Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions

López, Paloma Lucía; Marchesino, Mariana Agostina; Grosso, Nelson; Olmedo, Rubén Horacio

doi:10.1016/j.foodchem.2021.131479

Cited by 18 publications

(4 citation statements)

References 34 publications

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“…The advantage of the Schaal Oven test is that no specific equipment is required and that it can be used for a wide variety of oils, fats, and complex foods systems that are stored at room temperature in praxi. [ 4 ] Besides the temperature, several parameters can also modify the oxidation rate and must be therefore controlled. These include oxygen, light, pH value, the addition of prooxidants such as iron and copper ions, and the use of radical initiators.…”

Section: Introductionmentioning

confidence: 99%

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

Amft,

Meissner,

Steffen‐Heins

et al. 2023

Euro J Lipid Sci & Tech

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Accelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20°C, 30°C, 40°C, and 60°C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (Ea) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The Ea,1 ranged from 47.9 to 73.3 kJ mol−1 in RSO and from 27.8 to 62.6 kJ mol−1 in SFO, with average values of 58.2 and 46.8 kJ mol−1, respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively.

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Section: Introductionmentioning

confidence: 99%

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

Amft,

Meissner,

Steffen‐Heins

et al. 2023

Euro J Lipid Sci & Tech

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“…The accelerated storage tests at 60 • C were carried out for 28 days, and the samples were analyzed weekly, but the results on Day 28 were irregular, and the samples were unacceptable, which were due to the low water content (3.2 ± 0.3 g/100 g) and high fatty acid contents (>65%) of all samples, and the high temperature. Additionally, only the results of 21 days were shown during the accelerated storage tests of the roasted peanuts with high oleic acids (López et al, 2022). Therefore, only the results of 21 days were provided, and 21 days as storage life were selected.…”

Section: Effects Of Ir Blanching On Shelf Life Of Pecan Kernelsmentioning

confidence: 99%

“…In all, IR blanching not only decreased the accumulation of p-anisidine, quinone, and LFLP but also improved the color appearance scores and organoleptic quality of the pecan kernels during storage. According to the results of the accelerated storage tests provided by López (2022), the temperature of 60 • C is optimal for an estimation of the shelf life at 25 • C wherein 1 day at 60…”

Section: Effects Of Ir Blanching On Shelf Life Of Pecan Kernelsmentioning

confidence: 99%

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

Luo

Sun

Yang

et al. 2023

Journal of Food Science

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To evaluate infrared radiation (IR) blanching in comparison to conventional hot water (HW) blanching in inhibiting the browning and extending the shelf life of pecan kernels, the technology of IR blanching at 500–700 W for 90–45 s or HW blanching at 90°C for 60 s, and subsequently drying with hot air at 60, 70, and 80°C, respectively, was used, and then the activities of lipoxidase (LOX) and polyphenol oxidase (PPO), antioxidant capacities, color change, microscopic structure, and the shelf life of kernels were analyzed. Results showed that IR blanching not only significantly decreased the subsequent drying time but also effectively inactivated the activities of LOX and PPO, showing a lower residual activity of 15.74%–40.41% and 16.75%–56.25%, respectively. A higher retention of total phenolics was observed in kernels subjected to IR blanching, from 25.03 ± 0.04 to 29.50 ± 0.96 mg GAE/g compared with HW blanching (14.43 ± 0.07 mg GAE/g). Meanwhile, IR‐blanched samples showed lower peroxide values, p‐anisidine values, total color difference values, browning index, quinones contents, and lipofuscin‐like pigments levels but had higher 2,2‐diphenyl‐1‐picrylhydrazyl inhibition rate and better storage stabilities than HW‐blanched samples. The technology of IR blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min is suitable for producing pecan kernels with better qualities and a longer shelf life, through inactivating the endogenous enzymatic reactions and inhibiting the formation of lipofuscin‐like pigments. Practical Application Blanching is an essential pretreatment of food processing. Conventional blanching is achieved by hot water, which has some disadvantages of low‐intensity enzyme inactivation, loss of water‐soluble substances, etc. In this study, the potential of using infrared blanching, prior to drying, was studied to find solutions to improve the nutritional value, and the shelf life of pecan kernels. The results showed that infrared blanching at 600 W for 60 s followed by drying with hot air at 70°C for 40 min could inhibit the color degradation, improve the oxidation resistance, and prolong the shelf life of kernels.

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“…Oleic acid is recognized as a type of healthy fatty acid; for example, it can reduce blood pressure by regulating the membrane lipid structure to control G protein-mediated signaling ( Terés et al., 2007 ; Terés et al., 2008 ). Furthermore, a higher oleic acid content of rapeseed oil can prolong its shelf time because of a lower ratio of oxidation in comparison with conventional oil having a low oleic acid and high linolenic acid content ( Roszkowska et al., 2015 ; Cao et al., 2020 ; López et al., 2022 ). For example, Merrill et al.…”

Section: Introductionmentioning

confidence: 99%

CRISPR/Cas9-mediated editing of double loci of BnFAD2 increased the seed oleic acid content of rapeseed (Brassica napus L.)

et al. 2022

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Seed oleic acid is an important quality trait sought in rapeseed breeding programs. Many methods exist to increase seed oleic acid content, such as the CRISPR/Cas9-mediated genome editing system, yet there is no report on seed oleic acid content improvement via this system’s precise editing of the double loci of BnFAD2. Here, a precise CRISPR/Cas9-mediated genome editing of the encoded double loci (A5 and C5) of BnFAD2 was established. The results demonstrated high efficiency of regeneration and transformation, with the rapeseed genotype screened in ratios of 20.18% and 85.46%, respectively. The total editing efficiency was 64.35%, whereas the single locus- and double locus-edited ratios were 21.58% and 78.42%, respectively. The relative proportion of oleic acid with other fatty acids in seed oil of mutants was significantly higher for those that underwent the editing on A5 copy than that on C5 copy, but it was still less than 80%. For double locus-edited mutants, their relative proportion of oleic acid was more than 85% in the T1 and T4 generations. A comparison of the sequences between the double locus-edited mutants and reference showed that no transgenic border sequences were detected from the transformed vector. Analysis of the BnFAD2 sequence on A5 and C5 at the mutated locus of double loci mutants uncovered evidence for base deletion and insertion, and combination. Further, no editing issue of FAD2 on the copy of A1 was detected on the three targeted editing regions. Seed yield, yield component, oil content, and relative proportion of oleic acid between one selected double loci-edited mutant and wild type were also compared. These results showed that although the number of siliques per plant of the wild type was significantly higher than those of the mutant, the differences in seed yield and oil content were not significant between them, albeit with the mutant having a markedly higher relative proportion of oleic acid. Altogether, our results confirmed that the established CRISPR/Cas9-mediated genome editing of double loci (A5 and C5) of the BnFAD2 can precisely edit the targeted genes, thereby enhancing the seed oleic acid content to a far greater extent than can a single locus-editing system.

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Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions

Cited by 18 publications

References 34 publications

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

Infrared radiation blanching–inhibited browning and extended shelf life of pecan kernels

CRISPR/Cas9-mediated editing of double loci of BnFAD2 increased the seed oleic acid content of rapeseed (Brassica napus L.)

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