The Oxidation Stability of Virgin and Pure Olive Oil on Autoxidation and Thermal Oxidation

This study assessed the antioxidant activity and residue level of phenolic antioxidants in autoxidation of linoleic acid. The antioxidant activity of phenolic antioxidants was measured based on peroxide value of linoleic acid at 50°C for 8 days. We further evaluated the residue level of phenolic antioxidants in the autoxidation period by HPLC-UV. The residue level of antioxidants changed with time starting on day 0 (100%) and was determined by 100-remaining of antioxidants (%). Our results showed that peroxide values ranged from 0.33 to 10.18 meq/kg in propyl gallate, from 0.67 to 11.01 meq/kg in dodecyl gallate, from 0.01 to 10.34 meq/kg in octyl gallate, from 0.01 to 4.17 meq/kg in butylated hydroxytoluene (BHT), from 1.00 to 5.85 meq/kg in butylated hydroxyanisole (BHA), from 0.33 to 4.18 meq/kg in 2,4,5-trihydroxybutyrophenone, and from 1.00 to 11.01 meq/kg in tert-butylhydroquinone (TBHQ). Among the residue levels of antioxidants, on day 8, BHT showed the highest level while TBHQ showed the lowest. BHT showed the highest correlation coefficient, whereas BHA showed the lowest. This study proves that the residual level of phenolic antioxidants has a good correlation with the degree of autoxidation in linoleic acid.

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Lipid Oxidation and Antioxidant Changes in Perilla Seeds during Heating

왕선영¹,

최은옥²

2011

Korean Journal of Food Science and Technology

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Effects of heating conditions and seed roasting on the lipid oxidation and antioxidants of perilla seeds were studied. Perilla seeds, that were unroasted or roasted at 180 o C for 20 min, were ground and heated over steam at 100 o C/ 1 atm or at 135 o C/2 atm. Lipid oxidation was evaluated by peroxide value, conjugated dienoic acids contents, and fatty acid composition. Tocopherols and polyphenols were also determined. Lipid oxidation of perilla seeds was higher during heating at 135 o C/2 atm than at 100 o C/1 atm, and the oxidation rate was lower in unroasted seeds than in roasted seeds. Degradation of tocopherols and polyphenols in perilla seeds during heating was faster under high pressure and temperature, and was decreased by seed roasting. Contribution of polyphenols to the oxidative stability of perilla seeds during heating was higher than that of tocopherols, suggesting polyphenols and seed roasting as important factors in lipid oxidation of perilla seeds. 재료 및 방법 시료의 준비 및 처리

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The Oxidation Stability of Virgin and Pure Olive Oil on Autoxidation and Thermal Oxidation

Cited by 3 publications

References 9 publications

Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil

Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil

Assessment of Antioxidant Activity and Residue Level of Phenolic Antioxidants in Autoxidation of Linoleic Acid

Lipid Oxidation and Antioxidant Changes in Perilla Seeds during Heating

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