scholarly journals Oxidative Stability of a New Peanut Butter Bite Product

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Pranav Kaushik Pidatala ◽  
Danielle Bellmer ◽  
William McGlynn
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Peanut Butter ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Antioxidant Vitamin ◽  
Snack Food ◽  
Target Market ◽  
Current Form ◽  
Different Temperatures

Peanut butter continues to be a mainstay in the American diet, but in its current form, peanut butter lacks the convenience of other foods. A peanut butter bite snack food has been developed that is individually wrapped, high in protein, and made mostly from peanut butter. The target market for the product is the active, health-conscious segment of the population that wants a high-protein peanut butter snack that is easy to pack, carry, and eat. The objective of the current study was to evaluate the shelf life of peanut butter bites under different storage and packaging conditions and specifically to monitor oxidative stability of the samples over time. Peanut butter bite samples were prepared with three different levels of added antioxidant (vitamin E). Products were sealed in two different types of packaging (metallized polyethylene and plastic polyethylene) and were stored at two different temperatures to determine the rate of deterioration of the product under various conditions. Oxidative stability was evaluated using two different analytical methods (peroxide value and TBARS assay) to evaluate primary and secondary oxidation products over a six month time period. All treatments were conducted in triplicate. Results show that higher levels of vitamin E resulted in greater stability. As expected, oxidation proceeded more quickly under higher temperature storage conditions. A shelf stable individually wrapped peanut butter snack product may be appealing to a large audience and could result in an increase in the consumption of peanuts.

Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions

Meat Science ◽  
2011 ◽  
Vol 88 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Vladimiro Cardenia ◽  
Maria Teresa Rodriguez-Estrada ◽  
Fabio Cumella ◽  
Luca Sardi ◽  
Giacinto Della Casa ◽  
...  
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Storage Conditions ◽  
Pork Meat ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
And Storage ◽  
Diet Supplementation

scholarly journals Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 944
Author(s):  
Arantzazu Valdés García ◽  
Ana Beltrán Sanahuja ◽  
Ioannis K. Karabagias ◽  
Anastasia Badeka ◽  
Michael G. Kontominas ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Oleic Acid Content ◽  
Sunflower Seeds ◽  
Secondary Products ◽  
Frying Process ◽  
Seed Moisture ◽  
Accelerated Storage ◽  
Roasting Process

The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.

Influence of dietary vitamin E and zinc on performance, oxidative stability and some blood measures of broiler chickens reared under heat stress (35 °C)

2010 ◽  
Vol 27 (2) ◽  
pp. 103-110 ◽  
Author(s):  
Navid Hosseini-Mansoub ◽  
Saeid Chekani-Azar ◽  
Ali Tehrani ◽  
Alireza Lotfi ◽  
Mostaan Manesh
Keyword(s):  
Heat Stress ◽  
Vitamin E ◽  
Oxidative Stability ◽  
Broiler Chickens ◽  
Tocopheryl Acetate ◽  
Dietary Vitamin ◽  
Antioxidant Vitamin ◽  
Feed Conversion ◽  
Negative Effects ◽  
Ambient Temperatures

Influence of dietary vitamin E and zinc on performance, oxidative stability and some blood measures of broiler chickens reared under heat stress (35 °C)This study was conducted to determine the effects of vitamin E (αTA; dL-α-Tocopheryl acetate) and zinc (Zn; ZnCl2) on performance, oxidative stability and some blood measures of broiler chickens under normal and hot temperatures. One hundred sixty 10-day-old male chicks were assigned to four groups in four replicates. The birds received two diets, control and enriched with two levels of vitamin E and Zn (100 and 50 mg/kg of diet, respectively) under two ambient temperatures (22 °C and 35 °C). Although the diets enriched with the antioxidant vitamin and element compared with un-enriched diets resulted in the better performance of the birds, significant differences were related to temperature conditions, as the lowest feed conversion ratio (FCR) and the highest body weight (BW) were observed in the group fed the enriched diet under normal temperature. The serum malondialdehyde (MDA), cholesterol (C), triglycerides (TG), glucose (G), total protein (TP), and hematocrit and heterophil: lymphocyte ratio levels were significantly lower in birds reared under 22 °C compared with the group under 35 °C but the hematocrit was not significantly lower in groups fed enriched diets and exposed to normal conditions (P>0.05). It was concluded that a combination of 100 mg of vitamin E and 50 mg of Zn provides the better performance and the least blood C and TG levels accompanying the better oxidative stability in male broilers under normal temperature (22 °C) and that this combination can be considered as a protective strategy in broiler diets for reducing the negative effects of heat stress.

Quantitative Evaluation of Oxidative Stability of Biomembrane Lipids in the Presence of Vitamin E

2021 ◽  
Author(s):  
Atsushi Takahashi ◽  
Ryota Takahashi ◽  
Kousuke Hiromori ◽  
Naomi Shibasaki‐Kitakawa
Keyword(s):  
Vitamin E ◽  
Oxidative Stability ◽  
Quantitative Evaluation

scholarly journals Changes of Physicochemical Properties of Starch Syrups Recommended for Winter Feeding of Honeybees during Storage

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 374
Author(s):  
Teresa Szczęsna ◽  
Ewa Waś ◽  
Piotr Semkiw ◽  
Piotr Skubida ◽  
Katarzyna Jaśkiewicz ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Physicochemical Parameters ◽  
Storage Temperature ◽  
Storage Conditions ◽  
Different Temperatures ◽  
And Storage ◽  
Bee Colonies ◽  
Temperature Time ◽  
Winter Feeding

The aim of this study was to determine the influence of storage temperature and time on physicochemical parameters of starch syrups recommended for the winter feeding of bee colonies. The studies included commercially available three starch syrups and an inverted saccharose syrup that were stored at different temperatures: ca. 20 °C, 10–14 °C, and ca. 4 °C. Physicochemical parameters of fresh syrups (immediately after purchase) and syrups after 3, 6, 9, 12, 15, 18, 21, and 24 months of storage at the abovementioned temperatures were measured. It was observed that the rate of unfavorable changes in chemical composition of starch syrups and the inverted saccharose syrup, mainly the changes in the 5-hydroxymethylfurfural (HMF) content, depended on the type of a syrup and storage conditions (temperature, time). Properties of tested starch syrups intended for winter feeding of bees stored at ca. 20 °C maintained unchanged for up to 6 months, whereas the same syrups stored at lower temperatures (10–14 °C) maintained unchanged physicochemical parameters for about 12 months. In higher temperatures, the HMF content increased. To date, the influence of this compound on bees has not been thoroughly investigated.

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

scholarly journals Co-encapsulation of vegetable oils with phenolic antioxidants and evaluation of their oxidative stability under long-term storage conditions

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111033
Author(s):  
Lorine Le Priol ◽  
Justine Gmur ◽  
Aurélien Dagmey ◽  
Sandrine Morandat ◽  
Karim El Kirat ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Storage Conditions ◽  
Phenolic Antioxidants ◽  
Long Term Storage ◽  
Term Storage

Feeding antioxidant vitamin and vegetable oils to broilers: vitamin E reduced negative effect of soybean oil on immune response and meat lipid oxidation

2018 ◽  
Vol 58 (10) ◽  
pp. 1829
Author(s):  
M. Mohiti-Asli ◽  
M. Ghanaatparast-Rashti
Keyword(s):  
Immune Response ◽  
Vitamin E ◽  
Vitamin C ◽  
Soybean Oil ◽  
Lipid Oxidation ◽  
Vegetable Oil ◽  
Canola Oil ◽  
Cellular Response ◽  
Dietary Supplementation ◽  
Antioxidant Vitamin

This study investigated the effect of feeding vitamin E, vitamin C, and two sources of vegetable oil on immune response and meat quality of broilers. A total of 320 one-day-old chicks were used in a completely randomised design with eight treatments arranged as a 2 × 2 × 2 factorial with two levels of vitamin E (0 and 200 mg/kg), two levels of vitamin C (0 and 1000 mg/kg), and two sources of vegetable oil (soybean and canola). Dietary supplementation of either vitamin E or C increased (P < 0.05) secondary humoral response, whereas oil sources had no significant effect. Broilers fed soybean oil had lower cellular response to the phytohemagglutinin skin test than those fed canola oil in diet, and supplementation of vitamin E increased cellular immune response. However, fat, cholesterol and pH of meat were not affected by source of oil or antioxidants, lipid oxidation was higher (P < 0.05) in thigh and breast meat of broilers fed soybean oil than canola oil. Dietary supplementation of vitamin E decreased (P < 0.05) lipid oxidation in thigh and breast of broilers fed diet containing soybean oil, without any effect on meat oxidation of those fed canola oil. Dietary supplementation of vitamin C increased lipid oxidation in thigh meat of broilers (P < 0.05). It can be concluded that inclusion of soybean oil to the diet, compared with canola oil, increased need for antioxidant. Vitamin E had beneficial effects on immune response and reduced meat lipid oxidation; nonetheless future studies should explore the antioxidant effect of vitamin C in stored meat.

scholarly journals Seed longevity of maize conserved under germplasm bank conditions for up to 60 years

2021 ◽  
Author(s):  
Filippo Guzzon ◽  
Maraeva Gianella ◽  
Jose Alejandro Velazquez Juarez ◽  
Cesar Sanchez Cano ◽  
Denise E Costich
Keyword(s):  
Seed Germination ◽  
Plant Genetic Resources ◽  
Seed Viability ◽  
Storage Conditions ◽  
Seed Longevity ◽  
Germplasm Bank ◽  
Significant Difference ◽  
Different Temperatures ◽  
Germination Experiments

Abstract Background and Aims The long-term conservation of seeds of plant genetic resources is of key importance for food security and preservation of agrobiodiversity. Nevertheless, there is scarce information available about seed longevity of many crops under germplasm bank conditions. Methods Through germination experiments as well as the analysis of historical monitoring data, we studied the decline in viability manifested by 1000 maize (Zea mays subsp. mays) seed accessions conserved for an average of 48 years at the CIMMYT germplasm bank, the largest maize seedbank in the world, under two cold storage conditions: an active (–3 °C; intended for seed distribution) and a base conservation chamber (–15 °C; for long-term conservation). Key Results Seed lots stored in the active chamber had a significantly lower and more variable seed germination, averaging 81.4 %, as compared with the seed lots conserved in the base chamber, averaging 92.1 %. The average seed viability detected in this study was higher in comparison with that found in other seed longevity studies on maize conserved under similar conditions. A significant difference was detected in seed germination and longevity estimates (e.g. p85 and p50) among accessions. Correlating seed longevity with seed traits and passport data, grain type showed the strongest correlation, with flint varieties being longer lived than floury and dent types. Conclusions The more rapid loss of seed viability detected in the active chamber suggests that the seed conservation approach, based on the storage of the same seed accessions in two chambers with different temperatures, might be counterproductive for overall long-term conservation and that base conditions should be applied in both. The significant differences detected in seed longevity among accessions underscores that different viability monitoring and regeneration intervals should be applied to groups of accessions showing different longevity profiles.

Lessons From the E-Ferol Tragedy

PEDIATRICS ◽  
1986 ◽  
Vol 78 (3) ◽  
pp. 503-506
Author(s):  
William F. Balistreri ◽  
Michael K. Farrell ◽  
Kevin E. Bove
Keyword(s):  
Vitamin E ◽  
Placental Transfer ◽  
Serum Vitamin ◽  
Maternal Blood ◽  
Blood Levels ◽  
Antioxidant Vitamin ◽  
Low Birth Weight Infants ◽  
Term Infants ◽  
Naturally Occurring ◽  
Supplemental Vitamin

"Those who cannot remember the past are condemned to repeat it."—G. Sabtatana Several factors combined to suggest that supplemental vitamin E should be administered to low birth weight infants. The persistent concern and controversy, the latter confounded by a paucity of data, have been discussed in recent editorials.1,2 At birh, tissue stores of the naturally occurring lipidsoluble antioxidant vitamin E (α-tocopherol) are low. The amount of total tocopherol in the tissue of premature infants is approximately one half that of full-term infants. 3 Maternal vitamin E supplementation seems to have minimal effect on serum vitamin E levels in the newborn because there is poor placental transfer; maternal blood levels are higher than cord levels.1-3

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