Effect of Lavender and Thyme incorporation in sunflower seed oil on its resistance to frying temperatures

Bensmira, Meriem; Jiang, Bo; Nsabimana, Consolate; Tang, Jian

doi:10.1016/j.foodres.2006.10.004

Cited by 72 publications

(56 citation statements)

References 23 publications

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“…The highest antioxidant effect was demonstrated by thyme, both in comparison to pure camelina oil and extracts of clove or bay leaf, and in that case no antioxidant-pro-oxidant effect was observed in the studied range of the concentrations. These findings on thyme antioxidants are in agreement with results obtained by Bensmira et al (2007) and Saoudi et al (2016), who studied out oxidative stability of sunflower seed oil at high temperatures. It was previously observed that during accelerated oxidation processes the concentration of tocopherols decreased slower in the presence of thyme addition (Saoudi et al, 2016): probably, the increased stability of the thyme extracts is achieved both due to the presence of thyme antioxidants and reduced degradation of tocopherols.…”

Section: Discussionsupporting

confidence: 92%

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Mieriņa

Adere

Krasauska

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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Camelina sativa is well known due to high content of polyunsaturated fatty acids in its oil. Till now this oil has been studied mainly for applications as raw material for synthesis of resins, biodiesel and hydrocarbon fuels. This study examines the oxidative stability of cold-pressed Camelina sativa (also known as camelina, false flax or gold-of-pleasure) oil and its extracts of spices. Despite the high content of polyunsaturated fatty acids, Camelina sativa oil appeared more rigid against oxidation than rapeseed or flax oil. Extracts of different spices were prepared by maceration in camelina oil at room temperature for 24 h. The stability of extracts was determined under accelerated oxidation conditions and monitored by peroxide values. Most of the tested additives (e.g., bay leaves, allspice, clove, barley sprouts, coriander, ginger) did not influence or even decreased oxidative stability of the oil. However, oil with thyme additive demonstrated remarkably higher stability then Camelina sativa oil alone. Press-cakes of camelina seeds were extracted with two polar solvents (ethanol or water) and their mixtures under variable conditions (room temperature or reflux). Prepared polar extracts of press-cakes were characterised by total polyphenol content (Folin–Ciocalteu method) and antiradical activity against 1,1-diphenyl-2-picryl hydrazyl and galvinoxyl.

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Section: Discussionsupporting

confidence: 92%

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Mieriņa

Adere

Krasauska

et al. 2017

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

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“…However, the quality of oil/fat is difficult to control as degradation takes place during the frying process. It involves a complex pattern of both thermolytic and oxidative reactions, which are very much dependent on the type of oil/fat used and the matrix (composition) of the fried foods [13][14][15] . Oxidation of oil, which is one of the major deteriorative reactions during heating and frying, induces a significant loss of quality, where it leads to changes in functional, sensory, nutritional values and safety of the fried foods 16) .…”

Section: Introductionmentioning

confidence: 99%

“…The formation of FFA is due to the hydrolysis of triacylglycerol and hyderoperoxides decomposition in oil/fat at frying temperatures in the presence of moisture and air 13) . In this study, the FFA content increased moderately as heating progressed ( ).…”

mentioning

confidence: 99%

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Tarmizi

Lin

2008

J. Oleo Sci.

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Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening during 80 hours of heating at 180 were investigated. Heating properties of these products were then compared with that of high oleic sunflower oil, which was used as reference oil. The indices applied in evaluating the quality changes of oils were free fatty acid, smoke point, p-anisidine value, tocols, polar and polymer compounds. Three palm products i.e. palm oil, single-fractionated palm olein and double-fractionated palm olein were identified to be the most stable in terms of lower formation of free fatty acid, polar and polymer compounds as well as preserving higher smoke point and tocols content compared to the other three oils. The low intensity of hydrolytic and oxidative changes due to prolonged heating, suggests that these palm products are inherently suitable for frying purposes.

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“…Such results may be partly explained by the possible reaction of both peroxy radicals and hydroperoxides with the cow steak, particularly thiol, sulphide, disulphide, and primary amine groups of proteins, being deactivated and partially attached to the protein moiety (Pokorný 1998). Bensmira et al (2007) reported on a decrease of peroxide value in sunflower oil treated with the aerial parts of thyme when submitted to heating. Such results were attributed to the aromatic chemical composition of the plant, in which thymol dominated.…”

Section: Resultsmentioning

confidence: 99%

Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil

Miguel¹,

Antunes²,

Rohaim³

et al. 2014

Czech J. Food Sci.

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The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata. The treatments consisted of sunflower and olive oils either enriched with 200 mg/l of T. capitata oil or without it, heating at 180°C for 20 min, or frying 100 g cow steak at the same temperature and for the same period of time. In all assays, acid, peroxide, and p-anisidine values were followed over time. The fatty acid profile was estimated before heating or frying as well as at the end of the experiment. The results showed that the type of fat as well as the type of treatment (frying or heating) was determinant for the acid, peroxide, and p-anisidine values found. The presence of the essential oil also demonstrated to affect those values depending on the type of the oil as well as on the type of the treatment (frying or heating). In contrast, the fatty acid profile did not change greatly.

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Effect of Lavender and Thyme incorporation in sunflower seed oil on its resistance to frying temperatures

Cited by 72 publications

References 23 publications

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Antioxidant Properties of Camelina sativa Oil and Press-Cakes

Quality Assessment of Palm Products upon Prolonged Heat Treatment

Stability of fried olive and sunflower oils enriched with Thymbra capitata essential oil

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