Steryl Sinapate as a New Antioxidant to Improve Rapeseed Oil Quality during Accelerated Shelf Life

In recent years, steryl esters have become an attractive for the cosmetic, pharmaceutical, and food industries. Hence, the effect of exogenous antioxidant, β-sitosteryl sinapate on oxidative stability and antioxidant activity (AA) of refined rapeseed oil was evaluated by the accelerated shelf-life test. Oxidative parameters of refined rapeseed oil—peroxide value (PV), anisidine value (p-AnV), acid value (AV), and spectrophotometric indices (K232, K268)—increased during storage. However, the addition of β-sitosteryl sinapate caused a decrease of the primary and secondary oxidation products in the supplemented oils in comparison with the control sample. Moreover, oils with steryl ester had higher AA than oil without the synthetic antioxidant. The accelerated storage negatively affected the antioxidant potential of refined and enriched oils causing the AA decrease by 25–54% and 7–15%, respectively. Studies have consistently demonstrated beneficial associations between the presence of β-sitosteryl sinapate in oil samples and the inhibition of their oxidative degradation under the accelerated conditions. Additionally, the possibility of using the synchronous fluorescence (SF) spectroscopy and excitation–emission matrix (EEM) fluorescence spectroscopy for identification and observing changes in main fluorescent components present in non-supplemented and supplemented rapeseed oils during the accelerated storage was attempted.

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Effects of mangrove apple (Sonneratia caseolaris) fruit extract on oxidative stability of palm olein under accelerated storage

Food Research ◽

10.26656/fr.2017.5(1).445 ◽

2021 ◽

Vol 5 (1) ◽

pp. 461-470

Author(s):

M.H. Yoong ◽

T.M. Tengku Rozaina

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Shelf Life ◽

Palm Olein ◽

Unsaturated Fatty Acids ◽

Control Sample ◽

Flavonoid Compound ◽

Total Phenolic ◽

Fruit Extract ◽

Accelerated Storage

Palm olein is commonly used in cooking and food processing, however, it is susceptible to oxidation due to its high unsaturated fatty acids content. An antioxidant is added to the oil by oil manufacturer to inhibit lipid oxidation and increase the shelf life of the oil. However, most of the antioxidants are synthetic antioxidants that may not be safe for consumption and decomposed at high temperature during frying or processing. In this study, the antioxidant properties of mangrove apple fruit extract (MAFE), as well as the oxidative stability of palm olein with and without MAFE, were investigated. Palm olein added with MAFE (100 and 200 ppm) and without MAFE were kept at 65°C in an oven for 24 days under accelerated storage. The results showed that MAFE contained high total flavonoid compound (26.06±0.30 mg QCE/g extract) and total phenolic compound (12.21±1.31 mg GAE/g extract). The IC50 values of antioxidant activities of MAFE calculated by DPPH and ABTS•+ were 31.16±0.76 µg/mL and 97.32±3.27 µg/mL, respectively. The palm olein samples added with MAFE showed significantly lower peroxide value, p-anisidine value, TOTOX value, conjugated dienes and conjugated trienes after 24 days of storage compared to the palm olein without MAFE (control sample). The oxidative stability of palm olein added with 200 ppm MAFE was higher compared to the palm olein added with 100 ppm MAFE and control sample. Therefore, MAFE has the potential to be used as a source of natural antioxidant to reduce the lipid oxidation and prolong the shelf life of food products.

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Improving technology of fish semi-finished products with the addition of non-traditional raw materials

Animal Science and Food Technology ◽

10.31548/animal2021.02.002 ◽

2021 ◽

Vol 12 (2) ◽

Author(s):

N Нolembovska ◽

◽

N Slobodianiuk ◽

V Israelian ◽

◽

...

Keyword(s):

Shelf Life ◽

Freshwater Fish ◽

Nutritional Value ◽

Raw Materials ◽

Control Sample ◽

Oxidation Products ◽

Practical Significance ◽

Biological Efficiency ◽

Physicochemical Changes ◽

Technology Of Production

Taking into account the results of scientific literature research concerning the nutritional value and biological efficiency of cranberry and goji berry, we found that the development of the technology of semi-finished products with their use is relevant and has practical significance for the technology of production of fish products. The article presents the results of studying chemical composition, organoleptic evaluation, and physicochemical changes in semi-finished products with the addition of non-traditional raw materials and determining their shelf life. The study illustrates the feasibility of combining freshwater fish with plant raw materials to expand the range of biologically valuable food products. The obtained positive general impressions, harmonious, fishy and sweet and salty taste proved the feasibility of combining cranberries and goji berries with freshwater fish, as evidenced by the high indicators of appearance, taste, and odor. By consistency, the fish sticks are plastic and tight in section. It was found that in the control sample, there are processes of hydrolytic spoilage after 90 days of storage that testify to the intensive lipid hydrolysis and the accumulation of free fatty acids in this sample. In the experimental samples, the hydrolytic spoilage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of semi-finished products were determined by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide value of lipids in semi-finished products, we found that the control sample is not subject to storage for 60–135 days, and the fat quality deteriorates in the experimental samples after 135 days and is characterized as not subject to storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of production of chopped semi-finished products but also to solve the problem of obtaining a product with increased nutritional value. We found that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will to some extent expand the current problem of raw material processing from inland water bodies of Ukraine.

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Quality changes in oil marinades used for flavoring of meat

Proceedings of The Nutrition Society ◽

10.1017/s0029665120006680 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Adam Wie˛k ◽

Monika Modzelewska-Kapituła ◽

Katarzyna Tkacz ◽

Renata Pietrzak-Fiećko ◽

Janusz Pomianowski

Keyword(s):

Peroxide Value ◽

Control Sample ◽

Acid Value ◽

Oxidation Products ◽

Common Element ◽

Secondary Oxidation ◽

Physicochemical Changes ◽

Refrigeration Storage

AbstractMeat semi-finished products that are portioned or not, meat with the addition of a different composition of spices and oil are a common element of the commercial offer in the convenient ready to cook food segment. During the refrigeration storage in this complex system of meat, oil and spices, there is a number of physicochemical changes, including hydrolytic and oxidative changes of the oil(1). The products of these reactions become integral components of the meat subjected to heat treatment. As a result of heating, secondary oxidation products of lipids may be formed which constitute a serious health risk(2). The study was aimed at determination of the effect of spices containing antioxidants and sulfur-organic compounds on hydrolytic and oxidative changes in the oil that formed the base of the marinade in which meat was kept. Pork neck was minced and formed into burgers (250 g), rapeseed oil (120 g) and spices (5 g) were used. Four research groups were analyzed meat / oil / spices system with rosemary, oregano, garlic or onion. Oil samples were collected on the third, fifth and eighth day of refrigerated storage. The control sample was the oil from the meat / oil system only. The quality of the oil was evaluated on the basis of the acid value, peroxide value and TBARS index. In the oil with onion, garlic, rosemary and oregano the hydrolytic changes on the 8th day of storage were significantly lower compared to the control. On the basis of the average peroxide value in oil marinades with the addition of rosemary and oregano, significantly lower values of this indicator were found when using rosemary (3.61 meq O2/kg) in comparison with oregano (6.01 meq O2/kg). The average of TBARS index in marinade with onions and garlic was lower by 31% and 48%, respectively. Also the use of rosemary and oregano was effective in blocking the formation of secondary oxidation products (rosemary even three times higher than that of oregano).

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Influence of Horseradish Amorica rusticana L. and Lovage Levisticum officinale L. Extracts on the Stability of Rapeseed Oil

Proceedings of the Latvian Academy of Sciences Section B Natural Exact and Applied Sciences ◽

10.1515/prolas-2017-0090 ◽

2017 ◽

Vol 71 (6) ◽

pp. 522-527

Author(s):

Lolita Tomsone ◽

Zanda Krūma

Keyword(s):

Peroxide Value ◽

Plant Extracts ◽

Rapeseed Oil ◽

Control Sample ◽

Acid Value ◽

Butylated Hydroxytoluene ◽

Radical Scavenger ◽

Stem Extract ◽

Dpph Scavenging ◽

The Stability

Abstract In this study the efficiency of horseradish Amorica rusticana leaf, and Levisticum officinale lovage leaf and stem extracts for the stabilisation of rapeseed oil during storage was evaluated. Plant extracts were added to unrefined rapeseed oil in a concentration of 1% by weight, which was chosen based on the results of previous experiments studying the possibilities of the addition of different concentrations of plant extracts for extending the shelf life of the oil. As a control a rapeseed oil sample without extracts was analysed, and for comparison butylated hydroxytoluene (BHT) in the maximum allowed concentration was added to the oil. The efficiency of the extracts in oil was tested in the dark and in the light/dark cycles (day/night regime). For all samples the peroxide value, acid value and DPPH scavenging activity were determined. The oil samples with the added plant extracts stored in the dark oxidised significantly (p < 0.05) slower than the control sample and the sample with BHT. After 24 weeks of storage, the lowest peroxide value was in the sample with the lovage stem extract. The extracts contain compounds that could absorb light (for example chlorophyll) and in the light/dark conditions accelerate oxidation in oil. Among the analysed extracts the lovage stem extract was the most effective oil oxidation inhibitor, but horseradish leaf extract was the most effective DPPH radical scavenger.

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Comparative Study on the Deterioration of Oils by Microwave and Conventional Heating

Journal of Food Protection ◽

10.4315/0362-028x-55.9.722 ◽

1992 ◽

Vol 55 (9) ◽

pp. 722-727 ◽

Cited By ~ 21

Author(s):

R. S. FARAG ◽

F. M. HEWEDI ◽

S. H. ABU-RAIIA ◽

G. S. EL-BAROTY

Keyword(s):

Fatty Acids ◽

Palm Oil ◽

Fatty Acid Content ◽

Oxidative Degradation ◽

Acid Value ◽

Cottonseed Oil ◽

Degree Of Polymerization ◽

Microwave Oven ◽

Oxidation Products ◽

Conventional Heating

Refined cottonseed oil and hydrogenated palm oil were heated by two methods, conventionally by gas-cooker (deep fat frying) and by microwave energy. Quality assurance methods such as refractive index, color, diene content, acid value, peroxide value, thiobarbituric acid value, iodine value, petroleum ether insoluble oxidized fatty acid content, and degree of polymerization were determined. Exposing the oil samples to various heating times and microwave oven power levels caused some hydrolysis to free fatty acids and accelerated the formation of hydroperoxides and secondary oxidation products. The value from each test increased with both the power settings of the microwave oven and the time of heating. In general, the development of rancidity for refined cottonseed oil heated by microwaves was twice as fast as that produced by conventional heating. Also, the chemical values indicating deterioration for refined cottonseed oil were much higher for refined cottonseed oil than for hydrogenated palm oil in all cases. Gas-liquid chromatographic analysis of fatty acids obtained from the heated oils indicates the occurrence of oxidative degradation and production of short-chain acids.

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Chitosan-Based Coatings Incorporated with Cinnamon and Tea Extracts to Extend the Fish Fillets Shelf Life: Validation by FTIR Spectroscopy Technique

Journal of Food Quality ◽

10.1155/2020/8865234 ◽

2020 ◽

Vol 2020 ◽

pp. 1-7

Author(s):

Maryam Haghighi ◽

Sedigheh Yazdanpanah

Keyword(s):

Shelf Life ◽

Antioxidant Properties ◽

Control Sample ◽

Life Quality ◽

Thiobarbituric Acid ◽

Acid Value ◽

Quality Parameters ◽

Fish Fillet ◽

Chitosan Coating ◽

Fish Fillets

The aim of this study was to evaluate the effect of active coatings prepared from the chitosan on the quality parameters of fish fillets. Antimicrobial and antioxidant properties were improved by addition of tea and cinnamon extracts. Different quality parameters including free fatty acids (FFA), thiobarbituric acid value (TBA), trimethylamine (TMA), total volatile basic nitrogen (TVBN), whiteness, and pH of coated and noncoated samples were evaluated during storage for 20 d at 5 ± 1°C. Moreover, FTIR characterization (i.e., wavenumber and absorbance values) was used to investigate the oxidative stability. Extracts addition to chitosan coating had noticeable influence on reducing FFA and TBA. Moreover, modified chitosan coating decreased TVBN and TMA significantly. Based on FTIR finding, control sample showed the highest oxidation value, while the treated samples with chitosan\incorporated with tea and cinnamon extracts (CTCECS) had the lowest oxidation. The results showed that FTIR technique could be successfully applied to monitor the lipid oxidation of fish fillet. Therefore, FTIR provides a fast approach to study the compositional changes of food products rather than conventional chemical analysis. The findings of our research showed that chitosan coating modified with tea and cinnamon extracts could be used as a novel active packaging to prolong the shelf life quality of fish fillet.

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Reduction of Polycyclic Aromatic Hydrocarbons (PAHs) in Sesame Oil Using Cellulosic Aerogel

Foods ◽

10.3390/foods10030644 ◽

2021 ◽

Vol 10 (3) ◽

pp. 644

Author(s):

Do-Yeong Kim ◽

Boram Kim ◽

Han-Seung Shin

Keyword(s):

Polycyclic Aromatic Hydrocarbons ◽

Aromatic Hydrocarbons ◽

High Performance ◽

Oil Quality ◽

Acid Value ◽

Quality Parameters ◽

Sesame Oil ◽

Miscanthus Sinensis ◽

Polycyclic Aromatic ◽

And Control

The effect of cellulosic aerogel treatments used for adsorption of four polycyclic aromatic hydrocarbons (PAHs)—benzo[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene [BaP])—generated during the manufacture of sesame oil was evaluated. In this study, eulalia (Miscanthus sinensis var. purpurascens)-based cellulosic aerogel (adsorbent) was prepared and used high performance liquid chromatography with fluorescence detection for determination of PAHs in sesame oil. In addition, changes in the sesame oil quality parameters (acid value, peroxide value, color, and fatty acid composition) following cellulosic aerogel treatment were also evaluated. The four PAHs and their total levels decreased in sesame oil samples roasted under different conditions (p < 0.05) following treatment with cellulosic aerogel. In particular, highly carcinogenic BaP was not detected after treatment with cellulosic aerogel. Moreover, there were no noticeable quality changes in the quality parameters between treated and control samples. It was concluded that eulalia-based cellulosic aerogel proved suitable for the reduction of PAHs from sesame oil and can be used as an eco-friendly adsorbent.

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Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽

10.3390/antiox10020287 ◽

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.

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