Testing and comparing oxidative stability of vegetable oils and fats at frying temperature

Gertz, Christian; Klostermann, Sabine; Kochhar, S. Parkash

doi:10.1002/1438-9312(200009)102:8/9<543::aid-ejlt543>3.3.co;2-m

Cited by 56 publications

(80 citation statements)

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“…Tocotrienols also act as antioxidants and display anticancer, cholesterol‐lowering, and neuroprotective properties that are distinct from tocopherols . γ‐Oryzanol has been shown previously to act as an antioxidant and is also effective at lowering cholesterol . Rice bran oil specifically has been shown to protect against lipid peroxidation in vitro .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of a rice bran oil‐derived spread as a functional ingredient

Bakota

Winkler‐Moser

Liu

2014

Euro J Lipid Sci & Tech

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As consumers continue to become more interested in the health properties of the food ingredients they purchase, the market potential for new functional ingredients, such as structured lipids and spreadable products, continues to grow. Recently we reported a solvent fractionation procedure for the production of a spreadable product derived from rice bran oil. This material is enriched in phytosterols and rice bran wax relative to crude rice bran oil and has rheological properties that differ vastly from the constituent oil. Here we evaluate the suitability of such a spread for use as a functional ingredient. Two potential avenues are explored: the use of the material as an antioxidant source in frying oils, and the use of this material as a fat replacer in baked goods. As an additive, the material was shown to impart oxidative stability to the oil. This spread was also successfully incorporated into two baked goods with consistently high acceptability ratings for both baked goods tested. Practical applications: We have created a novel semisolid material from crude rice bran oil that can serve as a functional ingredient in a variety of capacities. In this work we incorporate the material into edible oils and baked goods to evaluate its suitability for continued development as an ingredient. In a frying oil, this material may extend the life of the oil by protecting the oil from oxidation during heating. We also show through sensory studies that this material can be successfully used in a bread or granola as a substitute for a portion of the butter or margarine. The high stability and positive sensory reception of this ingredient suggest that this spread might be suitable for further development into a functional food that is allergen‐free, trans‐fat free, and high in antioxidants.

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Section: Introductionmentioning

confidence: 99%

Evaluation of a rice bran oil‐derived spread as a functional ingredient

Bakota

Winkler‐Moser

Liu

2014

Euro J Lipid Sci & Tech

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“…While steryl ferulates are derived from phytosterols, their collective antioxidant behavior warrants classification separate from other sterol conjugates and free unfunctionalized phytosterols. γ‐Oryzanol has not only shown the ability to act as an antioxidant , it also has the ability lower cholesterol . Heinemann and Aguilar‐Garcia both observed γ‐oryzanol concentrations to be approximately 10‐fold higher than vitamin E (total tocol) concentrations in rice bran and rice powders .…”

Section: Resultsmentioning

confidence: 99%

Differences in antioxidant activity between two rice protein concentrates in an oil‐in‐water emulsion

Bakota

Winkler‐Moser

2017

Euro J Lipid Sci & Tech

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Two formulations of rice protein concentrates (RPC) derived from brown rice were evaluated for their antioxidant activity in bulk oil and in oil‐in‐water emulsions. Bulk oils were mixed with RPC and heated to 180°C, and total polar compounds and triacylglycerol polymerization were measured. Minimal antioxidant activity was observed in the bulk oil phase. Rice protein concentrates were incorporated into soybean oil‐in‐water emulsions, which were oxidized at 50°C for 8 days. Lipid oxidation in emulsions was assessed via peroxide values (PV), headspace oxygen levels, headspace volatile oxidation products, and fatty acid analysis. One of the RPC treatments showed some antioxidant activity in emulsions, suggesting that RPC could potentially be used to extend shelf life and preserve product quality. Practical applications: Naturally derived antioxidants that can inhibit oxidation in edible oils are in high demand. As consumers become more label‐conscious, synthetic antioxidants are falling out of favor. Rice proteins offer a means of antioxidant capability in emulsions, which may have applications in improving shelf life and/or product quality in a variety of foods, including sauces, salad dressings, and dairy products. Rice protein concentrations show more promise in emulsions than in bulk oil. Protein concentrates derived from brown rice (left) were incorporated into oil‐in‐water emulsions (center) and showed differing abilities to suppress lipid oxidation (linolenic acid, shown right).

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“…The PV is a measure of the concentration of peroxides and hydroperoxides formed in the initial stages of lipid oxidation. The PV is one of the most widely used assays for the measurement of oxidative rancidity in oils, fats and fatty foods . In this paper, the oxidation extent of thermal‐stressed soybean oil in pouches in the absence or presence of antioxidants was determined by measuring the PV at 45 °C for 8 weeks.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant Properties of Selected Plant Extracts and Application in Packaging as Antioxidant Cellulose‐Based Films for Vegetable Oil

et al. 2011

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Selected plant extracts including cinnamon, clove, ginger, green tea and thyme were investigated for their antioxidant activity by using both -carotene-linoleate bleaching agar well diffusion and -carotene-linoleate bleaching broth assays, and for radical scavenging activity against free radicals using a 2,2-diphenyl-1picrylhydrazyl assay. Undiluted plant extracts (except ginger oil) showed a yellow zone of -carotene ranging from 15.3 to 38.2mm in diameter. At a concentration of 50LmL -1 , thyme yielded the highest antioxidant activity (260%), followed by ginger (254%), cinnamon (108%), clove (106%) and green tea (101%), respectively. Conversely, at a plant extract concentration of 0.39mL mL -1 solution in ethanol, green tea yielded the highest radical scavenging activity (94.3%), followed by clove (93.4%), cinnamon (91.1%), thyme (30.4%) and ginger (8.29%), respectively. The minimum oxidative bleaching inhibitory concentrations (MOBICs) of these plant extracts were determined using a b-carotene-linoleate bleaching broth dilution assay ranging from 0.195 to 50mLmL -1 . The MOBICs of plant extracts in a range of 0.195-1.56mLmL -1 could reveal an ability to inhibit the oxidation of b-carotene-linoleate broth. Cellulose-based film containing cinnamon, clove or green tea showed positive activity against b-carotene-linoleate oxidation and 2,2-diphenyl-1-picrylhydrazyl radicals. Protective effects of plant extracts incorporated in cellulose-based pouches in stabilizing soybean oil were tested by measuring their peroxide values and free fatty acid contents during accelerated storage. Green tea-incorporated cellulose-based pouches exhibited stronger antioxidant properties in soybean oil than do butylated hydroxyanisole-incorporated cellulose-based pouches. This study showed the potential use of plant extracts as antioxidants for food packaging application.Free radical scavenging activity using DPPH scavenging method. Cellulose-based films containing cinnamon oil, clove oil or green tea extract also showed positive radical scavenging activity against DPPH radicals (Table 3). Their relative activity was cloveÀ>cinnamonÀ>green teaÀcellulosebased film. It is interesting to note that all plant extract cellulose-based films were more effective against DPPH radicals in comparison with the b-carotene-linoleate bleaching assay. 132P. PHOOPURITHAM ET AL.

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Testing and comparing oxidative stability of vegetable oils and fats at frying temperature

Cited by 56 publications

References 0 publications

Evaluation of a rice bran oil‐derived spread as a functional ingredient

Evaluation of a rice bran oil‐derived spread as a functional ingredient

Differences in antioxidant activity between two rice protein concentrates in an oil‐in‐water emulsion

Antioxidant Properties of Selected Plant Extracts and Application in Packaging as Antioxidant Cellulose‐Based Films for Vegetable Oil

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