Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area

Pardauil, Juliana J. R.; Souza, Luiz K.C. de; Molfetta, Fábio Alberto de; Zamian, José Roberto; Filho, Geraldo N. Rocha; Costa, Carlos Emmerson Ferreira da

doi:10.1016/j.biortech.2011.02.022

Cited by 100 publications

(69 citation statements)

References 17 publications

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“…The possible reason for this could be high phenolic and tocopherol contents (Durmaz and Gökmen 2011). The higher percentages of unsaturated fatty acids with higher oxidative rancidity were also reported by Tan et al, (2002) ;Pardauil et al, (2011). The produced SL showed a higher induction time than terebinth fruit oil.…”

Section: Oxidative Stabilitymentioning

confidence: 74%

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

et al. 2016

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SUMMARY:The acidolysis reaction of terebinth fruit oil with caprylic and palmitic acid has been investigated. The reaction was catalyzed by lipase (Lipozyme IM from Rhizomucormiehei) and carried out in recirculating packed bed reactor. The effects of reaction parameters have been analyzed using response surface methodology. Reaction time (3.5-6.5 h), enzyme load (10-20%), substrate flow rate (4-8 mL·min −1 ) and substrate mole ratios (Terebinth oil : Palmitic acid : Caprylic acid, 1:1.83:1.22-1:3.07:2.05) were evaluated. The optimum reaction conditions were 5.9 h reaction time, 10% enzyme load, 4 mL·min −1 substrate flow rate and 1:3.10:2.07 substrate mole ratio. The structured lipid obtained at these optimum conditions had 52.23% desired triacylglycerols and a lower caloric value than that of terebinth fruit oil. The melting characteristics and microstructure of the structured lipid were similar to those of commercial margarine fat extracts. The results showed that the structured lipid had the highest oxidative stability among the studied fats. KEYWORDS: Caprylic acid; Palmitic acid; Pistaciaterebinthus L.; Response surface methodology; Structured lipidRESUMEN: Acidolisis de aceite de pistacho con los ácidos palmítico y caprílico en un reactor de recirculación de lecho compacto: optimización mediante metodología de superficie de respuesta. Se ha investigado la reacción de acidolisis del aceite de pistacho con los ácidoscaprílico y palmítico. La reacción fue catalizada por la lipasa Lipozyme IM de Rhizomucormiehei y realizada mediante recirculación del reactor de lecho compacto. Los efectos de los parámetros de la reacción han sido analizados mediante el uso de la metodología de superficie de respuesta. El tiempo de reacción (3.5 hasta 6.5 h), la carga de enzima (10-20%), el caudal de sustrato (4-8 mL·min −1 ) relaciones molares de los sustrato (aceite de pistacho: ácido palmítico: ácido caprílico, 1: 1,83: 1,22-1: 3,07: 2,05) fueron evaluados. Las condiciones óptimas de reacción fueron 5,9 h de tiempo de reacción, el 10% de carga de la enzima, 4 mL·min −1 de caudal de sustrato y 1: 3,10: 2,07 de relación molar de sustratos. Los lípidos estructurados obtenidos en las condiciones óptimas tenías 52,23% de triacilgliceroles deseados y un valor calórico menor que la de encina aceite de la fruta. Características de fusión y microestructura de lípido estructurado fueron similares a las de los extractos de grasa margarina comerciales. Los resultados mostraron que el lípido estructurado tenía una estabilidad oxidativa más alta entre las grasas estudiadas.

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Section: Oxidative Stabilitymentioning

confidence: 74%

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

et al. 2016

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“…The lipid oxidation in DSC was conducted with a large excess of oxygen generated by a constant flow rate which allows the formation of oxidation products regardless of the oxygen concentration (Pardauil et al, 2011). This allows the assumption of a first order oxidation reaction of oil in DSC at isothermal mode in many works (Pardauil et al, 2011;Tan et al, 2001;Tan and Che Man, 1999;Micic et al, 2015).…”

Section: Kinetic Analysis Of Datamentioning

confidence: 99%

“…This allows the assumption of a first order oxidation reaction of oil in DSC at isothermal mode in many works (Pardauil et al, 2011;Tan et al, 2001;Tan and Che Man, 1999;Micic et al, 2015). The value of heat evolved at time t is proportional to the amount of reacted substrate (Thurgood et al, 2007).…”

Section: Kinetic Analysis Of Datamentioning

confidence: 99%

Oxidation kinetics of hazelnut oil treated with ozone

Uzun

İbanoğlu

2018

Grasas y Aceites

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SUMMARY:The present study investigates the oxidation kinetics of hazelnut oil ozonated in different treatment periods (1, 5, 60 and 180 min). The kinetic rate constant (k) was taken as the inverse of oxidation onset time (T o ) observing a linear relationship from the plot of lnT o to isothermal temperatures (373, 383, 393, and 403 K) carried out at differential scanning calorimetry. Kinetic parameters, activation energy (E a ), activation enthalpy (ΔH ‡ ) and entropy (ΔS ‡ ) were calculated based on the Arrhenius equation and activated complex theory. k values showed an exponential rise with the increase of ozone treatment time. The increase in k correlated well with the increase in the peroxide and free fatty acid values of all samples. E a and ΔH ‡ of the ozone treated oils showed a reducing trend and reflected an increased oxidation sensitivity after ozone treatment. Consistently, an increase in ΔS ‡ indicated a faster oxidation reaction with an increase in ozone exposure time. However, no significant difference was observed in k, E a , ΔH ‡ , ΔS ‡ (p < 0.05) as a function of storage period, after the hazelnut oil was treated with ozone for 1 min. KEYWORDS: DSC; Hazelnut oil; Kinetics of oxidation; OzoneRESUMEN: Cinética de oxidación del aceite de avellana tratado con ozono. El presente estudio investiga la ciné-tica de oxidación del aceite de avellana ozonizado durante diferentes períodos (1, 5, 60 y 180 min). La constante de velocidad cinética (k) se tomó como la inversa del tiempo de inicio de la oxidación (To) observando una relación lineal cuando se representa el lnTo con las temperaturas isotérmicas (373, 383, 393 y 403 K) llevadas a cabo en calorimetría de barrido diferencial. Los parámetros cinéticos, energía de activación (Ea), entalpía de activación (ΔH ‡ ) y entropía (ΔS ‡ ) se calcularon sobre la base de la ecuación de Arrhenius y de la teoría compleja activada. Los valores de k mostraron un aumento exponencial con el aumento del tiempo de tratamiento de ozono. El aumento de k se correlacionó bien con el aumento de peróxidos y de los ácidos grasos libres de todas las muestras. Ea y ΔH ‡ de los aceites tratados con ozono mostraron una tendencia reductora que refleja una mayor sensibilidad a la oxidación de los aceites después del tratamiento con ozono. Consistentemente, un aumento de ΔS ‡ indicó una reacción de oxidación más rápida con un aumento del tiempo de exposición al ozono. Sin embargo, no se observó diferencia significativa en k, Ea, ΔH ‡ , ΔS ‡ (p <0.05) en función del período de almacenamiento, después de que el aceite de avellana fue tratado con ozono durante 1 min.

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“…The region, with its wealth of plant species, is known for producing vegetable oils with unique aromas and tastes. The properties of these vegetable oils have been intensively researched, mainly by international companies, due to their various applications in the food, pharmaceutical and other industries (Pardauil et al, 2007). The Brazil nut (Bertholletia excelsa Humb.…”

Section: Introductionmentioning

confidence: 99%

Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion

Guerra¹,

Aguiar²,

Duncan³

et al. 2017

Afr. J. Biotechnol.

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The objective of this study was to evaluate the influence of emulsifiers on the chemicophysical, colorimetric, microscopic and sensorial properties, and the stability of a mayonnaise-type emulsion prepared with Brazil nut oil (Bertholletia excelsa H.B.K). For this purpose, two emulsifiers were used: a soya protein isolate and dehydrated and pasteurised egg yolk as a source of protein. Both formulations had high energy and lipid contents but low mineral and carbohydrate contents. The formulation with egg yolk exhibited higher levels of minerals, such as potassium and calcium, than the emulsion with soya. The mean particle diameter of the Brazil nut-soya emulsion ranged from 8.78 to 24.15 µm, and that of the Brazil nut-yolk emulsion ranged from 0.85 to 22.41 µm, indicating that size directly influences the viscosity of the emulsion. Thus, the Brazil nut-soya emulsion can be characterised as a monodisperse emulsion. The Brazil nut-yolk emulsion was darker, or had lower lightness (L*), compared to the Brazil nut-soya emulsion. The formulation with soya protein was demonstrated to be unsuitable for consumption due to a high microbial load, specifically moulds and yeasts, and was excluded from the sensory evaluation. However, the egg yolk emulsion showed acceptable microbiological parameters according to current legislation. The consumer acceptance means were greater than 6.95 (maximum of 9 on the hedonic scale). Acceptance of the emulsion was also confirmed by purchasing attitude, for which 75% of consumers stated they would purchase the product. Thus, soya protein is not viable for the production of an emulsion with Brazil nut oil, whereas egg yolk is a better emulsifier, which can influence the physicochemical, nutritional and sensory parameters. Additionally, the product can be stored at room temperature, which is an economically feasible feature for the consumer market.

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Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area

Cited by 100 publications

References 17 publications

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

Oxidation kinetics of hazelnut oil treated with ozone

Effect of Brazil nut oil (Bertholletia excelsa HBK) on the physical, chemical, sensory and microbiological characteristics of a mayonnaise-type emulsion

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