Headspace volatile composition and oxidative storage stability of pressed marama bean (Tylosema esculentum) oil

Holse, Mette; Petersen, Mikael Agerlin; Maruatona, Gaamangwe Nehemiah; Hansen, Åse

doi:10.1016/j.foodchem.2011.11.052

Cited by 8 publications

(6 citation statements)

References 38 publications

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“…Holse et al. (2012) reported that the tocopherol contents of oil stored in a dark environment at 25 and 35°C temperatures decreased during 5‐month storage and, consequently, the antioxidant activity also decreased and, with the effect of temperature, tocopherol regenerated and increased the antioxidant effect of the oil.…”

Section: Resultsmentioning

confidence: 99%

Chemical characteristics and storage stabilities of different cold‐pressed seed oils

Dedebaş

Ekici

Sağdıç

2020

J. Food Process. Preserv.

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The objective of the study was to evaluate the storage stabilities and chemical characteristics of cold‐pressed seed oils, stored for a period of 12 months in a refrigerator (4°C), at room temperature (20°C), and at an elevated temperature (37°C). The physicochemical and bioactivity properties of seed oils were investigated during storage. The total phenolic content and antioxidant activity for coriander seed oil (157.26 mg GAE/100 g; IC 50:560.47 μg/mL) were higher than those of the others seed oils. The results showed that peroxide value, oxidative indices (K232 and K270), and p‐anisidine values changed with the rise in temperature. In this study, it was demonstrated that the magnitude of oxidative deterioration in the samples was the highest when stored at 37°C. Additionally, the storage time and temperature severely affected the shelf life of the oils. Practical applications Cold‐pressed oils are not subjected to a high level of heat treatment and solvent treatment during their production, less changes are observed in bioactive components compared to refined oils, and consumer preference is concentrated in these oils. They are quite susceptible to oxidation, easily initiated by factors such as light and temperature. During processing and storage of foods, the oxidative stability of oils is of great importance for obtaining products of high quality and health. In the present study, the main aim was to investigate the stability of seed oils obtained from commercial plants during the storage.

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Section: Resultsmentioning

confidence: 99%

Chemical characteristics and storage stabilities of different cold‐pressed seed oils

Dedebaş

Ekici

Sağdıç

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Duplicate measurements were carried out. The GC-MS setup and conditions were carried out as described by Holse et al (2011).…”

Section: Dynamic Headspace Gc-msmentioning

confidence: 99%

“…2 μl of each was injected directly into a Tenax-TA trap (in triplicate). GC-MS analysis of the Tenax TA traps was performed as described by Holse et al (2011).…”

Section: Multiple Headspace Extraction (Mhe) For Quantification Of Immentioning

confidence: 99%

“…Likewise, hexanal was found to be the limiting volatile compound in a storage stability study of marama bean oil (Holse et al, 2011). Additionally, a storage stability Table 2 Concentration range of the quantified volatile compounds identified in the roasted marama beans packed in the presence or absence of oxygen and stored under different light conditions (light or dark) for seven months.…”

Section: Quantification Of Important Flavor Compounds -Multiple Headsmentioning

confidence: 99%

“…Another potential oxidation pathway is through the presence of lipoxygenase enzymes found in many plants similar to the marama bean. However, it has recently been shown that these enzymes are either absent or naturally inhibited in marama beans (Holse, Petersen, Maruatona, & Hansen, 2011).…”

Section: Introductionmentioning

confidence: 99%

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