Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

Velasco, Joaquı́n; Andersen, Mogens L.; Skibsted, Leif H.

doi:10.1016/j.foodchem.2003.07.020

Cited by 210 publications

(126 citation statements)

References 13 publications

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“…DSC measurements DSC is one of the fastest and the most convenient methods for the assessment of the oxidative stability of oils and fats. There are reports saying that the DSC data for vegetable oil oxidation correlate well with Rancimat and electron spin resonance (ESR) spectroscopy results [27,[41][42][43][44]. The results of PDSC measurements expressed as the oxidation induction times are shown in Fig.…”

Section: Oxidative Stabilitysupporting

confidence: 55%

Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes

Bryś

Wirkowska

Górska

et al. 2014

J Therm Anal Calorim

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The aim of this paper was the analytical evaluation of human milk fat substitutes (HMFS) by the calorimetric and spectroscopic methods. The HMFS were obtained by enzymatic interesterification of blend of lard or milk fat with rapeseed oil and concentrate of fish oil. The enzymatic reactions were carried out at 60, 70, and 80°C for 2 h. A commercially immobilized 1,3-specific lipase, Lipozyme RM IM, was used as a biocatalyst. Oxidative stability of HMFS was determined using the calorimetric method. The oxidative induction time was obtained from the pressure differential scanning calorimetry curves. Peroxide value (PV) and anisidine value were determined using spectroscopic method. Interesterification caused a decrease in oxidative stability. Samples with lower induction times were characterized by higher PV. There was also a strong relation between total polar compound content and induction time. The induction times obtained for analyzed fats can be used as primary parameters for the assessment of the resistance of tested fats to their oxidative decomposition.

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Section: Oxidative Stabilitysupporting

confidence: 55%

Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes

Bryś

Wirkowska

Górska

et al. 2014

J Therm Anal Calorim

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“…ITs of other refined oils followed the decreasing order: rapeseed (IT = 8.95 h) > soybean (IT = 7.83 h) > sunflower oil (IT = 6.19 h). Matthäus (1996) in his investigation, as well as Velasco (2004), found a higher IT for rapeseed oil than for sunflower Mean values ± standard deviation; min. -max.…”

Section: Resultsmentioning

confidence: 70%

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Vidrih¹,

Vidakovic²,

Abramovič³

2010

Czech J. Food Sci.

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Vidrih R., Vidakovič S., Abramovič H. (2010): Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils. Czech J. Food Sci., 28: 376-384.In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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“…Among several 43 nitrones used as spin traps, N-t-butyl-␣-phenylnitrone (PBN) 44 was preferred due to its lipophilic character and the stability of 45 the resulting spin adducts [8]. PBN has been successfully used 46 as a spin trap for the entrapment of lipid free radicals in food 47 lipids [9], vegetable oils and their mixtures [10], mayonnaise 48 [11] and fish oil [12].…”

mentioning

confidence: 99%

Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study

Papadimitriou

Sotiroudis

Xenakis

et al. 2006

Analytica Chimica Acta

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Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry

Cited by 210 publications

References 13 publications

Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes

Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes

Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils

Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study

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