In the food industry, oil blending represents a simple method for the generation of products with desired nutritional and technological properties. The objective of this work was to blend anchoveta ...oil (AO) with virgin olive oil (VOO) to modify the ω-6/ω-3 ratio of the product for nutritional purposes and to evaluate its oxidative stability index (OSI) for technological purposes. Four AO/VOO blends were formulated: 50/50, 40/60, 30/70 and 20/80 (w/w), generating a ω-6/ω-3 ratio between 0.610–2.129, nutritionally recommendable. The Rancimat method allowed determining the OSI of the formulations at temperatures of 100, 110 and 120 °C, finding OSI ranges between 0.963–3.410 h, 0.430–1.730 h and 0.183–0.813 h, respectively. The kinetic behavior of the formulations with respect to activation energy (89.622 to 93.414 kJ/mol), entropy (−13.248 to −17.657 kJ/mol), enthalpy (86.455 to 90.248 kJ/mol), Gibbs energy (91.928 to 96.348 kJ/mol) and Q
10
(2.090 to 2.153) has been described. The formulations are proposed as an alternative to increase the shelf life of AO and increase the nutritional value of VOO.
Dans l’industrie alimentaire, le mélange d’huiles représente une méthode simple pour fabriquer de produits aux propriétés nutritionnelles et technologiques souhaitées. L’objectif de ce travail était de mélanger de l’huile d’anchois (AO) avec de l’huile d’olive vierge (VOO) afin de modifier le rapport ω-6/ω-3 du produit à des fins nutritionnelles et d’évaluer son indice de stabilité oxydative (OSI) à des fins technologiques. Quatre mélanges AO/VOO ont été formulés : 50/50, 40/60, 30/70 et 20/80 (p/p), générant un rapport ω-6/ω-3 compris entre 0,610 et 2,129, recommandable sur le plan nutritionnel. La méthode Rancimat a permis de déterminer l’OSI des formulations à des températures de 100, 110 et 120 °C, avec des valeurs d’OSI comprises entre 0,963–3,410 h, 0,430–1,730 h et 0,183–0,813 h, respectivement. Le comportement cinétique des formulations en ce qui concerne l’énergie d’activation (89,622 à 93,414 kJ/mol), l’entropie (−13,248 à −17,657 J/mol), l’enthalpie (86,455 à 90,248 kJ/mol), l’énergie de Gibbs (91,928 à 96,348 kJ/mol) et Q
10
(2,090 à 2,153) a été décrit. Les formulations sont proposées comme une alternative pour augmenter la durée de conservation de l’AO et augmenter la valeur nutritionnelle de l’VOO.
Commercial and freeze-dried powders of ginger and turmeric rhizomes were incorporated in the soybean oil at the concentration of 10% (w/w) to develop a food seasoning containing natural antioxidants ...to improve lipid stability. The phenolic composition, antioxidant activity, and oxidative stability of ginger- and turmeric-enriched soybean oils were evaluated during storage at 62 °C for 28 days. The phenolic characterization was performed by detecting total polyphenols through Folin-Ciocalteu assay and HPLC analyzing 6-gingerol and curcumin, respectively. The antioxidant activity was spectrophotometrically measured through 2,2-di(4-tertoctylphenyl)-1-picrylhydrazyl (DPPH) radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) assays. The peroxide value (PV) and induction period (IP) have been determined through spectrophotometric and Rancimat methods thus monitoring the primary and secondary phases of lipid oxidation, respectively. The addition of freeze-dried powders derived especially from turmeric rhizome contributed to enhanced antioxidant activity and oxidative stability of soybean oil under accelerated storage conditions thanks to its enrichment in bioactive compounds highly resistant to thermal degradation. Hence, ginger and turmeric powders can be valorized as functional ingredients to be incorporated in vegetable oils for preventing their lipid structure against to oxidation, and simultaneously providing health benefits to consumers.
•The oxidative stability of soybean oil was improved after adding antioxidants.•GR and TR oils showed the best antioxidant properties during thermal storage.•6-gingerol and curcumin were found as heat-resistant phenolic compounds.•Ginger and tumeric freeze-dried powders can replace synthetic antioxidants in oils.
Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an ...increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.
•The oxidative stability of soybean, rice bran and cottonseed oil were tested.•The oxidative stability of oils was tested using Rancimat and Schaal oven tests.•Effect of rosemary extract on improving ...the stability of oils was evaluated.•The use of rosemary extract as an effective alternative to synthetic antioxidants.
The protecting ability of rosemary extract as a plant-based antioxidant and an alternative to synthetic antioxidants against the oxidation of vegetable oils was investigated in the present study. The effect of rosemary extract on improving the oxidative stability of oils was evaluated using the Rancimat and Schaal oven tests. Oils with or without incorporation of rosemary extract or synthetic antioxidants were analyzed using the Rancimat method at 120°C to determine their induction periods (IP). The changes in antioxidant capacity, total phenolic content, peroxide value, fatty acid composition, and tocopherol content were measured under the Schaal oven test during storage at 62°C. The IP of oils incorporated with rosemary extract was significantly (p<0.05) higher than blank oils and oils with synthetic antioxidants. The incorporation of rosemary extract into oils effectively prevented the oils by increasing the antioxidant capacity and total phenolic content, decreasing the peroxide value, and delaying the degradation of tocopherols and polyunsaturated fatty acids of oils. Results of this study suggested the potential use of rosemary extract as an effective alternative to synthetic antioxidants.
•22 oil and fat samples showed a huge diversity in composition.•Oils and fats were grouped in 3 differentiated clusters by PCA.•TPC and SFA correlate positively with IP.•UFA, PUFA and total ...tocopherols correlate negatively with IP.•SFA, MUFA and PUFA account for 67% of variability of IP
A detailed composition analysis was performed for 22 diverse oils and fats and included determination of tocopherols (α, γ and δ), β-carotene, chlorophyll, total phenolic compounds (TPC) and fatty acid (FA) composition, as well as the determination of their oxidative stability (Rancimat test). Principal components analysis was applied to obtain an overview of the sample variations and to identify behavioural patterns. Linear regression correlations and a multiple linear regression model were performed to quantify the relationship between the composition of oils and fats and their oxidative stability. The TPC and saturated FA were the main individual factors that correlated positively with oxidative stability (r2 = 0.417, r2 = 0.321 respectively, p < .01), whereas unsaturated FA, polyunsaturated FA and total tocopherols correlated negatively (r2 = 0.304, r2 = 0.264, r2 = 0.223 respectively, p < .01). Saturated, monounsaturated and polyunsaturated FA together accounted for 67% of variability and are considered the most important parameters to affect oxidative stability. Results of this study provide a better understanding of the complex relationship between oil and fat composition and their oxidative stability, which is an essential step for designing strategies to increase stability and shelf-life of culinary oils.
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•Analysis of phenolics, amines and antioxidant activity by FTIR was possible.•FTIR allowed prediction of spermidine, cadaverine, tryptamine, tyramine in chocolate.•FTIR allowed ...prediction of antioxidant activity by DPPH and Rancimat(R).•FTIR PLS-regression correlated with results from conventional methods.•FTIR PLS-regression indicate that amines act as antioxidants in chocolates.
Cloning techniques are used to improve agronomical traits and answer to the demand for fine chocolate. The objective of this study was to predict the concentrations of bioactive amines, phenolic compounds, and the antioxidant potential of dark monoclonal chocolate from nine fine cocoa varieties by FTIR analysis and conventional techniques. Total phenolic compounds, bioactive amines and antioxidant activity varied significantly among chocolates. The antioxidant activity was also affected by the analytical method (DPPH vs. Rancimat). Chemometric models based on FTIR data provided satisfactory predictions of the concentrations of the amines: spermidine (R2 = 0.92; RMSEP = 0.39; RMSEC = 0.21), tryptamine (R2 = 0.92; RMSEP = 0.41; RMSEC = 0.20), cadaverine (R2 = 0.82; RMSEP = 1.58; RMSEC = 0.75) and tyramine (R2 = 0.87; RMSEP = 1.87; RMSEC = 0.68); as well as phenolic compounds and antioxidant activity by Rancimat® (R2 = 0.98; RMSEP = 0.32; RMSEC = 0.21) and DPPH (R2 = 0.97; RMSEP = 4.05; RMSEC = 1.66). The wavenumbers of amines vibrations are among those that most affected antioxidant prediction models, confirming the contribution of amines to the antioxidant activity of chocolates.
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•The 70/30% soybean oil/ beef tallow blend ensured good oxidation stability to the biodiesel.•Contamination with metals is a factor that directly influence the biodiesel oxidation ...stability, reducing its quality.•Curcumin proved to be efficient as an antioxidant, ensuring high oxidation stability to biodiesel.
Biodiesel can be produced from different raw materials or its blends, being that the soybean oil and bovine fat blend has been gaining prominence, because it guarantees good oxidative stability. However, several factors can affect its oxidative stability, such as exposure to high temperatures or contact with metals that may be present in storage and transport tanks. Thus, for its commercialization, a minimum of 8 h of Induction Period (IP) is required by the EN 14112 standard, and to reach this oxidation stability value, it is often necessary to add antioxidants to delay the oxidative process. This study aimed to evaluate the antioxidant action of curcumin in commercial biodiesel produced from soybean oil (70 %) and animal fat (30 %) blend and contaminated with metals in order to evaluate parameters such as IP, stabilization factor (F), activation energy (Ea), pre-exponential factor (A), reaction rate constant (k) and samples stability during storage in an oven at 85 °C. The samples were characterized by ultraviolet absorption spectroscopy and by Rancimat method (oxidation stability). The results showed high efficiency of the curcumin antioxidant, monitored by absorption at 425 nm. The curcumin addition in the biodiesel sample provided IP values greater than 8 h, even when contaminated with copper. The results of the kinetic studies showed for activation energy a value of 97.22 kJ mol−1 for the sample with 2000 mg kg−1 of curcumin, and 94.28 kJ mol−1 for the sample with curcumin at the same concentration and contaminated with 2 mg kg−1 copper. Even after 14 days of storage at 85 °C, the samples biodiesel with curcumin showed IP values within the required by international legislation (EN 14112 standard), showing curcumin as a promising natural antioxidant, even when biodiesel exposed to factors that intensify oxidative degradation.
Achievement of sustainable development goals emphasizes alternative fuel strategies posing biodiesel production from plant and animal matter stressing long-chain fatty acid esters. Biodiesel ...production from renewable energy sources are largely preferred owing to its environment friendly and cost effective economic benefits. Nevertheless several limitations hurdle the efficiency of harnessing the maximal usage render the complexities to be rectified for advancing efficacy of biodiesel. Major issue posing severe hazard can be attributed to the ageing process namely oxidation that positively influence the engine performance and negatively alters storage capabilities. Chemical reactions after iterative chain modifications result in free radicals accumulation ameliorating ease of use in biodiesel. Hence, oxidative stability remains the prominent mechanism for enhancing the compatibility of biodiesel employing suitable antioxidants either natural or synthetic for optimally arresting the chain reactions thereby abating culmination of free radicals. The aim of this review was to analyze and compare the crucial role of natural and synthetic antioxidants in preventing the ageing process of biodiesel. Comparative analysis of the antioxidants that significantly escalates oxidative stability of biodiesel over the last two decades are assessed along with the strategic methodology are scrutinized for apprehending biodiesel stability subsequently based on oxidative stability.
•PCA analysis is performed for the consolidated data of different types of natural and synthetic antioxidants.•Various potential oxidative stability testing methods and their procedures are briefly reviewed.•Addition of natural antioxidants to biodiesel with 80% of unsaturated fatty acid, suitably increases the induction period.•Antioxidants with alkyl or alkoxyl groups at the ortho or para position of the aromatic ring enhance the stability.
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•Chemical composition of 11 cultivars of pecan produced in southern Brazil.•'Barton' pecan had the highest linoleic and linolenic acids content, and low SFA.•Aldehydes and ketones ...were correlated with Chickasaw, Success and Melhorada.•Branched alcohols and oxidative stability were highest in Mahan pecans.
Nuts are considered highly nutritious foods and a source of health-promoting compounds. Therefore, the aim of this study was to evaluate the chemical composition (proximate composition, fatty acids, volatile compounds, total phenolics, squalene, and β-sitosterol) of eleven pecan cultivars harvested in Rio Grande do Sul State (Brazil) and investigate their oxidative stability by the Rancimat method. ‘Barton’ is the main cultivar produced in Brazil and presented the highest protein, linoleic acid, and linolenic acid values and the lowest saturated fatty acid values, which provide health benefits. ‘Mahan’ showed the highest oxidation induction time, both in extracted oil and ground samples, low abundance of lipid oxidation compounds, low polyunsaturated fatty acids, high levels of oleic acid and β-sitosterol, which suggests potential for storage. ‘Stuart’ and ‘Success’ had the highest total dietary fiber values. Moreover, analysis showed that ‘Chickasaw’ and ‘Success’ had large quantities of compounds correlated to lipid oxidation, suggesting low stability for long-term storage. These results imply that the physicochemical characteristics and proximate composition of pecan nut cultivars from southern Brazil have variable parameters that may depend on their genetic variability.
Unsaturated fatty acids in vegetable oil are prone to lipid oxidation that leads to rancidity, subsequently, the oil's nutritional value is compromised. Edible oils can be tailored to obtain an ...antioxidant-rich oil blend with better oxidative stability under accelerated storage conditions. In this research, the oxidative stability of the six oil blends containing rice bran oil (RBO: 50–75%), flaxseed oil (FO: 5–10%), peanut oil (PO: 20–40%) at different concentrations is assayed by Arrhenius and Eyring equations (R2 > 0.95, p < 0.05) under Rancimat test conditions (100, 110, 120, 130 °C @ air flowrate 20L/h). The activation energy (Ea), enthalpy change (ΔH), and entropy change (ΔS) of control and oil blends ranged from 74.28 to 93.59 kJ/mol-K, 71.05–90.36 kJ/mol, −41.87 to −100.19 J/mol-K, respectively. Addition of RBO increased tocopherol and oryzanol content in oil blends from 398 to 725 ppm, 0.7 to 1.0 %g, respectively. Hierarchical cluster analysis conferred that RBO-PO-FO: 75-20-5, had better oxidative stability (induction period, IP100: 21.34 h) comparable to RBO with a slower kinetic rate and can be used as a functional oil source. Better understanding of the influence of oil blending on quality traits was delineated by principal component analysis.
•Rice bran oil (RBO), flaxseed oil (FO), and peanut oil (PO) were blended to enhance the product's oxidative stability.•Kinetic study of lipid oxidation in vegetable oil blends were explored by Rancimat.•The oil blends showed a non-spontaneous and endothermic oxidation process.•Ternary oil blends containing 70% and above RBO, possessed a higher amount of antioxidant.•Hierarchical cluster analysis affirmed oil blend with 75% RBO, 20% PO, 5% FO had oxidative stability comparable to RBO.
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