Total Phenolic Contents and Antioxidant Activity of Palm Oils and Palm Kernel Oils at Various Refining Processes

Abdullah, Fadzlina

doi:10.21894/jopr.2018.0058

Cited by 19 publications

(20 citation statements)

References 32 publications

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“…Abdullah et al found that the amount of total phenolic content in palm oil was reduced along the various stages of the refining steps, probably due to losses through absorption by bleaching earth, volatilization and degradation during the refining process. [24] Khrapova et al determined the antioxidant activity of CO and PO with chemiluminescent method. The results showed that the concentration of natural antioxidants of CO was 41.6 mg/mL, which was higher than 25.6 mg/mL of PO.…”

Section: Resultsmentioning

confidence: 99%

Sesame oil inhibits the formation of glycidyl ester during deodorization

Han

Wang

et al. 2021

International Journal of Food Properties

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Glycidyl ester (GE) has attracted worldwide attention due to its potential harm to human health. The GE in edible oil forms during the deodorization process of the oil refining, where antioxidants are used to inhibit its formation. To replace unsafe conventional synthetic antioxidants with natural antioxidants, sesame oil (SO) was used to inhibit the formation of GE in corn oil (CO), palm oil (PO), and rice bran oil (RO) during the deodorization process. The results showed that the content of GE in SO, CO, PO and RO followed the decreasing order of RO (1395.88 μg/kg) > PO (376.84 μg/kg) > CO (303.24 μg/kg) > SO (133.19 μg/kg). The concentration of diacylglycerol (DAG) in SO, CO, PO and RO followed the decreasing order of RO (11.64%) > PO (7.56%) > CO (4.11%) > SO (2.59%). The content of GE in oil could be affected by at least three factors: (i) unsaturated fatty acids could promote the formation of GE in oil; (ii) antioxidants in oil could inhibit the formation of GE by scavenging free radicals; and (iii) DAG, as a precursor, could lead to the formation of GE. This result suggested that SO could inhibit the formation of GE in CO, PO and RO. This indicated that when SO was added at 50%, its inhibitory effect was equivalent to that of tert-butylhydroquinone added at 0.02%.

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Section: Resultsmentioning

confidence: 99%

Sesame oil inhibits the formation of glycidyl ester during deodorization

Han

Wang

et al. 2021

International Journal of Food Properties

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“…However, it is much less frequently used due to its low stability and sensoric qualities. Conversely, the refined palm oil has considerably lower phenolic content and antioxidant capacity (Abdullah et al., 2018). The liquid fraction of refined palm oil, that is palm olein, contains approximately 40% of palmitic acid and is used mostly for frying.…”

Section: Resultsmentioning

confidence: 99%

Addition of palm olein to lard‐supplemented diet indicates myocardial dysfunction and augments oxidative stress by authophagy‐lysosome pathway in rats

Kurhaluk

Bojková

Kajo

et al. 2020

Animal Physiology Nutrition

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Dietary fat accounts for more than one third of total energy consumption in most developed countries. The role of fat in the development of obesity and the associated metabolic syndrome is the subject of considerable debate. High-fat diets increase oxidative stress and promote inflammation and are associated with a number of pathologies including obesity and adipocyte dysfunction, diabetes, cardiovascular disease (CVD) and cancer (Tan et al., 2018).Different types of fats have different metabolic effects, hence the differences in the degree of risk associated with body weight gain and various pathologies. Detrimental health effects are generally attributed to saturated fatty acids. However, in relation to coronary heart disease, which is the leading cause of death worldwide (World Health

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“…However, this increment is not significant because the calculated P-value of both samples was greater than 0.05 (P > 0.05). The reason for this occurrence was based on the ethanol base oleoresins extraction as it did not contain free water (Abdullah et al, 2018). Insoluble impurities of SFO as the same as VCO samples (0.05 ± 0.01%) and the p value of all samples were higher than 0.05 (P > 0.05) after one week of storage.…”

Section: Discussionmentioning

confidence: 97%

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

Perera

Ranaweera

Marapana

et al. 2020

OCL

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Lipid oxidation is a major cause of deterioration in the quality of cooking oils. Degradation of unsaturated fatty acids in oils directly leads to changes in nutritional value, flavor, and storage properties. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into virgin coconut oil (VCO) to overcome adverse effects of lipid oxidation and changes occurrence on physicochemical properties, thermal stability, shelf life, antioxidant activity, total phenolics and sensory evaluation were conducted against same properties of VCO. Lipid oxidation was assessed in terms of free fatty acid (FFA) value and peroxide value (PV). For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both PV and FFA of VCO and spicy flavored oil (SFO) samples after one-week storage period were 1.93 ± 0.01 and 1.62 ± 0.02 mEq/kg and 0.36 ± 0.01 and 0.24 ± 0.01 (%) respectively. Saponification value (SV), iodine value (IV), smoke point, flashpoint, viscosity, and the specific gravity of SFO were increased and there was no significant difference in moisture content and insoluble impurities in SFO and VCO. The highest phenolic content and DPPH free radical scavenging activity were found in SFO. The thermal stability of SFO was better than VCO. Both oleoresins and vitamin E incorporated samples showed the same pattern of increment of FFA and PV during storage; however, those increments were slower than VCO. SFO was highly accepted by the sensory panelists in terms of color, aroma, taste, texture, and overall acceptability.

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Total Phenolic Contents and Antioxidant Activity of Palm Oils and Palm Kernel Oils at Various Refining Processes

Cited by 19 publications

References 32 publications

Sesame oil inhibits the formation of glycidyl ester during deodorization

Sesame oil inhibits the formation of glycidyl ester during deodorization

Addition of palm olein to lard‐supplemented diet indicates myocardial dysfunction and augments oxidative stress by authophagy‐lysosome pathway in rats

Development of spicy flavored virgin coconut oil by incorporating a mixture of spices oleoresins

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