Effect of storage conditions on rancidity and antioxidant activity of gac oil compared with healthy oils

2021 ◽  
Vol Volume 55 issue 2 ◽  
Keyword(s):  
Antioxidant Activity ◽  
Storage Conditions

scholarly journals The Influence of Temperature, Storage Conditions, pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3786
Author(s):  
Elena Cristea ◽  
Aliona Ghendov-Mosanu ◽  
Antoanela Patras ◽  
Carmen Socaciu ◽  
Adela Pintea ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ionic Strength ◽  
Organic Acids ◽  
Bioactive Compounds ◽  
Acid Methyl Ester ◽  
Storage Conditions ◽  
Raw Material ◽  
Thermal Treatments ◽  
Spectrophotometric Methods ◽  
Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.

scholarly journals Stability of Anthocyanins, Phenolics and Color of Tart Cherry Jams

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 255 ◽  
Author(s):  
Vukoja ◽  
Pichler ◽  
Kopjar
Keyword(s):  
Antioxidant Activity ◽  
Sulfonic Acid ◽  
Room Temperature ◽  
Phenolic Content ◽  
Storage Period ◽  
Storage Conditions ◽  
Anthocyanin Content ◽  
Tart Cherry ◽  
Color Parameters ◽  
Textural Parameters

The aim of this work was to assess the effect of a set storage period on the phenolics, anthocyanins, antioxidant activity, color, and texture of three types of jams made from tart cherry. The prepared samples of tart cherry jams were: (1) regular jam; (2) extra jam; and (3) light jam. The samples were stored at room temperature for eight months. Results of the investigated parameters after storage were compared with the results after sample preparations, and between the different jam samples. The light jam had the highest phenolic content and anthocyanin content (3.34 g/kg and 985.52 mg/kg). Consequently, the light jam had the highest antioxidant activity determined by ABTS (2,2'-azinobis(3-ethylbenzothiazoline sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazil) method. After storage, the highest retention of the phenolics had regular jam and extra jam (85%), while the lowest retention (74%) were found in the light jam. Anthocyanin stability was the highest in the regular jam, then the extra jam (15%), and then the light jam, with retention of 22%, 15%, and 12%, respectively. Color parameters and textural parameters also depended on jam type, as well as on storage conditions. Since the investigated types of jams differed in content of fruit and water, these are the most important factors that cause the change in the retention of phenolics and anthocyanins, as well as a change in color and textural parameters.

scholarly journals Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

Molecules ◽  
2018 ◽  
Vol 23 (2) ◽  
pp. 484 ◽  
Author(s):  
Ameena Ali ◽  
Chien Chong ◽  
Siau Mah ◽  
Luqman Abdullah ◽  
Thomas Choong ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Storage Conditions ◽  
Piper Betle ◽  
Phenolic Constituents ◽  
The Stability

scholarly journals Degradation kinetics during storage of vitamins and antioxidants in coconut powder

DYNA ◽  
2020 ◽  
Vol 87 (213) ◽  
pp. 61-68
Author(s):  
Juan Carlos Lucas Aguirre ◽  
German Antonio Giraldo Giraldo ◽  
Misael Cortés Rodríguez
Keyword(s):  
Antioxidant Activity ◽  
Storage Temperature ◽  
Degradation Kinetics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Storage Conditions ◽  
Treatment Temperature ◽  
Effect Of Temperature ◽  
Order Kinetic ◽  
Degradation Kinetic

Degradation kinetic parameters in vitamins and antioxidants in coconut powder fortified with functionally active compounds (CP+FAC) during storage represents a valuable tool to predict the product’s shelf life. The aim of this research was to evaluate the degradation kinetics during storage of vitamins (C, D3, and E), total phenols, and properties associated to antioxidant activity. Vitamins were quantified via high-resolution liquid chromatography and the antioxidant activity through DPPH and ABTS free radical scavenging activity. An experimental design was used with two-factor factorial design: 1) storage time (tS) and 2) treatment: temperature (TA) - type of packaging (N2 and atmospheric air), where the dependent variables were adjusted to zero-, first-, and second-order kinetic models. In general, losses of FAC were significant with respect to the factors evaluated and their interactions, with minor changes at lower TA and packaged with N2, indicating that the degradation kinetics of the FAC is slower under these storage conditions. Increased storage temperature reduced FACstability, where the Arrhenius equation was able to quantify the effect of temperature of the rate of deterioration reactions of the FAC.

scholarly journals The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7616
Author(s):  
Justyna Antoniewicz ◽  
Joanna Kochman ◽  
Karolina Jakubczyk ◽  
Katarzyna Janda-Milczarek
Keyword(s):  
Antioxidant Activity ◽  
Fermentation Process ◽  
Storage Conditions ◽  
Antioxidant Potential ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Fermented Foods ◽  
Polyphenol Content ◽  
Spontaneous Fermentation ◽  
Potential Health

Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.

Effect of storage on retinol content and total antioxidant capacity of human milk

2019 ◽  
Vol 122 (2) ◽  
pp. 606-616 ◽  
Author(s):  
Jaísa Oliveira Chaves ◽  
Angelica Maria de Freitas Fernandes ◽  
Paola Machado Parreiras ◽  
Gustavo Silveira Breguez ◽  
Maria Cristina Passos ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Human Milk ◽  
Aluminum Foil ◽  
Storage Conditions ◽  
Content Type ◽  
Total Antioxidant ◽  
Effects Of Temperature ◽  
Freezing Temperatures ◽  
Milk Banks ◽  
The Impact

Purpose The purpose of this paper is to evaluate the effect of different times and freezing temperatures on the antioxidant activity of raw human milk (HM) and the impact of light by different packaging on retinol level and the antioxidant activity of pasteurized HM. Design/methodology/approach Donor milks were homogenized to form the pool of the experimental study characterized by the evaluation of the effects of time (0, 2, 4, 8 and 15 days) freezing temperatures (−3°C, −8°C and −18°C) and the interference of the type of packaging on the antioxidant activity and retinol levels of HM. Findings The existing studies do not reveal the real impact of HM storage conditions adopted by human milk banks (HMB) in Brazil on their compounds, mainly in relation to the effects of temperature and freezing time and the incidence of light on retinol levels and antioxidant activity. In view of the already documented importance of these compounds for the growth, development and health of children, it is extremely important to assess their stability according to the procedures adopted by the banks. It has been observed in this study that lower freezing temperatures (−18°C) further preserve the antioxidant activity. It was found that the amber and transparent vials wrapped with aluminum foil allowed for greater retinol stability of HM, with values of 2.501±0.757 µmol/L and 4.991±0.825 µmol/L, respectively. On the contrary, there was no significant influence on antioxidant activity. Originality/value It is suggested that HMB store milk at lower temperatures and use glass jars that block the passage of light.

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