Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Ali, M. Abbas; Islam, Moriam; Othman, Noor Hidayu; Noor, Ahmadilfitri Md; Ibrahim, M.

doi:10.17306/j.afs.2019.0694

Cited by 6 publications

(3 citation statements)

References 36 publications

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“…It follows from the work of Womeni et al ( 2016 ) that the phenolic compounds present in soursop flower extracts have one or more ortho or para hydroxyl groups. These outcomes are in accordance with those of Ali et al ( 2019 ) who indicated that rice bran oil significantly retards the process of lipid oxidation in soybean oil during frying. Similar finding was done by Okhli et al ( 2020 ), they have reported that citron peel extract enhances stability of sunflower oil during a storage of 5 days at 65°C.…”

Section: Resultssupporting

confidence: 93%

The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats

Loungaing

Djikeng

Teboukeu

et al. 2023

Food Science & Nutrition

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This work set out to, first, assess the role of soursop flower extracts (SFE) in limiting palm olein oxidation during the production of plantain chips, before ascertaining the effect of these soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats. The extracts were added to 1.5 kg of oil at 1000, 1400, and 1800 ppm, while BHT at 200 ppm served as a positive control (PO+BHT), and the oil without additives was the negative control (PO). The samples were subjected to 15 frying cycles. Total oxidation values varied between 5.94 ± 0.0 and 31.58 ± 0.37; 8.08 ± 0.25 and 28.24 ± 0.00 and 13.71 ± 0.24 and 42.71 ± 0.40 respectively for palm olein enriched with SFE, for PO+BHT and for PO. Twenty‐one groups each comprising five rats received, through dietary supplementation, oils subjected to 0, and 5, 10 and 15 frying cycles for a duration of 30 days. The alanine transaminase and aspartate transaminase of rats fed with oils enriched with SFE at fresh states and at 5 frying cycles was comparable to that of the neutral control group (23.45 ± 2.65 and 93.10 ± 3.53 U/L) and lower than that of the negative control group (52.15 ± 2.01 and 124.07 ± 1.89 U/L). The HDL cholesterol of these animals was also comparable to that of the neutral control group (67.82 ± 4.06 mg/dl) and higher than that of the negative control group (50.25 ± 5.20 mg/dl). White blood cells and mean corpuscular volume of rats fed with fried olein previously enriched with SFE were lower than those fed with fried olein without additives. These extracts are recommended as natural antioxidants for the stabilization of palm olein.

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Section: Resultssupporting

confidence: 93%

The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats

Loungaing

Djikeng

Teboukeu

et al. 2023

Food Science & Nutrition

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“…It was ascribed to the change in the FAs and tocopherols profiles and the minor bioactive lipids present in the selected oils. Recently, Ali et al 85 also observed that blends of SBO with rice bran oil (60% v/v) improved the oxidative stability of SBO under extreme thermal conditions (170 °C, 12 h heating) thanks to the significant amounts of tocotrienol, tocopherol, phytosterols, and other compounds in rice bran oil that reduced the generation of hydroperoxides. Also, as rice bran oil is richer in saturated FAs and MUFAs than SBO, the profile of the FA composition of the later could be modified, thus improving its thermal stability.…”

Section: Modifications Of Vegetal Oils To Improve Oxidative Stabilitymentioning

confidence: 99%

Oxidative Stability of Vegetal Oil-Based Lubricants

Murru

Badía‐Laiño

Dı́az-Garcı́a

2021

ACS Sustainable Chem. Eng.

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Lipids are widely distributed in nature and are one of the most important components of natural foods, synthetic compounds, and emulsions. To date, there is a strong social demand in the industrial sector for the use of sustainable products with a minimal environmental impact. Depending on their origin and composition, lipids can be employed as a plausible alternative as biodegradable lubricants in order to reduce the use of conventional mineral oil lubricants and mitigate their environmental impact. This perspective provides an overview of the advantages and constrains of vegetal oils under different lubrication regimes and the tribochemical reactions that can take place. Also, the different factors and pathways that influence their oxidation, the key role of moisture, and the changes of physical properties under pressure and temperature are reviewed. Special emphasis is devoted to the oxidation instability of fatty acids and vegetal oils and the physical and chemical approaches to improve oxidative and thermal stability are described in detail.

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“…These compounds can function as singlet and triplet oxygen quenchers to inhibit photo-oxidation and auto-oxidation, respectively, as well as free radical scavengers and peroxide decomposers [10]. The blending technique has been tested by Li et al [11] and Ali et al [12] to improve the oxidative stability of soybean oil with the addition of rice brain oil as a natural antioxidant.…”

Section: Introductionmentioning

confidence: 99%

Friction and Wear Characteristics of Bio-Lubricants Containing Clove Oil as Antioxidant

Gasni,

Chandra,

Putra

et al. 2024

Tribol. Ind.

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Vegetable oils as bio-lubricants have poor oxidation stability due to the unsaturated fatty acids in their composition. The oxidation in bio-lubricants can occur because they are exposed to heat, light, and oxygen. In this research, clove oil was used to reduce oxidation in vegetable oils. The effects of blending clove oil (0, 5, and 10% wt) with virgin coconut oil (VCO), hydrogenated coconut oil (HCO), and palm oil that have been exposed to oxygen for 30 days have been investigated. Viscometer and pin-on-disk tests were used to determine the physical and tribological properties of the bio-lubricants. The results show that the addition of clove oil to these oils could reduce the oxidation process. It was indicated by the reduced percentage increase in the dynamic viscosity of 10% wt clove oil in VCO of around 5.41% for 30 days. Results of wear rate indicated that the effect of adding clove oil to VCO and HCO was better than that of palm oil, where the wear rate of VCO and HCO decreased with an increasing clove oil composition. Meanwhile, their coefficients of friction were only affected at low speeds (500 rpm).

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Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating [pdf]

Cited by 6 publications

References 36 publications

The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats

The effect of soursop‐flower‐enriched fried palm olein on some biochemical and hematological parameters of rats

Oxidative Stability of Vegetal Oil-Based Lubricants

Friction and Wear Characteristics of Bio-Lubricants Containing Clove Oil as Antioxidant

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