Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts (original) (raw)
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The Effect of Selected Herb Extracts on Oxidative Stability of Vegetable Oils
Croatica Chemica Acta
The aim of this study was to investigate the effect of different herb extracts on the oxidative stability of hemp, flax, sesame and sunflower seed oils by means of Rancimat test. The dominant phenolic acids in herb extracts were detected by HPLC, while fatty acid profiles of oils, before and after oxidation, were determined by GC-FID. As expected, autoxidation increased the content of saturated fatty acids. The sesame oil showed the longest oxidative stability (3.43 h), while the shortest induction period was obtained for the flax oil. Lemon balm and oregano extracts accelerated the oxidation of hemp and flax oil, while in all other cases the addition of extracts had a positive effect on oil oxidative stability. The best results were obtained for lemon balm extract added to sesame and sunflower oil which resulted with OSI values of 1.33 and 1.48, respectively, while extremely prooxidative activity was obtained for lemon balm extract added to the hemp oil.
Journal of Food and Dairy Sciences (Print), 2014
Soybean oil is the most popular types of edible oils in Egypt. It is characterized by rapidly due to oxidation and rancidity processes. This study has been conducted to study the various transactions mixing and heating on the stability of soybean oil. And has been mixing soybean oil to sunflower oil by ratio (1: 1) and has been conducting the process of primary heating at 50 ₒ C for 3 hours and then was treated with natural antioxidants extracted from waste of fruits and grains factories for example mango peels, apple pomace and wheat bran with concentrations (200, 400 and 600 ppm) and TBHQ as synthetic antioxidants with concentration (200 ppm). Results for the identification and separation of phenolic compounds of the antioxidants using HPLC being as follows: chlorogenic, salicylic, vannillic, benzoic and ellagic acids were the predominant obtained phenolics compounds. also the results obtained from total phenolic compounds as gallic acid being (14.53: 144.13 mg / g) and 2,2 diphenyl1-picrylhydrazyl(DPPH) results showed that mango peel extract gave the highest antioxidant activity(96.59%) compared to other extracts. Treated oil were thermally heated at 65 ₒ C for 96 hours and some chemical properties (acid number, peroxide value and TBA value) were evaluated , our results showed an observed increase in acid value of untreated oil samples compared with treated samples with different antioxidants extracts , whereas high gradual increase in the constants of oxidation and rancidity (peroxide and TBA values). Peroxide and TBA values were reached a maximum values which peroxide values being 22.57 ml.eqv./Kg oil for untreated oil sample and 12.96ml.eqv./Kg oil for treated oil sample with mango peels extract, while TBA values being 2.330 mg malonaldhyde/Kg oil for untreated oil sample compared with and 0.700 mg malonaldhyde/Kg oil in oil samples treated mango peel extract after 96 hours of heating. From then evident from the previous results that the additions of mango peel extract concentration of 600 ppm led to the improvement of the qualities of soybean oil mixture and thermally laboratories (chemical and natural) and delay rancidity and oxidation processes.
Advances in Biological Sciences Research, 2022
Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts
Oxidative Stability of Selected Edible Oils
Molecules, 2018
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved ...
Comparison of oxidative stability of different edible oils
Nauka Przyroda Technologie, 2009
The aim of the presented study was to compare oxidative stability of different edible oils originating from Poland, Finland and Spain. The UV irradiation was used as accelerator of the oil oxidation process. After UV irradiation, the formed volatile compounds were extracted by use of the headspace solid-phase microextraction HS-SPME (DVB/CAR/PDMS fibre) and analysed by gas chromatography coupled with flame ionization detector (GC/FID). The induction periods were determined on the basis of hexanal to 2-trans-nonenal ratio in analysed samples. At the end, the obtained results were compared with values of induction period obtained by Rancimat method and peroxide value. During the method development, the optimal parameters for extraction of volatiles were determined and the elements of the method validation was performed. The described method permits to detect typical oil oxidation products with satisfactory precision and repeatability.
Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis
Journal of Agricultural and Food Chemistry, 2004
Thermogravimetric analysis was used to determine the oxidative stability of various edible oils (olive oil, milkfat) and triacylglycerides (triolein, trilinolein), while the effect of natural (R-tocopherol, ascorbic acid) and synthetic antioxidants (butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone were evaluated by addition to trilinolein. Oil resistance to oxidation was obtained by measuring the increase in sample weight due to the uptake of molecular oxygen, the temperature at maximum sample weight, and the temperature at the onset of oxidation. When comparing sample weight increase, trilinolein proved to be oxidatively less stable than triolein, olive oil, and milk fat, while triolein was less stable than olive oil and milk fat. Olive oil showed significantly higher stability than milkfat when comparing the temperature at the onset of oxidation. When comparing effectiveness of antioxidants, a combination of 0.01% BHA and 0.01% BHT increased trilinolein stability the most.
Oxidative stability of olive, corn and soybean oil under different conditions
To follow the relative rates of oxidative deterioration in edible oils, refined olive, corn and soybean oils were analyzed periodically for their peroxide value (PV), p-anisidine value (p-AV) and iodine value (IV), following exposure to air or air-light for 30 days. Changes in the above values of the oils were also examined and after their use for deep-frying of French fries at 180 °C for varying periods of time, namely 30, 60 and 90 min. PV and p-AV values increased in the order: deep-frying > air-light exposure > air exposure while the values with respect to the oils increased in the order: soybean > corn > olive. Decrease in IV followed the same pattern, i.e. deep-frying > air-light > air and soybean > corn > olive. Deep-frying of French fries in corn oil was also carried out in the presence of caffeic, ferulic, vanillic acid and crude tea extract as antioxidants. All antioxidants effectively reduced the oxidation rate in the oil, as detected by decrease in PVs and p-AVs and relatively low reduction rate in IVs for all the frying times. The order of antioxidative activity was caffeic acid > vanillic acid > ferulic acid > tea extract.
Oxidative behaviour of four Malaysian edible plant extracts in model and food oil systems
Journal of Medicinal Plants Research, 2012
The present study was conducted to investigate the antioxidative behaviour of four local plant extracts in Malaysia-red spinatch (Amarantus gangeticus), "kucai" (Allium odorum), Chinese cabbage (Brassica chinensis), and "kesom" (Polygonum minus)-in palm olein system and in a linoleic acid model system. The antioxidative capacities of these local plants were then compared to the activity of rosemary and sage, two types of antioxidant commonly found in the market. From the analysis using Oxigen Consumption Method, it was found that among the samples evaluated, red spinatch had the longest time to reach the 50% oxygen in the chamber, with 110 min, meaning that this sample had the highest level of antioxidative activity. This was followed by the extracts of Chinese cabbage (80 min), "kucai" (60 min), and "kesom" (40 min). The antioxidative activities of these plants, however, were lower than those of rosemary and sage. These commercial antioxidants were found to have 150 and 130 min time, respectively, to reach the 50% oxygen in the chamber. Results from differential scanning calorimetry (DSC) analysis showed that addition of red spinatch and Chinese cabbage extract samples to the oil in the system reduced the oxidation as evidenced by longer T o of antioxidants-treated samples. The onset time (T o) of the oxidation reaction corresponded closely to the intersection of the extrapolated baseline and the tangent line (leading edge) of the exotherm, meaning that the longer T o , the greater the antioxidative activity of a sample. Statistical analysis from this study showed that there was no significant difference between T o of red spinatch and those of rosemary and sage. This meant that the antioxidative activity of red spinacth samples was comparable to the activities of rosemary and sage. The antioxidative activities of Chinese cabbage, "kucai" and "kesom" were also much higher than that of control. The finding from this study indicated that all samples used in this study had very good potential to be explored as sources of natural antioxidants.
Food Chemistry, 2016
The aim of this study was to improve the oxidative stability of soybean oil by using aromatic plants. Soybean oil flavored with rosemary (ROS) and soybean oil flavored with thyme (THY) were subjected to heating for 24 h at 180 °C. The samples were analyzed every 6 h for their total polar compounds, anisidine values, oxidative stability and polyphenols content. The tocopherols content was determined and volatile compounds were also analyzed. After 24 h of heating, the incorporation of these plants using a maceration process reduced the polar compounds by 69% and 71% respectively, in ROS and THY compared to the control. Until 6 h of heating, the ROS kept the greatest oxidative stability. The use of the two extracts preserves approximately 50% of the total tocopherols content until 18 h for the rosemary and 24 h for the thyme flavored oils. Volatile compounds known for their antioxidant activity were also detected in the formulated oils. Aromatic plants added to the soybean oil improved the overall acceptability of potato crisps (p<0.05) until the fifteenth frying.
Agronomy
The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for t...