Oxidative Stability of Conjugated Linoleic Acid Rich Soy Oil

Yettella, Ramesh R.; Castrodale, Chelsey; Proctor, Andrew

doi:10.1007/s11746-011-1962-1

Cited by 16 publications

(17 citation statements)

References 18 publications

(31 reference statements)

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“…The principal features of oils-their stability and quality are dominated by their lipid characteristics. The oxidation of the lipids, although studied for many years, is still not a fully understood process [1][2][3][4][5]. The lipid structure, especially a content of the saturated, mono-or poly-unsaturated triglycerides, is the main indicator of oils oxidative stability and has already been widely investigated [2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Pro‐ and Antioxidative Effect of α‐Tocopherol on Edible Oils, Triglycerides and Fatty Acids

Jerzykiewicz

Ćwieląg-Piasecka

Jezierski

2013

J Americ Oil Chem Soc

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Using advanced electron paramagnetic resonance techniques (EPR), oxidation of crude vegetable oils and their components (fatty acids and triglycerides) by radicals generated from hydrogen peroxide was investigated. The correlation rotational times were determined allowing us to characterize radicals formed during edible oils oxidation. Additionally 1H- and 14N-hyperfine coupling constants differentiate the fatty acids dependently on their unsaturation. The acids with a higher number of unsaturated bonds exhibit higher AN values of PBN/·lipid adduct. The waste oil with high free fatty acids content underwent the oxidation reaction more efficiently, however due to saturation and the high content of the fatty acids the carbon-centered radicals formed (upon hydrogen peroxide radicals) and their PBN (N-tert-butyl-α-phenylnitrone) adducts were less stable. The antioxidant effect was dependent on the amount of α-tocopherol added. In small amounts of up to 0.35 mg/1 g of fatty acid or triglyceride, it inhibited the creation of PBN/·lipid adducts while with higher amounts it intensified adduct formation. The α-tocopherol (AT) addition influence was also studied as spin scavenging dependence and indicated that any addition of the antioxidant in the investigated samples led to free radical scavenging and the effect increased with the increase in AT content.

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Section: Introductionmentioning

confidence: 99%

Pro‐ and Antioxidative Effect of α‐Tocopherol on Edible Oils, Triglycerides and Fatty Acids

Jerzykiewicz

Ćwieląg-Piasecka

Jezierski

2013

J Americ Oil Chem Soc

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“…However, the oils treated with either 0.35 or 0.175 % iodine in between irradiation treatments were significantly high. This may be due to the prooxidant properties of iodine [20]. The iodine effect seems to be reduced by tocopherols at lower iodine levels but not at the higher levels.…”

Section: Resultsmentioning

confidence: 95%

Effect of UV Processing Treatments on Soy Oil Conjugated Linoleic Acid Yields and Tocopherols Stability

Yettella

Henbest

Proctor

2013

J Americ Oil Chem Soc

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Photoirradiation has been used to synthesize 20 % conjugated linoleic acid (CLA) in soy oil with an iodine catalyst. CLA yields are affected by ultraviolet (UV) irradiation time, Magnesol Ò adsorbent treatment, iodine concentration and mixed tocopherols. However, these factors in combination had not been studied. Therefore, the objectives of this study were to determine the effect of (1) a combination of photoirradiation time, Magnesol Ò adsorbent treatment and added mixed soy tocopherols on CLA yields and the oxidative stability of CLA-rich soy oil, (2) UV light on mixed tocopherol stability, as tocopherols enhance CLA yields during photoirradiation. Soy oil was initially treated with 5 % Magnesol Ò . Iodine at 0 and 0.35 % was mixed with Magnesol Ò -treated soy oil and irradiated for 12 and 6 h. The irradiated oil was again treated with Magnesol Ò , mixed with 0, 0.35 or 0.175 % iodine; 1400 MT and irradiated for 12 or 6 more hours. CLA content in soy oil was determined by conventional gas chromatography-flame ionization detector. The oxidative stability of the oil was determined by measuring peroxide value (PV). The tocopherols stability was determined by high performance liquid chromatography. The results showed that increasing photoirradiation time increased CLA yields and lowered PV. Magnesol Ò adsorption produced highest CLA yield for all treatments by removing peroxides in RBD soy oil. The c-tocopherols exhibited highest stability during UV irradiation.The order of tocopherol degradation was a-tocopherol [ d-tocopherol [ c-tocopherols.

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“…CLA was found to be marginally more prone to oxidation when compared to LA. After 3 d of storage, headspace oxygen content reduced from 21% to 11.5% with 0% CLA; to 9.5% oxygen content in 10% and 20% CLA containing soy oil samples, when stored at 65 °C (Yettella and others ). Oxidative stability of CLA isomers was less than that of the LA (Zhang and Chen ).…”

Section: Introductionmentioning

confidence: 96%

“…Currently, amount of light energy irradiated and the wavelength on the sample needs to be standardized. Some of the lamps utilized for photoisomerization are high‐pressure mercury lamps (Seki and others ; Gangidi and Proctor ), medium pressure mercury lamps (Jain and Proctor ), xenon lamps (Julliard and others ), high‐pressure and low‐pressure sodium lamps, and tungsten halogen lamps (Chintareddy and others ). A xenon lamp was modified by placing a water container between xenon lamp and sample to absorb UV radiation (Julliard and others ).…”

Section: Introductionmentioning

confidence: 99%

Conjugated Linoleic Acid (CLA) Formation in Edible Oils by Photoisomerization: A Review

Gangidi

Lokesh

2014

Journal of Food Science

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Conjugated linoleic acid (CLA) that is commonly found in dairy and ruminant fats, is geometrical and positional isomer of linoleic acid (LA). Edible oils are not good sources of CLA. Attempts have been made to generate CLA in edible oils through photoisomerization procedures. CLA isomers have several proven health benefits. This article reviews procedures for producing CLA containing edible oils by photoisomerization approach and applications of photoisomerized oils for food uses. The article reviews (1) the photoisomerized production of CLA containing oils on lab scale, with customized equipment, at pilot plant scale; (2) the effects of iodine content, photoisomerization time, refining, interference from minor components of oils, efficacy of different edible oils containing LA, interference from antioxidants; (3) the chemical kinetics, oxidative stability; and (4) photoisomerized oils for frying oils and as drying oils.The review also briefly covers methods of measurement of CLA.

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Oxidative Stability of Conjugated Linoleic Acid Rich Soy Oil

Cited by 16 publications

References 18 publications

Pro‐ and Antioxidative Effect of α‐Tocopherol on Edible Oils, Triglycerides and Fatty Acids

Pro‐ and Antioxidative Effect of α‐Tocopherol on Edible Oils, Triglycerides and Fatty Acids

Effect of UV Processing Treatments on Soy Oil Conjugated Linoleic Acid Yields and Tocopherols Stability

Conjugated Linoleic Acid (CLA) Formation in Edible Oils by Photoisomerization: A Review

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