Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability

Szydłowska‐Czerniak, Aleksandra; Rabiej, Dobrochna; Kyselka, Jan; Dragoun, Miroslav; Filip, V.

doi:10.1016/j.lwt.2018.05.033

Cited by 19 publications

(12 citation statements)

References 26 publications

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“…An extinction coefficient of 29,000 mol/L was used to quantify the concentration of conjugated dienes formed during oxidation. The quantity was calculated and expressed as mM/L oil using the formula: (1) Total polyphenols method One mL of oil sample was diluted with 1 mL of n-hexane and extracted three times with 1.6 mL EtOH:CH3Cl -80:20 v/v and 400 ul distilled water [17]. A calibration curve of gallic acid 0.04±0.7 mg/mL in methanol was used.…”

Section: Conjugated Dienes Methodsmentioning

confidence: 99%

Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters

Iosif¹,

Găman²,

Gîlcă³

et al. 2017

Rev. Chim.

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Microwave heating is a common cooking procedure.Heating can accelerate oxidative processes in oil sand oxidation products are known to have potential toxic effects on human health.Therefore it would be useful to have a method to anticipate the vegetable oils behaviour under thermal conditions. Several methods to evaluate total oxidant activity were developed but unfortunatelly their ability to predict the oxidative changes during heating are poorly estimated. In this study we evaluated the relation of TEAC FRAP and CUPRAC values together with total polyphenols and flavonoids content of several commercial available vegetable oils with conjugated dienes and TBAR's products during 15 min microwave heating. FRAP values were correlated with oxidative parameters after 15 min heating

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Section: Conjugated Dienes Methodsmentioning

confidence: 99%

Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters

Iosif¹,

Găman²,

Gîlcă³

et al. 2017

Rev. Chim.

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“…Szydłowska‐Czerniak et al . (2018), had studied the antioxidant effect of octyl esters of sinapic, ferulic and caffeic acids (50–9000 ppm) in refined rapeseed oil under accelerated oxidation conditions with the Rancimat apparatus. They concluded that octyl ferulate addition improved the oxidative stability of refined rapeseed oil by only 17%, while octyl sinapate and octyl caffeate extended the oil shelf life by 40% and 70%, respectively, compared with the control.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review

Mishra

Belur

Iyyaswami

2020

Int J of Food Sci Tech

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Edible oils industry is using synthetic and natural antioxidants to enhance the oxidative stability of bulk edible oils. Due to safety concerns of BHA, BHT and TBHQ, there is an ongoing effort to find an effective and safe replacement. Finding a safe antioxidant or its synergistic mixture, which delays, retard or prevent the oxidation of bulk oil without changing the colour or flavour upon addition is a challenge. In this review, a brief account of chemical basis of oxidative deterioration of the stored oil is given. The effectiveness of most widely experimented antioxidants such as tocopherols, carotenoids, ascorbic acid and its derivatives, lignan compounds, flavonoids, polyphenols and phenolic acids in various edible oils have been reviewed. Further, the synergistic and antagonistic combination of these antioxidants in controlling oxidative degradation of edible oils has been discussed.

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“…The antioxidant capacity of the oil samples was conducted by the FRAP method with some modications. 27 The freshly prepared FRAP reagent (2.5 mL of 10 mmol L À1 TPTZ solution in 40 mmol L À1 HCl, 2.5 mL of 20 mmol L À1 FeCl 3 and 25 mL of 0.1 mol L À1 acetate buffer, pH 3.6) was incubated at 37 C for 10 min in a water bath. Then, 20 mL of methanolic extract of the oil samples and 400 mL of FRAP reagent mixture were mixed and kept at 37 C for 4 min.…”

Section: Frap Capacitymentioning

confidence: 99%

Characterization of endogenous antioxidant attributes and its influence on thermal stability of canola oil

et al. 2018

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Difference in thermal stability of two commercially available canola oils prepared by either expellerextraction (EE) or solvent-extraction (SE) method was investigated. After 5 days consecutive deep-fry, content of oxidized-triacylglycerols (oxTAGs) in SE oil increased by 250.0% compared to its original status. However, 62.5% increase of oxTAGs in EE oil occurred, indicating that EE oil exhibits superior thermal stability to SE oil. Antioxidant capacity of EE oil was highly retained and loss rate of tocopherols in EE oil was much slower than in SE oil during deep-fry. Lipidomics showed that although there was no significant difference in molecular profile of either triacylglycerols or diacylglycerols between two oils, EE oil was characterized with 19 times higher phosphatidylcholine contents than SE oil. Considering no difference in antioxidant capacity between the two oils in their original status, it is proposed that synergetic mechanism is simultaneously initiated by antioxidant compounds and phosphatidylcholines, which plays key roles for maintaining better thermo-stability of vegetable oil during deep-fry. † Electronic supplementary information (ESI) available. See

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Antioxidative effect of phenolic acids octyl esters on rapeseed oil stability

Cited by 19 publications

References 26 publications

Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters

Vegetable Oils Microwave Heating. CUPRAC, TEAC and FRAP Values in Relation with Oxidative Parameters

Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review

Characterization of endogenous antioxidant attributes and its influence on thermal stability of canola oil

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