scholarly journals Oxidative Stability of Soybean Oil Supplemented with Pod Coat Extracts of Cluster Bean

2019 ◽  
pp. 1-11
Author(s):  
Sukriti Nehra ◽  
Sushila Singh
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Oxidative Degradation ◽  
Quality Parameters ◽  
Conjugated Dienes ◽  
Acetone Extract ◽  
Cluster Bean ◽  
Crude Soybean Oil ◽  
Conjugated Trienes ◽  
Totox Value

The aim of present work was to determine the potency of phenolic extracts from cluster bean pod coats in improving shelf life of soybean oil. Pod coats of cluster bean were extracted with three solvents (acetone, ethylacetate and chloroform). Crude soybean oil samples were stabilised by adding different extracts at 1000 and 2000 ppm concentration and effect of addition of these extracts on oxidative stability of crude soybean oil at 50°C was observed. Rate of oxidative degradation of crude soybean oil was lowest in the sample treated with acetone extract (2000 ppm). The value of various oxidative quality parameters of crude soybean oil supplemented with acetone extract (2000 ppm) after 28 days of incubation are peroxide value (26.77 meq/kg oil), free fatty acids content (2.637%), p-anisidine value (25.18), TOTOX value (78.72), conjugated dienes (28.47%), conjugated trienes (13.97%) and TBA value (31.59 meq malonaldehyde/g). Results of present study indicate that pod coat extracts of cluster bean possess remarkable antioxidant potential and considerably lowered the rate of oxidative deterioration of crude soybean oil.

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 Effects of liposomal natural and synthetic antioxidants on oxidative stability of soybean oil

2019 ◽  
Vol 9 (3) ◽  
pp. 3963-3968
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Food Systems ◽  
Oxidative Degradation ◽  
Control Release ◽  
Ascorbyl Palmitate ◽  
Natural Antioxidant ◽  
Synthetic Antioxidants ◽  
Edible Fats ◽  
The One

Given the importance and role of edible fats in human health and their sensitivity against oxidative degradation the one hand, and the adverse effect of synthetic antioxidants on consumers health while increasing their awareness on the other hand, this study aimed to improve the effectiveness of the natural antioxidant ascorbyl palmitate, its stability and control release by nanoencapsulation of ascorbyl palmitate using \nanolipososmes, and further its comparison with tert-butylhydroquinone and butylated hydroxy toluene as synthetic antioxidants in soybean oil. Results of this study showed that utilization of 200 ppm tert-butylhydroquinone, 600 ppm ascorbyl palmitate and 250 ppm butylated hydroxy toluene in nanoliposome form had the greatest oxidative stability in soybean oil respectively. These results indicated that the use of nanoliposomes encapsulated antioxidants improve the antioxidant efficacy and that ascorbyl palmitate perform as efficiently as butylated hydroxy toluene, making it suitable to be used as a natural antioxidant. The antioxidant encapsulation in nanoliposomes is a practical approach for expedient protection of these compounds in food systems, while at the same time increasing their performance and stability in food applications.

Quality Evaluation of Canola Oils and Deodorizer Distillate during Industrial Processing

2019 ◽  
Vol 41 (6) ◽  
pp. 983-983
Author(s):  
Hadia Shoaib Hadia Shoaib ◽  
Sarfaraz Ahmed Mahesar Sarfaraz Ahmed Mahesar ◽  
Saeeduddin Saeeduddin ◽  
Parisa Jafarian Parisa Jafarian ◽  
Razieh Niazmand Razieh Niazmand ◽  
...  
Keyword(s):  
Canola Oil ◽  
Acid Value ◽  
Quality Parameters ◽  
Biodiesel Production ◽  
Deodorizer Distillate ◽  
Human Consumption ◽  
Industrial Processing ◽  
Oil Processing ◽  
Totox Value ◽  
Canola Oils

Aim of present study was to evaluate quality of three collected sets of canola oil containing crude oil, neutralized oil, bleached oil, deodorized oil and canola oil deodorizer distillate (DD) form three different edible oil processing industries. Physiochemical properties such as moisture, color, free fatty acid (FFA), acid value (AV), peroxide value (PV), p-Anisidine value (AV), total oxidative (totox) value, saponification value (SV), iodine value (IV), unsaponifiable matter and soap content were evaluated. The results of the present study indicated that each stage of processing has different impact on the determined quality parameters. Overall processing was well controlled and final product i.e. refined, bleached and deodorized (RBD) canola oil was found to be fit for human consumption. Only soap contents should be further controlled during neutralization process to avoid extra processing time and losses in the bleaching process. High FFA contents in DD samples indicated that it could be used as a potential and cheap source for biodiesel production.

scholarly journals Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil

2018 ◽  
Vol 7 (2) ◽  
pp. 656-666
Author(s):  
Adebukola T. Omidiran ◽  
Olajide P. Sobukola ◽  
Silifat A. Sanni ◽  
Lateef O. Sanni ◽  
Abdulrasaq A. Adebowale ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Cassava Starch ◽  
Quality Parameters ◽  
Protein Isolate ◽  
Deep Fat Frying

Effect of alkylated diphenylamine on thermal-oxidative degradation behavior of poly-α-olefin

2015 ◽  
Vol 69 (7) ◽  
Author(s):  
Mian-Ran Chao ◽  
Wei-Min Li ◽  
Li-Li Zhu ◽  
Hai-Hong Ma ◽  
Xiao-Bo Wang
Keyword(s):  
Activation Energy ◽  
Oxidative Stability ◽  
Oxidative Degradation ◽  
Thermal Oxidative Degradation ◽  
Degradation Behavior ◽  
Thermal Oxidative Stability ◽  
Zinc Dialkyl Dithiophosphate ◽  
Dialkyl Dithiophosphate

AbstractAn oil-soluble antioxidant, alkylated diphenylamine (ADPA), was prepared by alkylation of diphenylamine. The influence of ADPA on the thermal-oxidative stability of poly-α-olefin (PAO8) was evaluated by thermogravimetry (TG). For comparison, the thermal-oxidative stability of PAO8 with zinc dialkyl dithiophosphate (ZDDP) was also investigated. Activation energy (E

Kinetics of transesterification crude soybean oil to biodiesel catalysed by magnesium methoxide

2009 ◽  
Vol 31 (3/4) ◽  
pp. 251 ◽  
Author(s):  
Kai Huang ◽  
Suping Zhang ◽  
Qingli Xu ◽  
Zhengwei Ren ◽  
Yongjie Yan
Keyword(s):  
Soybean Oil ◽  
Crude Soybean Oil ◽  
Kinetics Of
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