Evaluation of oxidative quality parameters in imported edible oils in Iran

Mohammadi, Mehdi; Hajeb, Parvaneh; Seyyedian, Ramin; Mohebbi, Gholamhossein; Barmak, Alireza

doi:10.1108/bfj-feb-2011-0035

Cited by 17 publications

(13 citation statements)

References 11 publications

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“…[ 1,2 ] Oxidation is responsible for the loss of nutrients and production of off‐flavors in oils. [ 3,4 ] Therefore, determining the oxidation stability of edible oils is important in evaluating their quality and shelf life. However, using quality indices for measurements of oxidation stability is insufficient to predict oil oxidation behaviors under actual and dynamic conditions.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Wang

Chen

Jing

et al. 2020

Euro J Lipid Sci & Tech

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Edible oils are studied to analyze their reaction kinetics during oxidation and predict shelf life at ambient temperature. Rapeseed oil (RO), soybean oil (SO), linseed oil (LO), and peanut oil (PO) are detected via Fourier transform infrared spectroscopy with a mesh cell as spectral acquisition accessory. The reaction kinetics of ROOH bonds, C═O bonds, trans double bonds (TDBs), and carbon chain skeletons (CCSs) are determined by absorbance changes in their characteristic absorption peaks. Prediction models for shelf life based on various characteristic absorption peaks are converted via the reaction kinetics equations of the oils. Results show that first-order reaction kinetics are used to describe absorbance changes of ROOH bonds in PO, SO, and LO, while zero-order reaction kinetics are used to describe the absorbance changes in RO. Both C═O bonds and CCS absorbance changes in the four oils satisfy first-order reaction kinetics. TDBs absorbance changes in PO, SO, and LO are in accordance with zero-order reaction kinetics. The regression equations of reaction kinetics exhibit good fitting degree (coefficient of determination, R 2 > 0.9000) and statistical significance (p < 0.001), indicating that the proposed method can be used to analyze the reaction kinetics of oil oxidation and predict shelf life. Practical Applications: The reaction kinetics of RO, SO, LO, and PO are studied at ambient temperature and the shelf life is predicted by using FTIR spectroscopy based on the absorbance changes of ROOH bonds, C═O bonds, TDB bonds, and CCS in the oils. The shelf life of edible oils can be more effectively predicted in this case and provide a practical reference for food industries. Furthermore, the proposed technique is rapid, green, and accurate, and allows real-time characterization of absorbance changes in various characteristic absorption peaks, which corresponded to different oxidation products. By this method, it is possible to reflect real-time information for different quality indices (such as peroxides and acid values) of oil oxidation simultaneously, and unnecessary to measure these indices directly one by one, saving manpower and material resources. Therefore, FTIR spectroscopy is convenient for the rapid evaluation of oxidation stability and shelf life of edible oils under ambient temperature.

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Section: Introductionmentioning

confidence: 99%

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Wang

Chen

Jing

et al. 2020

Euro J Lipid Sci & Tech

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“…These oxidation products not only decrease nutritional quality but also give rise to off-flavors. [1][2] In addition, these products may cause food poisoning. [3][4][5] Thus, oil oxidation is responsible for quality deterioration, and it is often a decisive factor determining the shelf life of edible oils.…”

Section: Introductionmentioning

confidence: 99%

“…Hydroperoxides are primary oxidation products, while aldehydes, ketones, and other small‐molecule substances are secondary oxidation products. These oxidation products not only decrease nutritional quality but also give rise to off‐flavors . In addition, these products may cause food poisoning .…”

Section: Introductionmentioning

confidence: 99%

Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase

Wang

Huyan

Jing

et al. 2019

Euro J Lipid Sci & Tech

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A novel and rapid method is developed to analyze oxidation in edible oils by using electrical conductivity (EC). The extent of edible oil oxidation is confirmed using the American Oil Chemists’ Society (AOCS) standard method as a reference. Analytical conditions, including temperature, oscillating time, and water–oil (v/v) ratio, are optimized to determine ECs. A model is established based on EC changes in the aqueous phase extracted from several water–oil mixtures. This model is used to predict the oxidation degree of the samples, and its results are validated by the AOCS standard methods. Results show that the analytical conditions exert no significant effects on EC determination. The model is developed using a water–oil (v/v) ratio of 5. Three regions are classified according to the ECs of the samples. Oils with ECs less than 6.9 µS cm−1 are found to be non‐oxidized oils, samples with ECs within 6.9–8.9 µS cm−1 are suspected oils, and samples with ECs exceeding 8.9 µS cm−1 correspond to oxidized oils. The total identification rate of the model in validation samples is 94.1%. The results of the present study clearly indicate that the proposed method can be used as an alternative to conduct qualitative discrimination of the oxidation degree of edible oils. Practical applications: A method based on EC changes in the aqueous phase is used to determine the extent of edible oil oxidation. A total of 151 oil samples are used and assigned to two groups for calibration (n = 83) and validation (n = 68) oil samples. In the EC method, determination of ECs is independent of analytical conditions, which provides great flexibility in the selection process. The method requires no spectral pre‐treatments or data processing methods, which simplifies the experiment process. Furthermore, the EC instrument is less than 40 $ USD, which is more affordable and portable in a small scale. These characteristics make the proposed method convenient for inspection departments to accomplish on‐site testing of edible oils. The EC method can be applied to determine edible oil oxidation. A method based on EC changes in the aqueous phase extracted from water–oil mixture is used to determine the extent of edible oil oxidation. At a water–oil (v/v) ratio of 5, the EC model can be divided into three regions: ECs of less than 6.9 µS cm−1 representing non‐oxidized oils, ECs within 6.9–8.9 µS cm−1 representing suspected oils, and ECs of over 8.9 µS cm−1 representing oxidized oils. The total identification rate of the model in validation samples is 94.1%.

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“…An analysis of the changes in the quality of edible fats used in the process of frying food products is crucial for both food safety and consumer health (Paul and Mittal, 1996;Weisshaar, 2014). Peroxide and anisidine values, as well as Totox index values, are selected to assess the quality of fats (Ahmadi et al, 2018;Mohammadi et al, 2013;Sebastian et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

The dynamics of oxidative changes in selected fats during the frying of French fries [pdf]

Kondratowicz-Pietruszka¹,

Ostasz²,

Tataruch³

2019

Acta Sci Pol Technol Aliment

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Background. An analysis of the changes in the quality of edible fats used in the process of frying food products is a crucial issue for both food safety and consumer health. The purpose of this paper is to compare the dynamics of oxidation of selected fats during the frying of French fries at a temperature of 180°C, in an open and closed vessel. Materials and methods. The subject of the study was the following frying media: rapeseed oil, coconut oil, frying fat and lard, for which characteristic numbers, fatty acid profile and oxidisability were determined. The fats were fried with 20 portions of French fries. The total frying time was 5 hours. In order to determine the oxidative stability of the fats, changes in the Totox index during frying were examined. The results of the research were elaborated by applying kinetic analysis methods. Orders, constant speeds and the speeds of fat oxidation processes were determined. Results. The dynamics of fat oxidation during frying varied, which was proven by the values of the orders of processes, ranging from 0.2 to 0.7. The rates of oxidation processes were compared on the basis of velocity constants and it was found that rapeseed oil oxidised 1.35 times faster than frying fat, 1.55 times faster than lard and 1.72 times faster than coconut oil. The order of fat oxidisability calculated on the basis of fatty acid profiles was confirmed by the results of the kinetic analysis. Conclusion. The methods of kinetic analysis applied in this study are well-suited for determining the dynamics of fat oxidation processes during frying. Thus, they can be used as a criterion for selecting an appropriate frying medium.

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Evaluation of oxidative quality parameters in imported edible oils in Iran

Cited by 17 publications

References 11 publications

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Analysis of Reaction Kinetics of Edible Oil Oxidation at Ambient Temperature by FTIR Spectroscopy

Analysis of Edible Oil Oxidation Based on Changes in the Electrical Conductivity of the Extracted Aqueous Phase

The dynamics of oxidative changes in selected fats during the frying of French fries [pdf]

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