Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and<b><i>β</i></b>-Carotene Content of Arachis Oil

Falade, Ayodeji O.; Oboh, Ganiyu

doi:10.1155/2015/806524

Cited by 32 publications

(30 citation statements)

References 17 publications

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“…Oxidation is a well-known factor affecting the integrity of biological systems, influencing the physiological state of living organisms and the chemical composition of organic matrices. Oxidative damage can be induced by a variety of physicochemical processes, such as exposure to heat, light, or oxidizing chemical agents [1,2]. One of the most relevant classes of oxidizing chemical agents causing oxidation of biomolecules are Reactive Oxygen Species (ROS), which are ubiquitous in biological tissues due to aerobic metabolism or to direct exposure to the atmosphere [3,4].…”

Section: Introductionmentioning

confidence: 99%

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

et al. 2020

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Lipid peroxidation is a chemical reaction known to have negative impacts on living organisms’ health and on consumer products’ quality and safety. Therefore, it has been the subject of extensive scientific research concerning the possibilities to reduce it, both in vivo and in nonliving organic matrices. It can be started by a variety of oxidants, by both ROS-dependent and -independent pathways, all of them reviewed in this document. Another feature of this reaction is the capacity of lipid peroxyl radicals to react with the non-oxidized lipids, propagating the reaction even in the absence of an external trigger. Due to these specificities of lipid peroxidation, regular antioxidant strategies—although being helpful in controlling oxidative triggers—are not tailored to tackle this challenge. Thus, more suited antioxidant compounds or technologies are required and sought after by researchers, either in the fields of medicine and physiology, or in product development and biotechnology. Despite the existence of several laboratory procedures associated with the study of lipid peroxidation, a methodology to perform bioprospecting of natural products to prevent lipid peroxidation (a Lipid Peroxidation Inhibitory Potential assay, LPIP) is not yet well established. In this review, a critical look into the possibility of testing the capacity of natural products to inhibit lipid peroxidation is presented. In vitro systems used to peroxidize a lipid sample are also reviewed on the basis of lipid substrate origin, and, for each of them, procedural insights, oxidation initiation strategies, and lipid peroxidation extent monitoring are discussed.

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Section: Introductionmentioning

confidence: 99%

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

et al. 2020

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“…The peroxide value increases significantly from the first frying operation to the fifth frying operation for deep frying of plantain and yam with palm oil. Increase in peroxide value due to continuous frying was also reported for heated arachis oil and thermoxidized palm oil (Oboh et al, 2014;Falade and Oboh, 2015).…”

Section: Journal Of Food Technologymentioning

confidence: 54%

“…Whereas significant difference (p <0.05) only existed between third and fifth frying operation for bean cake and yam. A decrease in peroxide value after an increase could be due to its oxidation to secondary oxidation products (Serjouie et al, 2010;Falade and Oboh, 2015). Research, 2020, 7(1 As presented in Table 2.…”

Section: Effect Of Repeated Frying Operation On Peroxide Valuementioning

confidence: 99%

Chemical Changes Associated with Repetitive Re-Use of Vegetable Oil during Deep Frying of Bean Cake, Plantain and Yam

Osunrinade¹,

Jimoh²,

Babalola³

2020

Journal of Food Technology Research

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Oil re-use Chemical changes Palm oil Vegetable oil Frying Free fatty acid. Oil re-use is a common practice in households. Oxidative and hydrolytic reactions have been reported to cause significant changes in oil quality. This study was carried out to determine the chemical changes specific to beans cake (Vigna unguiculata), Plantain (Musa paradisiaca) and yellow yam (Discorea cayenensis) frying with repetitive re-use of oil. Refined vegetable and palm oil were used for five consecutive frying operations for bean cake, plantain and yam. Free fatty acids, iodine value, peroxide value and saponification value of the first, third and fifth frying operations were determined using standard methods. For refined vegetable oil, the FFA range for repeated frying operations obtained for bean cake, plantain and yam were 0.31-0.53, 0.37-0.52 and 0.40 to 0.53 % oleic respectively. While palm oil re-use had a range of 11.87 to 14.97 in the value of their FFA. Peroxide value (3.24-4.92 meq/kg), Iodine value (91.09-107.00 mg/100g) and Saponification value (125.00-152.66 mgKOH/g) were obtained for reuse refined vegetable oil while Peroxide value (27.95-77.02 meq/kg), Iodine value (131.68-210.89 g/100g) and Saponification value (179.45-197.50 mgKOH/g) were obtained for re-use palm oil. Generally, frying operation led to increase in the FFA of refined vegetable oil. Frying operation for peroxide value significantly varied for all frying operation for plantain. Significant difference existed in iodine value at p<0.05 among frying operations for bean cake and yam. Changes in chemical properties of oil were affected by frying duration and food material fried. Contribution/Originality: The present study reported variations in the chemical properties of vegetable oil as affected by the type of food material (bean cake, plantain and yam) during repeated frying operation. Extent of changes caused by hydrolytic and oxidative reactions is dependent on the food material used for deep frying operation. This work also was able to ascertain that acceptable oil re-use depended on the frying duration and food material. 1. INTRODUCTION Vegetable oils are a major part of human diet considering its energy, fat soluble vitamins and essential fatty acid contribution. Aside the nutritional, physical and chemical properties, high quality vegetable oil are determined by its ability to withstand high temperature while still retaining its high quality. In the food industry, vegetable oil found one of its uses in its ability to serve as a processing medium. Deep frying of food involves the use of high temperature which alters oil properties (Debnath et al., 2012). Frying operation in food processing is known to be intense due to high temperature of processing which induces chemical reactions in the frying medium (Weisshaar, 2014; Park and Kim, 2016). These chemical reactions

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“…During heating process, various chemical reactions occur, such as thermal oxidation, hydrolysis, and polymerization, due to the exposure of the oil to high temperatures in the presence of air and moisture. As a result, cooking oil decomposes and forms volatile compounds and various monomers and polymers [3,4]. Several factors can affect the quality of cooking oil during heating, including ventilation, temperature, heating duration, the type of oil, the saturation ratio of the oil, and the presence of a catalyst/antioxidant.…”

Section: Introductionmentioning

confidence: 99%

“…Several factors can affect the quality of cooking oil during heating, including ventilation, temperature, heating duration, the type of oil, the saturation ratio of the oil, and the presence of a catalyst/antioxidant. These components can change in physical and chemical structure while cooking process [4].…”

Section: Introductionmentioning

confidence: 99%

Chemical Characteristic and Fatty Acid Profile in Rendang of Minangkabau

Azima¹,

Rini²,

Novelina³

2016

International Journal on Advanced Science, Engineering and Information Technology

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Rendang is a traditional Minangkabau foods which voted by CNN viewers in 2011 as one of the most delicious foods in the world. The basic ingredients of rendang are beef meat, coconut milk and spices. The process of cooking Rendang took around 5 to 6 hours at the temperature around 80-93oC. There are 2 types of food will be produce during the cooking processes differentiated by water content and colors. They are as following: Kalio (cooked until the sauce was thick brown color) and Rendang (cooked until the sauce was thick and dry and dark brown color). Rendang if cooked properly still good to consume until 3 weeks in room temperature, even last month stored in refrigerator and up to six months in frozen. As the food is cooked in a relatively longer period of time and with various spices it is interesting to know the nutritional value of the food. This paper is presenting a preliminary results of the research which aim to evaluate the nutritional value of Rendang by analysing the chemical characteristic of fat and fatty acid profile of Rendang. Rendang and kalio as a food will have 3 part such as a the meat, sauce and oil (fat and oil). This paper will discussed just for the fat and oil of Rendang. The result showed that the chemical characteristic of fat and oil of Rendang relative stable (not change) compare to Kalio where the fat and oil in Kalio and Rendang around 99,24%-99,46%, peroxide value not detected, free fatty acid (FFA) number 0,21-0,28%, thio-barbituric acid (TBA) test 0,56-0,70 mg/kg fat and oil, and the trans fatty acid (TFA) not detected. The profile of fatty acid showed that the fatty acid of kalio and rendang are dominate by the saturated fatty acid short chain and medium chain (SCFA and MCFA) around 59,48-59.91%, long chain fatty acid (LCFA) around 31,41-31.47% and the rest are unsaturated fatty acid around 9.10-8,61%. From chemical characterization of fat and oil we can take a conclusion that Kalio and Rendang good to consume.

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Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties andβ-Carotene Content of Arachis Oil

Cited by 32 publications

References 17 publications

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage

Chemical Changes Associated with Repetitive Re-Use of Vegetable Oil during Deep Frying of Bean Cake, Plantain and Yam

Chemical Characteristic and Fatty Acid Profile in Rendang of Minangkabau

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