Rancidity and its measurement in edible oils and snack foods. A review

Robards, Kevin; Kerr, Amanda F.; Patsalides, Emiliòs

doi:10.1039/an9881300213

Cited by 119 publications

(78 citation statements)

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“…Nevertheless, when the same product starting from oxygen is obtained, it only requires an ozonation time of 5 hours. This increase in reaction time provokes an increase in the decomposition of peroxidic species and the oxidation of aldehydic substances into carboxylic acids within the reacting system (Criegee, 1975;Robards et al, 1988). The Linear correlation of the acidity index and applied ozone dosage is not as good as we expected, which could be due to the fact that carboxylic acids are not a direct product of reaction, but an indirect result of the decomposition and oxidation of the oxygenated compounds derived from the reaction.…”

Section: Analysis Of the Chemical-physical Parameterscontrasting

confidence: 41%

Physicochemical characteristics of ozonated sunflower oils obtained by different procedures

Díaz¹,

Sánchez²,

Gomez³

et al. 2012

Grasas y Aceites

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Two ozonation procedures for sunflower oils at different applied ozone dosages were carried out. Ozone was obtained from medicinal oxygen and from air. Peroxide, acidity, and iodine indexes, along with density, viscosity and antimicrobial activity were determined. The fatty acid compositions of the samples were analyzed using GC. The content of oxygen was determined using an elemental analysis. Electronic Paramagnetic Resonance was used to measure the organic free radicals. The reactions were achieved up to peroxide index values of 658 and 675 mmolequiv kg–1 using medicinal oxygen and air for 5 and 8 hours, respectively. The samples of ozonized sunflower oil did not present organic free radicals, which is a very important issue if these oils are to be used as drugs. The ozonation reaction is more rapid with medicinal oxygen (5 hours) than with air (8 hours). Ozonized sunflower oil with oxygen as an ozone source was obtained with high potential for antimicrobial activity. Se ha aplicado dos procedimientos de ozonización a aceites de girasol a diferentes dosis de ozono, obteniendo el ozono a partir de oxígeno medicinal y de aire. Se han determinado los índices de peróxido, yodo y acidez conjuntamente con la densidad, viscosidad y la actividad antimicrobiana. La composición de ácidos grasos fue analizada mediante CG. El contenido de oxígeno fue determinado mediante Análisis Elemental. Se utilizó la resonancia paramagnética electrónica para medir los radicales libres orgánicos. Las reacciones fueron realizadas hasta valores de índice de peróxidos de 658 y 675 mmol-equiv kg–1 usando oxígeno medicinal y aire durante 5 y 8 horas, respectivamente. Las muestras de aceite de girasol ozonizado no presentaron radicales libres orgánicos, lo cual es muy importante en el caso de que estos aceites sean utilizados en medicina. La reacción de ozonización es más rápida cuando se utiliza oxígeno medicinal (5 horas) que el aire (8 horas). El aceite de girasol ozonizado con oxígeno como fuente de ozono presentó mayor potencial de actividad antimicrobiana

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Section: Analysis Of the Chemical-physical Parameterscontrasting

confidence: 41%

Physicochemical characteristics of ozonated sunflower oils obtained by different procedures

Díaz¹,

Sánchez²,

Gomez³

et al. 2012

Grasas y Aceites

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“…129 These preservatives include natural antioxidants such as ascorbic acid and tocopherols as well as synthetic antioxidants such as, t-butylhydroquinone, BHA and BHT. [130][131][132] Antioxidant preservatives are also added to fat-based cosmetics such as lipstick and moisturizers to prevent rancidity.…”

Section: Food Preservativesmentioning

confidence: 99%

Antioxidants: An Overview on the Natural and Synthetic Types

Atta¹,

Mohamed²,

Abdelgawad³

2017

ECB

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“…Geralmente, a acidez é expressa em porcentagem de ácido oléico, pois é um ácido presente na maioria dos alimentos e em concentrações apreciáveis (BRUM, 2004;ROBARDS;KERR;PATSALIDES, 1988 (HAMILTON, 1994;BORGES;FERREIRA, 1999).…”

Section: O Metabolismo De Lipídios No Rúmenunclassified

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

Pesce¹

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Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados. The purpose of this work was to evaluate performance, quantitative characteristics of the carcass and qualitative characteristics of the meat of confined castrated Nelore males. Animals were confined with four diets containing 80% concentrate (dry matter): a control diet devoid of whole cottonseed (CA0), a diet containing 10%(CA10) or 20% of whole cottonseed (CA20) and a diet containing 20% of whole cottonseed heated in a climate chamber (CA20H). At the end of the experimental period, there were no differences between treatments for dry matter intake. However, the average daily gain, live weight and feed efficiency were greater for animals fed the whole cottonseed-enriched diets, whit no difference among diets when compared to control. Values documented for blood urea-N were significantly higher for treatments containing whole cottonseed, while glucose and total serum protein did not differ. Carcass yield, loin eye area, subcutaneous fat thickness, renal and pelvic fat, warm carcass weight and cold carcass weight, weight of the liver and values of carcass pH were not significantly different. Differences were noted only for carcass temperature 1 hour and 24 hours after slaughter, lower for CA0 treatment. There were no significant differences for dry matter content and ethereal meat extract. No differences were found between total cooking losses and meat tenderness between 7 and 14 days of maturing, as verified by shearing forces. Only time effect was noted, with meat matured for 14 days presenting with increased tenderness and less total cooking losses. Sensorial analysis of the Longissimus dorsi did not show differences among treatments for typical odor, juicyness and typical or off-flavour. No statistical difference was found for total saturated fatty acids and omega-3, or the relations between total unsaturated or monounsaturated and saturated fatty acids. However, animals fed whole cottonseed-enriched diets had higher concentrations of polyunsaturated fatty acids and omega-6 and lower concentrations of monounsaturated fatty acids in the Longissimus dorsi. Whole cottonseed can be

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Rancidity and its measurement in edible oils and snack foods. A review

Cited by 119 publications

References 0 publications

Physicochemical characteristics of ozonated sunflower oils obtained by different procedures

Physicochemical characteristics of ozonated sunflower oils obtained by different procedures

Antioxidants: An Overview on the Natural and Synthetic Types

Efeito da dieta contendo caroço de algodão no desempenho, características quantitativas da carcaça e qualitativas da carne de novilhos Nelore confinados

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