scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

scholarly journals Abiding effects of phenolic antioxidants on oxidative behaviour of fatty acid methyl esters derived from waste cooking oil

BioResources ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. 7021-7039
Author(s):  
Mosharof Hossain ◽  
Shah Mohammad Asaduzzaman Sujan ◽  
Mohammad Shah Jamal ◽  
Md. Shahariar Chowdhury ◽  
Kuaanan Techato ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Kinematic Viscosity ◽  
Methyl Esters ◽  
Acid Value ◽  
Waste Cooking Oil ◽  
Phenolic Antioxidants ◽  
Fuel Quality ◽  
Cooking Oil

Fatty acid alkyl esters (FAMEs) derived from waste vegetable oils and non-edible oil sources are the most attractive alternative liquid biofuel in the energy field. Substitute methyl esters derived from waste cooking oil (WCO) have a lower induction period (3.12 h) and do not satisfy the Biodiesel EN 14214:2012 Standard (8 h). In this study, concentrations of 100, 250, 500, and 1000 ppm of four different types of phenolic antioxidants—butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), and propyl gallate (PG)—were used to examine oxidative stability and improve fuel quality. PG (250 ppm) showed the most effective result of 18 h to 12.17 h of the induction period of 6 months of storage. Antioxidant effectiveness increased with regard the oxidative stability of waste cooking oil methyl ester in the following order: BHT <TBHQ < BHA< PG. Acid value and kinematic viscosity of WCO biodiesel increase 564.3% and 10.3% respectively, which indicate degradation of fuel quality. But biodiesel with antioxidant, all the parameters changes dynamically. The acid value, kinematic viscosity, and density of all investigated samples increased. All results were within limits of EN 14214:2012 standard specification for the 6 months of storage period.

scholarly journals Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 407
Author(s):  
Wang ◽  
Xie ◽  
Li ◽  
Miao ◽  
Wu
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Induction Period ◽  
Caprylic Acid ◽  
Structured Lipids ◽  
Inhibitory Effect ◽  
Blank Group ◽  
Accelerated Oxidation ◽  
Oxidative Effects ◽  
Stripped Soybean Oil

The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.

The Study of Oxidative Stability of Castor Oil Based Biodiesel

2013 ◽  
Vol 724-725 ◽  
pp. 334-337 ◽  
Author(s):  
Yun Feng Yang ◽  
Guo Sheng Hu ◽  
Yin Jie Chen
Keyword(s):  
Differential Scanning Calorimetry ◽  
Oxidative Stability ◽  
Constant Temperature ◽  
Castor Oil ◽  
Acid Value ◽  
Scanning Calorimetry ◽  
Accelerated Oxidation ◽  
Temperature Method ◽  
Pressure Differential Scanning Calorimetry ◽  
Activity Energy

The oxidative stability of castor oil based biodiesel, added different antioxidant, was studied systematacially through pressure differential scanning calorimetry (PDSC), accelerated oxidation test, constant temperature method, programmed temperature method. The result shows after adding antioxidant in castor oil, the generation of hyperoxide and acid value were suffocated for the biodiesel. When the content of antioxidant 300 was 0.6 wt.%, the initiation oxide temperature raised to 197.7°C, the acid value reduced to 1.41, the solubility of oxide reduced to 1.40mg/100mL, and the activity energy of oxidation was 48.18kJ/mol.

scholarly journals Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021 ◽  
Vol 72 (3) ◽  
pp. e424
Author(s):  
K.S.M. Hammad ◽  
N.F.S. Morsy ◽  
E.A. Abd El-Salam
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Ginkgo Biloba ◽  
Room Temperature ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Ginseng Extract ◽  
The Stability

Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

scholarly journals Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 125 ◽  
Author(s):  
Vida Šimat ◽  
Jelena Vlahović ◽  
Barbara Soldo ◽  
Danijela Skroza ◽  
Ivica Ljubenkov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Volatile Compounds ◽  
Fish Species ◽  
Quality Parameters ◽  
Fish Oils ◽  
Volatile Components ◽  
Farmed Fish ◽  
By Products

In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.

scholarly journals Evaluation of changes in the quality of extracted oil from olive fruits stored under different temperatures and time intervals

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Samira Saffar Taluri ◽  
Seid Mahdi Jafari ◽  
Akbar Bahrami
Keyword(s):  
Olive Oil ◽  
Oil Quality ◽  
Acid Value ◽  
Poor Quality ◽  
Quality Parameters ◽  
Time Intervals ◽  
Different Temperatures ◽  
Negative Effect ◽  
Freezing Condition

AbstractChilling and freezing injuries of olives harvested in geographically high elevated locations may affect the quality of olive, and subsequently lead to oil with a poor quality. This study was aiming to investigate the influence of whether changes and freezing condition on the quality of extracted olive oil. The olive Koroneiki cultivar obtained from two origins was stored at three different temperatures (20, 5 and −18 °C) before oil extraction and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenolics level, and color) were carried out in different time intervals (0, 20, 40, and 60 days) in order to assess the olive oil quality. Our data revealed that longer storage times significantly (P < 0.05) decreased the quality of olive oil. The fruits remained at 20 °C provided the lowest oil quality in all parameters. For example, the acidity of olive oil at 20 °C was 177% higher than samples kept at 5 °C after 20 days of olive storage. The general trend for comparing the quality parameters of extracted oils from olives kept at different temperatures was −18 > 5 > 20 °C. No significant negative effect (P < 0.05) was found for the samples kept at −18 °C, compared to 5 °C. Also, the geographical source of olive had a statistically significant influence (P < 0.05) on the quality of olive oil.

scholarly journals Effects of roasting and boiling on the yield, quality and oxidative stability of extracted soya bean oil

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Samuel Kofi Tulashie 1 ◽  
Francis Kotoka ◽  
Amponsah Preko Appiah 1 ◽  
Philip Awuah 2 ◽  
Bright K.A. Baiden 3
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Thermal Treatment ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Treatment Time ◽  
Acid Value ◽  
Soya Bean ◽  
Oil Yield ◽  
Yield Quality

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya beanoil was investigated. The oil was soxhlet extracted and the oxidative stability was determined bythe free fatty acid value, acid value and peroxide value. The results showed that the oil yield, freefatty acid value, acid value and peroxide value were significantly affected by roasting, boiling,and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%,which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. Thecorresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and2.04 meqO2/kg, which increased to 0.82% and 6.60 meqO2/kg by roasting, and 0.47% and 5.62meqO2/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, andacid value increased with increasing roasting and boiling time.The results indicate that roasting provides a higher oil yield than boiling, but boiled oil hashigher oxidative stability than roasted oil.

scholarly journals Chemical Assessment and Proximate Composition of Shorea macrophylla and Shorea palembanica Seed Oil and Oilseeds

2021 ◽  
Author(s):  
Sahlinah Abdul Rakman ◽  
Zaini Assim ◽  
Fasihuddin Badruddin Ahmad
Keyword(s):  
Fatty Acid ◽  
Cocoa Butter ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Phenolic Content ◽  
Pearson Correlation ◽  
Acid Value ◽  
Appreciable Amount ◽  
Comparable Amount ◽  
Significant Difference

Present study evaluated the fatty acid profile and oxidative stability of Shorea macrophylla and Shorea palembanica oils. Analysis on fatty acid profile of S. macrophylla and S. palembanica oils using gas chromatography mass spectrometer (GC-MS) and fourier transform infrared spectroscopy – attenuated total reflectance (FTIR-ATR) found no significant difference among the oils. Stearic, palmitic and oleic acids are the major fatty acids in Shorea oils. The influence of type of extraction, fatty acid profile, and anti-oxidant activity on acid value (AV) and peroxide value (PV) were determined using Pearson correlation coefficient (r) analysis. Highest correlation was found between type of extraction, antioxidant activity (phenolic content), AV and PV, suggesting the type of extraction strongly influenced the phenolic content and oxidative stability. S. macrophylla oil extracted using mechanical expeller (MESM) have the highest quality oil (AV: 3.76 mg NaOH/g; PV: 7.96 meq O2/kg) compared to SESM, MESP and SESP oils. Similarities in fatty acid composition and oxidative stability of Shorea oil and cocoa butter indicates the potential of Shorea oil to be utilised industrially as Cocoa Butter Equivalence (CBE) and vegetable oil. Shorea oilseeds contain an appreciable amount of essential macrominerals and a comparable amount of microminerals to common seeds. The anti-nutritive factor oxalate was found higher (p<0.05) in S. palembanica oilseeds than in S. macrophylla with values of 0.14 and 0.12 g/100 g respectively. The amount of phytate in Shorea seeds is not significantly different at 5% level with a value of 0.29 g/100 g.

scholarly journals Fatty Acid Composition and Oxidative Stability of the Lipid Fraction of Skin-On and Skinless Fillets of Prussian Carp (Carassius gibelio)

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 778
Author(s):  
Piotr Skałecki ◽  
Agnieszka Kaliniak-Dziura ◽  
Piotr Domaradzki ◽  
Mariusz Florek ◽  
Monika Kępka
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Lipid Fraction ◽  
Fatty Acid Content ◽  
Calorific Value ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Prussian Carp ◽  
Carassius Gibelio

The aim of the study was to compare the fatty acid profile and content and the oxidative stability of the lipid fraction of Prussian Carp (Carassius gibelio) fillets with and without skin. Carp specimens were obtained in spring from a fish farm located in the Lublin Voivodeship. The research material consisted of skin-on (n = 12) and skinless (n = 12) fillets (hand-filleted). Their chemical composition (water, ash, protein, and fat content), calorific value, and nutritional quality index (NQI) were analysed, as well as their fatty acid content and profile. The oxidative stability of the lipids was assessed on the basis of the peroxide value (PV), thiobarbituric acid reactive substances (TBARS) value, and the content of the conjugated dienes and trienes (CD and CT), while determination of the degree of fat hydrolysis was based on the acid value (AV) and free fatty acids (FFA). The Carp fillet with skin contained significantly (p ≤ 0.01) more fat (by 2.69 pp) and calories (by 92.16 kJ∙100 g−1) than the skinless fillet, and over three times as much n-3 polyunsaturated fatty acids (n-3 PUFA), including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. In the skin-on fillet, the lipid oxidation and hydrolysis parameters were significantly higher, but did not deviate from the values specified for fresh fish and/or fish fit for consumption.

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