The photochemical stability of oil from Evening Primrose seeds

Hanyż, I.; Pieńkowska, H.; Dudkowiak, Alina; Fra̧ckowiak, D.

doi:10.1016/j.dyepig.2005.05.007

Cited by 7 publications

(5 citation statements)

References 7 publications

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“…The induction period was 48.01 ± 1.00 h. This induction period is longer when compared with values observed for soy and sunflower oil and similar to olive oil [18,19]. The reason could be the presence of chlorophyll compounds in both olive and oilseed R. sativus oil, given that such pigments degrade under oxidative stress conditions [20,21], and that they may in some way help maintain the carbon chains of fatty acids.…”

Section: Resultsmentioning

confidence: 65%

Thermal Oxidation Analysis of Forage Turnip (Raphanus sativus L. var. oleiferus Metzg.) Oil

Oliveira

Souza

Lescano

et al. 2015

J Americ Oil Chem Soc

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The seed of the R. sativus L. has around 40-54 % of its weight in oil, extracted by mechanical pressing. The resulting cake retains around 7.5 % of its own weight in oil and has a high nutritional value, in addition to high palatability as cattle feed [1].It is known, however, that lipids can undergo chemical changes during storage and/or processing, such as hydrolytic rancidity and oxidative rancidity, compromising the quality of the oil [3]. These oxidative processes constitute one of the most important technical problems when working with oils. Rancidity can be observed through the production of free fatty acids and shortchain organic acids from double bond oxidation [4]. As a result, properties such as the acid value and density are altered [3,4]. As an alternative to traditional methods of analysis, such as titrimetric analyses, techniques based on optical analyses are gaining interest in the scientific community as analytical tool for the analysis and quality control of oils [5,6]. Recent studies have shown that the breakup of the carbon chains of triacylglycerols when they are subjected to oxidation, alters the optical properties of the oils, causing changes in the absorption of radiation at two characteristic wavelengths, 232 and 270 nm [7,8]. These alterations provide relevant information on the initial and final stages of oxidation. The degradation of oil also results in changes in the molecular emission profile, causing the appearance and/ or extinction of some bands of fluorescence [9]. In this context, this work monitored the thermal oxidation process of the oil from the oilseed R. sativus based on the analysis of its density, acid value and induction period, in addition to tracking the oil's degradation process based on spectroscopic techniques to assess the molecular absorption in the ultraviolet and visible region and its molecular fluorescence.Abstract In this work, the composition of fatty acids and the oxidative stability of the oil from Raphanus sativus L. var. oleiferus Metzg. are presented and analyzed with the Rancimat method, and by absorption and molecular fluorescence spectroscopy. The gas chromatography showed that the content of unsaturated fatty acids was 90.27 ± 6.10 %, with a predominance of oleic (C 18:1), linoleic (C 18:2), erucic (C 22:1), linolenic (C 18:3) and eicosenoic (C 20:1) acids. The induction period determined by the Rancimat method was 48.0 ± 1.0 h. In addition, the thermal degradation of the oil was monitored through its acid value, density, UV-Vis absorption and molecular fluorescence, and here we show the potential applicability of emission spectroscopy for R. sativus oil oxidation studies.

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Section: Resultsmentioning

confidence: 65%

Thermal Oxidation Analysis of Forage Turnip (Raphanus sativus L. var. oleiferus Metzg.) Oil

Oliveira

Souza

Lescano

et al. 2015

J Americ Oil Chem Soc

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“…for investigation of food stability on storage. The quality of food containing various pigments after long time storage is different (Pieńkowska et al 1999, Hanyż et al 2006. The measurements belonging to the last type of investigations that deal with stability of the various spectra of oils from different seeds containing various amounts of pigments, are carried out in the University of Warmia and Mazury (Pieńkowska et al 2005, Smyk, unpublished).…”

Section: Pigment De-excitation and Mutual Interactionsmentioning

confidence: 98%

Interactions between photosynthetic pigments in organisms and in model systems

Fra̧ckowiak¹,

Smyk²

2007

Photosynt.

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“…The results obtained with the use of photothermal methods give information on radiative and nonradiative processes of deactivation of dye excited states and a possibility of a photochemical reaction initiation with involvement of their triplet states, on the quantum yield of triplet states and singlet oxygen generation as well as relaxation times of radiationless processes. Interdisciplinary studies on selected merocyanine dyes [1,2], metaloporphyrins and their derivatives [3,4], dye-semiconductor complexes [5] and dyeprotein complexes [6,7] were performed in organic solvents, liquid and solid polymer matrices and in biological systems.…”

Section: Faculty Of Technical Physics Poznań University Of Technologymentioning

confidence: 99%

“…Analysis of results permitted recommendation of dyes for biomedical applications [1][2][3]5], as calorimetric references [4] or a probe of the toxic effect of heavy metals (with the help of cyanobacteria as bioindicators) [6] and sensitive indicators of photochemical stability of vegetable oils [7]. Electron transfer inside a protein is a common phenomenon.…”

Section: Faculty Of Technical Physics Poznań University Of Technologymentioning

confidence: 99%

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2013

Current Topics in Biophysics

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The photochemical stability of oil from Evening Primrose seeds

Cited by 7 publications

References 7 publications

Thermal Oxidation Analysis of Forage Turnip (Raphanus sativus L. var. oleiferus Metzg.) Oil

Thermal Oxidation Analysis of Forage Turnip (Raphanus sativus L. var. oleiferus Metzg.) Oil

Interactions between photosynthetic pigments in organisms and in model systems

Plenary lectures

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