Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature

Barrera‐Arellano, Daniel; Méndez, Ma Victoria Ruiz; Ruíz, Gerardo Reyes; Dobarganes, Carmen

doi:10.1002/(sici)1097-0010(199910)79:13<1923::aid-jsfa457>3.0.co;2-8

Cited by 76 publications

(57 citation statements)

References 20 publications

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“…not only was the loss of tocopherols more rapid in the least unsaturated oil, but also tocopherols were exhausted at lower oil degradation. These results have been reported in different studies either in model systems (Barrera Arellano et al, 1999;Verleyen et al, 2001a) or in oils of different degrees of unsaturation and types of tocopherols (Jorge et al, 1996a(Jorge et al, , 1996bnormand et al, 2001;Barrera Arellano et al, 2002;Verleyen et al, 2002).…”

Section: Tocopherols and Tocotrienolssupporting

confidence: 63%

“…Concerning the type of tocopherols, the relative stability of a-, β-, g-and d-tocopherol at high temperatures has been studied in detail and there is agreement that a-tocopherol is less stable than d-tocopherol, while β-and g-tocopherols would degrade at intermediate rates (Yoshida et al, 1991a(Yoshida et al, , 1991b(Yoshida et al, , 1992(Yoshida et al, , 1993Gordon and Kourimska, 1995a;Lampi and Kamal Eldin, 1998;Barrera Arellano et al, 1999. In this respect, new sunflower lines that contain g-tocopherol as the major natural antioxidant instead of a-tocopherol, which is characteristic of standard sunflower oil, are of special interest (Demurin et al, 1996;Velasco et al, 2004;Marmesat et al, 2008).…”

Section: Other Natural Antioxidantsmentioning

confidence: 99%

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Action and fate of natural and synthetic antioxidants during frying

Marmesat¹,

Morales²,

Velasco³

et al. 2010

Grasas y Aceites

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RESUMENAcción y destino de los antioxidantes naturales y sintéticos durante el proceso de fritura.La acción de antioxidantes para retrasar la oxidación en grasas y aceites es bien conocida aunque la mayor parte de la información está relacionada con su actividad a temperatura ambiente durante el almacenamiento o a las temperaturas moderadas de los ensayos de oxidación acelerada. Sin embargo, su efectividad a la temperatura elevada de procesos como la fritura es más compleja debido a la existencia de reacciones oxidativas y térmicas que tienen lugar simultáneamente. En esta revisión, se resumen los estudios principales que definen la acción de los antioxidantes naturales y sintéticos durante el proceso de fritura. Se ha dividido en dos partes que resumen la acción y los compuestos de degradación de los antioxidantes naturales, es decir, tocoferoles y otros compuestos fenólicos presentes en aceites de oliva, sésamo y salvado de arroz, y de los principales antioxidantes sintéticos como BHA, BHT y TBHQ. PALABRAS CLAVE: Antioxidantes sintéticos -BHA -BHT -Compuestos fenólicos -Fritura -TBHQ -Tocoferoles. SUMMARY Action and fate of natural and synthetic antioxidants during frying.The action of antioxidants to delay lipid oxidation in fats and oils is well known although most of the information is related to their effects at room temperature during storage or at the moderate temperatures of the accelerated tests to measure oil stability. However, oxidation at the high temperatures of food processes like frying, is more complex because the availability of air is unknown and both oxidative and thermal reactions are simultaneously involved. In this review, the main studies defining the action of natural and synthetic antioxidants at frying temperatures are summarized. This review has been divided into two main parts concerning the information on natural antioxidants, i.e. tocopherols and other phenolic compounds present in specific oils like olive, sesame and rice bran oils, and on synthetic antioxidants, i.e. BHA, BHT and TBHQ.

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Section: Tocopherols and Tocotrienolssupporting

confidence: 63%

Section: Other Natural Antioxidantsmentioning

confidence: 99%

Action and fate of natural and synthetic antioxidants during frying

Marmesat¹,

Morales²,

Velasco³

et al. 2010

Grasas y Aceites

View full text Add to dashboard Cite

show abstract

“…Yoshida and Takagi (38) reported that >80% tocopherol of the original level in soaked soybean oils still remained after 20 min of microwave roasting. Barrera-Arellano et al (39) found that α-tocopherol losses were very rapid and independent of the unsaturation of the TAG system under their conditions. α-Tocopherol degraded faster in less unsaturated lipids.…”

Section: Resultsmentioning

confidence: 94%

Microwave roasting effects on the physico‐chemical composition and oxidative stability of sunflower seed oil

Anjum

Anwar

Jamil

et al. 2006

J Americ Oil Chem Soc

166

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The purpose of the present study was to explore the influences of microwave heating on the composition of sunflower seeds and to extend our knowledge concerning the changes in oxidative stability, distribution of FA, and contents of tocopherols of sunflower seed oil. Microwaved sunflower seeds (Helianthus annuus L.) of two varieties, KL-39 and FH-330, were extracted using n-hexane. Roasting decreased the oil content of the seeds significantly (P < 0.05). The oilseed residue analysis revealed no changes in the contents of fiber, ash, and protein that were attributable to the roasting. Analysis of the extracted oils demonstrated a significant increase in FFA, p-anisidine, saponification, conjugated diene, conjugated triene, density, and color values for roasting periods of 10 and 15 min. The iodine values of the oils were remarkably decreased. A significant (P < 0.05) decrease in the amounts of tocopherol constituents of the microwaved sunflower oils also was found. However, after 15 min of roasting, the amount of α-tocopherol homologs was still over 76 and 81% of the original levels for the KL-39 and FH-330 varieties, respectively. In the same time period, the level of δ-tocopherol fell to zero. Regarding the FA composition of the extracted oils, microwave heating increased oleic acid 16-42% and decreased linoleic acid 17-19%, but palmitic and stearic acid contents were not affected significantly (P > 0.05).

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“…This can be seen at time 5 h, where GRASAS Y ACEITES, 57 (3), JULIO-SEPTIEMBRE, 284-291, 2006, ISSN: residual α−tocopherol was lower than 20% and residual γ−tocopherol ranged from 10.7 to 41.1% for all samples, excluding the blend with IV = 70 which contained 69.5% residual α−tocopherol and 79.4% residual γ−tocopherol. Yoshida et al (1991), using microwaves, and Barrera-Arellano et al (1999), working with triglyceride model systems, had already observed this difference in the destruction rate of α− and γ−tocopherols.…”

Section: Formation Of Polymerization Compounds During Thermal Oxidatimentioning

confidence: 88%

Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends

Steel¹,

Dobarganes²,

Barrera‐Arellano³

2006

Grasas y Aceites

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Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature

Cited by 76 publications

References 20 publications

Action and fate of natural and synthetic antioxidants during frying

Action and fate of natural and synthetic antioxidants during frying

Microwave roasting effects on the physico‐chemical composition and oxidative stability of sunflower seed oil

Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends

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