scholarly journals Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

2021 ◽  
Vol 72 (1) ◽  
pp. e395
Author(s):  
B.B. Rabrenović ◽  
M.A. Demin ◽  
M.G. Basić ◽  
L.L. Pezo ◽  
D.M. Paunović ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Oxidation Stability ◽  
Tocopherol Content ◽  
Induction Periods ◽  
Kernel Oil ◽  
Rancimat Method ◽  
Before And After ◽  
Cold Pressed ◽  
Plum Brandy

Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels’ origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.

scholarly journals Efficiency of different additives in improvement of oxidation stability of fatty acid methyl esters with different properties

2021 ◽  
pp. 29-29
Author(s):  
Milica Rankov-Sicar ◽  
Radoslav Micic ◽  
Milan Tomic ◽  
Natasa Djurisic-Mladenovic
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Oxidation Stability ◽  
Waste Cooking Oil ◽  
Molecular Structures ◽  
Antioxidant Compounds ◽  
Induction Periods ◽  
Acid Methyl ◽  
Rancimat Method

This study evaluates six formulations in improving oxidation stability of different fatty acid methyl esters (MEs). Two MEs differed in the unsaturation levels as they were synthesized from different feedstocks: a blend of soybean and sunflower oils (SoSuME), and waste cooking oil (WCOME); they did not fulfill the requirements of the EN 14214 standard concerning the oxidation stability (~0.6 h) and some impurities. The third MEs (SoSuME-EN) were fully compliant with the standard. Five formulations were phenolic-based, containing single or mixed antioxidant compounds of different molecular structures; one was amine-based. Different dosages of the formulations were added to the ME samples (corresponding to the addition range ~50-48300 ppm). The MEs stability expressed as induction periods, IPs, determined by the Rancimat method, were used for calculation of stabilization factors, SFs, indicating the efficiency of the applied formulation. The formulation containing TBHQ was the most efficient concerning the lowest consumption rate and the highest SF achieved for the low quality ME. 2,2?-methylene-bis-(4-methyl-6-tert-butylphenol) was linked with higher antioxidant potency than amine-based formulation and the phenolic com-pounds with two bulky tert-butyl groups. Among 4 selected phenolic additives, BHT and 2,2?-methylene-bis-(4-methyl-6-tert-butylphenol) proved similar efficiency in SoSuME-EN (at ~500 ppm they produced SF~2), while it took twice of this amount for mixed butylphenols to achieve the same effect.

scholarly journals Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 300
Author(s):  
Jhih-Ying Ciou ◽  
Hsin-Chun Chen ◽  
Chih-Wei Chen ◽  
Kai-Min Yang
Keyword(s):  
Oxidative Stability ◽  
Principal Component ◽  
Tocopherol Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Natural Logarithm ◽  
Phytosterol Content ◽  
Rancimat Method ◽  
Nutritional Benefits

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C, 140 °C, and 160 °C, while those roasting temperatures had no effect on the fatty acid profile and γ–tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly when it is derived from N–heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of the induction period (R2: 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

scholarly journals Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 320 ◽  
Author(s):  
Besma Omri ◽  
Nadir Alloui ◽  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
Alessandra Aiello ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Control Diet ◽  
Oxidation Stability ◽  
Dietary Treatment ◽  
Egg Yolk ◽  
Red Pepper ◽  
Standard Diet ◽  
Tomato Paste ◽  
Before And After

This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.

Evaluation of Dominant Parameters in Lipase Transesterification of Cottonseed Oil

2019 ◽  
Vol 62 (2) ◽  
pp. 467-474 ◽  
Author(s):  
Stanley Anderson ◽  
Terry Walker ◽  
Bryan Moser ◽  
Caye Drapcho ◽  
Yi Zheng ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Methyl Esters ◽  
Methyl Esters ◽  
Cottonseed Oil ◽  
Molar Ratio ◽  
Chromatography Method ◽  
Induction Periods ◽  
Acid Methyl ◽  
The Difference

Abstract. Eversa Transform was used as an enzymatic catalyst to transform glandless and crude (heavy pigment) cottonseed oils into biodiesel. The oils were reacted with methanol at a 6:1 molar ratio with modified amounts of water, lipase, and temperature. Reactions were conducted in the presence of lipase and water at doses of 2, 5, and 8 wt% and 1, 3, and 6 wt%, respectively. Product composition and conversion were determined using the gas chromatography method of ASTM D6584. Oxidative stability was determined following EN 15751. The conversion to fatty acid methyl esters averaged 98.5% across all samples. Temperature had the most significant effect on conversion (p &lt; 0.0035). Lipase and water dosages did not affect conversion, while each had an effect with temperature that was significant across the difference between 3 and 1 wt% water content and between 8 and 5 wt% enzyme content between the two temperatures (p = 0.0018 and 0.0153), respectively. Induction periods (oxidative stability) of the glandless and crude cottonseed oils were significantly different, but there was no difference between the two oil conversions based on oil type. Keywords: Biodiesel, Cottonseed oil, Fatty acid methyl esters, Lipase, Oxidative stability, Transesterification.

Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

2011 ◽  
Vol 128 (2) ◽  
pp. 391-399 ◽  
Author(s):  
Herman Lutterodt ◽  
Margaret Slavin ◽  
Monica Whent ◽  
Ellen Turner ◽  
Liangli (Lucy) Yu
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Acid Composition ◽  
Grape Seed ◽  
Seed Oils ◽  
Cold Pressed

Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

LWT ◽  
2010 ◽  
Vol 43 (9) ◽  
pp. 1409-1413 ◽  
Author(s):  
Herman Lutterodt ◽  
Marla Luther ◽  
Margaret Slavin ◽  
Jun-Jie Yin ◽  
John Parry ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Antioxidant Properties ◽  
Seed Oils ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cold Pressed ◽  
Cumin Seed

scholarly journals Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

2013 ◽  
Vol 60 ◽  
pp. 92-97 ◽  
Author(s):  
Qile Xia ◽  
Siyi Pan ◽  
Meiyu Zheng ◽  
Jianbing Chen ◽  
Zhongxiang Fang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Kernel Oil

scholarly journals FAME Storage Time in an Optimized Natural Antioxidant Mixture

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Rodolfo Lopes Coppo ◽  
Dionísio Borsato ◽  
Jaqueline Laís Pereira ◽  
Hágata Cremasco da Silva
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Storage Time ◽  
Oxidation Process ◽  
Oxidation Stability ◽  
Storage Period ◽  
Process Variable ◽  
Antioxidant Effect ◽  
Rancimat Method ◽  
The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

scholarly journals Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil

2017 ◽  
Vol 52 (12) ◽  
pp. 1231-1240 ◽  
Author(s):  
Mariângela Hoffmann Bruscatto ◽  
Rui Carlos Zambiazi ◽  
Michele Crizel-Cardoso ◽  
Clarisse Maria Sartori Piatnicki ◽  
Carla Rosane Barboza Mendonça ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Chemical Characterization ◽  
Tocopherol Content ◽  
Major Fatty Acid ◽  
Carotenoid Content ◽  
Southern Brazil ◽  
Olive Oils ◽  
Randomized Experimental Design ◽  
Olive Trees

Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki cultivars were evaluated. A completely randomized experimental design was used, in a uniform arrangement, with three replicates. Acidity value, peroxide index, specific absorption, tocopherol content, phenolic compound content, carotenoid content, chlorophyll content, fatty acid profile, and oxidative stability were determined. The oils from the Coratina and Frantoio cultivars were classified as extra virgin-oils. The olive oil from the Coratina cultivar showed the highest levels of pigments, followed by the oil from Koroneiki. The oil from the Coratina cultivar also presents higher contents of phenolic compounds (1,725.5 mg kg-1) and tocopherols (437.8 mg kg-1). The major fatty acid in all samples is oleic acid.

scholarly journals Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

2011 ◽  
Vol 29 (No. 1) ◽  
pp. 74-78 ◽  
Author(s):  
B. Rabrenovic ◽  
E. Dimic ◽  
M. Maksimovic ◽  
S. Sobajic ◽  
L. Gajic-Krstajic
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Linolenic Acid ◽  
Acid Content ◽  
Juglans Regia ◽  
Total Content ◽  
Oil Extraction ◽  
Oleic Acid Content ◽  
Rancimat Method

Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts (Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented &ndash; cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9&ndash;23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2&ndash;65.1% and that of linolenic acid from 9.1&ndash;13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was &gamma;-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.

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