Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils

Tańska, Małgorzata; Mikołajczak, Natalia; Konopka, Iwona

doi:10.1016/j.foodchem.2017.08.007

Cited by 51 publications

(40 citation statements)

References 36 publications

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“…In this study, the hempseed oil reached this value on the 6 th day, whereas the soybean oil reached this value on the 8 th day of storage upon heating for 4 hr at 180 °C. Other studies based on the measured PV have reported that the hydroperoxide content of these oils was very dependent on reaction conditions (Chandran, Nayana, Roshini, & Nisha, ; Frankel, ; Tańska, Mikołajczak, & Konopka, ). Also, it has been found that the peroxide content present after high‐temperature heating is descriptive of the thermal stability of the specific oils (Crnjar, Witchwoot, & Nawar, ).…”

Section: Resultsmentioning

confidence: 94%

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

Kitts

Singh

Fathordoobady

et al. 2019

Journal of Food Science

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Oxidative stability of hempseed and soybean oils, was evaluated after heating at 180 °C, followed by a subsequent 14‐day storage at 38 °C. Natural plant extracts (Rosemary, Sage, and Thyme) were added to oils, to evaluate the carry‐over stabilizing potential. Heated oils exhibited a relatively faster (P < 0.05) onset of lipid oxidation, as depicted by the analysis of the peroxides and aldehydes formed during the lipid oxidation process, with hempseed oil being more susceptible to lipid oxidation than soybean oil. There were notable losses in ω‐3 PUFA and ω−6‐GLA during storage of heat treated hempseed oil (P < 0.05). Moreover, peroxide values measured from hempseed oil remained low after high‐temperature heating but progressed at a relatively greater rate than that observed in soybean during storage (P < 0.05). The addition of different plant extracts to oils did not prevent oxidation due to heating, but effectively inhibited the generation of hydroperoxides during subsequent storage (P < 0.05). This stabilizing effect was attributed to retention of tocopherols, in particular, γ‐tocopherol. Practical Application This research demonstrates the use of plant extracts like rosemary, sage and thyme, for improving the shelf‐life and nutritional stability of hempseed and soybean oil. We demonstrate the deterioration of fatty acid profiles and vitamin E levels in the oil on heating and subsequent storage, and show the efficacy of using plant extracts in slowing down these deteriorations. This research will be applicable in food industries using or producing oils for use in food during cooking, and also as dressing on already processed food products.

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Section: Resultsmentioning

confidence: 94%

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

Kitts

Singh

Fathordoobady

et al. 2019

Journal of Food Science

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“…15,16 Currently, this test has been used to compare the antioxidant activity of several water-soluble and liposoluble antioxidants, such as tocopherols, ascorbyl palmitate, ascorbic acid, citric acid, phenolic-rich extracts, isolated phenolic compounds and their derivatives, added into vegetal oils and other foods. [17][18][19][20] Although the Rancimat test is widely used to evaluate the TAC of foods, it should not be used to assess the antioxidant status of individuals or to evaluate human fluids (i.e. blood and urine).…”

Section: Lipid Analysis: the Rancimat And Thiobarbituric Acid Reactivmentioning

confidence: 99%

Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

et al. 2019

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This review summarises 25 years of investigations on antioxidants research in foods and biological fluids and critically analyses the merits and limitations of using the total antioxidant capacity (TAC) measurement in the metabolomic era. An enormous bulk of knowledge was produced regarding the antioxidant capacity of foods and large TAC databases were developed. A direct link between a food TAC value and any health benefit is erroneous and has led to several cases of consumer deception. However, the striking epidemiological evidence associating a high dietary TAC with some disease prevention and the availability of well-constructed TAC databases deserve attention and must be taken into account to establish the usefulness of measuring TAC in both foods and biological samples. The in vivo TAC measurement, usually performed in plasma, is influenced by many external factors, such as dietary habits, as well as environmental and behavioural factors, which are integrated towards homeostatic control by fine physiological mechanisms with high inter-individual variability. Therefore, plasma TAC cannot be considered as a unique biomarker of individual antioxidant status. However, the combined evaluation of plasma TAC with known markers of disease, individual metabolism, inflammation and genetics, as well as with markers of gut microbiota composition and activity, may lead to the identification of populations that are more responsive to food/diet TAC. In this framework, the appropriate use of TAC measurement both in food and in vivo can still provide support for the interpretation of complex phenomena and be a tool for sample screening when making a quick decision toward in-depth research investigations.

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“…This is a commonly used method for comparing the oxidative stabilities of fats and oils. Temperature (110°C) and a constant air flow (20 L/h) were usually chosen as suitable parameters for determining IP (induction period) value (García‐Lomillo, González‐SanJosé, Pino‐García, Rivero‐Perez, & Muñiz, ; Parras, Martínez‐Tomé, Jiménez, & Murcia, ; Tańska, Mikołajczak, & Konopka, ). The IP values at 110°C of AO were found to be 6.50 hr, 1.45 hr, and 7.09 hr in SC‐9 (CP), SC‐9 (HP), and SC‐9 (SFE), respectively, 6.47, 4.28, and 6.77 in SC‐ZP (CP), SC‐ZP (HP), and SC‐ZP (SFE), respectively, 6.26 hr, 3.00 hr, and 6.41 hr in SC‐TX (CP), SC‐TX (HP), and SC‐TX (SFE), respectively (Table ).…”

Section: Resultsmentioning

confidence: 99%

The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method

Zhou

Xiao

Liu

et al. 2019

Food Science & Nutrition

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This study investigated the effect of different almond oil extraction techniques, namely, cold‐press extraction (CP), hydraulic press extraction (HP), and subcritical fluid extraction (SFE), on the fatty acid composition, physicochemical properties, bioactive substances, and thermal stability. The results showed that oleic acid and linoleic acid were the main unsaturated fatty acids in almond oil (AO). The overall physicochemical properties of the AO (SFE) had the better oil quality compared to cold‐press extraction and hydraulic press extraction in three kinds of varieties. Almond oil extracted from SFE contained the highest levels of total phenolics (9.58–11.75 mg/100 g), total phytosterols (92.86–244.21 mg/100 g), total tocopherols, and tocotrienols (48.03–55.74 mg/100 g). Meanwhile, the TG/DTG curves showed AO (SFE) were more thermally stable than AO (CP) and AO (HP) consistent with the result of oxidative induction time. Subcritical fluid extraction may be a useful extraction technology to produce high‐quality almond oils in the future.

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Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils

Cited by 51 publications

References 36 publications

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils

Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations

The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method

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