Inhibition of Stigmasterol Oxidation by Antioxidants in Purified Sunflower Oil

Abstract A study was conducted to analyze the effect of the antioxidants butylated hydroxytoluene, α-tocopherol, ethanolic extracts of rosemary, and green tea on stigmasterol resistance against degradation and formation of its oxidation products in purified triacylglycerols (TAG) from sunflower oil. The content of stigmasterol and its oxidation products 7α-and 7β-hydroxy, α-and β-epoxy, triol, and 7-ketostigmasterol were determined during incubation at 60°C for 3, 6, and 9 days. In addition, peroxide value and fatty acid composition were also determined in the samples. Correlation between the levels of the accumulated stigmasterol oxides and peroxide value of the TAG with antioxidants during incubation was significant only for rosemary extract (R = 0.6799, p < 0.05). The lack of correlation precludes the use of peroxide values to determine the level of sterol oxidation products in the used model system. Correlation between stigmasterol content and the level of stigmasterol oxides was significant for all samples (R = 0.8874, p < 0.05). The total increase of the stigmasterol oxidation products was the lowest in samples with α-tocopherol, but the content of stigmasterol-triol increased the most in this sample. In all the analyzed samples, α-epoxy-stigmasterol was formed in the highest amounts among the analyzed stigmasterol oxidation products.

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INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT

EUREKA Life Sciences ◽

10.21303/2504-5695.2020.001321 ◽

2020 ◽

Vol 3 ◽

pp. 18-25

Author(s):

Nataliia Bozhko ◽

Vasyl Pasichnyi ◽

Andriy Marynin ◽

Vasyl Tischenko ◽

Igor Strashynskyi ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Meat Product ◽

Control Sample ◽

Oxidation Products ◽

Biological Efficiency ◽

Rosemary Extract ◽

Peking Duck

The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10. Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twice

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Quality Characteristics and Standards for Sunflower Oil from Arad Agricultural Area

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:6582 ◽

2011 ◽

Vol 68 (2) ◽

Author(s):

Claudia MUREŞAN ◽

Anca Mihaela DICU ◽

Virgil CIUTINA ◽

Dorina CHAMBRE ◽

Claudiu URSACHI

Keyword(s):

Fatty Acid ◽

High Temperature ◽

Peroxide Value ◽

Sunflower Oil ◽

Quality Characteristics ◽

Conjugated Dienes ◽

Chemical Parameters ◽

Physico Chemical ◽

Specific Absorbance ◽

Conjugated Dienes And Trienes

The purpose of this study was to determine the unsaturated fatty acid compounds of studied oils, physico-chemical parameters, and the behavior of the four oil types during oxidation and heating. This is a part of a large study effectuated on Carnia sunflower hybrids, PR64H91, PR65A22 and PR64H45 obtained through cold pressing. We followed the evolution of the UV absorption correlated with the peroxide value. The peroxide value has been presented an increased value in the first 12 heating hours, but after this period of time, it has been decreased due to the high temperature instability of the early formed hydro-peroxides. The absorbance between 220-230 nm and the specific absorbance on 232 and 270 nm (characteristic of the conjugated dienes and trienes) have increased along the experiment period. The results were compared with those from regular sunflower oil.

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