Kinetic Study of the Oxidative Degradation of Choibá Oil (<i>Dipteryx oleifera</i> Benth.) with Addition of Rosemary Extract (<i>Rosmarinus officinalis</i> L.)

Abstract

Choibá (Dipteryx oleifera Benth.) is a promising source of edible oil with high nutritional quality and a significant content of oleic acid (52%-54%). To promote Choibá as source of edible oil is necessary to ensure its stability along the time of production, distribution and storage. Loss of nutritional and organoleptic quality in lipids is mainly due to lipid peroxidation reactions. The aim of this research was to evaluate the oxidative stability of Choibá oil at 100˚C ± 1˚C with aeration (1150 mL air/min) supplemented with rosemary extract (Rosmarinus officinalis L.), at 1000 mg/L (RE1000) and 1500 mg/L (RE1500), and with BHT (200 mg/L) and from this results to evaluate the degradation kinetics and shelf-life of Choibá oil at 35˚C, 45˚C and 55˚C without addition of antioxidants (Control) and with addition of best concentration of rosemary extract obtained from previous study. Progress in oil oxidation was measured through the extent of oxidation products: peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Results revealed that the addition of rosemary extract at 1500 mg/L significantly reduced de formation of hydroperoxides (PV), more than BHT. Through correlations between concentrations of antioxidant (including control without antioxidant) with peroxide values, the kinetics of degradation and shelf-life of Choibá oil with predictive models are evaluated in real time and accelerated (35˚C, 45˚C and 55˚C) using the Arrhenius equation. In addition, the oxidation reactions of this oil follow a first order kinetic model for PV and zero order kinetic model for TBARS. The rate of formation of PV was dependent on the storage temperature, according to the Arrhenius equation with the activation energy of 4611.5071 J/mol for Control and 7409.5771 J/mol for RE1500 treatment. The result of

Oxidative stabilization of palm olein with isoespintanol (2-isopropyl-3,6-dimethoxy-5-methylphenol) isolated from Oxandra cf xylopioides

“…These findings are attributed to the higher capacity of Isoespintanol to trap peroxyl radicals (ROO•) generated in the oxidative process compared to BHT. Previous studies showed that the effectiveness of rosemary extracts in the oxidative stabilization of lipids is greater than commercial mixtures of synthetic antioxidants such as Butyl Hydroxytoluene (BHT), Butyl Hydroxyanisole (BHA) and Propyl Gallate (PG) (Upadhyay et al, 2006;Piedrahita et al, 2015).…”

“…Recent years have witnessed a growing interest for natural antioxidants. For instance, a study done by Piedrahita et al (2015) showed that rosemary extracts have shown higher thermal resistance and antioxidant capacity than synthetic antioxidants (BHA, BHT and TBHQ) when working with potato frying processes in olein palm; additionally, some studies have described the stabilizing capacity of rosemary extracts on oily matrices (Upadhyay et al, 2006); Upadhyay and Mishra (2015a) show that the oxidative stability in sunflower oil given by rosemary oleoresin (1200 and 1500 mg/kg) and tertiary butyl hydroquinone (200 mg/kg) are comparable.…”

Fındık, Zeytin ve Pamuk Yağlarında Peroksit Oluşum Kinetiği

“…Sistemde antioksidan varlığı, çeşidi ve miktarı, oksijenin kısmi basıncı, yağ asitlerinin doymamışlık düzeyi ve diğer birçok faktör reaksiyon mekanizmasını ve dolayısıyla aktivasyon enerjisini etkilemektedir. Yağ oksidasyon ürünü için artan aktivasyon enerjisi düzeyi yağlarda oksidasyona karşı direnç artışını göstermektedir [24,25]. [24].…”

“…Gomez-Alonso ve ark. [8], Schaal yöntemini uygulayarak (25,40,50, 60 ve 75°C) zeytin yağında peroksit oluşumu için aktivasyon enerjisini 32.1 kJ/mol olarak saptamışlardır. Basturk ve ark.…”

SELECTION AND ROLE OF A MIX ROSEMARY (Rosmarinus officinalis) - PALMITATE ASCORBYL AS ANTIOXIDANT IN A FRYING PROCESS

“…Fluorescence was recorded on a Perkin Elmer LS45 spectrofluorometer with a thermostated multicell. The ORAC value μmol Trolox/g DS was calculated by a calibration curve using different concentrations of Trolox ® (16).…”