Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate

Upadhyay, Rohit; Sehwag, Sneha; Mishra, Hari Niwas

doi:10.1016/j.foodchem.2016.09.105

Cited by 39 publications

(20 citation statements)

References 32 publications

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“…However, our data do not show any correlation of the thermal stability with TAC content. These results, and others reported in the literature, allow us to conclude that the thermal stability of the investigated grape seed oils is influenced mainly by the percentage of PUFAs in their composition.…”

Section: Resultssupporting

confidence: 85%

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

et al. 2019

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BACKGROUND The oils obtained from grape seeds are becoming a valuable way of exploiting winery waste and their properties are scrutinized for evaluating the potential usages. We examined the oils extracted with petroleum ether from grape seeds of four varieties of grapes (Cabernet Sauvignon, Feteasca Neagra, Merlot and Pinot Noir) from Romania looking at the influence of the fatty acid profile and of the antioxidants on their thermal behavior. RESULTS The fatty acid profiles of the oils were evaluated by 1H‐NMR spectroscopy, and the oil antioxidant capacity was determined by cupric ion reducing antioxidant capacity (CUPRAC) method. The main fatty acid component in all the oils is linoleic acid (over 70%), which, due to its known health benefits, make the oils of commercial interest. The thermal stability of grape seed oils appears to be mainly influenced by the percentage of polyunsaturated fatty acids in their composition, less polyunsaturated fatty acids making the oils more stable. The antioxidant compounds affect only the initial stage of the decomposition by limiting the formation of hydroperoxides in the allylic positions of the fatty acid chain. CONCLUSION Compared to pure samples of glyceryl‐unsaturated fatty acids (glyceryl‐trioleate, glyceryl‐trilinoleate), the grape seed oils exhibit higher thermal stability, due to the presence of antioxidant compounds and to a synergistic action of unsaturated and saturated fatty acids, smaller percentage of the polyunsaturated and higher percentage of the saturated fatty acids enhancing the stability. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 85%

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

et al. 2019

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“…SO blends (SOB) were prepared by mixing different levels of SAG (200-1500 mg kg À1 ), and AP (100-300 mg kg À1 ) following Upadhyay et al (2017a) ( Table 1). SO with TBHQ (SO TBHQ ) (200 mg kg À1 ) and without added antioxidant (SO control ) served as positive and negative controls, respectively.…”

Section: Frying Blends and Trialsmentioning

confidence: 99%

“…50 g per batch) in 2.5 L of oil (180 AE 5°C). Refer Upadhyay et al (2017a) for further details. The duplicate batches were deep-fried (ca.…”

Section: Frying Blends and Trialsmentioning

confidence: 99%

Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

Sehwag

Upadhyay

Mishra

2017

Int J of Food Sci Tech

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Summary Oleoresin sage (Salvia officinalis) (SAG) (200–1500 mg kg−1), ascorbyl palmitate (AP) (100–300 mg kg−1) and TBHQ (200 mg kg−1) were assessed for delaying the thermo‐oxidation in sunflower oil (SO) during 18 h of frying (180 °C). Electronic nose compared the global aroma fingerprints of potato chips fried in oils. The chemical rancidity indices viz., fatty acids, total polar compounds (TPC), altered triglycerides (dimers, polymers, oxidised monomers, diglycerides), free fatty acids, conjugated dienes and induction periods were monitored along with physical indices viz., viscosity and colour. SOSAG+AP (1309.62 + 270.71 mg kg−1) outperformed SOTBHQ by preserving polyunsaturated fatty acids (60.48% vs. 56.23%), retarding TPCs (28.16% vs. 29.91%), triglyceride dimers (90.24 vs. 95.82 mg g−1) and polymers (25.40 vs. 26.98 mg g−1) concomitantly extending the oil disposal time (basis 25% TPC) (15.9 vs. 14.7 h). The postfrying viscosity, colour values and global aroma fingerprints of fried chips indicate a close match between SOSAG+AP and SOTBHQ.

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“…Tert ‐butylhydroquinone (TBHQ) has strong antioxidative activity due to the presence of two phenolic hydroxyl groups. It has been widely used as powerful antioxidants to protect against the oxidation of fats and oils at room temperature (RT) and under frying conditions . The maximum legal loading of TBHQ recommended by the U.S. Food and Drug Administration is 0.02% (w/w) of oils .…”

Section: Introductionmentioning

confidence: 99%

Transformation of TBHQ in Lard and Soybean Oils During Room Temperature Storage

Wang

et al. 2019

Euro J Lipid Sci & Tech

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Tert‐butylhydroquinone (TBHQ) has been widely used in oils and oleaginous foods as powerful antioxidants, and TBHQ can be easily converted to tert‐butylquinone (TQ) at room temperature. In this work, the changes in TBHQ and TQ contents in lard and soybean oil during storage are investigated in detail. Results show TBHQ content decreases gradually during storage as the TQ content increases in both lard and soybean oil at room temperature. Moreover, the decrement in TBHQ is much larger than the increment in TQ, and the difference increase over storage time. This suggests that TBHQ is transformed into other compounds in addition to TQ. To identify these compounds, lard containing 200 mg kg−1 of TBHQ stored for 150 days is extracted by methanol. Prep‐LC is used to purify the transformation products of TBHQ during storage. The products are identified as 2‐methylallyl‐hydroquinon and 2‐(2‐methoxy‐2‐methylpropyl)‐hydroquinone by LC/MS and NMR. The transformation mechanism of these products is also proposed. Practical Applications: TBHQ is very prone to transformation due to its strong antioxidant activity. However, the transformation products of TBHQ in fats and oils may have an adverse effect on the shelf‐life and safety of lipid rich products. Moreover, the accuracy of TBHQ quantitative detection is also affected. The contents change of TBHQ, TQ, and other transformation products in lard and soybean oil containing 200 mg kg−1 TBHQ are investigated at room temperature. Apart from TQ, other transformation products of TBHQ are purified and identified. This work enriches the research on the transformation mechanism and products of TBHQ in lipid systems at room temperature. It provides better understanding on the safety and detection accuracy of TBHQ as well. Lard and soybean oil containing 200 mg kg−1 tert‐butylhydroquinone (TBHQ) are stored for 150 days at room temperature. TBHQ and the transformation products of TBHQ are extracted by methanol and detected by NP‐HPLC. To identify the transformation products of TBHQ, Prep‐LC is used to isolate and purify the transformation products of TBHQ during storage. The products are identified as 2‐methylallyl‐hydroquinon and 2‐(2‐methoxy‐2‐methylpropyl)‐hydroquinone by LC‐MS and NMR. The transformation mechanism of these products is also proposed.

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Chemometric approach to develop frying stable sunflower oil blends stabilized with oleoresin rosemary and ascorbyl palmitate

Cited by 39 publications

References 32 publications

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes

Assessment of thermo‐oxidative rancidity in sunflower oil and fried potato chips stabilised with oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate by altered triglycerides and electronic nose

Transformation of TBHQ in Lard and Soybean Oils During Room Temperature Storage

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