Storage quality of walnut oil containing lycopene during accelerated oxidation

Xie, Chaonan; Feei, Zheng; Li, Fang; Zhang, Hongxia; Kong, Lingming; Yang, Zhipan; Xie, Wenjie

doi:10.1007/s13197-018-3053-x

Cited by 24 publications

(18 citation statements)

References 29 publications

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“…Nonetheless, PSO extracts from microwave heated seeds exhibited significantly lower DPPH radical scavenging capacity, albeit the significantly higher levels of TCC and TPC. Antioxidant compounds, among other factors, have been implicated in the shelf-life of seed oil (Ghosh et al, 2019;Xie et al, 2018). Overall, the observation that TCC, TPC, and antiradical scavenging capacity improved after blanching and microwaving the seeds imply that the oils might have improved oxidative stability and shelf-life.…”

Section: Chemical Properties Of Pomegranate Seed Oilmentioning

confidence: 95%

Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions

Kaseke

Opara

Fawole

2021

J. Food Process. Preserv.

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Pomegranate seed oil (PSO) has exceptional nutritional value due to high amounts of punicic acid, an essential and polyunsaturated fatty acid (18:3 cis-9, trans-11, cis-13) and conjugate of α-linolenic acid (Aruna et al., 2018;Fawole & Opara, 2018). An increasing number of in vitro and in vivo investigations have implicated the bioactive lipid compound to biological properties such as antidiabetic, antiobesity, antiproliferative, and anticarcinogenic activity against various forms of cancers (Aruna et al., 2016;Lansky and Newman, 2007). Besides, other bioactive compounds such as phytosterols, tocopherols, carotenoids, and polyphenols can be found

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Section: Chemical Properties Of Pomegranate Seed Oilmentioning

confidence: 95%

Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions

Kaseke

Opara

Fawole

2021

J. Food Process. Preserv.

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“…First, 500 mL of each edible oil (a total of nine different edible oils) was poured into 1000-mL silk bottles, respectively, and placed in a drying oven at high temperature storage (60°C) to simulate the Schaal oven test. 27,28 Second, a 5-mL sample of each edible oil was taken out from each silk bottle and poured into a 20-mL sample bottle every 3 days, which was sealed (prepared in triplicate) and then placed in a constant temperature environment (25°C) for 2 h and, finally, the signal collection was performed using the homemade electronic nose device. In this way, 27 oil samples (3 × 9 = 27) can be obtained in one sampling and a total of 162 samples (27 × 6 = 162) could be acquired after 15 days of high temperature storage.…”

Section: Sample Preparation and Divisionmentioning

confidence: 99%

Qualitative identification of the edible oil storage period using a homemade portable electronic nose combined with multivariate analysis

Jiang

Chen

2020

J Sci Food Agric

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BACKGROUND: The edible oil storage period is one of the important indicators for evaluating the intrinsic quality of edible oil. The present study aimed to develop a portable electronic nose device for the qualitative identification of the edible oil storage period. First, four metal oxide semiconductor gas sensors, comprising TGS2600, TGS2611, TGS2620 and MQ138, were selected to prepare a sensor array to assemble a portable electronic nose device. Second, the homemade portable electronic nose device was used to obtain the odor change information of edible oil samples during different storage periods, and the sensor features were extracted. Finally, three pattern recognition methods, comprising linear discriminant analysis (LDA), K-nearest neighbors (KNN) and support vector machines (SVM), were compared to establish a qualitative identification model of the edible oil storage period. The input features and related parameters of the model were optimized by a five-fold cross-validation during the process of model establishment. RESULTS:The research results showed that the recognition performance of the non-linear SVM model was significantly better than that of the linear LDA and KNN models, especially in terms of generalization performance, which had a correct recognition rate of 100% when predicting independent samples in the prediction set. CONCLUSION:The overall results demonstrate that it is feasible to apply the homemade portable electronic nose device with the help of the appropriate pattern recognition methods to achieve the fast and efficient identification of the edible oil storage period, which provides an effective analysis tool for the quality detection of the edible oil storage.

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“…During the oxidation process, PUFA is prone to degrading into MUFA, and subsequently into SFA (Cheong, Tan, & Nyam, 2017). The increase or decrease in percentage of MUFA depends on the oxidation rate of PUFA transferred into MUFA relative to that of MUFA transferred into SFA (Xie et al, 2018).…”

Section: Composition and Positional Distribution Of Fatty Acidsmentioning

confidence: 99%

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

Zhang

Xie

et al. 2019

Journal of Food Science

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The effects of thermal oxidation at 65 °C for 24 days on oxidation indices, fatty acid positional distribution, thermal properties, vitamin E composition and sterol composition of kenaf seed oil are investigated. The results showed that total oxidation value (TOTOX) of the oil increased from initial 8.83 to 130.74 at the end of 24 days storage. Linoleic acid at sn‐1, 3 positon of kenaf seed oil was less stable than the one at sn‐2 positon. Oxidative degradation changed the melting profile of kenaf seed oil, the value of endothermic enthalpy reduced from 58.17 to 20.25 J/g after 24 days of storage. Moreover, the content of vitamin E and total sterol decreased by 84.26% and 38.47%, respectively. Tocotrienols were more stable than tocopherols during the accelerated storage. Correlation analysis indicated vitamin E content was significantly related to p‐anisidine value, while sterol content was significantly related to peroxide value. Practical Application Kenaf seed oil is rich in polyunsaturated fatty acids and bioactive compounds. Heating process and long‐term storage cause oil oxidation and bioactive compounds degradation. The oxidation process of kenaf seed oil is simulated with accelerated storage. The study evaluates fatty acid composition and distribution, vitamin E and sterol content, melting thermal characteristics of kenaf seed oil at different oxidation levels. The research shows the stability of fatty acid is related with its type and position in backbone of triacylglycerol molecule. There are good correlation among oxidation level, vitamin E and sterol content, and melting enthalpy value of kenaf seed oil.

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Storage quality of walnut oil containing lycopene during accelerated oxidation

Cited by 24 publications

References 29 publications

Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions

Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions

Qualitative identification of the edible oil storage period using a homemade portable electronic nose combined with multivariate analysis

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

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