Characterization of the Oxidation of Rapeseed and Butter Oil Triacylglycerols by Four Analytical Methods

Lampi, Anna‐Maija; Piironen, Vieno; Hopia, Anu; Koivistoinen, Pekka

doi:10.1006/fstl.1997.0273

Cited by 23 publications

(24 citation statements)

References 17 publications

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“…Both the length and unsaturation degree of their acyl groups, as well as the nature and concentration of their minor components, determine their properties and behaviour during processing on one hand, and their effects on human health, on the other hand. So, the oxidative stability of oils and fats is a property, which is closely related to their composition, and it is responsible for resistance to rancidity in food [1][2][3]. Considering the effects on health, a high consumption of saturated acyl groups has been related to cardiovascular diseases, whereas beneficial health effects have been associated to the consumption of oils and fats rich in n-3 polyunsaturated or in n-9 monounsaturated acyl groups [4,5].…”

Section: Introductionmentioning

confidence: 98%

¹H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

Guillén

Ruiz

2003

Euro J Lipid Sci & Tech

118

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Several samples containing different proportions of standard compounds such as tristearin, triolein, trilinolein, and trilinolenin, covering a broad range of compositions, some similar to those of edible oils, were prepared by weight. The 1H nuclear magnetic resonance (NMR) spectra of these samples were recorded and their signals were assigned. It was shown that concentrations of linolenic acyl groups close to 0.4% or higher can be detected by this technique. The area of 5 discrete proton signals of the spectrum was determined. Considering the ratio between this area and the concentration of the corresponding types of hydrogen atoms in the sample, equations calculating the proportions of the acyl groups were deduced. The high level of agreement between data coming from 1H NMR spectra and data obtained by weight shows the usefulness of this methodology. In addition, it has the advantage that it is very fast and simple in comparison with the classical methods, and does not require a chemical modification of the sample. For this reason, the described method constitutes a valuable alternative for the determination of the proportions of different acyl groups in acylglycerol mixtures, such as, for example, oils and fats.

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Section: Introductionmentioning

confidence: 98%

¹H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

Guillén

Ruiz

2003

Euro J Lipid Sci & Tech

118

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“…Lipid oxidation is a major quality problem in the processing and storage of fats, oils and fat-containing foods [1,2]. Many review articles have been written recently on its mechanisms and their effects on food quality, kinetics, products and ways to control it [1,3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Many review articles have been written recently on its mechanisms and their effects on food quality, kinetics, products and ways to control it [1,3,4]. Oxidation products of lipids affect food quality due to changes in colour, flavour, texture and nutritional value [3,5,6].…”

Section: Introductionmentioning

confidence: 99%

The effect of antioxidants on butter in relation to storage temperature and duration

Öztürk

Çakmakçı

2006

Eur. J. Lipid Sci. Technol.

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The effect of antioxidants on butter in relation to storage temperature and durationThe effects of antioxidants on the oxidative stability of butter, under different storage time and temperature conditions, were evaluated. Natural (a-tocopherol) and synthetic (BHA and BHT) antioxidants were added to the butter samples at two concentrations (50 and 100 ppm) immediately after the butter samples were produced from the pasteurised sweet cream, after which they were kept in the dark at 4 and 220 7C for 6 months. Peroxide value (PV) and thiobarbituric acid (TBA) number and the residual antioxidants of the samples were examined at 30-day intervals, starting on the second day until the end of the storage period. The measurements obtained by assaying PV and TBA number in butter samples showed that both the synthetic and natural antioxidants used were capable of protecting the butter samples against oxidation during storage at both temperatures. The butter samples with 50 ppm antioxidant could be stored for more than 180 days at 4 7C without spoilage. At 220 7C, the addition of BHA, BHT and a-tocopherol caused a reduction in the TBA number from 0.31 (control) to 0.21, 0.23 and 0.27 mg malonaldehyde/kg butter, respectively, and the PV decreased from 0.75 (control) to 0.46, 0.56 and 0.54 meq O 2 /kg butter, respectively, after 6 months of storage. The highest residue values were determined in both the 100 and 50 ppm a-tocopherol-containing samples. These results indicate that a-tocopherol exhibited a very strong antioxidant activity, which was almost equal to that of the synthetic antioxidants. Therefore, the use of a-tocopherol is recommended as a natural antioxidant to suppress the development of rancidity in butter.

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“…Many review articles were published recently on its mechanisms and their effects on food quality, kinetics, products and ways to control it [1][2][3]. It is reported that lipid oxidation may play a role in coronary heart disease, atherosclerosis, cancer, and the aging process in vivo [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter

Dağdemir

Çakmakçı

Gündoğdu

2009

Euro J Lipid Sci & Tech

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The aim of this study was to investigate the effects of different essential oils (from Thymus haussknechtii Velen and Origanum acutidens Hand.-Mazz. Letswaart; endemic species in Turkey) on butter stability. These essential oils were added to butter at two concentrations (0.1 and 0.2 wt-%). The antioxidant activities of the essential oils were compared with control samples (without antioxidant) and containing butylated hydroxytoluene (BHT). All samples were stored at 4 6 1 7C for 90 days and their peroxide values (PV), thiobarbituric acid (TBA) values, % titratable acidity and some microbiological properties were analyzed. As a result, the lowest PV and TBA values were determined in the samples containing BHT and 0.2% essential oils; however, TBA and PV were at the highest levels in the control samples during storage. The amount of 0.2% of essential oils exhibited strong antioxidant activity, which was almost equal to that of BHT. T. haussknechtii essential oil showed a stronger antioxidant effect as compared to O. acutidens. None of the essential oils showed remarkable antifungal activity. However, the antimicrobial activity of O. acutidens on coliform bacteria was found to be higher than that of T. haussknechtii. Sensory analysis of the butter showed that the samples containing 0.2% essential oils had lower flavor scores than those with 0.1% essential oils. The present results indicate that these essential oils can be considered as an alternative source of natural antioxidants in the manufacture of butter.

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Characterization of the Oxidation of Rapeseed and Butter Oil Triacylglycerols by Four Analytical Methods

Cited by 23 publications

References 17 publications

¹H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

¹H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

The effect of antioxidants on butter in relation to storage temperature and duration

Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter

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Characterization of the Oxidation of Rapeseed and Butter Oil Triacylglycerols by Four Analytical Methods

Cited by 23 publications

References 17 publications

1H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

1H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

The effect of antioxidants on butter in relation to storage temperature and duration

Effect of Thymus haussknechtii and Origanum acutidens essential oils on the stability of cow milk butter

Contact Info

Product

Resources

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¹H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures

¹H nuclear magnetic resonance as a fast tool for determining the composition of acyl chains in acylglycerol mixtures