Effect of Oil Oxidation on Acrylamide Formation in Oil-Rich Model Systems Without the Participation of Reducing Sugars

2020 ◽  
Vol 83 (2) ◽  
pp. 342-349
Author(s):  
XIPING NAN ◽  
QIONG WU ◽  
SHULI NAN ◽  
XIANPENG ZENG ◽  
YONGGANG DAI ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Peroxide Value ◽  
Reducing Sugars ◽  
Acid Value ◽  
Model System ◽  
Model Systems ◽  
Oil Oxidation ◽  
Acrylamide Formation ◽  
Different Temperatures

ABSTRACT Oil oxidation in an oil-rich system was used to investigate the effect on acrylamide formation. Three kinds of common oil, soybean oil, olive oil, and palm oil, were preheated at different temperatures (120, 150, 180, and 210°C) for different times (0, 5, 10, 15, and 20 h). The oil-rich model systems were composed of pretreated oil and asparagine. Acid value, peroxide value, p-anisidine value, and carbonyl group value were used to monitor the degree of lipid oxidation in the model system. Our results showed that the content of acrylamide increased with oil preheat time and temperature. The highest yield of acrylamide in soybean oil was 0.26 ± 0.012 μg/mL after 20 h of incubation at 210°C. Oil oxidation indices correlated significantly with the content of acrylamide. The peroxide value could provide more information for references about acrylamide formation in soybean and olive oil systems. HIGHLIGHTS

scholarly journals Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 167 ◽  
Author(s):  
Karolina Miśkiewicz ◽  
Justyna Rosicka-Kaczmarek ◽  
Ewa Nebesny
Keyword(s):  
Thermodynamic Properties ◽  
Reducing Sugars ◽  
Model System ◽  
Model Systems ◽  
Protein Preparation ◽  
Acrylamide Formation ◽  
Low Humidity ◽  
Egg Yolks ◽  
Hen Egg

Asparagine and reducing sugars are the principal precursors of acrylamide in foods. Their main sources in pastries are flour and hen egg yolks. One method of reducing acrylamide content in food may be to add a chickpea protein preparation. The aim of the study was to determine the effects of the chickpea protein preparation on the thermodynamic properties of carbohydrates and the amount of acrylamide formed in low humidity model systems. In the studied systems, the type and amount of acrylamide precursors and humidity were designed to reflect the parameters typical of shortcrust cookies. In the study, the highest amounts of acrylamide were formed in the reaction between asparagine and fructose and the lowest in the reaction between asparagine and sucrose. Furthermore, the addition of chickpea protein to the analyzed carbohydrate–asparagine model systems reduced the content of acrylamide formed during baking at 180 °C regardless of the type of carbohydrate. The greatest acrylamide reduction (41%) was found in the model system containing fructose.

Study on Antioxidative Effect of Lycopene to the Photosensitized Oxidation of Soybean Oil

2011 ◽  
Vol 250-253 ◽  
pp. 3971-3974
Author(s):  
Xi Hong Li ◽  
Jin Du ◽  
Chang Liu ◽  
Sen Wan ◽  
Yao Tang ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Peroxide Value ◽  
Free Acid ◽  
Control Sample ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Mean Value ◽  
Antioxidative Effect ◽  
Photosensitized Oxidation

A research was designed to study the effect on inhibiting the photosensitized oxidation of natural (lycopene) and synthetic (tertiary butylhydroquinon, TBHQ) antioxidant in soybean oil. In the presence of light, mean value of all samples revealed that a significant increase in peroxide value, free acid value and thiobarbituric acid (TBA) assay. The addition of lycopene and TBHQ reduced the peroxide value of control sample from 12.810 to 7.378 and 9.882 meq/kg, respectively. And TBA was found to be 0.163 in control sample, while the values of lycopene and TBHQ treatments were 0.080 and 0.134. Meanwhile, the oil samples were treated with different does of lycopene under light, the rate of oxidation increased considerably with a corresponding decrease in the content of lycopene. The data showed that oils containing 300 ppm lycopene had the lowest levels of free fatty acid value.The results indicated that lycopene in soybean oil exposed to light were found to be effective in inhibiting lipid oxidation.

scholarly journals Effect of frying on physicochemical properties of sesame and soybean oil blend

2021 ◽  
Vol 13 (3) ◽  
pp. 820-829
Author(s):  
Meenakshi Garg ◽  
Surabhi Wason ◽  
Prem Lata Meena ◽  
Rajni Chopra ◽  
Susmita Dey Sadhu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Peroxide Value ◽  
Seed Oil ◽  
Sesame Seed ◽  
Acid Value ◽  
Sesame Oil ◽  
Oil Blends ◽  
Sesame Seed Oil ◽  
Oil Blend

Most common cooking oil, such as soybean oil, can not be used for high-temperature applications, as they are highly susceptible to oxidation. Sesame seed oil rich in natural antioxidants provides high oxidative stability. Therefore, blending sesame oil with soybean oil offer improved oxidative stability. This study aims to determine the effect of frying on the physicochemical properties of sesame and soyabean oil blend. Soybean oil (SO) was blended with sesame seed oil (SSO) in the ratio of A-40:60, B-60:40 and C-50:50 so as to enhance its market acceptability. The changes occurring in soybean and sesame seed oil blend during repeated frying cycles were monitored. The parameters assessed were: Refractive index, specific gravity, viscosity, saponification value, free fatty acid (FFA) , peroxide value, and acid value. Fresh and fried oil blends were also characterised by Fourier Transform Infrared Spectroscopy (FTIR). No significant changes were observed for refractive index and specific gravity values in oil blends. Viscosity of blend B blend was the least, making it desirable for cooking purposes. However, FFA, acid value and peroxide value increased after each frying cycle. The increment of FFA and AV was found low for blend A (10% and 10%,) than blend B (27%,13%) and blend C (13%,13%). The peroxide value of all samples was within the acceptable range. The results of the present study definitely indicated that blending sesame oil with soybean oil could produce an oil blend which is economically feasible and provide desirable physicochemical properties for cooking purposes.

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.

Research on the Kinetics Model of Hazel Nut Quality

2012 ◽  
Vol 200 ◽  
pp. 550-553
Author(s):  
He Teng Wang
Keyword(s):  
Peroxide Value ◽  
Storage Time ◽  
Time Course ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Acid Value ◽  
Reaction Model ◽  
Result Show ◽  
Different Temperatures ◽  
And Control

The time-course of lipid oxidation determined by peroxide value and acid value of hazel nut packed at different temperatures were evaluated, and the separate kinetic models of peroxide value and acid value with respect to storage time at different storage temperatures were established based on Arrhenius equation, so as to predict and control the quality of hazel nut during storage. The result show that the peroxide value and acid value of hazelnut increased with the storage time prolonged, besides, it will increase rapidly with the storage temperature increased. The Acid value and peroxide value has a high fitting precision with the chemical reaction model and the Arrhenius equation.

Investigation of lamb fat quality attributes during deodorization

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Asiye Doosti ◽  
Kazem Jafarinaeimi ◽  
Mohammad Balvardi ◽  
Hamid Mortezapour
Keyword(s):  
Peroxide Value ◽  
Linear Models ◽  
Acid Value ◽  
Color Difference ◽  
Chi Square ◽  
Anisidine Value ◽  
Different Temperatures ◽  
Nonlinear Regression Method ◽  
Totox Value ◽  
Frying Fat

AbstractEdible lamb fat is an illustrious frying fat due to its good flavor and stability to oxidation. Fat deodorization is a vacuum–steam distillation process that is accomplished for removing the unwanted components such as free fatty acids and volatile compounds. The present work has studied the kinetics of lamb fat deodorization under different temperatures in a batch deodorization system. Variations of acid value (AV), peroxide value, p-Anisidine value, TOTOX value and total color difference were measured during the deodorization process. The Logarithmic, Wang and Singh, Hénon et al., and linear models were fitted with obtained data using nonlinear regression method. Results indicated that the Logarithmic and Henon et al. models gave the best fitness respectively with AV and p-Anisidine value, based on the statistical criteria of correlation coefficient (R2), reduced chi-square (χ2) and root mean square error (RMSE). Furthermore, the linear model was selected as the best model to describe the variations of TOTOX value and peroxide value during the deodorization process.

Approaches Undertaken for Betterment of Stability and Acceptability of Cooking Soybean Oil

2017 ◽  
Vol 54 (4) ◽  
pp. 427
Author(s):  
Prodip Kumar Baral ◽  
Md Aqib Hossain Khan ◽  
Md Prince Mahmud ◽  
Sakina Sultana
Keyword(s):  
Vitamin E ◽  
Soybean Oil ◽  
Peroxide Value ◽  
Normal Condition ◽  
Acid Value ◽  
Storage Conditions ◽  
Clear Trend ◽  
Peroxide Values ◽  
Periodic Interval

In the present study storage conditions ensuring better stability of Soybean oil over a period of 180 days were investigated. The study was carried out on 12 samples (4x3) of three brands namely brand A, B and C. After periodic interval of time ‘acid value’ and ‘peroxide value’ for each sample were determined. The result showed that in every case, darkness decreased degradation in oil over the normal condition over the period of experiments. Results were expressed in terms of acid value and peroxide value. For example peroxide values for samples of brand A stored under normal condition and in the dark were 0.88 on first day where the value came up to 128.64 and 33.3 at the end of 180 days respectively. The trend remained the same for the samples of brand B and brand C. In this study an attempt was made to decrease autooxidation in oils when vitamin E was added (1 ml of 200IU d-α-tocopherol per 100 ml of oil). Samples with and without vitamin E were stored under normal condition and in the dark. Results were expressed in terms of peroxide values. Results failed to show a clear trend of decreasing auto oxidation at the end of 180 days irrespective of the nature of storing condition.

scholarly journals Chemical quality of Baru almond (Dipteryx alata oil)

2016 ◽  
Vol 46 (10) ◽  
pp. 1865-1867 ◽  
Author(s):  
Ana Paula Silva Siqueira ◽  
Carlos Frederico de Souza Castro ◽  
Eduardo Vieira Silveira ◽  
Marcos Felipe de Castro Lourenço
Keyword(s):  
Soybean Oil ◽  
Olive Oil ◽  
Acid Value ◽  
Human Consumption ◽  
Chemical Quality ◽  
Human Diet ◽  
Natural Sources ◽  
Healthy Diets ◽  
Dipteryx Alata

ABSTRACT: Vegetable oils are suitable for human consumption as part of a healthy diet and native fruits of the cerrado, such as almond baru, which are natural sources of these oils. This study informed about the quality of baru oil having as a basis for comparison, soybean oil and olive oil, usually consumed in human diet. Analyzes of acid value, peroxide and iodine for the three oils and fatty acid composition for the baru oil were performed according to official standard methodology. Baru oil has the potential to be part of the human consumption, in healthy diets similarly to soybean oil and olive oil.

scholarly journals Vitamin A and E Homologues Impacting the Fate of Acrylamide in Equimolar Asparagine-Glucose Model System

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 993
Author(s):  
Su Lee Kuek ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Raznim Arni Abd Razak ◽  
Selamat Jinap ◽  
Maimunah Sanny
Keyword(s):  
Vitamin E ◽  
Linear Regression ◽  
Vitamin A ◽  
Regression Model ◽  
Linear Regression Model ◽  
Model System ◽  
Concentration Increase ◽  
Acrylamide Formation ◽  
Β Carotene

This study aims to evaluate the influence of Vitamin A and E homologues toward acrylamide in equimolar asparagine-glucose model system. Vitamin A homologue as β-carotene (BC) and five Vitamin E homologues, i.e., α-tocopherol (AT), δ-tocopherol (DT), α-tocotrienol (ATT), γ-tocotrienol (GTT), and δ-tocotrienol (DTT), were tested at different concentrations (1 and 10 µmol) and subjected to heating at 160 °C for 20 min before acrylamide quantification. At lower concentrations (1 µmol; 431, 403, 411 ppm, respectively), AT, DT, and GTT significantly increase acrylamide. Except for DT, enhancing concentration to 10 µmol (5370, 4310, 4250, 3970, and 4110 ppm, respectively) caused significant acrylamide formation. From linear regression model, acrylamide concentration demonstrated significant depreciation over concentration increase in AT (Beta = −83.0, R2 = 0.652, p ≤ 0.05) and DT (Beta = −71.6, R2 = 0.930, p ≤ 0.05). This study indicates that different Vitamin A and E homologue concentrations could determine their functionality either as antioxidants or pro-oxidants.

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