Influence of roasting on antioxidants, fatty acids, sensory properties and oxidative stability of macadamia nuts

Argan oil (AO) is an appreciated vegetable oil thanks to its high nutritional and cosmetic values. AO extraction technology has evolved to meet the market demand. However artisanal production is still widely practiced. The present study aimed at highlighting the influence of water quality on the physicochemical and sensory properties of artisanally extracted AO. To meet this objective, AO was prepared using various water types namely: well water (AOWW), tap water (AOTW), mineral water (AOMW), distilled water (AODW), and ultra-pure water (AOUW). The obtained AOs were evaluated in terms of routinely measured quality indices: iodine, peroxide, acid, and anisidine values, UV specific coefficients extinction, refraction index, and moisture content. Chemical composition (fatty acids, sterols content, and tocopherols content) was investigated together with oxidative stability (OS) and sensory properties. As revealed by the statistical test used, water quality impacted significantly mainly on AO chemical composition, OS, and sensory properties. Obtained results of almost studied quality attributes were consistent with the Official Moroccan Norm. The greatest values of saturated and monounsaturated fatty acids were recorded in AOMW and OAWW, respectively, while AOUW together with AOTW displayed the best record of polyunsaturated fatty acids. Moreover, the highest values of tocopherols were found in AOTW and AOUW. AODW and AOUW presented greatest values of sterols content, OS, and shelf life. Likewise, sensory analysis was satisfactory in almost obtained AOs. Principal component analysis confirmed these results and allowed allowed a good separation among AOs especially with sterols and tocopherols. Based on these outcomes, it could be concluded that water quality is an important parameter to consider by AO producers, ultra-pure and distilled water seemed to exert an ameliorative effect on quality, stability, and shelf life of AOs.

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Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed (Linum usitatissimum L.) Oil Infused with Spices and Herbs

Antioxidants ◽

10.3390/antiox10050785 ◽

2021 ◽

Vol 10 (5) ◽

pp. 785

Author(s):

Dyana Odeh ◽

Klara Kraljić ◽

Andrea Benussi Skukan ◽

Dubravka Škevin

Keyword(s):

Oxidative Stability ◽

Linum Usitatissimum ◽

Flaxseed Oil ◽

Sensory Properties ◽

Oil Contamination ◽

Phenol Content ◽

Microbial Safety ◽

New Methods ◽

Linum Usitatissimum L ◽

Inhibit Lipid Peroxidation

In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81–22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.

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Impact of winterization on fatty acids' composition, isomers, and oxidative stability of conjugated linoleic acids produced from selected vegetable oils

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15254 ◽

2021 ◽

Author(s):

Awais Khan ◽

Muhammad Nadeem ◽

Muhammad Imran ◽

Anjum Khalique

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Vegetable Oils ◽

Fatty Acids Composition ◽

Conjugated Linoleic Acids

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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

Applied Sciences ◽

10.3390/app11010188 ◽

2020 ◽

Vol 11 (1) ◽

pp. 188

Author(s):

Piotr Skałecki ◽

Agnieszka Kaliniak-Dziura ◽

Piotr Domaradzki ◽

Mariusz Florek ◽

Ewa Poleszak ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Acid Content ◽

Raw Materials ◽

Fatty Acid Content ◽

Calorific Value ◽

Thiobarbituric Acid ◽

Acid Value ◽

Sensory Properties ◽

Control Group

The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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Plant Carotenoids as Pigment Sources in Laying Hen Diets: Effect on Yolk Color, Carotenoid Content, Oxidative Stability and Sensory Properties of Eggs

Foods ◽

10.3390/foods10040721 ◽

2021 ◽

Vol 10 (4) ◽

pp. 721

Author(s):

Kristina Kljak ◽

Klaudija Carović-Stanko ◽

Ivica Kos ◽

Zlatko Janječić ◽

Goran Kiš ◽

...

Keyword(s):

Oxidative Stability ◽

Egg Yolk ◽

Sensory Properties ◽

Carotenoid Content ◽

Total Carotenoid ◽

Plant Parts ◽

Total Carotenoid Content ◽

Dietary Content ◽

Sensory Color ◽

Carotenoid Profile

The aim of this study was to evaluate the effect of a supplementation diet for hens consisting of dried basil herb and flowers of calendula and dandelion for color, carotenoid content, iron-induced oxidative stability, and sensory properties of egg yolk compared with commercial pigment (control) and marigold flower. The plant parts were supplemented in diets at two levels: 1% and 3%. In response to dietary content, yolks from all diets differed in carotenoid profile (p < 0.001). The 3% supplementation level resulted in a similar total carotenoid content as the control (21.25 vs. 21.79 μg/g), but by 3-fold lower compared to the 3% marigold (66.95 μg/g). The tested plants did not achieve yolk color fan values as the control (13.47) or 3% marigold (11.47), and among them, calendula had the highest values (9.73). Despite the low carotenoid content in diets supplemented with basil herb, iron-induced malondialdehyde (MDA) concentration was low as for marigold (on average 106.83 vs. 92.68 ng/g after 250 min). The treatments differed in sensory color scores for fresh and hard-boiled yolks and flavor while other sensory properties were similar. In conclusion, the supplementation of plants in a hen diet may result in yolks containing carotenoids and other compounds showing a high antioxidant effect.

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Oxidative Stability of Polyunsaturated Fatty Acids in an Aqueous Dispersion.

Nippon Shokuhin Kagaku Kogaku Kaishi ◽

10.3136/nskkk.43.1079 ◽

1996 ◽

Vol 43 (10) ◽

pp. 1079-1085 ◽

Cited By ~ 5

Author(s):

Kazuo MIYASHITA

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Oxidative Stability ◽

Aqueous Dispersion

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Non-destructive assessment of the oxidative stability of intact macadamia nuts during the drying process by near-infrared spectroscopy

LWT ◽

10.1016/j.lwt.2018.12.056 ◽

2019 ◽

Vol 103 ◽

pp. 101-107 ◽

Cited By ~ 2

Author(s):

Lívia C. Carvalho ◽

Marcondes L. Leite ◽

Camilo L.M. Morais ◽

Kássio M.G. Lima ◽

Gustavo H.A. Teixeira

Keyword(s):

Infrared Spectroscopy ◽

Oxidative Stability ◽

Near Infrared Spectroscopy ◽

Near Infrared ◽

Drying Process ◽

Macadamia Nuts ◽

Non Destructive

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Deterioration of Extra Virgin Olive Oil Caused by Different Processes

Journal of Food Research ◽

10.5539/jfr.v6n5p59 ◽

2017 ◽

Vol 6 (5) ◽

pp. 59 ◽

Cited By ~ 1

Author(s):

Nadia Segura ◽

Yenny Pinchak ◽

Natalie Merlinski ◽

Miguel Amarillo ◽

Camila Feller ◽

...

Keyword(s):

Fatty Acids ◽

Oxidative Stability ◽

Antioxidant Capacity ◽

Olive Oil ◽

Virgin Olive Oil ◽

Natural Antioxidants ◽

Extra Virgin Olive Oil ◽

Total Phenols ◽

Olive Oils ◽

Useful Life

Extra virgin olive oil is recognized as a very stable oil because of its composition in fatty acids and its content in natural antioxidants (tocopherols and polyphenols). In the bibliography are works that address different aspects of this stability, from the duration of its useful life to its performance in the frying of foods. Some works also link their stability with the content of natural antioxidants. For example, Franco et al. (2014) studied the content of phenols and their antioxidant capacity in olive oils of seven different varieties. Baccouri et al. (2008) found a good correlation between the oxidative stability (measured in Rancimat) of the oils studied and the concentration of total phenols and tocopherols.

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Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim

Food & Function ◽

10.1039/c7fo00929a ◽

2017 ◽

Vol 8 (10) ◽

pp. 3563-3575 ◽

Cited By ~ 6

Author(s):

Zara Bolger ◽

Nigel P. Brunton ◽

Frank J. Monahan

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Quality Characteristics ◽

Flaxseed Oil ◽

Sensory Properties ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Health Claim

Direct or pre-emulsified flaxseed oil addition did not affect sensory properties of high omega-3/vitamin E sausages but encapsulation did, negatively.

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