Effectiveness of added natural antioxidants in sunflower oil

Carelli, Amalia A.; Franco, Indira; Crapiste, Guillermo Hector

doi:10.3989/gya.2005.v56.i4.97

Cited by 28 publications

(13 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…AP concentrations in the range of 100–850 ppm were found to be the most effective in reducing the rates of TBARS formation and loss of α‐TOH, which is comparable to effective AP levels reported in the literature . The synergistic effects of AP with primary antioxidants such as α‐TOH was suggested due to AP ability to partition in the water phase and reduction of tocopheroxy radicals and regeneration of tocopherols .…”

Section: Resultssupporting

confidence: 73%

Stabilization of cod liver oil with a quaternary combination of α‐tocopherol and synergists: Method of assessment

Budilarto

Kamal‐Eldin

2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

This study aimed to identify the concentrations of a quaternary combination of a-tocopherol (a-TOH, 1200-2000 ppm), ascorbyl palmitate (AP, 100-900 ppm), phosphatidylcholine (PC, 1000-9000 ppm), and L-lysine (1000-9000 ppm) optimum for the protection of cod liver oil against oxidation at 30°C. The control oil contained 1100 ppm a-TOH. The evaluation of antioxidant potency considered the rates of formation of conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) and rate of loss of a-TOH between Day 1 and Day 4 of oxidation. The trials were designed and analyzed by RSM. Mathematical models of second order polynomial with good confidence (p 0.05) fitted the formation of TBARS and loss of a-TOH but not the length of the induction period (IP) and the rate of formation of CD. The optimal levels of the four additives (in ppm) were found to be 1200 for a-TOH, 100 for AP, 9000 for PC, and 1000 for L-lysine. Higher concentrations of a-TOH and AP either did not give better protections or resulted in a loss of antioxidant efficacy compared to when these additives were added at lower levels. PC was effective at the wide range of high concentrations while L-lysine was most protective at levels up to 5000 ppm. The rate of formation of TBARS was found to provide a very good model for evaluating the stabilizing effects of additives (R 2 ¼ 0.8187, p-value ¼ 0.012) while the IP and the rate of formation of CD provided unsatisfactory models (p values 0.557 and 0.112, respectively).Practical applications: This paper considers the different ways to use oxidation kinetic data to evaluate the effectiveness of synergistic combinations of antioxidants and synergists in stabilizing fish oils. It finds that the commonly used induction period provides a poor model for assessment while the rate of formation of TBARS during the induction period provides a good model, which is an important methodological consideration.

show abstract

Section: Resultssupporting

confidence: 73%

Stabilization of cod liver oil with a quaternary combination of α‐tocopherol and synergists: Method of assessment

Budilarto

Kamal‐Eldin

2015

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…The same behavior was reported by Jimenez‐Patiño (), who reported shorter induction times for oils added with 630 ppm of extract of olive leaves than those exhibited when the extract was added at 250 ppm. The relationship between OSI and natural antioxidants concentration can be nonlinear (Carelli and others ) due to some antioxidants that are consumed in chain termination reactions during Rancimat assay, but also, in other side reactions, decreasing its efficacy at higher concentrations (Yanishlieva and Marinova, ), and consequently, causing a prooxidative effect in in vitro assays.…”

Section: Resultsmentioning

confidence: 99%

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

Cardoso‐Ugarte

Morlán-Palmas²,

Sosa‐Morales

2013

Journal of Food Science

View full text Add to dashboard Cite

The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the performance of PO during repeated frying of French fries.

show abstract

“…Since glycerol is a trihydroxy alcohol, monoacid, diacid and triacid esters are known. Carelli et al (2005) reported that the development of oxidative rancidity or autoxidation is the decisive factor affecting storage life and the use of edible oils and fats in food. Autoxidation of lipids is a natural process that occurs between molecular oxygen and unsaturated fatty acids through a freeradical chain mechanism that involves the formation of fat 'free radicals', peroxide 'free radicals' and hydro peroxides.…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China

Siddeeg

Xia

2015

J Food Sci Technol

View full text Add to dashboard Cite

Seinat seed oil was blended with peanut oil for the enhancement of stability and chemical characteristics of the blend. The physicochemical properties (relative density, refractive index, free fatty acids, saponification value, iodine value and peroxide value) of seinat seed and peanut oil blends in ratios 95:5, 85:15, 30:70 and 50:50 proportions were evaluated, as well as oxidative stability index, deferential scanning calorimetric (DSC) characteristics and tocopherols content. Results of oil blend showed that there was no negative effect by the addition of seinat seed oil to peanut oil and also had decreased percentages of all saturated fatty acids except stearic acid, conversely, increased the levels of unsaturated fatty acids. As for the sensory evaluation, the panelist results showed that seinat seed oil blends had no significant differences (p<0.05) in all attributes except the purity. The results indicated that the blending of seinat seed oil with peanut oil had also increased the stability and tocopherols content. As Sudan is the first producer of seinat oil, blending of seinat seed oil with traditional oil like quality, and may decrease the consumption of other expensive edible oils.

show abstract

Effectiveness of added natural antioxidants in sunflower oil

Cited by 28 publications

References 15 publications

Stabilization of cod liver oil with a quaternary combination of α‐tocopherol and synergists: Method of assessment

Stabilization of cod liver oil with a quaternary combination of α‐tocopherol and synergists: Method of assessment

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries

Oxidative stability, chemical composition and organoleptic properties of seinat (Cucumis melo var. tibish) seed oil blends with peanut oil from China

Contact Info

Product

Resources

About