Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat

Ghosh, Mousumi; Upadhyay, Rohit; Mahato, Dipendra Kumar; Mishra, Hari Niwas

doi:10.1016/j.foodchem.2018.08.072

Cited by 71 publications

(48 citation statements)

References 20 publications

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“…T p1 fitted well to the experimental results for both samples ( R 2 > 0.90). The E a of UAE‐PSO (100.32 kJ/mol) was higher than that of SE‐PSO (90.51 kJ/mol), which correlated well with values reported previously for related oils, such as sunflower (90.74 kJ/mol) and sesame oils (93.55 kJ/mol), canola oil (89.94 kJ/mol), soybean oil (92.42 kJ/mol), corn oil (88.14 kJ/mol), and olive oil (86.86 kJ/mol) (Farhoosh, Niazmand, Rezaei, & Sarabi, ; Ghosh, Upadhyay, Mahato, & Mishra, ). Higher E a values indicate a slower rate of lipid oxidation (Tan, Man, Selamat, & Yusoff, ); hence, UAE‐PSO proposed higher oxidative stability than SE‐PSO and most vegetable oils.…”

Section: Resultssupporting

confidence: 89%

Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety

Zhang

Yingjie

Huang

et al. 2019

Food Science & Nutrition

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Hainan/Eksotika papaya is a popular cultivated plant in Hainan Island, China. Papaya seed oil (PSO) contains functional compounds with good antioxidant activity, especially monounsaturated fatty acids. In this work, the ultrasound‐assisted extraction (UAE) of PSO was optimized using response surface methodology. It was found that the optimal extraction performance was realized when the elevated time was set to 20 min, the ultrasound power was set to 250 W, and the n‐hexane‐to‐sample ratio was set to 16:1 (v/w). The highest yield of PSO (32.27%) was obtained under the optimal conditions, and PSO showed good oxidative stability. Differential scanning calorimetry analysis showed that the melting point of Hainan/Eksotika PSO was low, while its crystallization temperature was high. FTIR and NMR were used to analyze the chemical structure of PSO, which also proved that PSO possessed good stability without oxidative degradation. In addition, scanning electron micrograph was employed to investigate the change in seed microscopic structure. The results showed UAE caused serious structural damage of sample cell membranes and walls, which help oil access to the solvent with a high extraction ratio. The results indicated that UAE is an efficient environmental‐friendly, and promising technique could be applied to produce PSO or other edible oil with a better health‐beneficial value in food industry.

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Section: Resultssupporting

confidence: 89%

Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety

Zhang

Yingjie

Huang

et al. 2019

Food Science & Nutrition

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“…Refined sunflower and sesame oil without any added preservatives and antioxidants were obtained from AAK Kamani Pvt. Ltd. Khopoli, (India).They were blended in the ratio 1:1 (Ghosh, Upadhyay, Mahato, & Mishra, ) and used as a core material. The oil samples were stored at a temperature of 4 ± 0.5°C until their use in experiments.…”

Section: Methodsmentioning

confidence: 99%

“…Ltd. Khopoli, (India).They were blended in the ratio 1:1 (Ghosh, Upadhyay, Mahato, & Mishra, 2019) and used as a core material.…”

Section: Methodsmentioning

confidence: 99%

Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters

Pattnaik

Mishra

2020

J Food Process Preserv

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Polyunsaturated fatty acids (PUFA) enriched vegetable oil is susceptible to oxidative degradation. Technological advancement in encapsulating such oil has become a new trend to improve stability, preservation, and food application. This paper focuses on the encapsulation through solvent evaporation by optimizing microwave (MW) drying conditions. The oil in water (o/w) emulsion with 50% moisture content (w.b) was dried using different MW power levels (170–200 W), drying time (10–17 min). An increase in MW power level and drying time had a positive impact on the moisture content (3.5–6.4% w.b) of the oil powder and adverse effect on its peroxide value (POV) (9.68–17.4 mEq/kg). The porous powder morphology and passable powder flowability had an influential impact on its wettability (185 ± 0.05) s and physical properties viz. bulk density, true density, angle of repose (AR), water solubility index (WSI), and hygroscopicity. Principle component analysis (PCA) biplot effectively differentiated the effects of drying conditions in the encapsulated oil powder. Rancimat study suggested almost twofold improvement in stability than nonencapsulated oil. Practical applications Due to high unsaturation, PUFA enriched blended vegetable oil is detrimental to lipid oxidation. The present invention aims at the preservation of blended vegetable oil by microencapsulating it through emulsification and converting into oil powder, thus, making it shelf‐stable without compromising its antioxidant potential, powder physical properties, and PUFA retention. The microencapsulated oil powder satisfies the PUFA requirements. Hence, the oil powder is endowed with health benefits and can be used by ice‐cream and bakery industries.

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“…The decrease in PI for plasma treated oils is due to their relative decline in PUFA content which eventually reduced their susceptibility to get oxidized, and hence lower COX values were estimated. Notably, the MUFAs are known to withstand the thermal abuse much better than the PUFAs, even before the onset of rancidity (Ghosh, Upadhyay, Mahato, & Mishra 2019). Nonetheless, the decrease in PI values of oils is undesirable from nutritional perspective as it reciprocated to the lowering of PUFA.…”

Section: Fatty Acid Compositionmentioning

confidence: 99%

An exploration of the effects of low-pressure plasma discharge on the physicochemical properties of chia (Salvia hispanica L.) flour

Upadhyay

Thirumdas

Deshmukh

et al. 2020

JEPM

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This work explores the preliminary feasibility of employing the low-pressure coldplasma technology for the modification of the properties of chia flour. Chia flour wasexposed to low pressure plasma in air for 5 min, 10 min, and 15 min, at two differentpower levels (40 W and 60 W). The oils extracted from untreated and treated chiaflour were exhaustively characterized for fatty acid composition, nutritional value,and rancidity indices using thermal calorimetric methods (DSC/TGA). The resultsindicated a significant change in the colour of flour with an increase in lightness.Infrared and ultraviolet spectroscopy indicated changes in the tocopherol groups ofthe oil extracted from plasma treated chia flour. However, the oil extracted fromplasma treated chia flour revealed a loss of conjugated dienes and formation oftrans-fatty acids as seen in conventional hydrogenation of edible oils. DSC and TGAresults revealed better oxidative stability of low-pressure plasma treated oils thancontrol, which was linked to a relative increase of MUFA in the former.

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Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat

Cited by 71 publications

References 20 publications

Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety

Optimized ultrasonic‐assisted extraction of papaya seed oil from Hainan/Eksotika variety

Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters

An exploration of the effects of low-pressure plasma discharge on the physicochemical properties of chia (Salvia hispanica L.) flour

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