Oleína De Palma Estabilizada Con Antioxidante Natural De Romero en Un Proceso Discontinuo De Fritura

Zapata, Andrea; Vanegas, Luz S; Rojano, Benjamín

doi:10.4067/s0718-07642014000200015

Cited by 2 publications

(6 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recently, several studies have evaluated the effect of the addition of plant derived extracts rich of antioxidant compounds on the oxidative stability of vegetable and animal oils and fats. [ 3,6–8 ] Similar or better stability was reported compared to the commonly used synthetic antioxidants. This tendency is especially outlined at elevated temperatures such as those reached during frying.…”

Section: Introductionmentioning

confidence: 64%

See 1 more Smart Citation

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

Mihaylova

Gandova

Desseva

et al. 2020

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The present study evaluates the oxidative stability of refined echium oil supplemented with Sophora japonica L. extract (200 ppm). Commonly used synthetic antioxidants (butylated hydroxytoluen (BHT), ascorbyl palmitate, and quercetin) are used as reference additives. The plant extract is evaluated to possess better in vitro antioxidant potential than BHT, and comparable to that of quercetin. The degradation kinetics at 6, 25, and 60°C with and without antioxidants is studied, as well as the progress of oil oxidation. The temperature dependence of oxidation is expressed with the Arrhenius equation in addition to reaction rate constant (k) and activation energy (E a) also determined using Arrhenius equation. Enthalpy of activation (H ‡), entropy of activation (S ‡), and Gibb's free energy of activation (G ‡) are calculated according to the Eyring equation. It is established that the rate constant increased with the temperature of storage. The lipid oxidation reactions are established to follow a zero-order kinetic model for peroxide value. The oxidation reaction is determined as exothermic and non-spontaneous. In conclusion, S. japonica extract is evaluated with high antioxidant potential and can be used as a promising oil stabilizer. It can successfully be added to prevent lipid structure oxidation while providing health benefits to consumers. Practical Applications: The application of natural antioxidants in edible oils in order to substitute synthetic additives is a matter of research interest. The present study aims to compare commonly used synthetic antioxidants with natural ones. Ascorbyl palmitate has the greatest ability to stabilize echium oil at 6, 25, and 60°C, but the Sophora japonica L. extract possesses good potential for retarding the oxidation. The results of this study outline the potential of the natural extract of S. japonica, which needs to be further studied.

show abstract

Section: Introductionmentioning

confidence: 64%

“…The enthalpy of activation ΔH ‡ and entropy of activation ΔS ‡ were determined using the Eyring equation [7,30]…”

Section: Determination Of Kinetic and Thermodynamic Parameters Of Oximentioning

confidence: 99%

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

Mihaylova

Gandova

Desseva

et al. 2020

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…Fluorescence was recorded on a Perkin Elmer LS45 spectrofluorometer with a thermostatedmulticell. The ORAC value µmol Trolox/g was calculated by a calibration curve using different concentrations of Trolox ® [16] [20].…”

Section: Oxygen Radical Absorbance Capacity (Orac) Assaymentioning

confidence: 99%

“…Preliminary studies in different rosemary extracts have reported carnosic acid and rosmarinic acid as compounds with high antioxidant activity [13]- [16].…”

Section: Determination Of Carnosic and Rosmarinic Acid Contentmentioning

confidence: 99%

“…Several studies have evaluated the effect of the addition of rosemary extracts (Rosmarinus officinalis L.) on the oxidative stability of vegetable oils, finding similar results or better than commonly used synthetic antioxidants, especially at elevated temperatures such as those reached during frying processes [14]- [16]. Other advantage of natural antioxidants is their relative security.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Piedrahita¹,

Peñaloza²,

Cogollo³

et al. 2015

FNS

View full text Add to dashboard Cite

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

show abstract

Oleína De Palma Estabilizada Con Antioxidante Natural De Romero en Un Proceso Discontinuo De Fritura

Cited by 2 publications

References 21 publications

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

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

Contact Info

Product

Resources

About

Oleína De Palma Estabilizada Con Antioxidante Natural De Romero en Un Proceso Discontinuo De Fritura

Cited by 2 publications

References 21 publications

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative

Kinetic Study of the Oxidative Degradation of Choib&#225; Oil (&lt;i&gt;Dipteryx oleifera&lt;/i&gt; Benth.) with Addition of Rosemary Extract (&lt;i&gt;Rosmarinus officinalis&lt;/i&gt; L.)

Contact Info

Product

Resources

About

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