Influence of cabbage juices on oxidative changes of rapeseed oil and lard

Abstract

The influence of white cabbage on oxidative and thermooxidative changes of plant fats (rapeseed oil) and animal fats (lard) was determined by an array of standard tests. The fats were heated at 100 7C for 6 h in a model system mimicking normal cooking conditions in the presence or absence of fresh cabbage juice (FCJ) or sauerkraut juice (SJ). After thermal processing of fats in the presence of cabbage juices, regardless of the kind, the formation of oxidized triacylglycerols (TAG) was decreased by about 40% compared to fats heated alone. Juices also inhibited the formation of TAG dimers and polymers. Such parameters as peroxide value, extinction coefficient at 232 nm (E 1% 1cm ), and losses of polyene fatty acids revealed the protective effect of cabbage juices as well; however, in this case FCJ displayed a much stronger antioxidant effect than SJ. The protection was more visible for lard which contains much lower amounts of natural antioxidants.

The Antioxidative Properties of White Cabbage (Brassica Oleracea Var. Capitata F. Alba) Fresh and Submitted to Culinary Processing

“…In the case of fats, this would diminish formation of lipid radicals and lipid‐derived genotoxins, thus improving the quality of heat‐processed food products. The very substantial ability of cabbage juice components to prevent thermooxidative changes of rapeseed oil and lard, the two types of fats which are most often cooked with this vegetable, has been recently demonstrated by our team (Tynek et al. 2008).…”

The Optimisation of Analytical Parameters for Routine Profiling of Antioxidants in Complex Mixtures by HPLC Coupled Post‐column Derivatisation

“…Natural and artificial antioxidants have been used in food production for decades. Until recently, their major role was to protect components against oxidative damage, an important issue in the preservation of food products, cosmetics and other consumer items (Tynek et al , ; Li et al , ; Tuckey et al , ). In the past decade, the natural antioxidants have started to dominate the health food market, a phenomenon recognising the importance of redox homeostasis for human health (Valko et al ., ).…”

Effect of Essential Oils From Common Herbs on Oxidative Stability of Stored Lard

“…Głównym przeciwutleniaczem występującym naturalnie w smalcu, w niewielkich ilościach, są tokoferole, w tym przede wszystkim α-tokoferol [3]. Mała zawartość związków antyoksydacyjnych w smalcu może stanowić zaletę w badaniach nad właściwościami przeciwutleniającymi stosowanych dodatków, ułatwiając obserwację ewentualnych korzystnych ich oddziaływań [25].…”