scholarly journals Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

2021 ◽  
Vol 4 (1) ◽  
pp. 955-964
Author(s):  
Phan Thi Phuong Thao ◽  
Tran Thi Thu Hang ◽  
Pham Le Nguyet Anh ◽  
Vu Hong Son
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Seed Oil ◽  
Test Method ◽  
Butylated Hydroxytoluene ◽  
Synthetic Antioxidants ◽  
Total Oxidation ◽  
Oven Test ◽  
Tea Seed Oil

This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO),  and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.

Enhancement of Thermo-Oxidative Stability of Vegetable Oil Based Lubricant via Chemical Modification Techniques

2015 ◽  
Vol 813-814 ◽  
pp. 695-699
Author(s):  
S. Arumugam ◽  
G. Sriram ◽  
A. Hemanth Sai Kumar Chowdary ◽  
Janga Subramanya Sai
Keyword(s):  
Chemical Modification ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Chemical Structure ◽  
Thermo Gravimetric Analysis ◽  
Gravimetric Analysis ◽  
Thermo Gravimetric ◽  
Transesterification Method ◽  
Unique Chemical

The rising demand for environmentally acceptable lubricant has led researchers to look to vegetable oils as an alternative to petroleum based lubricants. Vegetable oils have radically distinctive properties owing to their unique chemical structure which have greater ability to lubricate and have higher biodegradability. In spite of advantages, they are limited to inadequate thermo-oxidative stability and poor low-temperature properties which hinder their utilization. In the present study in order to produce a bio lubricant with good thermo-oxidative stability, rapeseed oil was subjected to two different chemical modification techniques viz., epoxidation method and successive transesterification method. The thermo-oxidative stability of formulated oil was analysed using Thermo Gravimetric Analysis (TGA). TGA analysis divulges that the thermo-oxidative stability of rapeseed oil was greatly improved with the epoxidation method in comparison with the successive transesterification method.

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

Molecules ◽  
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.

scholarly journals Improvement of the Oxidative Stability of Sesame Oil Using Spirulina as a Natural Antioxidant

2018 ◽  
Author(s):  
Shima Omidi ◽  
Hamid Sarhadi ◽  
Fatemeh Shahdadi
Keyword(s):  
Oxidative Stability ◽  
Antiradical Activity ◽  
Methanol Extract ◽  
Antioxidant Properties ◽  
Sesame Oil ◽  
Butylated Hydroxytoluene ◽  
Natural Antioxidant ◽  
Synthetic Antioxidants ◽  
Methanol Extracts ◽  
Dpph Method

Background: Nowadays, natural antioxidants are used to replace synthetic antioxidants for delaying or preventing the oxidation of edible oils. In this study, phenolic compounds and antioxidant properties of methanol extracts of Spirulina microalgae (Arthrospira platensis) were measured. Methods: Phenolic content was measured by Folin–Ciocalteau method and antioxidant activity was measured by the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) method. Also, spirulina microalgae as natural antioxidant, was added to sesame oil for improving its oxidative stability. The effects of methanol extract of these microalgae in four concentrations (0, 500, 1000 and 2000 ppm) and synthetic antioxidants of butylated hydroxyl anyzole (BHA) and butylated hydroxytoluene (BHT) in two levels (100 and 200 ppm) in retarding the sesame oil oxidation were examined. Results: The results showed that spirulina extract had 50.54 mg gallic acid/g samples total phenols and antiradical activity (84.38%). By increasing the concentration of the extracts, the oxidation process decreased. Methanol extract at 1000 ppm concentration had the highest antiradical activity than other concentrations and its antiradical activity was alike the synthesis antioxidant of BHA. By Increasing of storage period, peroxide values in 500 and 1000 ppm of spirulina extracts first increased then decreased and in other treatment increased. During storage time thiobarbituric acid index increased. However, this increase was higher in control treatment than others. Conclusion: According to the stated content, it can be said that methanol extracts of spirulina have appropriate antioxidant properties and spirulina can be used as a natural antioxidant to improve the oxidative stability of sesame oil.

Investigation of Some Base Oil as Biodegradable Water-Cooling Two-Stroke Engine Oil

2006 ◽  
Author(s):  
Zhongping Tang ◽  
Peng Jin ◽  
Dingwei Sun ◽  
Shaoming Zhang ◽  
Weimin Liu
Keyword(s):  
Oxidative Stability ◽  
Vegetable Oils ◽  
Rapeseed Oil ◽  
Large Scale ◽  
Viscosity Index ◽  
Mineral Oil ◽  
Engine Oil ◽  
Water Cooling ◽  
Marine Engines ◽  
Stroke Engine

According to statistics, a large portion of used lubricants remain as potential hazards for the environment. Particularly, about 30 to 50% lubricant used in outboard marine engines is not burned completely and released into the water. As a result, consumers demand environmentally compatible lubricants due to concern about loss of mineral oil-based lubricants to the environment which can result in water contamination and pose a threat to animal and plant life. To prevent bioaccumulation of these materials in aquatic plants and animals, many agencies are considering regulations toward to biodegradable two-stroke outboard marine engines oil. Vegetable oils and ester oils are very suitable to develop “green lubricants”. Ester oils usually show excellent high temperature stability, low temperature fluidity, high viscosity index, very low volatility, good miscibility and biodegradability, but they are expensive and also produce many poisonous materials to environmental during produce process. Vegetable oils are biodegradable, nontoxic and renewable, moreover, their cost is reasonable compared to ester oils. Accordingly, vegetable oils are considered as potential candidates to replace conventional mineral oil-based lubricating oils, but the poor oxidative stability limits their utilization in large scale. Investigation of this work have found that proper percentage rapeseed oil can meet the requirements of biodegradable water-cooling two stroke engine oil, futhermore this two-cycle engine oil has good miscibility without need any miscibility-enhancing solvents. Research results indicate that two-cycle engine oil, which comprised rapeseed oil, ester oil and low viscosity hydrocracked oil as well as functional additives, exhibits good oxidative stability, easy biodegradability and good miscibility.

scholarly journals Effect of Duration of Dietary Rapeseed and Soybean Oil Feeding on Physical Characteristics, Fatty Acid Profile, and Oxidative Stability of Pig Backfat

Animals ◽  
2018 ◽  
Vol 8 (11) ◽  
pp. 193 ◽  
Author(s):  
Monika Okrouhlá ◽  
Roman Stupka ◽  
Jaroslav Čítek ◽  
Nicole Lebedová ◽  
Kateřina Zadinová
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Acid Content ◽  
Rapeseed Oil ◽  
Linoleic Acid Content ◽  
The Other ◽  
Linolenic Acid Content ◽  
Feeding Duration ◽  
Negative Effect

This study compared the effect of two vegetable oils and their feeding duration on pig backfat quality. The experiment was conducted with 60 DanBred pigs that were fed a diet supplemented (40 g/kg) with rapeseed or soybean oil for 2, 4 or 6 weeks before slaughter at 152 d of age. The supplementation of both vegetable oils in the diets for 6 weeks negatively changed backfat consistency. The pigs fed soybean oil for 4 (17.64%) and 6 weeks (18.52%) before slaughter showed an increase in backfat linoleic acid content (p = 0.002), whereas, in contrast to the other groups, rapeseed oil in the diet for 6 weeks (2.38%) increased α-linolenic acid content (p = 0.039). The content of PUFAs (p = 0.024) and n-6 PUFAs (p = 0.003) was increased by adding soybean oil to the diet for 4 and 6 weeks. The ratio of n-6/n-3 PUFAs was decreased (p = 0.040) by supplementing rapeseed oil for 4 and 6 weeks. The oil feeding duration decreased (p < 0.001) the atherogenic and thrombogenic indices. The lipid oxidative stability of backfat stored for 3 and 5 days increased (p < 0.001) in pigs fed dietary vegetable oils for 6 weeks prior to slaughter. In conclusion, the feeding of rapeseed oil for 4 weeks before slaughter is sufficient for improving the FA profile without negative effect on the consistency of the backfat.

Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

LWT ◽  
2020 ◽  
Vol 129 ◽  
pp. 109389 ◽  
Author(s):  
Xiaoqin Wang ◽  
María del Mar Contreras ◽  
Dunming Xu ◽  
Chen Xing ◽  
Lijuan Wang ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Tea Seed Oil

scholarly journals The Effect of Addition Vitamin E on Catfish Oil Stability

2015 ◽  
Vol 18 (3) ◽  
Author(s):  
Clara Maria Kusharto ◽  
Mia Srimiati ◽  
Ikeu Tanziha ◽  
Sugeng Heri Suseno
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Free Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
The Body ◽  
Test Method ◽  
Total Oxidation ◽  
Oven Test ◽  
Oxidized Oil ◽  
Catfish Oil

<p>Unsaturated fatty acids contained oils which sensitive to oxidation caused by heat, light and<br />oxygen. The oxidized oil known harmful to the body. One of the effort to prevent the oxidation<br />process is by adding antioxidants stability of oil catfish and shelf life of the oil. The experimental<br />study was applied by adding vitamin E to the oil as much as 0.67 mg / g PUFA compared with the<br />control oil. Oil was stored with the Schaal Oven Test method, which are stored at a temperature<br />of 600C. The study showed that, based on the parameters of oxidation (free fatty acids, peroxide<br />value, anisidin numbers, and the number of total oxidation), catfish oil were added vitamin E<br />more stabilized than the catfish oil without added vitamin E. The catfish fish oil in the form of soft<br />gell capsules added vitamin E could maintain stability in appropriate with IFOS up to 23 months.<br />Keywords: Catfish oil, vitamin E, stability, Schaal Oven Test</p>

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