Volatile Composition of Sunflower Oil-in-Water Emulsions during Initial Lipid Oxidation:  Influence of pH

Volatile composition of Chinese traditional smoke-cured bacon of Mini-pig breed was first characterized. Both headspace solid phase microextraction (SPME) and simultaneous distillation and solvent extraction (SDE) were performed. SDE exhibited efficiency in the extraction of representative aromatic volatiles especially the phenolic smoky flavors from the bacon sample. In total, 104 different components were found with the major quantity and kinds of aromas being the volatile saturated and unsaturated aldehydes from lipid oxidation and the phenolic compounds from smoke. Olfactory evaluation (GC-O) of the SDE extract revealed five basic odor patterns pertaining to 53 odor active regions and 47 odorants. Some key flavors accounting for the bacon aroma were (E, E)-2, 4-decadienal, 3-(methylthio) propanal, 2-furanmethanol, guaiacol, 3-ethylphenol and 2, 5-dimethylpyrazine.

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Development of environment-friendly oil-in-water emulsion based drilling fluid for shale gas formation using sunflower oil

Journal of Petroleum Science and Engineering ◽

10.1016/j.petrol.2020.107129 ◽

2020 ◽

Vol 191 ◽

pp. 107129 ◽

Cited By ~ 3

Author(s):

Bhola K. Paswan ◽

Vikas Mahto

Keyword(s):

Shale Gas ◽

Sunflower Oil ◽

Drilling Fluid ◽

Environment Friendly ◽

Water Emulsion ◽

Gas Formation ◽

Oil In Water ◽

Oil In Water Emulsion

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Effect of Polydispersity in Oil-droplet Size on Lipid Oxidation in Oil-in-water Emulsions

Japan Journal of Food Engineering ◽

10.11301/jsfe.17.91 ◽

2016 ◽

Vol 17 (3) ◽

pp. 91-94 ◽

Cited By ~ 1

Author(s):

Yayoi MIYAGAWA ◽

Kohshi KIKUCHI ◽

Hirokazu SHIGA ◽

Shuji ADACHI

Keyword(s):

Lipid Oxidation ◽

Droplet Size ◽

Oil Droplet ◽

Oil In Water ◽

Oil Droplet Size

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Development of Iron-Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.5b00796 ◽

2015 ◽

Vol 63 (20) ◽

pp. 5055-5060 ◽

Cited By ~ 11

Author(s):

David R. Johnson ◽

Fang Tian ◽

Maxine J. Roman ◽

Eric A. Decker ◽

Julie M. Goddard

Keyword(s):

Lipid Oxidation ◽

Ethylene Terephthalate ◽

Poly Ethylene Terephthalate ◽

Oil In Water ◽

Poly Ethylene

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Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

Molecules ◽

10.3390/molecules25235688 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5688

Author(s):

Cristina-Ramona Metzner Ungureanu ◽

Mariana-Atena Poiana ◽

Ileana Cocan ◽

Andreea Ioana Lupitu ◽

Ersilia Alexa ◽

...

Keyword(s):

High Temperature ◽

Lipid Oxidation ◽

Oxidative Stability ◽

Sunflower Oil ◽

Inhibitory Effect ◽

Butylated Hydroxytoluene ◽

Convective Heating ◽

Total Oxidation ◽

Freeze Dried ◽

The Impact

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

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