Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil

Ayu, Dewi Fortuna; Andarwulan, Nuri; Hariyadi, Purwiyatno; Purnomo, Eko Hari

doi:10.1007/s10068-016-0055-1

Cited by 24 publications

(20 citation statements)

References 23 publications

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“…It was also explained that the active components (carotenoids and tocopherols) were very sensitive to oxygen, light, temperature and acidity because they have multiple conjugated bonding structures that contain many reactive and oxidizing electrons (Wilska-Jeszka, 2006). However, the presence of tocopherols and β-carotene together showed a protective effect against the oxidative stability of red palm oil (Ayu et al, 2016).…”

Section: Effect Of Heat Treatment On Carotenoids and Tocopherols Contentmentioning

confidence: 99%

Effect of heat treatment prior to extraction on the yield and quality of red fruit (Pandanus conoideus) oil

Sarungallo¹,

Hariyadi²,

Andarwulan³

et al. 2020

Food Res.

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The quality of red fruit (Pandanus conoideus) oil (RFO) was strongly influenced by the processing and extraction method. The effect of heat treatment of red fruit using steam pressure at 100, 110 and 120°C during 3-45 mins prior extraction using dry method, againts the oil yield, free fatty acid (FFA), total carotenoids and tocopherols of RFO were investigated, using experimental method. Heat treatment of the red fruit drupa (grains) using pressurized steam (autoclave) at the temperatures of 100, 110 and 120°C, with the pressure of 14.9 psi, for 3 to 45 mins before the oil is extracted by compression using Hydraulic Jack. Furthermore, RFO was analyzed for oil yield, FFA level, total content of carotenoids and tocopherols. The results showed that heating treatment prior extraction increased the oil yield, but decreased carotenoid and tocopherol content. Heating treatment also increased the FFA levels; but tend to decrease with the increasing of temperature and heating time. The minimum FFA level was obtained from heat treatment at 120°C for 20 mins, with the highest oil yield (11.5±0.3% of total grains extracted), and the carotenoids and tocopherols content of 6148±65 ppm and 1515±24 ppm, respectively, as well as the FFA level of 0.76±0.1%, no significant difference (P<0.05) with the control (0.71±0.2%). To further reduce the FFA content, it is recommended to study the effects of heat treatment of red fruit immediately after harvest.

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Section: Effect Of Heat Treatment On Carotenoids and Tocopherols Contentmentioning

confidence: 99%

Effect of heat treatment prior to extraction on the yield and quality of red fruit (Pandanus conoideus) oil

Sarungallo¹,

Hariyadi²,

Andarwulan³

et al. 2020

Food Res.

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“…They can induces free radical reactions, promote lipid oxidation, and adversely influence oil quality . The presence of chlorophyll will enhance the photo‐oxidation rate at high light intensities . Crude rapeseed oil contains chlorophyll and its derivatives, with chlorophyll contents higher in rapeseed oil extracted from immature seeds .…”

Section: Resultsmentioning

confidence: 99%

“…[12] The presence of chlorophyll will enhance the photo-oxidation rate at high light intensities. [18] Crude rapeseed oil contains chlorophyll and its derivatives, with chlorophyll contents higher in rapeseed oil extracted from immature seeds. [19] Chlorophyll in rapeseed oil not only influences oil appearance, but also affects oil quality.…”

Section: Chlorophyll Content In Rapeseed Oil During Storagementioning

confidence: 99%

Effect of Chlorophyll on Lipid Oxidation of Rapeseed Oil

Yang

et al. 2018

Euro J Lipid Sci & Tech

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The residues of chlorophyll induce oxidative rancidity and deterioration through photo‐oxidation. However, the effect of chlorophyll on the quality of rapeseed oil is still unknown. In this study, chlorophyll is added into rapeseed oil to reach the desired treatment levels of 2, 5, and 10 mg kg−1, while no chlorophyll is added in the control sample. Dynamic changes of the peroxide value of rapeseed oils with different chlorophyll contents exposed to light and stored in the dark at different times (0, 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, and 60 days) are investigated. The results show that the peroxide value of rapeseed oil exposed to light increased significantly, especially for the oil with a high content of chlorophyll. In contrast, the peroxide value of rapeseed oil stored in the dark is nearly unchanged no matter whether extra chlorophyll is added. This study shows that chlorophyll in rapeseed oil can trigger oil oxidation, and therefore it is necessary to take measures to reduce the chlorophyll content in rapeseed oil or store rapeseed oil in the dark as soon as possible. Practical Applications: This study shows that chlorophyll in rapeseed oil can trigger oil oxidation, and therefore it is necessary to take measures to reduce the chlorophyll content in rapeseed oil. In this study, dynamic changes of peroxide values of rapeseed oils with different chlorophyll contents exposed to light and stored in the dark at different times are investigated. The results show that the peroxide value of rapeseed oil exposed to light increases significantly, especially for the rapeseed oil with a high content of chlorophyll. In conclusion, chlorophyll in rapeseed oil can trigger oil oxidation.Therefore, it is necessary to take measures to reduce the chlorophyll content in rapeseed oil or store rapeseed oil in the dark as soon as possible.

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“…The inherent obstacle for direct spectrophotometric estimation of E141i in edible oils is the coexistence of natural chlorophyll and pheophytin with their absorption bands overlapped with E141i around 650 nm. According to our observation, both the photobleaching kinetics of these two natural pigments followed first-order kinetics with similar reaction rate constants, which may further degrade to other colorless products by the reactive oxygen species generated during the photosensitization process. − Because the photostability of E141i is much higher than natural chlorophylls, a simple and efficient photobleaching treatment was developed to eliminate the spectrophotometric interferences from coexisting pigments. A minute amount of E141i in edible oils can then be easily and accurately quantified.…”

Section: Introductionmentioning

confidence: 90%

Direct Photometric Assay for Copper Chlorophyll Adulterants in Edible Oil by the Aid of an Ultraviolet-Photobleaching Pretreatment

Wang

Hou

Hsieh

2018

J. Agric. Food Chem.

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Adulterating edible oil with copper chlorophyll derivatives (E141i) has made a substantial impact on the edible oil industry and food safety. This study demonstrates an efficient and reliable screening method to directly identify the color adulteration by the aid of a simple photobleaching pretreatment using a 365 nm ultraviolet-light-emitting diode working at a photon flux density of 480 mmol m–2 s–1 for 24 min. The content of copper chlorophyll [predominantly Cu-pyropheophytin a (Cu-py a)] can be calculated by A 600, A 650, and A 700 with satisfactory spike recovery [97.9–103.6%; six kinds of edible oils spiked with 1 ppm of Cu-py a; n = 3 for each kind of oil; relative standard deviation (RSD) < 5%], linearity (R 2 = 0.9961 when spiking 0.1–10 ppm of Cu-py a into soybean oil standard; n = 3 for each concentration; RSD < 5%), and reproducibility (RSD < 5% for spiking 1 ppm of Cu-py a into soybean oil standard; n = 3 over 3 days). The detection limit (S/N > 5) was 0.05 ppm. The analytical results of 50 commercially available oil samples were verified by the official high-performance liquid chromatography method.

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Effect of tocopherols, tocotrienols, β-carotene, and chlorophyll on the photo-oxidative stability of red palm oil

Cited by 24 publications

References 23 publications

Effect of heat treatment prior to extraction on the yield and quality of red fruit (Pandanus conoideus) oil

Effect of heat treatment prior to extraction on the yield and quality of red fruit (Pandanus conoideus) oil

Effect of Chlorophyll on Lipid Oxidation of Rapeseed Oil

Direct Photometric Assay for Copper Chlorophyll Adulterants in Edible Oil by the Aid of an Ultraviolet-Photobleaching Pretreatment

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