1
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Zheng B, Wu Y, Wang Y, Li Y. Application of Different Animal Fats as Solvents to Extract Carotenoids and Capsaicinoids from Sichuan Chili. Foods 2024; 13:1478. [PMID: 38790778 PMCID: PMC11119633 DOI: 10.3390/foods13101478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/25/2024] [Accepted: 05/04/2024] [Indexed: 05/26/2024] Open
Abstract
Inspired by the proved dissolving power of vegetable oils for non-polar and low-polar natural compounds, animal fats with triglycerides as the major components were investigated as food-grade solvents in this study for the simultaneous extraction of carotenoids and capsaicinoids from Sichuan chili. The dissolving power of lard, beef tallow, chicken fat and basa fish oil in the extraction of er jing tiao chili was firstly compared, where animal oils with worse extraction ratios for carotenoids (0.79 mg/g in average) performed better for the extraction of capsaicinoids (0.65 mg/g in average). Furthermore, the solvent effect of animal fats on the oleo-extracts was evaluated in terms of fatty acid composition, oil quality indexes, crystal polymorphism, melting and crystallization behaviors, where no significant differences were observed between animal fats before and after extraction. The oxidative stability of animal fats could be 1.02- up to 2.73-fold enhanced after extraction and the pungency degree could reach the same spicy level as commercial hotpot oil. In addition, the Hansen solubility parameters of solvents and solutes were predicted for further theoretical miscibility study, which helps to make a better comprehension of the dissolving mechanism behind such oleo-extraction. Overall, animal fats demonstrated their considerable solvent power for extracting carotenoids and capsaicinoids simultaneously from Sichuan chili, which showed significant potential for developing a novel Sichuan spicy hotpot oil with enhanced flavor and stability.
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Affiliation(s)
| | | | | | - Ying Li
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (Y.W.)
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2
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Di Marco AE, Tomás MC, Ixtaina VY. Improved accelerated stability of starch-chia oil fatty acid inclusion complexes formed under mild reaction conditions. Carbohydr Polym 2024; 331:121887. [PMID: 38388041 DOI: 10.1016/j.carbpol.2024.121887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 12/26/2023] [Accepted: 01/27/2024] [Indexed: 02/24/2024]
Abstract
The starch inclusion complexation of sensitive compounds requires the use of conditions that minimize their degradation. This research work is aimed at investigating the effect of an alkaline complexation method employing mild reaction conditions on the physicochemical properties and accelerated stability of inclusion complexes of high amylose corn starch with omega-3 and omega-6 fatty acids. Hydrolyzed chia seed oil, rich in α-linolenic and linoleic fatty acids, was used as guest material and was incorporated at two ratios (10 and 20 % w/w hydrolysate/starch). Under the reaction conditions assessed, it were successfully formed V-type inclusion complexes with a high content of omega-3 and omega-6 (3.9-6 %). The initial hydrolysate concentration did not have a significant effect on the structural (crystallinity, short-range order) and thermal (dissociation temperature, melting enthalpy) properties. The method studied allowed the formation of complexes with an enhanced accelerated oxidative stability, compared to those formed using thermal treatment. The complexes formed using mild conditions with 20 % hydrolysate content had the highest oxidative stability, showing an omega-3 and omega-6 retention >90 % after 6 h of storage at 90 °C, an enhanced stability under thermogravimetric analysis, and flattened Rancimat curves, suggesting an appropriate preliminary behavior as potential carriers of bioactive fatty acids.
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Affiliation(s)
- Andrea E Di Marco
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE-UNLP), CICPBA, calle 47 y 116, 1900 La Plata, Argentina
| | - Mabel C Tomás
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE-UNLP), CICPBA, calle 47 y 116, 1900 La Plata, Argentina
| | - Vanesa Y Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT La Plata (CONICET), Facultad de Ciencias Exactas (FCE-UNLP), CICPBA, calle 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales (FCAyF-UNLP), calle 60 y 119, 1900 La Plata, Argentina.
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3
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Luo S, Ye Z, Lv Y, Xiong Y, Liu Y. Composition analysis and health risk assessment of the hazardous compounds in cooking fumes emitted from heated soybean oils with different refining levels. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2024; 343:123215. [PMID: 38145635 DOI: 10.1016/j.envpol.2023.123215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/14/2023] [Accepted: 12/22/2023] [Indexed: 12/27/2023]
Abstract
The cooking fumes generated from thermal cooking oils contains various of hazardous components and shows deleterious health effects. The edible oil refining is designed to improve the oil quality and safety. While, there remains unknown about the connections between the characteristics and health risks of the cooking fumes and oils with different refining levels. In this study, the hazardous compounds, including aldehydes, ketones, polycyclic aromatic hydrocarbons (PAHs), and particulate matter (PM) in the fumes emitted from heated soybean oils with different refining levels were characterized, and their health risks were assessed. Results demonstrated that the concentration range of aldehydes and ketones (from 328.06 ± 24.64 to 796.52 ± 29.67 μg/m3), PAHs (from 4.39 ± 0.19 to 7.86 ± 0.51 μg/m3), and PM (from 0.36 ± 0.14 to 5.08 ± 0.15 mg/m3) varied among soybean oil with different refining levels, respectively. The neutralized oil showed the highest concentration of aldehydes and ketones, whereas the refined oil showed the lowest. The highest concentration levels of PAHs and PM were observed in fumes emitted from crude oil. A highly significant (p < 0.001) positive correlation between the acid value of cooking oil and the concentrations of PM was found, suggesting that removing free fatty acids is critical for mitigating PM concentration in cooking fumes. Additionally, the incremental lifetime cancer risk (ILCR) values of PAHs and aldehydes were 5.60 × 10-4 to 8.66 × 10-5 and 5.60 × 10-4 to 8.66 × 10-5, respectively, which were substantially higher than the acceptable levels (1.0 × 10-6) established by US EPA. The present study quantifies the impact of edible oil refining on hazardous compound emissions and provides a theoretical basis for controlling the health risks of cooking fumes via precise edible oil processing.
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Affiliation(s)
- Shufan Luo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China
| | - Zhan Ye
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yaping Lv
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yuanyi Xiong
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
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4
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Song L, Geng S, Liu B. Characterization of Wei Safflower Seed Oil Using Cold-Pressing and Solvent Extraction. Foods 2023; 12:3228. [PMID: 37685161 PMCID: PMC10487106 DOI: 10.3390/foods12173228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/10/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
Wei safflower seed oil (WSO) prepared by the cold pressing method and organic solvent extraction method was characterized in this study. The yield of cold-pressed WSO (CP-WSO) was inferior to that of n-hexane-extracted WSO (HE-WSO). The physicochemical properties (refractive index, density, iodine value, insoluble impurities) and fatty acid compositions were similar, and both were rich in linoleic acid. However, CP-WSO had better color and less solvent residue. The type and content of vitamin E in CP-WSO was also superior to that in HE-WSO, which explained the high oxidative stability of CP-WSO in the Rancimat test. Our results provide a reference for the development of Wei safflower seed oil.
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Affiliation(s)
- Linlin Song
- College of Life Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China;
| | - Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;
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5
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Ma Y, Wang G, Deng Z, Zhang B, Li H. Effects of Endogenous Anti-Oxidative Components from Different Vegetable Oils on Their Oxidative Stability. Foods 2023; 12:foods12112273. [PMID: 37297517 DOI: 10.3390/foods12112273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 05/23/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
The effects of endogenous anti-oxidative components of ten common edible vegetable oils (palm olein, corn oil, rapeseed oil, soybean oil, perilla seed oil, high oleic sunflower oil, peanut oil, camellia oil, linseed oil, and sesame oil) on oxidation were explored in this research. The oxidation processes and patterns of the oils were investigated with the Schaal oven test using fatty acids and the oxidative stability index, acid value, peroxide value, p-anisidine value, total oxidation value, and content of major endogenous anti-oxidative components as indicators. The major endogenous anti-oxidative components in vegetable oils were tocopherols, sterols, polyphenols, and squalene, among which α-tocopherol, β-sitosterol, and polyphenols showed good anti-oxidative activity. However, squalene and polyphenols were relatively low and showed limited anti-oxidative effects. Moreover, the oxidative stability index of edible vegetable oils oxidized at high temperature (120 °C) was positively correlated with the content of saturated fatty acids (r = 0.659) and negatively correlated with the content of polyunsaturated fatty acids (r = -0.634) and calculated oxidizability (r = -0.696). When oxidized at a low temperature (62 °C), oxidative stability was influenced by a combination of fatty acid composition as well as endogenous anti-oxidative components. An improved TOPSIS based on Mahalanobis distance was used to evaluate the oxidative stability of different types of vegetable oils. Moreover, the oxidative stability of corn oil was better than the other vegetable oils, while perilla seed oil was very weak.
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Affiliation(s)
- Yuchen Ma
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Guangyi Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Institute for Advanced Study, Nanchang University, Nanchang 330031, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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6
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Borges ID, Faria ECM, Custódio JFM, Duarte VS, Fernandes FS, Alonso CG, Sanches-Neto FO, Carvalho-Silva VH, Oliveira GR, Napolitano HB. Insights into chalcone analogues with potential as antioxidant additives in diesel-biodiesel blends. RSC Adv 2022; 12:34746-34759. [PMID: 36545583 PMCID: PMC9720506 DOI: 10.1039/d2ra07300e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Accepted: 11/17/2022] [Indexed: 12/11/2022] Open
Abstract
Biodiesel production is one of the promising strategies to reduce diesel consumption and an important contribution to climate change. However, biodiesel stability remains a challenging problem in biofuel use in the global energy matrix. In this context, organic additives have been investigated to minimize these problems and reduce harmful emissions to comply with fuel requirement standards. In this study, we discuss a comprehensive structural description, a behavior of B15 [85% volume of diesel and 15% volume of biodiesel (B100)] stability in the presence of antioxidants (chalcone analogues), and a theoretical calculation to pave the way for clarifying and expanding the potential of title compounds as an antioxidant additive for diesel-biodiesel blends. Finally, a systematic description of the oxidation stability was undertaken using a specialized machine learning computational pySIRC platform.
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Affiliation(s)
- Igor D. Borges
- Grupo de Química Teórica e Estrutural de Anápolis, Universidade Estadual de GoiásAnápolisGOBrazil+55 (62) 3328-1156,Centro de Pesquisa e Eficiência Energética, CAOA Montadora de Veículos LTDAAnápolisGOBrazil
| | - Eduardo C. M. Faria
- Grupo de Química Teórica e Estrutural de Anápolis, Universidade Estadual de GoiásAnápolisGOBrazil+55 (62) 3328-1156,Centro de Pesquisa e Eficiência Energética, CAOA Montadora de Veículos LTDAAnápolisGOBrazil
| | - Jean F. M. Custódio
- Grupo de Química Teórica e Estrutural de Anápolis, Universidade Estadual de GoiásAnápolisGOBrazil+55 (62) 3328-1156
| | - Vitor S. Duarte
- Grupo de Química Teórica e Estrutural de Anápolis, Universidade Estadual de GoiásAnápolisGOBrazil+55 (62) 3328-1156,Centro de Pesquisa e Eficiência Energética, CAOA Montadora de Veículos LTDAAnápolisGOBrazil
| | | | | | - Flávio O. Sanches-Neto
- Grupo de Química Teórica e Estrutural de Anápolis, Universidade Estadual de GoiásAnápolisGOBrazil+55 (62) 3328-1156,Instituto de Química, Universidade de BrasíliaBrasíliaDFBrazil
| | - Valter H. Carvalho-Silva
- Grupo de Química Teórica e Estrutural de Anápolis, Universidade Estadual de GoiásAnápolisGOBrazil+55 (62) 3328-1156
| | | | - Hamilton B. Napolitano
- Grupo de Química Teórica e Estrutural de Anápolis, Universidade Estadual de GoiásAnápolisGOBrazil+55 (62) 3328-1156
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7
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Li X, Wang Z, Xing C, Chen Z, Sun W, Xie D, Xu G, Wang X. Investigation of oxidized triglyceride monomer (oxTGM) produced in deteriorated soybean oil at frying temperatures: a kinetic study. Food Res Int 2022; 162:112121. [DOI: 10.1016/j.foodres.2022.112121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/26/2022] [Accepted: 11/06/2022] [Indexed: 11/11/2022]
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8
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Zhang Y, Li X, Xu Y, Wang M, Wang F. Comparison of chemical characterization and oxidative stability of Lycium barbarum seed oils: A comprehensive study based on processing methods. J Food Sci 2022; 87:3888-3899. [PMID: 35984101 DOI: 10.1111/1750-3841.16280] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/29/2022]
Abstract
Five different processing methods (cold pressing, hot pressing, solvent extraction, ultrasound-assisted solvent extraction, and supercritical fluid extraction) were evaluated to extract oils from Lycium barbarum (L. barbarum) seeds based on the lipid composition, minor bioactive components, and oxidative stability of oils. A large proportion of unsaturated fatty acids was detected in the L. barbarum seed oil, especially linoleic acid (65.24-66.26%). Minor bioactive components were abundant in L. barbarum seed oils, including tocopherols (292.65-488.49 mg/kg), phytosterols (9606.31-166,684.77 mg/kg), polyphenols (35.65-113.87 mg/kg), and carotenoid (4.17-46.16 mg/100 g). Specifically, the phytosterol content was higher than that of other common oils. Comparing the different processing techniques, ultrasound-assisted solvent extraction provided the highest extraction yield and recovery. The quantities of tocopherols, phenols, and phytosterols in hot-pressed oil were higher than those in oils extracted from other methods, and thus it had the best oxidative stability. L. barbarum seed oils extracted by different techniques showed various characteristics and could be distinguished through principal component analysis and hierarchical cluster analysis. PRACTICAL APPLICATION: L. barbarum seed oil is a potentially underutilized oil resource with abundant essential fatty acid and phytosterol, which owns great value to apply in the nutritional, cosmetic, and medicinal fields. Hot pressing is an efficient method to produce L. barbarum seed oil for health care with high nutritional value and good quality, which can also be easily implemented on an industrial scale.
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Affiliation(s)
- Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing, 100083, P.R. China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No. 4 Road, Future Science and Technology Park South, Beijing, 102209, P.R. China
| | - Yuanyuan Xu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing, 100083, P.R. China
| | - Mengze Wang
- School of Food & Wine, Ningxia University, 489 Helan West Road, Xixia District, Yinchuan, Ningxia, 750021, P.R. China
| | - Fengjun Wang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing, 100083, P.R. China
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9
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Huang Z, Du M, Qian X, Cui H, Tong P, Jin H, Feng Y, Zhang J, Wu Y, Zhou S, Xu L, Xie L, Jin J, Jin Q, Jiang Y, Wang X. Oxidative stability, shelf life and stir‐frying application of
Torreya grandis
seed oil. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zicheng Huang
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Meijun Du
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Xueqin Qian
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Haochi Cui
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Pinzhang Tong
- Zhejiang Torreya Industry Association Zhuji City Torreya Museum No. 8, Torreya Road, Huandong Street Zhuji China
| | - Hangbiao Jin
- Zhejiang Torreya Industry Association Zhuji City Torreya Museum No. 8, Torreya Road, Huandong Street Zhuji China
| | - Yongcai Feng
- Zhejiang Xujing Health Technology Co., Ltd. No. 2, Wuzao West Road, Wuzao Industrial Zone Huangshan Town, Zhuji China
| | - Jianfang Zhang
- Zhejiang Xujing Health Technology Co., Ltd. No. 2, Wuzao West Road, Wuzao Industrial Zone Huangshan Town, Zhuji China
| | - Yuejun Wu
- Zhejiang Gongxiang Agricultural Development Co., Ltd. No. 3 Zhaoshan Road, Jiyang Street Zhuji China
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research & Development Center Co, Ltd. Shanghai China
| | - Lirong Xu
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
- Institute of Nutrition and Health Qingdao University Qingdao China
| | - Liangliang Xie
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Jun Jin
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co, Ltd. Shanghai China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
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10
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LUŽAIĆ TZ, GRAHOVAC NL, HLADNI NT, ROMANIĆ RS. Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Affiliation(s)
| | | | - Nada T. HLADNI
- Institute of Field and Vegetable Crops, Republic of Serbia
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11
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LUŽAIĆ TZ, GRAHOVAC NL, HLADNI NT, ROMANIĆ RS. Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests. FOOD SCIENCE AND TECHNOLOGY 2022; 42. [DOI: https:/doi.org/10.1590/fst.67320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/01/2023]
Affiliation(s)
| | | | - Nada T. HLADNI
- Institute of Field and Vegetable Crops, Republic of Serbia
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12
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Zhang Y, Li X, Lu X, Sun H, Wang F. Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review. Food Res Int 2021; 150:110791. [PMID: 34865806 DOI: 10.1016/j.foodres.2021.110791] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 11/28/2022]
Abstract
Roasting is widely applied in oil processing and employs high temperatures (90-260 °C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores in the oilseed cell walls, which facilitates the movement of oil from oilseed during subsequent extraction. It also affects the nutritional value and palatability of the prepared oil, which has attracted consumers' attention. An appropriate roasting process contributes to better extraction of bioactive compounds, particularly increasing the total polyphenol content in the oil. Correspondingly, extracted oil exhibits higher antioxidant capacity and oxidative stability after roasting the oilseeds due to better extraction of endogenous antioxidants and the generation of Maillard reaction products. Furthermore, roasting process is critical for the formation of aroma-active volatiles and the improvement of desired sensory characteristics, so it is indispensable for the production of fragrant oil. However, some harmful components are inevitably generated during roasting, including oxidation products, polycyclic aromatic hydrocarbons, and acrylamide. Monitoring and controlling the concentrations of harmful compounds in the oil during the roasting process is important. Therefore, this review updates how roasting affect the quality and safety of oils and provides useful insight into regulation of the roasting process based on bioactive compounds, sensory characteristics, and safety of oils. Further research is required to assess the nutritional value and safety of roasted oils in vivo and to develop a customized roasting process for various oilseeds to produce good-quality oils.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beiqijia, Changping, Beijing 102209, PR China
| | - Xinzhu Lu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Hao Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China.
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13
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Zhang Y, Wang M, Zhang X, Qu Z, Gao Y, Li Q, Yu X. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34845958 DOI: 10.1080/10408398.2021.2009437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xuping Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Zhihao Qu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
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14
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Wen Y, Zhou S, Wang L, Li Q, Gao Y, Yu X. New Method for the Determination of the Induction Period of Walnut Oil by Fourier Transform Infrared Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02170-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Flores M, Avendaño V, Bravo J, Valdés C, Forero-Doria O, Quitral V, Vilcanqui Y, Ortiz-Viedma J. Edible Oil Parameters during Deterioration Processes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:7105170. [PMID: 34568484 PMCID: PMC8463213 DOI: 10.1155/2021/7105170] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 08/03/2021] [Accepted: 08/18/2021] [Indexed: 11/18/2022]
Abstract
With the continuous increase in research on lipids, technologies and the development of chemical-analytical methods associated with the characterization and monitoring of different processes that involve modifications in edible fats are increasing. The beneficial effect of lipids, especially those essential for the health of the population, is widely known. However, degradation compounds are also produced that eventually have negative effects. In this dual context, the monitoring of the changes suffered by nutritional compounds can be obtained thanks to the development of technologies and analytical methods applied to the study of lipids. The modifications that lipids undergo can be followed by a wide variety of methods, ranging from the basic ones associated with simple chemical titrations to the more complex ones associated with sophisticated laboratory equipment. These determinations involve chemical and/or physical quantification of lipids to know an initial condition on the major and minor components. In addition to technologies that allow monitoring during more complex processes such as thermal deterioration, in multiple conditions depending on the objective of the study, this review could benefit a comprehensive understanding of lipid deterioration for future developments and research in the study of fats and oils for human consumption.
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Affiliation(s)
- Marcos Flores
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr 255, Talca, Chile
| | - Victoria Avendaño
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr 255, Talca, Chile
| | - Jessica Bravo
- Facultad de Medicina, Centro de Investigación Biomédica, Universidad Diego Portales, Ejército 141, Santiago, Chile
| | - Cristian Valdés
- Centro de Investigación de Estudios Avanzados del Maule, Vicerrectoría de Investigación y Postgrado, Universidad Católica del Maule, Talca, Chile
| | - Oscar Forero-Doria
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Avenida Carlos Schorr 255, Talca, Chile
| | - Vilma Quitral
- Escuela de Nutrición y Dietética, Facultad de Salud, Universidad Santo Tomás, Ejercito 146, Santiago, Chile
| | - Yesica Vilcanqui
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash S/N, Moquegua, Peru
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Casilla 233, Santiago, Chile
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16
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Woldemariam HW, Admassu Emire S, Getachew Teshome P, Toepfl S, Aganovic K. Physicochemical, functional, oxidative stability and rheological properties of red pepper ( Capsicum annuum L.) powder and paste. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1969945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Henock Woldemichael Woldemariam
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
- Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Food Engineering Graduate Program, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Paulos Getachew Teshome
- Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | - Stefan Toepfl
- Osnabrück University of Applied Sciences, Osnabrück University of Applied Sciences, Osnabrück, Germany
| | - Kemal Aganovic
- Dil German Institute of Food Technologies e.V, Quakenbrück, Germany
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17
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La J, Kim MJ, Lee J. Evaluation of solvent effects on the DPPH reactivity for determining the antioxidant activity in oil matrix. Food Sci Biotechnol 2021; 30:367-375. [PMID: 33868747 DOI: 10.1007/s10068-020-00874-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 12/17/2020] [Accepted: 12/29/2020] [Indexed: 10/21/2022] Open
Abstract
Reactivity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical in methanol, ethanol, isopropanol, isooctane, and ethyl acetate, was evaluated to assess the antioxidant capabilities in medium chain triacylglycerol. DPPH loss values were obtained over 30 min, with sampling every 5 min. Even the same concentration of antioxidants showed different DPPH reactivity depending on solvent. In methanol, 5 min was enough for α-tocopherol to react with DPPH, whereas BHT did not react with DPPH even after 30 min. Gallate series showed higher DPPH reactivity than TBHQ, sesamol, or BHA in methanol, while lower reactivity in isooctane. Antioxidants in ethanol and isopropanol reacted with DPPH less efficiently compared to those in methanol, the exception being sesamol. DPPH reactivity of gallate series in isooctane was lower than that of sesamol, TBHQ, and α-tocopherol. Combinatorial usage of methanol and isooctane for DPPH reactivity could provide reliable information on the antioxidant capacities of chemicals in edible oils. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-020-00874-9.
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Affiliation(s)
- JinWook La
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
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18
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Bhunia RK, Sinha K, Kaur R, Kaur S, Chawla K. A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1915328] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Rupam Kumar Bhunia
- National Agri-Food Biotechnology Institute (NABI), Plant Tissue Culture and Genetic Engineering, Mohali, Punjab, India
| | - Kshitija Sinha
- National Agri-Food Biotechnology Institute (NABI), Plant Tissue Culture and Genetic Engineering, Mohali, Punjab, India
- Department of Biotechnology, Sector-25, Panjab University, Chandigarh, India
| | - Ranjeet Kaur
- Department of Genetics, University of Delhi South Campus, New Delhi, India
| | - Sumandeep Kaur
- Department of Biotechnology, Sector-25, Panjab University, Chandigarh, India
| | - Kirti Chawla
- National Agri-Food Biotechnology Institute (NABI), Plant Tissue Culture and Genetic Engineering, Mohali, Punjab, India
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19
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He J, Evans G, Byer G, Taylor G, Clarkson P, Yell V. Improving oil stability in deep‐fried snack production: A case study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jibin He
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
| | - Garry Evans
- School of Health and Life Sciences Teesside University Middlesbrough UK
| | | | - Gillian Taylor
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
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20
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Cardoso-Ugarte GA, Sosa-Morales ME. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1872084] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
| | - María Elena Sosa-Morales
- Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, GTO, Mexico
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21
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Li X, Cheng X, Wu G, Huang J, Zhang H, Jin Q, Wang X. Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil. Food Res Int 2020; 134:109206. [DOI: 10.1016/j.foodres.2020.109206] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 03/26/2020] [Accepted: 03/27/2020] [Indexed: 12/01/2022]
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22
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Volpini-Klein AF, Silva CA, Fernandes SS, Nicolau CL, Cardoso CA, Fiorucci AR, Simionatto E. Effect of leaf and fruit extracts of Schinus molle on oxidative stability of some vegetables oils under accelerated oxidation. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0456191] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The most highly recommended oils for the diet are those which are rich in unsaturated fatty acids. However, the presence of these components in the oils is related to oxidation, which can be determined by the induction period. Further safety and the prolongation of the storage period for such oils can be achieved by the addition of efficient antioxidants, which today are preferably from natural sources. In order to contribute to the related research, the main objective of this study was to evaluate the efficacy of Schinus molle extracts compared to synthetic antioxidants (BHT) in delaying the oxidation of some vegetable oils. The results of the present study showed that the fruit and leaf extracts of Schinus molle presented activities and potential for being used as antioxidants in vegetable oils based on the tested methods (DPPH and ABTS). The extracts were also characterized as containing phenolic compounds by the Folin Ciocalteau method and by high performance liquid chromatography (HPLC). The action of the extracts as natural antioxidants was proven in the vegetal oils of chia (Salvia hispanica) and peanut (Arachis hypogaea) by the Rancimat method. It was observed that the oils increased their resistance to oxidation when incorporated with the extracts of Schinus molle, and the extract from the leaves increased the induction period of peanut oil by more than three hours (from 19.5 to 22.9 hours) with an extract concentration of 2.5%. The fruit extract was more efficient in delaying the oxidation of chia oil, prolonging its induction period by more than one hour with a concentration of 2.5% (from 3.1 to 4.3 hours). According to the results, the extracts of Schinus molle have favorable properties for possible use as an additive which inhibits the oxidation process of the tested vegetables oils.
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23
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Jiang S, Xie Y, Li M, Guo Y, Cheng Y, Qian H, Yao W. Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy. Food Chem 2019; 309:125714. [PMID: 31671375 DOI: 10.1016/j.foodchem.2019.125714] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Revised: 10/12/2019] [Accepted: 10/14/2019] [Indexed: 11/28/2022]
Abstract
Evaluation on the oxidative stability of oils, based on the tendency of free radicals production, can be operated by using electron spin resonance (ESR) spectroscopy. Induction Periods (IP) can be determined by Boltzmann equation fitting under accelerated conditions (heated). The IPs were compared with IPs of Rancimat method, and high linear correlation was found between these two methods (r = 0.996 and 0.985 separately), suggesting that ESR method can predict the oxidative stabilities provided by the Rancimatt method. This study indicated that ESR provided a sensitive method to evaluate the oxidative stability of edible oils.
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Affiliation(s)
- Shouhao Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Mi Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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24
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Li X, Wu G, Zheng L, Huang J, Zhang H, Jin Q, Wang X. Model prediction of color reversion of soybean oil and its quantitative relationship with oxidation under accelerated conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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