Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

Xu, Lirong; Yu, Xiuzhu; Li, Mengjun; Chen, Jia; Wang, Xingguo

doi:10.1080/10942912.2017.1382510

Cited by 132 publications

(123 citation statements)

References 27 publications

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“…The compounds (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal (derived from linolenic and linoleic acid degradation), and 2-pentylfuran (derived from linoleic acid degradation) were only identified in Brand 1. These compounds have been shown to be high-impact flavour compounds in edible oils with relative odour activity values ≥ 1 [49]. Compounds with relative odour activity values ≥ 1 significantly contribute to aroma and are considered key volatile components.…”

Section: Range Of Lipid Oxidation In Six Retail Infant Milk Formula Pmentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception. Three commercial dairy powders, fat-filled whole milk powder (FFWMP), skim milk powder (SMP), and infant milk formula (IMF), stored under different conditions (21 °C, 37 °C, or 25 °C with 50% humidity), were evaluated by consumer acceptance studies, ranked descriptive sensory analysis, and LO volatile profiling using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME GCMS) over 16 weeks. Significant (p = 0.001) differences in the concentration of LO compounds and sensory perception were evident between sample types in the different storage conditions. The sensory acceptance scores for FFWMP and SMP remained stable throughout storage in all conditions, despite the increased perception of some LO products. The IMF sample was perceived negatively in each storage condition and at each time point. Overall increases in hexanal, heptanal, and pentanal correlated with “painty”, “oxidised”, “cooked”, and “caramelised” attributes in all samples. The concentration of some LO volatiles in the IMF was far in excess of those in FFWMP and SMP. High levels of LO volatiles in IMF were presumably due to the addition of polyunsaturated fatty acids (PUFA) in the formulation.

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Section: Range Of Lipid Oxidation In Six Retail Infant Milk Formula Pmentioning

confidence: 99%

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

et al. 2020

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“…All of them showed very similar trends over storage time, with the exception of decane and n‐butyl‐methacrylate, which were both present at day 0, but which showed no noticeable trend over storage time in any samples. Among them, we report only two volatiles, pentanal and t ‐2‐heptenal, which are known to be responsible for odor and were among the most prominent peaks in the GC spectrum. Figure d and e show the peak areas of pentanal and t ‐2‐heptenal relative to the internal standard, respectively.…”

Section: Resultsmentioning

confidence: 97%

Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil

Hwang

Winkler‐Moser

Kim

et al. 2019

Euro J Lipid Sci & Tech

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Although studies have shown that spent coffee ground (SCG) extracts have antioxidant activity, no systematic study has been reported under actual storage conditions. The purpose of this study is to estimate the feasibility of practical application of SCG extracts as natural antioxidants for soybean oil and fish oil. An ethanol extract (EE), an acetone extract (AE), and polar compounds isolated from oil (PCO) are prepared and their activity is compared to a synthetic antioxidant, butylated hydroxytoluene (BHT). EE shows the strongest radical scavenging activity for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radicals and the highest total phenolic content (TPC) followed by AE and then PCO. However, during storage of soybean oil and fish oil at 35 and 50 °C, AE has the strongest antioxidant activity as determined by peroxide value, conjugated diene value, p‐anisidine value, and headspace volatile analyses. In soybean oil, 0.25% AE has antioxidant activity that is equal to or better than 0.02% BHT. In fish oil, the antioxidant activity of 0.25% AE is inferior to that of 0.02% BHT. However, increased concentrations of AE show improved antioxidant activity. This study shows that SCG extracts can be practically used as natural antioxidants for vegetable oils and omega‐3 oils. Practical Application: Due to lack of information about the antioxidant activity of spent coffee ground (SCG) extracts, this study is specifically aimed and designed to provide information on their activity toward soybean oil and fish oil during actual storage. This study shows that 0.25% acetone extract has equal or better protective effects than BHT in soybean oil at 35 and 50 °C. The activity is further improved with increasing concentration. The activity of the acetone extract in fish oil is not as strong as in soybean oil, but higher concentrations further improve the antioxidant activity. In this study, it is clearly demonstrated that the SCG extracts can have practical use as natural antioxidants for vegetable oils and oils with high concentration of omega‐3 fatty acids. Among spent coffee ground (SCG) extracts, the acetone extract (AE) has the strongest antioxidant activity. In soybean oil, 0.25% AE has antioxidant activity that is equal to or better than 0.02% butylated hydroxytoluene (BHT). This study shows that SCG extracts can be practically used as natural antioxidants for edible oils.

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“…Rapeseed oil is the most resistant to the oxidation at elevated temperatures. Hexanal peak in the chromatogram of linseed oil was rather small in spite there are data of a higher rate of degradation of linseed oil [21,28]. This can be explained by the composition of the oils.…”

Section: Real Sample Analysismentioning

confidence: 87%

“…Sunflower oil contains 65-78% of linoleic acid [17][18][19], much more than most of the edible oils. For comparison, the content of linoleic acid in olive oil is 3.5-21% [19,20], in rapeseed oil 13.8-30% [18,19,21] and in linseed oil it is 7.6-24% [18,21,22]. Thus sunflower oil is the most suitable for the observation of linoleic acid degradation.…”

Section: Determination Of Headspace Methods Operating Conditionsmentioning

confidence: 99%

Coconut oil as a calibration matrix for headspace gas chromatographic determination of hexanal in edible oils

Vičkačkaitė¹,

Pipiraitė²,

Poškus³

et al. 2020

chemija

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Oxidation of unsaturated fatty acids of edible oils results in off-flavours, in a decrease in the nutritional properties and in the formation of toxic compounds. Hexanal is a suitable marker of the oxidation process. A new solvent, coconut oil, was suggested for hexanal quantification by static headspace extraction-gas chromatography. Sample equilibration temperature, time, weight and injection time were determined to provide the highest extraction to the headspace efficiency. At the optimized extraction conditions, the hexanal detection limit was 30 µg kg–1, linearity was 0.9977 for a concentration range of 50 µg kg–1 – 2 g kg–1 and repeatability of the results was 1.1%. The effect of heating on hexanal formation in four edible oils (olive oil, sunflower oil, rapeseed oil and linseed oil) was investigated. The biggest quantity of hexanal was observed in sunflower oil and it significantly increased after heating. Rapeseed oil was the most resistant to the oxidation at elevated temperatures. For linseed oil hexanal is not the most relevant oxidation marker as hexanal is not the main volatile oxidation product.

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Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS

Cited by 132 publications

References 27 publications

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Antioxidant Activity of Spent Coffee Ground Extracts Toward Soybean Oil and Fish Oil

Coconut oil as a calibration matrix for headspace gas chromatographic determination of hexanal in edible oils

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