Introductionsupporting

confidence: 60%

Kinetics of commercial olive oil oxidation: Dynamic differential scanning calorimetry and Rancimat studies

Ostrowska–Ligęza

Bekas

Kowalska

et al. 2010

Euro J Lipid Sci & Tech

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Four samples of olive oil were oxidized under polythermal (dynamic) conditions in the cell of a normalpressure differential scanning calorimeter (DSC) and in the Metrohm Rancimat apparatus. The DSC experiments were carried out in an oxygen flow atmosphere using different linearly programmed heating rates in the range of 4-20 7C/min. Through DSC exotherms, the extrapolated onset temperatures were determined and used for the assessment of the thermal-oxidative stabilities of the samples. Using the Ozawa-Flynn-Wall method and the Arrhenius equation, the activation energies (E a ), pre-exponential factors (Z) and reaction rate constants (k) for oil oxidation under DSC conditions were calculated. The Rancimat measurements of oxidation induction times were carried out under isothermal conditions in an air atmosphere at temperatures from 100 to 140 7C with intervals of 10 7C. Using the Arrhenius-type correlation between the inverse of the induction times and the absolute temperature of the measurements, E a , Z, and k for oil oxidation under Rancimat conditions were calculated. The primary kinetic parameters derived from both methods were qualitatively consistent and they help to evaluate the oxidative stabilities of oils at increased temperatures.

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“…In addition to this method, the Schaal oven test could be used as an accelerated oxidation method (Ramadan, 2012). Arain et al, (2009) determined the oxidative stability of Bauhinia purpurea oil and found a high correlation between DSC T0 values and the oxidative stability index (OSI) values. They concluded that the DSC method could be easily used as an alternative technique for the measurement of oil's oxidative stability.…”

Section: Antiradical Properties and Ip Of Rosehip Seed Oilmentioning

confidence: 99%

Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

et al. 2018

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In the present report, the fatty acids, tocopherols, and sterol profiles as well as the total phenolics and carotenoids of rosehip (Rosa canina) seed oil were determined. The major fatty acids in the oil were linoleic and linolenic acids, comprising 54.80% and 23.47% of the total fatty acids, respectively. Other bioactive lipids in the oil included total tocopherols (786.3 mg/kg), total phenolics (37.97 mg/kg) and total carotenoids (218.8 mg/kg). Rosehip oil was rich in γ-tocopherol (472.0 mg/kg) and β‑sitosterol (78.0% of total sterols). The DPPH· (2,2′-diphenyl-1-picrylhydrazyl) radical scavenging activity of the oil showed 1.08 mg α-tocopherol/g oil and 4.18 μmol TEAC (Trolox equivalent antioxidant capacity)/g oil, respectively. The ABTS+ (2,2′-Azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity of the oil showed 1.00 mg α-tocopherol/g oil and 3.02 μmol TEAC/g oil, respectively. The induction period (IP) of the oil was 3.46 h for the Rancimat test (110 °C), while the IP of oil in differential scanning calorimetry (DSC) test (100-150 °C) ranged between 0.26 and 58.06 min. The oxidative stability of the oil was determined under thermal and photo oxidation conditions. The progression of oxidation at 30 °C (under UV light) and at 60 °C (in the dark) was followed by recording the ultraviolet absorption (K232 and K270) and degradation of total tocopherols, γ-tocopherol and total carotenoids. Rapid deterioration occurred in the oil stored under UV light conditions. The information provided in the present work is of importance for using rosehip seed oil in different food and non-food applications.

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Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by differential scanning calorimetry and Rancimat methods

Cited by 44 publications

References 18 publications

Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits

Kinetics of commercial olive oil oxidation: Dynamic differential scanning calorimetry and Rancimat studies

Bioactive lipids, antiradical activity and stability of rosehip seed oil under thermal and photo-induced oxidation

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