Study of pure and combined antioxidants for replacing TBHQ in soybean oil packed in pet bottles

Ibsch, Raquel Bonati Moraes; Reiter, Mercedes Gabriela Ratto; Bertoli, Sávio Leandro; Souza, Carolina Krebs de

doi:10.1007/s13197-019-04112-x

Cited by 7 publications

(3 citation statements)

References 25 publications

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“…Some parameters such as temperature, light, oxygen, humidity, and antioxidants are all potent factors in the oxidation of fats (Ibsch et al, 2020). The Rancimat method is a test to study the oxidative degradation of oils under accelerated conditions.…”

Section: Resultsmentioning

confidence: 99%

A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores

Naderi

Parastouei

Jafari

et al. 2022

Food Processing Preservation

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This study examined the type and amount of the synthetic antioxidants (SAs) in edible oils distributed in the chain stores. Also, the oxidative stability indices including oxidative stability index at 110°C (OSI110), peroxide value (PV), P‐anisidine value (PAV), and TOTOX value were monitored. Tertiary butyl hydroquinone (TBHQ) was the only antioxidant used by the oil industry. The amount of TBHQ added to liquid oils (LOs), frying oils (FOs), and vegetable ghee (VGs) were in the range of 0 to 113 ppm, 71 to 140 ppm, and 70 to 84 ppm, respectively. In general, the monitored samples were in satisfactory status with respect to the oxidation indices. The OSI110, PV, PAV, and TOTOX values of the evaluated oils ranged from 6.1 to 17.5 h, from 0.1 to 9.7 meq/kg, from 2 to 6.9, and from 6.3 to 23.6, respectively. The results showed that the higher the TBHQ, the greater the OSI110 of oils. Novelty impact statement Tertiary butyl hydroquinone (TBHQ) was the predominant synthetic antioxidant in the oil supplied in the chain stores. The edible oils with higher oxidative stability had greater amounts of synthetic antioxidant. Frying oils contained higher amounts of synthetic antioxidant compared with liquid oils and vegetable ghee.

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Section: Resultsmentioning

confidence: 99%

A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores

Naderi

Parastouei

Jafari

et al. 2022

Food Processing Preservation

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“…Rosemary extract has been found to exhibit higher activity [35] compared to roasted pumpkin seed oil and unroasted pumpkin seed oil in protecting lipids in fish oil from peroxidation. This difference in activity can be attributed to their distinct chemical composition.…”

Section: Identification Of Primary Oxidized Compoundsmentioning

confidence: 99%

Evaluation of the Oxidative Thermal Stability of Fish Oil With the Addition of Pumpkin Seed Oil or Rosemary Extract

Gashi,

Chernev,

Symoniuk

et al. 2024

JCTM

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The present study investigates the thermal stability of the commercial fish oil, rich in unsaturated fatty acids, and compares the sensory properties of pure fish oil with a mixture of fish oil and added rosemary extract (RE), as well as roasted and unroasted pumpkin seed oil, at a concentration of 5 %. All samples were monitored using FTIR spectroscopy to measure the specific absorptivity of conjugated dienes (CDs) and conjugated trienes (CTs), as well as the peroxide value. Additionally, GC/FID was employed to evaluate the oxidative degree of the fish oil and compare the antioxidative effect of roasted pumpkin seed oil, specifically in comparison to rosemary extract. For this purpose, the oil stability was optimized by comparing the oxidation levels of fish oils exposed to range of temperature, including 23°C, 50°C, 70°C, 90°C, and 110°C. This was done in the presence of a low percent of rosemary extract, unroasted pumpkin seed oil (UPSO), and roasted pumpkin seed oil (RPSO). Based on the obtained results, a clear difference is observed in the blended samples, particularly when roasted pumpkin seed oil is used. This difference is evident in the ultraviolet chemical parameters, fatty acid profile, and most notably in the optimized FTIR vibrational bands. The ratios of area peaks such as 3444/2854, 1745/2854 and 3010/2854 are considered important parameters for monitoring the chemical changes and lipid stability. All the chemical parameters confirm the possibility of enhancing the stability of fish oil by blending it with healthy pumpkin seedoil. The composition of pumpkin seed oil increases the stability of fish oil. Consequently, it is evident that pumpkin seed oil, known for its high healthy benefits, can successfully be used to improve the thermal and oxidative stability of fish oil lipids. The principal component analysis (PCA) was used to define clusters, which revealed a wide range of both chemically changed and unchanged samples. The application of FTIR spectroscopy as an alternative method provides excellent parameters for easy operation, affordability, and ecological considerations, making in an efficient tool for controlling the quality of edible oils.

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“…More importantly, the high temperature resistance of RE makes it particularly suitable for edible oils used in thermal processing. Recently, studies on the antioxidant activity of RE in different types of oils have mainly focused on the oxidative stability of RE alone [24][25][26] or in combination with other synthetic or natural antioxidants [27]. It was indicated that RE could markedly delay the oxidation of oils.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage

Guo,

Yang,

et al. 2023

Foods

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Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50–200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures.

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Study of pure and combined antioxidants for replacing TBHQ in soybean oil packed in pet bottles

Cited by 7 publications

References 25 publications

A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores

A cross‐sectional study to monitor the synthetic antioxidants and oxidative quality of distributed vegetable oils in chain stores

Evaluation of the Oxidative Thermal Stability of Fish Oil With the Addition of Pumpkin Seed Oil or Rosemary Extract

Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage

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