Oxidative Stability of Tengjiao (Zanthoxylum schinifolium) Oil with Added Compound Antioxidants

2013 ◽  
Vol 791-793 ◽  
pp. 80-83
Author(s):  
Dong Li ◽  
Yong Zuo ◽  
Chao Yu ◽  
Zhi Ping Feng ◽  
Wen Ting Wang
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Acid Value ◽  
Minimum Amount ◽  
Optimum Amount ◽  
Oven Test ◽  
Zanthoxylum Schinifolium ◽  
Better Than

The oxidative stability of Tengjiao (Zanthoxylum schinifolium) Oil with added single or compound antioxidants were studied by Schaal-oven test according to the peroxide value (PV) and acid value (AV) .The results indicate that, TBHQ be used as the single antioxidant, the optimum amount was 0.015%, the affection more than 0.015% was not obvious. TBHQ be used as the compound antioxidant, the minimum amount of significant antioxidant activity was 0.01%, and the best amount was 0.015% TBHQ + 0.005% AP, which was better than 0.015% and 0.02% TBHQ.

Effects of Antioxidants on the Anti-Oxidative Protection of Tengjiao(Zanthoxylum schinifolium) Oil

2012 ◽  
Vol 554-556 ◽  
pp. 1305-1308 ◽  
Author(s):  
Dong Li ◽  
Yong Zuo ◽  
Chun Li Liu ◽  
Xian Ling Yuan ◽  
Shuai Ju ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Citric Acid ◽  
Peroxide Value ◽  
Acid Value ◽  
Negative Interaction ◽  
Positive Interaction ◽  
Oven Test ◽  
Oxidative Protection ◽  
Zanthoxylum Schinifolium

The effects of different antioxidants on anti-oxidative protection of the Tengjiao (Zanthoxylum schinifolium) oil during its conservation were studied by Schaal-oven test according to the peroxide value(PV) and acid value(AV) of the oil. The results indicate that TBHQ and TBHQ+AP compound antioxidant, have good anti-oxidative protection on Tengjiao oil, the antioxidant activity of BHA+AP was the lowest, and citric acid exhibited great anti-oxidative protection and synergistic antioxidant effect.A positive interaction was found between TBHQ and AP; whereas a negative interaction was observed between AP and BHA.The positive interaction of TBHQ and AP was higher than TBHQ and BHA. TBHQ(0.02%) and TBHQ(0.01%)+AP(0.01%) have the same antioxidant activity on the Tengjiao oil.

scholarly journals PEMANFAATAN EKSTRAK DAUN KELOR (Moringa Oleifera, Lam) SEBAGAI ANTIOKSIDAN PADA MINYAK KELAPA

2019 ◽  
Vol 9 (1) ◽  
pp. 18-30
Author(s):  
Livia Fransisca Tulus ◽  
Sunarty Sunarty ◽  
Fensia A Souhoka
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Peroxide Value ◽  
Methanol Extract ◽  
Oil Quality ◽  
Coconut Oil ◽  
Acid Value ◽  
Ic50 Value ◽  
Better Than ◽  
Moringa Oleifera Lam

This research aims to determine the compounds contained in moringa leaf methanol extract by phytochemical test, values of antioxidant activity and application for coconut oil to determine peroxide value, acid value and moisture content based on oil quality according to SNI 01-374-2013. Result of phytochemical test show that Moringa leaf methanol extract contains of alkaloid, flavonoid, saponin, tannin, terpenoid and fenolik compoundsnm. Test of antioxidant activity with DPPH and measured with a UV-Vis spectrophotometer at wavelength 517 nm. Moringa leaf methanol extract has an IC50 value of 61,625% so that it is classified as strong antioxidant. The addition of moringa leaf methanol extract 5% on coconut oil after heating at time variation 15, 30, and 40 minutes showed oil quality is better than without addition of extract with peroxide value ((1,1716, 3,8378 and 6,6043 Meq/kg), acid value (0,4700, 0,5869 and 0,7024 KOH/g), and moisture content at 1% extract concentration (0,1978, 0,1290 and 0,0896 %).

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.

Effects of Lycopene on Oxidative Stability of Soybean Oil

2011 ◽  
Vol 236-238 ◽  
pp. 2303-2306 ◽  
Author(s):  
Xi Hong Li ◽  
Chang Liu ◽  
Ya Jun Sun ◽  
Jin Du ◽  
Ya Ge Xing ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Acid Value ◽  
The Other ◽  
Photo Oxidation ◽  
Soybean Oils ◽  
Elapsed Time ◽  
Rancimat Method ◽  
Degree Of Oxidation ◽  
The Moment

Effects of lycopene on the oxidative stability of soybean oils were studied by adding different concentrations of lycopene [0.01, 0.02 and 0.04% (w/w)] in soybean oils, at the same time, BHT and TBHQ at 0.02% (w/w) were used for comparison. The antioxidant activity is measured by using three different methods. Induction time for the samples of the Rancimat method was determined by measuring the elapsed time from the beginning to the moment when conductivity changed suddenly, whereas the other samples were method hod and oven storage at 60 °C in the dark and accelerated photo-oxidation at 7500 lx light intensity at 30 °C. Degree of oxidation was measured by the indicators of both peroxide value and acid value. These results reveal that lycopene exhibits appreciable activity, which exceeded the activity of BHT, but slightly lower than that of TBHQ.

scholarly journals Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid

2019 ◽  
Vol 11 (20) ◽  
pp. 5638 ◽  
Author(s):  
Agnieszka Sagan ◽  
Agata Blicharz-Kania ◽  
Marek Szmigielski ◽  
Dariusz Andrejko ◽  
Paweł Sobczak ◽  
...  
Keyword(s):  
Erucic Acid ◽  
Oxidative Stability ◽  
Linolenic Acid ◽  
Peroxide Value ◽  
Rapeseed Oil ◽  
Raw Materials ◽  
Acid Value ◽  
Oil Mixtures ◽  
Lower Ratio ◽  
Cold Pressed

Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture.

scholarly journals Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost goveđeg loja

Meso ◽  
2019 ◽  
Vol 21 (1) ◽  
pp. 52-61
Author(s):  
Tihomir Moslavac ◽  
Stela Jokić ◽  
Ana Mrgan ◽  
Štefica Grgić ◽  
Antun Jozinović ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Beef Tallow ◽  
Natural Antioxidants ◽  
Alpha Tocopherol ◽  
Rosemary Extract ◽  
Synthetic Antioxidants ◽  
The Stability

Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract type Oxy’Less CS and type StabilEnhance, sage extract, alpha tocopherol, mixture tocopherol) and synthetic antioxidants (PG, BHA) on the oxidative stability of beef tallow. The oxidative stability of beef tallow, with and without added antioxidant, was evaluated using the sustainability test at 98 oC. The results are expressed as peroxide value (mmol O2/kg) obtained after storing the sample for a certain period of time at the temperature of 98°C. The results showed that applied antioxidants successfully stabilized the beef tallow. Among natural antioxidants, rosemary extract type Oxy'Less CS showed a higher antioxidant activity in beef tallow. In comparison with other tested antioxidants, it achieved greater efficiency in protecting the beef tallow from oxidation. Synthetic antioxidants propyl galate and butylhydroxyanisole successfully increased the stability of beef tallow, whereby propyl galate showed a higher antioxidant activity.

scholarly journals Physiochemical Responses of the Kernel Quality, Total Phenols and Antioxidant Enzymes of Walnut in Different Forms to the Low-Temperature Storage

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2027
Author(s):  
Yanping Ma ◽  
Chaoye Wang ◽  
Chaobin Liu ◽  
Jiawei Tan ◽  
Huiling Ma ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Enzyme ◽  
Peroxide Value ◽  
Frozen Storage ◽  
Acid Value ◽  
Antioxidant Enzyme Activities ◽  
Total Antioxidant Activity ◽  
Total Phenols ◽  
Kernel Quality ◽  
Total Antioxidant

Fresh walnut is obtaining high attention due to its pleasant taste and health benefits. This study aimed to evaluate the influence of storage temperatures (0 °C and −20 °C) on the kernel quality, total phenols, and antioxidant enzyme activities of walnuts in three forms (fresh kernels, walnuts with green husk, and walnuts with shell). For a short storage within 3 months at 0 °C, the results revealed that walnuts with green husk provided a better walnut kernel quality resulting from its lower acid value and peroxide value, together with a higher total phenol content and total antioxidant activity, compared with other forms of walnuts. In comparison, frozen storage at −20 °C for a long duration (up to 10 months), found that walnuts with shell showed advantages in improving the kernel quality (fatty acid content, total phenols, and total antioxidant activity) and antioxidant enzyme (peroxidase, catalase, and superoxide dismutase) activities in the kernels, leading to an acceptable range of acid value and peroxide value, compared with other forms of walnuts. Thus, frozen storage at −20 °C showed a potential application in maintaining the walnut kernel quality, especially the walnuts with shell.

scholarly journals Effects of different baking techniques on the quality of walnut and its oil

2021 ◽  
Vol 72 (2) ◽  
pp. e406
Author(s):  
B.K. Niu ◽  
T.M. Olajide ◽  
H.A. Liu ◽  
H. Pasdar ◽  
X.C. Weng
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Peroxide Value ◽  
Chemical Properties ◽  
Acid Value ◽  
Walnut Oil ◽  
Aroma Components ◽  
Baking Conditions

The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different baking conditions, the strongest aroma in walnut oil was observed after baking was done for 20 min with sucrose (107%) at 153 ℃. Nevertheless, baking had little effect on the fatty acid composition of walnuts.

scholarly journals Enhancing Shelf Life of Vegetable Oils Blend by Using Moringa oleifera Leaf Extract as Antioxidant

2015 ◽  
Vol 58 (2) ◽  
pp. 114-116
Author(s):  
Muhammad Nadeem ◽  
Ansar Ullah ◽  
Muhammad Idnan ◽  
Muhammad Ali
Keyword(s):  
Antioxidant Activity ◽  
Ambient Temperature ◽  
Oxidative Stability ◽  
Vegetable Oils ◽  
Peroxide Value ◽  
Leaf Extract ◽  
Moringa Oleifera ◽  
Positive Control ◽  
Soybean Oils ◽  
Pet Bottles

The antioxidant activity of ethanolic Moringa oleifera leaf extract for oxidative stabilisation of canola, sunflower and soybean oils was investigated at ambient temperature. The blend was prepared by mixing canola, sunflower and soybean oils in equal proportions. Ethanolic M. oleifera leaf extract was incorporated into vegetable oils blend at three different concentrations; 300, 600 and 900 ppm (T1, T2 and T3), compared with a control and the sample added with 100 ppm tertiary butylated hydroxyl quinine (TBHQ) was used as a positive control. Filled in one litre transparent PET bottles, kept at room tempera- ture (35-40 °C) for 3 months and sampled at 0 and 90 days for the assessment of oxidative stability. Peroxide value of three months stored blank, T3 and TBHQ supplemented samples were 2.25, 0.84 and 0.78 (meqO2/kg). Induction period of blank, T3 and TBHQ supplemented vegetable oils blend was 3.46, 7.95 and 8.57 h. Peroxide value of blank, T3 and TBHQ supplemented vegetable oils blend, after 5 days at 63 °C, was 7.55, 2.81 and 2.59 (meqO2/kg).

Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying

2019 ◽  
Vol 15 (2) ◽  
pp. 156-164 ◽  
Author(s):  
Reza Farahmandfar ◽  
Maryam Asnaashari ◽  
Yegane Asadi ◽  
Batool Beyranvand
Keyword(s):  
Antioxidant Activity ◽  
Gallic Acid ◽  
Bioactive Compounds ◽  
Sunflower Oil ◽  
Radical Scavenging ◽  
Stability Index ◽  
Acid Value ◽  
Extraction Methods ◽  
Oil Stability Index ◽  
Matricaria Recutita

Background: It is important to study about the use of natural antioxidants as alternatives to synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity of Matricaria recutita. Methods: Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20 and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid value (AV). Results: The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 µg α - tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract) of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound was the highest radical scavenging ability. Conclusion: Result indicated both ultrasound and maceration extracts could increase the oil oxidative stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound had a better effect on stabilizing of sunflower oil during frying.

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