The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions

Abstract

Due to the inconsistency of monoacylglycerols’ (MAGs) impacts and the lack of research concerning the weight of saturated monoacylglycerols on the oxidative stability of oils, the current study was designed. For this purpose, saturated MAGs at 0.5, 3.0 and 5.0% were added to canola oil and subsequently exposed to a Schaall oven test at 60 °C for 31 days (to assimilate moderate thermal conditions and a prolonged treatment time) and a Rancimat test at 110 °C (to assimilate extreme thermal conditions and shorter treatment time). To evaluate the quality and oxidative stability parameters of MAG-containing canola oil, free fatty acids (FFA), peroxide value (PV), and the oxidative stability index (OSI) were determined. The findings indicated that with the increase in MAG levels, the FFA increased from 0.05 up to 0.2%. The PV increased from 2 to 100 meq/L with the increase in MAG concentration. Also, it was shown that OSI increased from 12.20 to 13.10 h, which was proportional to MAG concentration.

Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market

“…The injection was carried out with a ratio of 1:100, and nitrogen was selected as the carrier gas. The temperatures of the oven, injector, and detector were 175, 250, and 255°C, respectively (Naderi et al, ).…”

“…Since edible oils and fats are heat‐sensitive compounds and in most cases exposed to high temperatures (mostly more than 100°C), they should have an acceptable thermal and oxidative stability because high‐temperature processing of oils leads to adverse reactions such as hydrolysis, oxidation, or polymerization (Taghvaei, Jafari, Assadpoor, Nowrouzieh, & Alishah, ; Taghvaei, Jafari, Nowrouzieh, & Alishah, ). These adverse reactions are associated with the production of anti‐nutritional and toxic substances, which in turn can put the consumer's health at a serious risk (Naderi, Farmani, & Rashidi, ). Studies have also shown that early products of fat oxidation, such as fatty acid peroxides, can cause various diseases such as atherosclerosis, cancer, cardiac and cerebral ischemia, allergic diseases, and early aging (Rafiee, Jafari, Alami, & Khomeiri, ; Taghvaei & Jafari, ).…”

Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests

“…Schaal oven accelerated stability test was performed. For this test 50 mL of each sample twice in glass vessels of internal diameter 88 mm and height 18 mm was measured and subjected to test conditions: at moderate temperatures (63 ± 2 °C), in the presence of air, without the presence of light according to the methodology described by Gomes et al (2010), Maszewska et al (2018), andNaderi et al (2018) for a period of 4 and 8 days. In the initial samples (0 th day of the test), 4 th , and 8 th day of the test peroxide value, PV, p-anisidine value, p-AnV, total oxidation value, TOTOX, conjugated dienes, CD, and conjugated trienes content, CT, were investigated.…”

Production and evaluation of physicochemical and rheological properties of sorbitan mono-stearate and sorbitan tri-stearate based Oleogels as low SFA shortening

“…Next, the prepared oleogels were stirred at 200 rpm for 10 minutes. Finally, SMS/STS-based fats were cooled up to 20°C and kept for later analysis (Naderi et al, 2018).…”

“…The carrier gas was nitrogen and a ratio of 1:100 was selected for injection. The temperatures of the detector, injector and oven were 220, 225, and 180°C, respectively (Naderi et al, 2018).…”