Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach

Redondo‐Cuevas, Lucía; Castellano, Gloria; Torrens, Francisco; Raikos, Vassilios

doi:10.1016/j.jfca.2017.12.027

Cited by 103 publications

(107 citation statements)

References 43 publications

(17 reference statements)

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“…These factors influenced the oil stability inversely proportional. Furthermore, in our previous study [30] and the study of Cuevas et al, [44] despite the diversity of research material, no high correlation was designated between oils composition of fatty acids, the tocopherol content and their oxidative stability in the Rancimat apparatus. In addition, the correlation coefficient for Totox indicator amounted to r ¼ À0.67, r ¼ À0.75, respectively.…”

Section: Discussionmentioning

confidence: 65%

“…Furthermore, they prevent photooxidation by quenching singlet oxygen. [29] Rapeseed oil compared to the other oils: hempseed, pumpkin, or black cumin oils, had a low amount of both pigments. [28] In their work, they also obtained higher amounts of chlorophylls from ecological (9.2 mg of phaeophytin kg À1 ) and some conventional cultivars (4.0-10.4 mg of phaeophytin kg À1 ).…”

Section: Physico-chemical Properties Of Oilsmentioning

confidence: 88%

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Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Symoniuk

Ratusz

Krygier

2018

Euro J Lipid Sci & Tech

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Cold‐pressed market rapeseed oils are evaluated for oxidative stability using two accelerated methods: Rancimat and pressure differential scanning calorimetry. In the study, oils are also determined by their acid, peroxide and p‐anisidine values, fatty acid composition, antioxidants capacity, and phenolic compounds content. Obtained results of oxidative stability are correlated to determine the possibility of using interchangeably tested methods. To examine the impact of individual quality factors on oil oxidative stability, the principal components analysis is applied. Analyzed oils are characterized by good quality, having a typical fatty acid composition, and oxidative stability. Rapeseed oils induction time are determined by Rancimat measurement at 100 °C and pressure differential scanning calorimetry test at a temperature of 120 °C. The induction times obtained using these two methods are strongly correlated (r = 0.96). A high value of correlation coefficient might be caused by too little differentiation; thus the possibility of using these methods interchangeably may be applied only to results range between 12.96 and 14.03 h for a Rancimat method and 60.28–67.05 min for PDSC measurements. Principal components analysis shows that the greatest influence on rapeseed oil induction time in Rancimat, and PDSC methods have peroxide values (r = −0.73 and r = −0.80, respectively), Totox indicators (r = −0.67 and r = −0.75, respectively), and total polyphenols content (r = 0.67 and r = 0.78, respectively). There is no correlation between the monounsaturated fatty acid content and the antioxidant capacity. Moreover, the induction time is poorly correlated with saturated, polyunsaturated fatty acids, and pigments content. Practical Applications: The results show that Rancimat and pressure differential scanning calorimetry (PDSC) methods might be used interchangeably (r = 0.96) for assessing the oxidation stability of cold‐pressed rapeseed oil, for a given set of data. PDSC can be recommended as an appropriate objective method for evaluating the oxidative stability of cold‐pressed rapeseed oils. Results of the principal component analysis (PCA) proved that its primary oxidation state has a high influence on cold‐pressed rapeseed oil oxidative stability. Differences in rapeseed oil oxidation stability do not depend on its fatty acid composition. Market cold‐pressed rapeseed oils are evaluated for their chemical composition and oxidative stability using Rancimat and PDSC measurements. Based on the obtained results the correlation between oxidative stability determined by these two methods and the influence of the individual quality factors on oil oxidative stability is determined by applying the principal component analysis.

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Section: Discussionmentioning

confidence: 65%

Section: Physico-chemical Properties Of Oilsmentioning

confidence: 88%

Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Symoniuk

Ratusz

Krygier

2018

Euro J Lipid Sci & Tech

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“…In the Redondo‐Cuevas et al . () studies phenolic compounds and saturated fatty acids were the main factors that correlated positively with oxidative stability, whereas unsaturated, polyunsaturated fatty acids and tocopherols correlated negatively. Symoniuk et al .…”

Section: Resultsmentioning

confidence: 93%

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

Jackowska

Bojanowska

Staszowska‐Karkut

et al. 2019

Int J of Food Sci Tech

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Summary Ozonation is an innovative way to preserve high quality of seed during storage and it is an alternative to harmful organophosphorus agents. Disclosure of changes in the rapeseed oil under the influence of oxidative action of ozone on the seeds was the aim of the work and is presented for the first time. Two ozone concentrations and different length of ozonation were applied. The changes in tocopherols, phenolics, flavonoids contents, antiradical activity and oxidative stability were examined. The average vitamin E concentration was 33 mg per 100 g of oil before and 31.7 after ozonation of seeds. The average content of phenolic compounds was 14.3 mg of sinapic acid g−1 and 16.9 after the ozone treatment. Changes in the flavonoids content and antioxidant activity were observed too. Ozonation caused a decrease in the vitamin E concentration which resulted also in reducing the quenching of free radicals and reduction of oil induction time.

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“…Previous studies have reported similar induction periods for rapeseed oil (Tundis et al ., ). Rapeseed oil has lower oxidative stability compared to other vegetable oils such as olive oil, red palm oil or coconut oil, which is attributed to the high content of unsaturated (mono‐ and poly‐) fatty acids of the former (Redondo‐Cuevas et al ., ). Thus, there is scope to improve the oxidative stability of rapeseed oil, particularly for cooking or processing applications which are likely to deteriorate its quality and involve exposure to high temperature treatments.…”

Section: Resultsmentioning

confidence: 97%

Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking

Redondo‐Cuevas

Hayes

Nicol

et al. 2018

Int J of Food Sci Tech

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Summary Rapeseed oil is an important source of edible oil for the human diet but is also highly susceptible to oxidative deterioration. Previous research has demonstrated that rosemary powder and its extracts can increase the oxidative stability of rapeseed oil. In this study, the protective effect of ground rosemary powder (0.25–2.0%) against the oxidative degradation of filtered rapeseed oil was assessed. Rapeseed oil filtrate showed enhanced antioxidant capacity and higher induction periods (IP) based on Rancimat analysis. Lower conductivity changes and total colour differences, reduced malondialdehyde and conjugated dienes content, and higher levels of tocopherols and carotenoids were observed for the oils formulated with rosemary powder after 1.5 and 3 h of exposure to accelerated oxidation. The use of rosemary powder filtrate could be an effective way to protect rapeseed oil from oxidation during storage or cooking with domestic and commercial applications.

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Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach

Cited by 103 publications

References 43 publications

Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Evaluation of the Oxidative Stability of Cold‐Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements

Low concentration short time ozonation of rapeseed seeds reduces the stability of the oil and content of some antioxidant components

Rosemary powder filtrate improves the oxidative stability and antioxidant properties of rapeseed oil: potential applications for domestic cooking

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