Identification of some rancidity measures at the end of the shelf life of sunflower oil

Makhoul, Hala Edouard; Ghaddar, Tarek H.; Toufeili, Imad

doi:10.1002/ejlt.200500262

Cited by 27 publications

(26 citation statements)

References 32 publications

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“…Fatty acid composition of sunflower seed oil has been reported by a number of scientists to vary with planting location and with climatic conditions during the growing season. Sunflower oil content of fatty acids presented in this study is similar to that of Samarth and Mahanwar [26], Makhoul et al [27] and Hosein et al [28] who reported that sun flower oil contained palmitic (5.81-8.0%) stearic (3.35-6.3%) oleic (23.81-42.6%) and linoleic (46-65.73%) acids.…”

Section: Effects Of Gamma-irradiation On Fatty Acid Of Sunflower Oilsupporting

confidence: 89%

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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Published by United Scientific Group AbstractFatty acids composition are an important attribute in oil. The present study aimed to evaluate three selected sources of oil namely, sesame (Sesamum indicum L.) peanut (Arachis hypogaea L.) and sunflower (Helianthus annuus L.). Oil were extracted from seeds produced in Syria and irradiated with 3, 6 and 9 kGy of gamma-irradiation to assess the variability in fatty acid composition and to determine the relationship between irradiation and certain fatty acids. Results demonstrated that sesame, sunflower and peanut oils are of unsaturated type and contain mainly the oleic C18:1 and linoleic C18:2 fatty acids. Irradiation of seeds with medium doses (3 to 9 kGy) did not significantly affect the fatty acids contents. However, the un-saturated, saturated fatty acids, and the ratio of saturated to un-saturated fatty acids (TU/TS) were altered upon irradiation. These changes were significant for sesame and sunflower oils, but not for peanut oil. KeywordsFatty acids, Gamma irradiation, Peanut oil, Sesame oil, Sunflower oil IntroductionOils from vegetables are complex mixtures that contain several compounds and are made up of free fatty acids (FFA), triacylglycerols, glycolipids, diacylglycerols, phospholipids, and other minor components [1]. Vegetable oil usage is largely centered on the type of fatty acids present in the oil and these fatty acids fall into various lipid categories [1,2].Fat is an important dietary component, which affects both growth and health. Even though polyunsaturated fatty acids (PUFAs) have been investigated to have health benefits [3]. Compositions of vegetable oils are valuable information in understanding their functional, quality and nutritional properties. Increasing the content of saturated fatty acids can enhance stability with the concomitant increase of the proportion of solid fat and the melting temperature [4]. Oilseeds vary widely in their fatty acids composition, but tend to be rich in monounsaturated fatty acids (MUFAs) (e.g. peanuts) or PUFA (e.g. sunflower seeds) [5]. Also, the composition of oleic, linoleic and linolenic acids in oil has an effect on the oxidative stability [6].Gamma-irradiation has wide range of applications in food technology [7][8][9]. Irradiation causes molecular changes, among which the formation of free radicals is one of the most important for a high fat content foods that in turn can change the fatty acid composition and consequently the fat functional benefits [9][10][11][12][13]. The increase in free fatty acid was observed in beans and edible oils irradiated in the range of 1.0-20 kGy [14]. Polyunsaturated fatty acids are susceptible

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Section: Effects Of Gamma-irradiation On Fatty Acid Of Sunflower Oilsupporting

confidence: 89%

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Al-Bachir¹

2017

J Food Chem Nanotechnol

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“…In general, PV decomposes at high temperatures and forms the secondary oxidation products. This phenomenon has been observed in most deep-fat frying studies (Pantzaris 1997;Makhoul et al 2006). Even though PV rose and fell throughout frying periods, the PV was significantly higher (P<0.05) in RBD palm olein (system I) than both palm-based MLCT oil (systems II and III), indicating that RBD palm olein was less thermal-resistant to oxidation ( Table 2).…”

Section: Changes In Color and Rancimat Ipmentioning

confidence: 69%

Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends

Koh

Arifin

Tan

et al. 2008

Food Bioprocess Technol

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The main aim of this work was to assess the frying strength of the enzymatically synthesized palmbased medium-and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions. Palm-based MLCT oil in the presence of synthetic or natural antioxidants showed significantly better (P<0.05) thermal resistance and oxidative strength than refined, bleached, and deodorized (RBD) palm olein throughout the five consecutive days of frying. Rancimat induction period, free fatty acid content, anisidine value,1cm at 232 and 268 nm, color, percentage of oil uptake, and viscosity measurement can be used as oil quality parameters to indicate the degree of oil deterioration under continuous stressed frying conditions. No significant changes (P>0.05) in the saturated/unsaturated fatty acids ratio across frying periods indicated good oxidative stability of the palm-based MLCT oil. Due to the polarity of medium-and long-chain triacylglycerols in palm-based MLCT oil, total polar compounds determination may not be a suitable oil quality measures. Sensory evaluation of fried chips showed no significant differences (P>0.05) between chips fried in RBD palm olein and palm-based MLCT oil over the 3-month storage period.

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“…Since lipid oxidation is a critical factor for food quality and prolonged shelf-life of edible oils, many studies have concentrated on the prevention of lipid oxidation by natural antioxidants (NA) (Baydar, Özkan, & Yasar, 2007;Ebrahimabadi, Djafari-Bidgoli, Mazoochi, Kashi, & Batooli, 2010;Rodríguez Vaquero, Tomassini Serravalle, Manca de Nadra, & Strasser de Saad, 2010). Recently, much effort has been made to prevent the lipid oxidation for sunflower oil in conjunction with some synthesized food additives (Guilleän, Cabo, Ibargoitia, & Ruiz, 2005;Iqbal, & Bhanger, 2007;Makhoul, Ghaddar, & Toufeili, 2006). However, few studies about the application of natural antioxidants to microencapsulated edible oils have been reported.…”

Section: Introductionmentioning

confidence: 96%

Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil

Ahn¹,

Kim

2012

Food Control

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Identification of some rancidity measures at the end of the shelf life of sunflower oil

Cited by 27 publications

References 32 publications

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds

Deep Frying Performance of Enzymatically Synthesized Palm-Based Medium- and Long-Chain Triacylglycerols (MLCT) Oil Blends

Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil

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