Oxidative Stability of Cottonseed Butter Products under Accelerated Storage Conditions

Abstract

Cottonseed is a natural product of cotton (Gossypium spp.) crops. This work evaluated the oxidative stability of cottonseed butters through accelerated autoxidation by storage at 60 °C for 25 days. Three oxidative stability parameter values (peroxide value, p-anisidine value, and total oxidation value) were monitored over the storage time. These chemical measurements revealed that the storage stability of the butter products was dominated by primary oxidation of lipid (oil) components, while the secondary oxidation levels were relatively unchanged over the storage time. An analysis of the tocopherols (natural oxidants in cottonseed) suggested not only the protection function of the molecules against oxidation of the cottonseed butter during storage, but also the dynamic mechanism against the primary oxidation of lipid components. Attenuated total reflectance–Fourier-transform infrared spectroscopy (ATR–FTIR) data confirmed no changes in the major C functional groups of cottonseed butters over the storage time. On the other hand, characteristic minor peaks of conjugated dienes and trienes related to lipid oxidation were impacted by the accelerated storage. As each day of accelerated oxidation at 60 °C is equivalent to 16 days of storage at 20 °C, observations in this work should have reflected the oxidative stability behaviors of the cottonseed butters after about 13 months of shelf storage under ambient storage conditions. Thus, these data that were collected under the accelerated oxidation testing would be useful not only to create a better understanding of the autooxidation mechanism of lipid molecules in cottonseed butters, but also in developing or recommending appropriate storage conditions for cottonseed end products to prevent them from quality degradation.

Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach

“…The elevated storage temperature prompted a reduction in levels of C18:1, C18:2, and C18:3 in PSO, blend, and SL regardless of the presence of antioxidants. A similar reduction in PUFA was reported in a previous study where butter was prepared from cottonseed oil and stability was assessed under an accelerated storage study . The incorporation of RE aided in the retention of unsaturated fatty acids during accelerated storage, such as C18:1, C18:2, and C18:3.…”

“…A similar reduction in PUFA was reported in a previous study where butter was prepared from cottonseed oil and stability was assessed under an accelerated storage study. 53 The incorporation of RE aided in the retention of unsaturated fatty acids during accelerated storage, such as C18:1, C18:2, and C18:3. It was observed that the effectiveness of RE in the retention of unsaturated fatty acids was superior to BHT.…”

The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products

“…The preparation procedure was modified as per previous reports [28,29]. The butter products were formulated with four ingredients, that is, roasted Gl cottonseed kernels (oil consent 35.0%), external cottonseed oil, table salt and cane sugar.…”

“…In our research efforts, we have evaluated the impact of the roasting temperature (from 110 to 150 • C) on the chemical profiles of extractable components of cottonseed kernels [27]. Based on the results, we have completed the initial formulation of peanut butter-like products from Gl cottonseed kernels and evaluated their oxidative stability under accelerated storage conditions [28,29].…”

Characterization of the Nonpolar and Polar Extractable Components of Glanded Cottonseed for Its Valorization

“…Whereas cottonseed is a natural resource of agrochemicals (e.g., fiber, proteins, carbohydrates, and lipids), its nutritional value is hindered by the presence of a toxic chemical (i.e., gossypol) in the conventional glanded (Gd) cottonseed [ 5 , 14 ]. The current strategies of valorization of cottonseed include (1) the development of novel Gl cottonseed varieties for food applications [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 ], (2) synthesis and formulation of biobased materials from traditional Gd cottonseed and its byproducts for nonfood applications [ 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ], and (3) exploration of the bioactive components in cottonseed for nutritive, health, and medical applications [ 31 , 32 , 33 , 34 , 35 , 36 , 37 ]. While these bioactive components are assumed to be peptide fragments, polyphenolics, and/or flavonoids, the specific functional groups or compounds are yet to be identified [ 33 , 38 , 39 , 40 , 41 ].…”