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Kaur G, Kaur D, Kansal SK, Garg M, Krishania M. Potential cocoa butter substitute derived from mango seed kernel. Food Chem 2022; 372:131244. [PMID: 34628118 DOI: 10.1016/j.foodchem.2021.131244] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 08/23/2021] [Accepted: 09/26/2021] [Indexed: 11/04/2022]
Abstract
The present finding provides a new cocoa butter substitute in confectionary, which is derived from mango by-product (mango seed kernel). The study involves physicochemical characterization and the use of GCMS, FTIR, SEM, TGA, and NMR to prove that mango seed kernel derived fat is a good substitute for cocoa butter. Its texture, organoleptic properties and rancidity were also investigated. Its properties were similar to cocoa butter, with respect to palmitic, oleic, and stearic acids, and it had the ability to substitute 80 per cent of dark chocolate preparation for chocolate substitute. This recently developed cocoa substitute has the potential to address the global problem of cocoa butter scarcity, which is being exacerbated by rising population and improving economies.
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Affiliation(s)
- Gurpreet Kaur
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, India; Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, India
| | - Dalveer Kaur
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, India
| | - Sushil K Kansal
- Dr S S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, India
| | - Monika Garg
- National Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, India.
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2
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3D front face fluorescence spectroscopy as a tool for monitoring the oxidation level of edible vegetable oil during storage at 60 °C. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112659] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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3
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Botosoa EP, Chèné C, Karoui R. Front Face Fluorescence Spectroscopy Combined with PLS‐DA Allows to Monitor Chemical Changes of Edible Vegetable Oils during Storage at 60 °C. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000088] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Eliot Patrick Botosoa
- Univ. Artois, EA 7394, ICV‐Institut Charles VIOLLETTE Lens F‐62300 France
- INRA, USC 1281 Lille F‐59000 France
- Ulco F‐62200 Boulogne‐sur‐Mer France
- Univ. Lille Lille F‐59000 France
- YNCREA Lille F‐59000 France
| | | | - Romdhane Karoui
- Univ. Artois, EA 7394, ICV‐Institut Charles VIOLLETTE Lens F‐62300 France
- INRA, USC 1281 Lille F‐59000 France
- Ulco F‐62200 Boulogne‐sur‐Mer France
- Univ. Lille Lille F‐59000 France
- YNCREA Lille F‐59000 France
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4
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Application of the central composite design and response surface methodology for investigation of induction time, conjugated diene, conjugated triene and trans fatty acid content of corn oil enriched with carotenoids. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2020. [DOI: 10.1007/s13738-020-01996-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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5
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Abad A, Shahidi F. Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L). FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00024-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Fatty acid composition and triacylglycerols (TAG) profile of chia seed oil were determined. The main fatty acids present in the tested oil were α-linolenic acid (Ln, 61.1%) > linoleic acid (L, 16.6%) > palmitic acid (P, 6.7%) > oleic acid (O, 6.0%) > stearic acid (S, 3.2%). Five major triacylglycerols in chia oil were LnLnLn, LnLLn, LnLnP, LnOLn, and LLLn and these contributed more than 76% to the total. The oxidative stability under autoxidative and photooxidative conditions before and after the removal of their minor components was also determined. In addition, tocols, chlorophylls and carotenoids were measured in the oil. Oil samples were stripped of their minor components by using a facile silicic acid and charcoal in one pot rather than in a column. Storage under Schaal oven condition and photooxidation were also monitored for both crude oil (non-stripped) and stripped oil using stationary phase material. Total tocopherol contents were in the order of β−/γ- 282.68, δ- 47.44, and α-tocopherols 10.94 mg/kg of oil. Stripping removed all the minor components including tocopherols, chlorophylls and carotenoids. Oxidative stability of the tested seed oil was primarily affected by its composition of fatty acids, triacylglycerols, minor components, and storage conditions.
Graphical abstract
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6
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Shin DM, Kim DH, Yune JH, Kwon HC, Kim HJ, Seo HG, Han SG. Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction. Food Sci Anim Resour 2019; 39:446-458. [PMID: 31304473 PMCID: PMC6612790 DOI: 10.5851/kosfa.2019.e41] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/24/2019] [Accepted: 04/30/2019] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at 60°C for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Do Hyun Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Jong Hyeok Yune
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyo Juong Kim
- Taekyung Food and Processing R&D
Center, Seoul 07057, Korea
| | - Han Geuk Seo
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
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7
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Abd-Allah I, Abd-Allah I, Rabie M, Rabie M, Sulieman A, Sulieman A, Mostfa D, Mostfa D, El-Badawi A, El-Badawi A. Oxidative stability of edible oils via addition of pomegranate and orange peel extracts. FOODS AND RAW MATERIALS 2018. [DOI: 10.21603/2308-4057-2018-2-413-420] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in comparison to butylated hydroxytoluene (BHT). Their antioxidant activities were estimated via the Rancimat method and over 24 days of storage at 65°C. The effect of extracts on the stability of sunflower and soybean oils during the storage period was studied by measuring the peroxide value (PV), conjugated dienes (CD) at 232 nm, conjugated trienes (CT) at 270 nm, free fatty acids (FFAs), iodine value (IV), and the refractive index (RI). A great difference in PVs was observed between the control sample and the oil samples containing natural extracts which slowed the rate of peroxide formation. Generally, the results showed that during the storage period at 65°C, the conjugated diene formation followed a similar pattern relative to PV accumulation. The PV, CD, CT, FFA, and RI values of SFO and SBO containing a pomegranate peel extract (PPE) and Baladi orange peel extract (BOPE) at concentrations of 800 and 1,200 ppm were lower than those of SFO and SBO containing 200 ppm BHT, and this trend became apparent during the storage period. The rate of reduction of IV in the control was higher than that in SFO and SBO containing both synthetic and natural antioxidants. These findings confirmed that the natural antioxidants under investigation could be used as alternatives to synthetic antioxidants to improve the oxidative stability of edible oils in the food industry.
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Affiliation(s)
| | | | - Mohamed Rabie
- Department of Food Science, Faculty of Agriculture, Zagazig University
| | - Mohamed Rabie
- Department of Food Science, Faculty of Agriculture, Zagazig University
| | | | | | | | | | - Ahmed El-Badawi
- Department of Food Science, Faculty of Agriculture, Zagazig University
| | - Ahmed El-Badawi
- Department of Food Science, Faculty of Agriculture, Zagazig University
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8
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Gómez B, Strozzi I, Barba FJ, Vargas FC, Saraiva JA, Marszałek K, Sobral PJDA, Lorenzo JM. Evaluation of the Antioxidant Capacity of a Guarana Seed Extract on Canola Oil Lipid Stability Using Accelerated Storage. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800293] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Belen Gómez
- Centro Tecnológico de la Carne de Galicia; rúa Galicia n° 4, Parque Tecnológico de Galicia; San Cibrao das Viñas 32900 Ourense Spain
| | - Isabella Strozzi
- Faculdade de Zootecnia e Engenharia de Alimentos; University of São Paulo; 225 Duque de Caxias Norte Ave, Jardim Elite Pirassununga São Paulo 13.635-900 Brazil
| | - Francisco J. Barba
- Nutrition and Food Science Area; Preventive Medicine and Public Health; Food Sciences, Toxicology and Forensic Medicine Department; Faculty of Pharmacy; Universitat de València; Avda. Vicent Andrés Estellés, s/n 46100 Burjassot València Spain
| | - Flávia Carolina Vargas
- Faculdade de Zootecnia e Engenharia de Alimentos; University of São Paulo; 225 Duque de Caxias Norte Ave, Jardim Elite Pirassununga São Paulo 13.635-900 Brazil
| | - Jorge A. Saraiva
- QOPNA; Chemistry Department; University of Aveiro; Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Krystian Marszałek
- Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology; Department of Fruit and Vegetable Product Technology; 36 Rakowiecka St. Warsaw 02532 Poland
| | - Paulo José do Amaral Sobral
- Faculdade de Zootecnia e Engenharia de Alimentos; University of São Paulo; 225 Duque de Caxias Norte Ave, Jardim Elite Pirassununga São Paulo 13.635-900 Brazil
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia; rúa Galicia n° 4, Parque Tecnológico de Galicia; San Cibrao das Viñas 32900 Ourense Spain
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9
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Farhoosh R, Nyström L. Antioxidant potency of gallic acid, methyl gallate and their combinations in sunflower oil triacylglycerols at high temperature. Food Chem 2018; 244:29-35. [DOI: 10.1016/j.foodchem.2017.10.025] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 10/05/2017] [Accepted: 10/06/2017] [Indexed: 11/28/2022]
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10
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Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Agregán R, Lorenzo JM, Munekata PES, Dominguez R, Carballo J, Franco D. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage. Food Res Int 2017; 99:1095-1102. [PMID: 28865620 DOI: 10.1016/j.foodres.2016.10.029] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2016] [Revised: 10/14/2016] [Accepted: 10/16/2016] [Indexed: 01/18/2023]
Abstract
In this research the antioxidant activity of water extracts of Bifurcaria bifurcata (BBE) at different dose against butylated hydroxytoluene (BHT) was evaluated in canola oil. Water extracts were firstly characterized in terms of total solid and polyphenolic compound contents, and their antioxidant activity together with that of BHT was evaluated using several in vitro tests (DPPH, ABTS, ORAC and FRAP). Next, the progress of lipid oxidation was assessed in canola oil added with five BBE concentrations (200, 400, 600, 800 and 1000ppm) and two BHT concentrations (50 and 200ppm) using an accelerated oxidation test. The progress in lipid oxidation was monitored by assessing some chemical indices (peroxide value, p-anisidine value, and conjugated dienes) during oil storage and some volatile compounds at the end of the storage period. BBE showed a significant antioxidant effect, being this ability concentration-dependent. The extent of lipid oxidation was inversely related to BBE dose, specially with regard to primary oxidation products. At the highest level of BBE, significant decreases of primary and secondary oxidation products, with respect to the control, were obtained with reduction percentages of 71.53%, 72.78%, 68.17% and 71.3% for peroxides, conjugated dienes, p-anisidine and TOTOX values, respectively. A level of 600ppm or higher concentration of the extract inhibits the lipid oxidation in a similar way than BHT at 200ppm. Regarding the inhibition of the formation of volatile compounds, both BBE and BHT strongly inhibited the formation of volatiles during oil storage, being this inhibition similar for all the concentrations of BBE and BHT essayed. Overall, results indicated that BBE can be used as a potential natural additive for improving oxidative stability of canola oil.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Paulo E S Munekata
- Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13.635-900, Pirassununga, São Paulo, Brazil
| | - Ruben Dominguez
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - Javier Carballo
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004, Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain.
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12
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Jeleń H, Gracka A, Myśków B. Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0838-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Awl RA, Frankel EN, Weisleder D. Synthesis and characterization of triacylglycerols containing linoleate and linolenate. Lipids 2016; 24:866-72. [PMID: 27520440 DOI: 10.1007/bf02535761] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/1989] [Accepted: 07/28/1989] [Indexed: 11/25/2022]
Abstract
Triacylglycerols containing linoleate and linolenate found in vegetable oils were synthesized in gram quantities for oxidation studies. Two acylation methods were examined to convert diacylglycerols or monoacylglycerols to the desired triacylglycerols. Acylations with fatty acid and 1,1'-dicyclohexylcarbodiimide in the presence of 4-dimethylaminopyridine were more rapid, gave triacylglycerols of better isomeric purities and generally better overall yields than the acylations with acid chloride in pyridine. The functional and isomeric purity of the synthetic triacylglycerols were investigated by thin-layer and gas-liquid chromatography of the methyl esters, by lipase hydrolysis, and by(13)C NMR. Quantitative(13)C NMR provided a valuable tool to determine isomeric structures of the unsaturated triacylglycerols and complemented the lipase hydrolysis method. The triacylglycerols purified by dry column chromatography were obtained in the following respective percent yields, functional and isomeric purities: LLLn, 92.1, 99.4, 98.1; LLnLn, 91.7, 99.2, 97.4; LLnL, 84.2, 99.7, 98.9; and LnLLn 77.5, 97.8, 99.0 (where L=linoleoyl and Ln=linolenoyl glycerol residues). These synthetic triacylglycerols are valuable models to elucidate the interrelationship of unsaturated fatty acids on the oxidative stability of polyunraturated vegetable oils.
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Affiliation(s)
- R A Awl
- Northern Regional Research Center, ARS/USDA, 1815 N. University, 616O4, St., Peoria, IL
| | - E N Frankel
- Northern Regional Research Center, ARS/USDA, 1815 N. University, 616O4, St., Peoria, IL
| | - D Weisleder
- Northern Regional Research Center, ARS/USDA, 1815 N. University, 616O4, St., Peoria, IL
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14
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Modeling the impact of residual fat-soluble vitamin (FSV) contents on the oxidative stability of commercially refined vegetable oils. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Franco D, Pateiro M, Rodríguez Amado I, López Pedrouso M, Zapata C, Vázquez JA, Lorenzo JM. Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500419] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Daniel Franco
- Meat Technology Center; Parque Tecnolóxico de Galicia, San Cibrán das Viñas; Ourense Galicia Spain
| | - Mirian Pateiro
- Meat Technology Center; Parque Tecnolóxico de Galicia, San Cibrán das Viñas; Ourense Galicia Spain
| | - Isabel Rodríguez Amado
- Departamento de Química Analítica y Alimentaria; Facultad de Ciencias de Ourense (Universidad de Vigo); Ourense Galicia Spain
- Group of Recycling and Valorization of Waste Materials (REVAL); Marine Research Institute (IIM-CSIC); Vigo Galicia Spain
| | - María López Pedrouso
- Department of Genetics; University of Santiago de Compostela, Campus Vida; Santiago de Compostela Galicia Spain
| | - Carlos Zapata
- Department of Genetics; University of Santiago de Compostela, Campus Vida; Santiago de Compostela Galicia Spain
| | - José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL); Marine Research Institute (IIM-CSIC); Vigo Galicia Spain
| | - José Manuel Lorenzo
- Meat Technology Center; Parque Tecnolóxico de Galicia, San Cibrán das Viñas; Ourense Galicia Spain
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16
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Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Felix A. Aladedunye
- Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
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17
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Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content. Food Chem 2013; 141:2373-8. [DOI: 10.1016/j.foodchem.2013.05.061] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2013] [Revised: 04/01/2013] [Accepted: 05/09/2013] [Indexed: 11/21/2022]
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18
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Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2254-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Gromadzka J, Wardencki W. Static Headspace Sampling and Solid-Phase Microextraction for Assessment of Edible Oils Stability. Chromatographia 2010. [DOI: 10.1365/s10337-010-1516-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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20
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Warner K. Increasing gamma- and delta-tocopherols in oils improves oxidative stability. ACTA ACUST UNITED AC 2007. [DOI: 10.1002/lite.200700077] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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21
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Warner K. Effects on the flavor and oxidative stability of stripped soybean and sunflower oils with added pure tocopherols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:9906-10. [PMID: 16366673 DOI: 10.1021/jf0517593] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Effects of tocopherols on the oxidative stability of stripped vegetable oils were studied by adding pure tocopherols--alpha, beta, gamma, and delta--in their naturally occurring proportions in soybean and sunflower oils to the triacylglycerols (TAG) of soybean and sunflower oils. Soybean and sunflower oils were purified by stripping all minor constituents, leaving the triacylglycerols. Pure tocopherols in the proportion typical of sunflower oil--high alpha, low gamma, and low delta--were added to purified sunflower oil and to purified soybean oil. Pure tocopherols in the proportion typical of soybean oil--low alpha, high gamma, and high delta--were added to the purified oils. Oils were subjected to accelerated autoxidation using oven storage at 60 degrees C in the dark and accelerated photooxidation at 7500 lx light intensity at 30 degrees C. Oxidation levels of aged oils were measured by the formation of both peroxides and volatile compounds and by flavor analysis. Results from substituting the tocopherol profile from one oil type to another varied on the basis of whether they were oxidized in the dark or in the light. For example, during autoxidation in the dark, soybean oil with the typical soybean tocopherol profile had the lowest levels of peroxides and total volatile compounds, whereas sunflower oil with the sunflower tocopherol profile had the highest levels. In flavor analyses of the same oils, sunflower oil with the soybean tocopherol profile was the most stable. Soybean oil with the profile of sunflower tocopherols was the least stable in dark oxidation. In contrast to the data from autoxidation in the dark, addition of tocopherols typical of sunflower oil significantly improved light stability of both oil types compared to the addition of soybean tocopherols to sunflower oil. The tocopherol profile typical of soybean oil was significantly more effective in inhibiting autoxidation in the dark; however, the tocopherol profile typical of sunflower oil inhibited light oxidation significantly more than the soybean tocopherol profile.
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Affiliation(s)
- Kathleen Warner
- National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 North Universtiy Street, Peoria, Illinois 61604, USA.
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22
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Evolution of the oxidation process in olive oil triacylglycerol under accelerated storage conditions (40-60°C). J AM OIL CHEM SOC 2004. [DOI: 10.1007/s11746-004-0878-7] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Rapid determination of oxidative stability of edible oils by FTIR spectroscopy using disposable IR cards. J AM OIL CHEM SOC 2004. [DOI: 10.1007/s11746-004-0867-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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25
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Comparison of four analytical methods for the determination of peroxide value in oxidized soybean oils. J AM OIL CHEM SOC 2003. [DOI: 10.1007/s11746-003-0659-3] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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ALLAM SAMAHSAIDMAHMOUD, MOHAMED HANIMOUSTAFAALY. THERMAL STABILITY OF SOME COMMERCIAL NATURAL AND SYNTHETIC ANTIOXIDANTS AND THEIR MIXTURES. ACTA ACUST UNITED AC 2002. [DOI: 10.1111/j.1745-4522.2002.tb00226.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Khan MA, Shahidi F. Effects of natural and synthetic antioxidants on the oxidative stability of borage and evening primrose triacylglycerols. Food Chem 2001. [DOI: 10.1016/s0308-8146(01)00232-1] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Affiliation(s)
- Guillermo H. Crapiste
- PLAPIQUI (UNS-CONICET); Camino Carrindanga km. 7, CC 717 8000 Bahía Blanca Argentina
| | - Marta I. V. Brevedan
- PLAPIQUI (UNS-CONICET); Camino Carrindanga km. 7, CC 717 8000 Bahía Blanca Argentina
| | - Amalia A. Carelli
- PLAPIQUI (UNS-CONICET); Camino Carrindanga km. 7, CC 717 8000 Bahía Blanca Argentina
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Ram MS, Seitz LM, Rengarajan R. Use of an autosampler for dynamic headspace extraction of volatile compounds from grains and effect of added water on the extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4202-8. [PMID: 10552791 DOI: 10.1021/jf990243e] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
An autosampler attached to a purge and trap instrument was used to aid routine analyses of grain samples for volatile compounds associated with off-odors. Trapped volatiles were transferred to a gas chromatograph/mass spectrometer instrument for separation and detection. Dynamic extraction of volatiles from approximately 18 g of whole grain at 80 degrees C was accomplished by purging helium through a sample vial with a Teflon-lined septum on each end. The autosampler automatically added internal standard to the sample before purging began, which required the addition of 1 mL of water for complete transfer of the standard to the sample. The added water enhanced extraction of 1-octen-3-ol, 1-octen-3-one, and some other compounds from soybeans but not from starchy grains such as corn and wheat. Addition of a free radical scavenger, such as citric acid, greatly diminished the recovery of 1-octen-3-ol and 1-octen-3-one from soybeans.
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Affiliation(s)
- M S Ram
- U.S. Grain Marketing Research Laboratory, Grain Marketing and Production Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1515 College Avenue, Manhattan, Kansas 66502, USA
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Influence of lipase-catalyzed interesterification on the oxidative stability of melon seed oil triacylglycerols. J AM OIL CHEM SOC 1998. [DOI: 10.1007/s11746-998-0128-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Affiliation(s)
- Helmut Guth
- ; Deutsche Forschungsanstalt für Lebensmittelchemie; Lichtenbergstraße 4 Garching D-85748 Germany
| | - Werner Grosch
- ; Deutsche Forschungsanstalt für Lebensmittelchemie; Lichtenbergstraße 4 Garching D-85748 Germany
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NWOSU CHIGOZIEVICTOR, BOYD LEONC. POSITIONAL DISTRIBUTION OF FATTY ACIDS ON TRIACYLGLYCEROLS OF MENHADEN (BREVOORTIA TYRANNIS) AND SALMON (SALMO SALAR) OILS. ACTA ACUST UNITED AC 1997. [DOI: 10.1111/j.1745-4522.1997.tb00081.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Malcolmson LJ, Vaisev-Genser M, Przybylski R, Ryland D, Eskin NAM, Armstrong L. Characterization of stored regular and low-linolenic canola oils at different levels of consumer acceptance. J AM OIL CHEM SOC 1996. [DOI: 10.1007/bf02523377] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- L. J. Malcolmson
- ; Department of Foods and Nutrition; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - M. Vaisev-Genser
- ; Department of Foods and Nutrition; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - R. Przybylski
- ; Department of Foods and Nutrition; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - D. Ryland
- ; Department of Foods and Nutrition; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - N. A. M. Eskin
- ; Department of Foods and Nutrition; University of Manitoba; Winnipeg MB R3T 2N2 Canada
| | - L. Armstrong
- ; Statistical Advisory Services; University of Manitoba; Winnipeg MB R3T 2N2 Canada
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37
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Oxidative stability of soybean oil products obtained by regioselective chemical interesterification. J AM OIL CHEM SOC 1995. [DOI: 10.1007/bf02546217] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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SNYDER JANETM. VOLATILE ANALYSIS OF OXIDIZED OILS BY A DIRECT SUPERCRITICAL FLUID EXTRACTION METHOD. ACTA ACUST UNITED AC 1995. [DOI: 10.1111/j.1745-4522.1995.tb00027.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Neff WE, Mounts TL, Rinsch WM, Konishi H, El-Agaimy MA. Oxidative stability of purified canola oil triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure. J AM OIL CHEM SOC 1994. [DOI: 10.1007/bf02675903] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Márquez-Ruiz G, Pérez-Camino MC, Dobarganes MC. Evaluation of susceptibility to oxidation of linoleyl derivatives by thin-layer chromatography with flame ionization detection. J Chromatogr A 1994. [DOI: 10.1016/0021-9673(94)80522-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Mounts TL, Warner K, List GR. Performance evaluation of hexane-extracted oils from genetically modified soybeans. J AM OIL CHEM SOC 1994. [DOI: 10.1007/bf02541550] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- T. L. Mounts
- ; Food Quality and Safety Research; USDA, ARS, NCAUR; 1815 N. University St. Peoria Illinois 61604
| | - K. Warner
- ; Food Quality and Safety Research; USDA, ARS, NCAUR; 1815 N. University St. Peoria Illinois 61604
| | - G. R. List
- ; Food Quality and Safety Research; USDA, ARS, NCAUR; 1815 N. University St. Peoria Illinois 61604
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Frankel E. In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids. Trends Food Sci Technol 1993. [DOI: 10.1016/0924-2244(93)90155-4] [Citation(s) in RCA: 247] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Neff WE, Selke E. Volatile compounds from the triacylglycerol ofcis,cis 9,15-linoleic acid. J AM OIL CHEM SOC 1993. [DOI: 10.1007/bf02542619] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Photooxidation of soybean oils as affected by triacylglycerol composition and structure. J AM OIL CHEM SOC 1993. [DOI: 10.1007/bf02542620] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yoshida H, Kondo I, Kajimoto G. Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. J AM OIL CHEM SOC 1992. [DOI: 10.1007/bf02541050] [Citation(s) in RCA: 104] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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