Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

Chandran, Janu; Nayana, N.; Roshini, N.; Nisha, P.

doi:10.1007/s13197-016-2446-y

Cited by 59 publications

(45 citation statements)

References 21 publications

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“…Besides heating also produce many decomposed products that are also dark in color. Similar findings have been reported in color change of oils subjected to heating due to the accumulation of non-volatile decomposed products such as oxidized triacylglycerol and FFA that can lead to color changes which indicate the oil deterioration (Chandran et al, 2017).…”

Section: Discussionsupporting

confidence: 85%

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Perera

Ranaweera

Marapana

et al. 2020

OCL

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Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into virgin coconut oil (VCO) to overcome adverse effects of lipid oxidation and changes occurrence on physicochemical properties, thermal stability, shelf life, antioxidant activity, total phenolics and sensory evaluation were conducted against same properties of VCO. Lipid oxidation was assessed in terms of free fatty acid (FFA) value and peroxide value (PV). For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both PV and FFA of VCO and spicy flavored oil (SFO) samples after one-week storage period were 1.93 ± 0.01 and 1.62 ± 0.02 mEq/kg and 0.36 ± 0.01 and 0.24 ± 0.01 (%) respectively. Saponification value (SV), iodine value (IV), smoke point, flashpoint, viscosity, and the specific gravity of SFO were increased and there was no significant difference in moisture content and insoluble impurities in SFO and VCO. The highest phenolic content and DPPH free radical scavenging activity were found in SFO. The thermal stability of SFO was better than VCO. Both oleoresins and vitamin E incorporated samples showed the same pattern of increment of FFA and PV during storage; however, those increments were slower than VCO. SFO was highly accepted by the sensory panelists in terms of color, aroma, taste, texture, and overall acceptability.

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Section: Discussionsupporting

confidence: 85%

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Perera

Ranaweera

Marapana

et al. 2020

OCL

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“…In this study, the hempseed oil reached this value on the 6 th day, whereas the soybean oil reached this value on the 8 th day of storage upon heating for 4 hr at 180 °C. Other studies based on the measured PV have reported that the hydroperoxide content of these oils was very dependent on reaction conditions (Chandran, Nayana, Roshini, & Nisha, ; Frankel, ; Tańska, Mikołajczak, & Konopka, ). Also, it has been found that the peroxide content present after high‐temperature heating is descriptive of the thermal stability of the specific oils (Crnjar, Witchwoot, & Nawar, ).…”

Section: Resultsmentioning

confidence: 94%

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

Kitts

Singh

Fathordoobady

et al. 2019

Journal of Food Science

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Oxidative stability of hempseed and soybean oils, was evaluated after heating at 180 °C, followed by a subsequent 14‐day storage at 38 °C. Natural plant extracts (Rosemary, Sage, and Thyme) were added to oils, to evaluate the carry‐over stabilizing potential. Heated oils exhibited a relatively faster (P < 0.05) onset of lipid oxidation, as depicted by the analysis of the peroxides and aldehydes formed during the lipid oxidation process, with hempseed oil being more susceptible to lipid oxidation than soybean oil. There were notable losses in ω‐3 PUFA and ω−6‐GLA during storage of heat treated hempseed oil (P < 0.05). Moreover, peroxide values measured from hempseed oil remained low after high‐temperature heating but progressed at a relatively greater rate than that observed in soybean during storage (P < 0.05). The addition of different plant extracts to oils did not prevent oxidation due to heating, but effectively inhibited the generation of hydroperoxides during subsequent storage (P < 0.05). This stabilizing effect was attributed to retention of tocopherols, in particular, γ‐tocopherol. Practical Application This research demonstrates the use of plant extracts like rosemary, sage and thyme, for improving the shelf‐life and nutritional stability of hempseed and soybean oil. We demonstrate the deterioration of fatty acid profiles and vitamin E levels in the oil on heating and subsequent storage, and show the efficacy of using plant extracts in slowing down these deteriorations. This research will be applicable in food industries using or producing oils for use in food during cooking, and also as dressing on already processed food products.

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“…α‐curcumene initially existed highest in relative amount (29.28 μg/100 g) but was not detected throughout the roasting. α‐curcumene is an aromatic monoterpenoid having an herbal odor, which can be found in foods such as pepper, rosemary, and wild carrot as well as medicinal herbs (Chandran, Nayana, Roshini, & Nisha, 2017). Tetradecane and tridecane were also found in high relative amounts at 0 min, 23.74 μg/100 g and 20.96 μg/100 g, respectively, and substantially decreased to 0.76 μg/100 g and 0.34 μg/100 g at 5 min.…”

Section: Resultsmentioning

confidence: 99%

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

et al. 2020

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Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis, electronic tongue analysis, chemical property analysis, volatile compound analysis, GC‐olfactometry‐assisted sensory attributes, and electronic nose analysis were performed. In results, amino acid profiles showed diverse patterns. Electronic tongue analysis somewhat corresponded to the free amino acid profiles. Total phenolic content, antioxidant capacity, and browning intensity significantly increased up to 4 min and slightly decreased afterward. Various pyrazines relevant to roasted odor such as 3‐ethyl‐2, 5‐dimethyl‐pyrazine, and 2, 6‐dimethyl‐pyrazine were generated by roasting. In electronic nose analysis, positive odor parameter significantly increased and potential unpleasant odorants significantly decreased over time. This is believed to be the first study demonstrating overall insight on odor/aroma and chemical characteristics and utilizing objective sensory measures on roasted Platycodon grandiflorum roots for food applications. Practical applications This study will be utilized (a) to researchers and food companies who are interested in medicinal foods (b) to individuals and food industry that search for changes in sensory characteristics and chemical changes of foods induced by roasting, and (c) to farmers and crop producers who look for utilization and applications of Platycodon grandiflorum roots as food sources and ingredients.

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Oxidative stability, thermal stability and acceptability of coconut oil flavored with essential oils from black pepper and ginger

Cited by 59 publications

References 21 publications

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting

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