Effect of Polar and Non-Polar Compounds from Oxidized Oils on Oxidative Stability in Corn Oil

2018 ◽  
Vol 120 (3) ◽  
pp. 1700312 ◽  
Author(s):  
HyungSeok Choi ◽  
Mi-Ja Kim ◽  
JaeHwan Lee
Keyword(s):  
Oxidative Stability ◽  
Corn Oil ◽  
Polar Compounds

Migration of α-tocopherol from LDPE films to corn oil and its effect on the oxidative stability

2010 ◽  
Vol 43 (4) ◽  
pp. 1073-1078 ◽  
Author(s):  
Abril Zoraida Graciano-Verdugo ◽  
Herlinda Soto-Valdez ◽  
Elizabeth Peralta ◽  
Pavlov Cruz-Zárate ◽  
Alma Rosa Islas-Rubio ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Corn Oil

Comparison of the Rancimat and the ACL Instrument for Measuring the Oxidative Stability of Corn Oil

2014 ◽  
Vol 91 (5) ◽  
pp. 733-746 ◽  
Author(s):  
Charlotte Bell ◽  
Fabian Käser ◽  
Elaine Martin ◽  
Gordon Scott
Keyword(s):  
Oxidative Stability ◽  
Corn Oil

scholarly journals Influence of the Physical State of Spray-Dried Flavonoid-Inulin Microparticles on Oxidative Stability of Lipid Matrices

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 520 ◽  
Author(s):  
Guibeth Morelo ◽  
Begoña Giménez ◽  
Gloria Márquez-Ruiz ◽  
Francisca Holgado ◽  
Patricio Romero-Hasler ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Oxidative Stability ◽  
Physical State ◽  
Amorphous State ◽  
Polar Compounds ◽  
X Ray Diffraction ◽  
Oxidation Study ◽  
Feed Temperature ◽  
Spray Dried

The effect of the physical state of flavonoid-inulin microparticles (semi-crystalline/amorphous) on the oxidative stability of lipid matrices was studied. Epicatechin (E) and quercetin (Q) microparticles with inulin were formulated at two infeed temperatures (15 °C and 90 °C) by spray drying. X-ray diffraction analyses showed that flavonoid-inulin microparticles obtained at feed temperature of 15 °C were semi-crystalline (E-In-15, 61.2% and Q-In-15, 60%), whereas those at 90 °C were amorphous (Q-In-90, 1.73 and Q-In-90 2.30%). Semi-crystalline state of flavonoid-inulin microparticles enhanced the EE (68.8 and 67.8% for E and Q, respectively) compared to amorphous state (41.6 and 51.1% for E and Q, respectively). However, amorphous Q-microparticles showed the highest antioxidant activity both in methyl linoleate and sunflower oil, increasing the induction period and decreasing the polar compounds and polymer triglyceride formation during long-term oxidation study. Therefore, the physical state of spray-dried flavonoid-inulin microparticles may determine their antioxidant activity in lipid matrices.

Effects of Rice Bran Extracts on Oxidative Stability of Corn Oil

2016 ◽  
Vol 45 (10) ◽  
pp. 1513-1517
Author(s):  
Jeyeong Yeon ◽  
Seon Mi Lee ◽  
Jinwoo Yang ◽  
Jieun Kwak ◽  
Youngwha Kim ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rice Bran ◽  
Corn Oil

Temperature dependence of the oxidative stability of corn oil and polyalphaolefin in the presence of sulfides

2011 ◽  
Vol 513 (1-2) ◽  
pp. 94-99 ◽  
Author(s):  
Grigor B. Bantchev ◽  
Girma Biresaw ◽  
Abdellatif Mohamed ◽  
Jill Moser
Keyword(s):  
Oxidative Stability ◽  
Temperature Dependence ◽  
Corn Oil

PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 197-198
Author(s):  
Rachel Tonda ◽  
Arlene Lamptey ◽  
Brenda Reid
Keyword(s):  
Oxidative Stability ◽  
Corn Oil ◽  
Animal Health ◽  
Stability Index ◽  
Fats And Oils ◽  
Oxidative Status ◽  
Active Oxidation ◽  
Animal Fats ◽  
Lipid Quality ◽  
Limit Of Quantitation

Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice white grease (CWG; n=101) and soybean oil (n=66) were the most common. Current oxidation status was assessed by measuring active oxidation markers, including peroxide values (PV; target < 5 meq/kg) and secondary oxidative molecules (hexanal and 2,4-decadienal; target < 50 ppm total). Resistance to future oxidation was evaluated by Oxidative Stability Index (OSI) at 100° C. Lipid PVs ranged from 0 meq/kg to 47.8 meq/kg, with an average PV of 3.4 meq/kg. Total secondary oxidatives averaged 28 ppm, ranging from below the limit of quantitation (5 ppm) to 313 ppm. Based on current oxidative markers, 39% of samples showed no signs of oxidation, 40% had early signs of oxidation, 16% were undergoing active oxidation and 5% were severely oxidized. Lipid OSI times ranged from 0.2 to 144 hours, averaging 17.4 hours. Fifty percent of samples had OSI times of < 10 hours. Further, 46% of animal fats had an OSI < 5 hours, indicating enhanced susceptibility of these fats to future oxidation. In conclusion, >60% of samples showed signs of oxidation, and significant variability in the oxidative status of commercial lipids was observed. To optimize nutritional efficiency and minimize adverse effects of oxidation on overall health of livestock, managing lipid quality – including understanding oxidation risks – should be a major consideration for producers.

Improvement of refined soybean oil by enrichment with phenolic extracts from wild and cultivated olive leaves

2020 ◽  
Vol 16 ◽  
Author(s):  
Saliha Boucheffa ◽  
Abderezak Tamendjari ◽  
Widad Sobhi ◽  
Samir Hadjal ◽  
Khellaf Aliane
Keyword(s):  
Phenolic Compounds ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Polar Compounds ◽  
Raw Material ◽  
Dpph Radical ◽  
Olive Leaves ◽  
Wild Olive ◽  
Refined Soybean ◽  
Phenolic Extracts

Background:: Several researches have focused on the antioxidant capacity of natural components extracted from plants. Their properties are determined by the presence of phenolic compounds that extend the shelf life of food and protect fats from autoxidation. Olive leaves, an abundant raw material, are a significant source of bioactive phenolic compounds, which can be used to enrich a widely used edible oil. Objective:: The goal of this study was to improve the properties and stability of soybean oil by adding phenolic compounds extracted from the leaves of wild and cultivated olive trees. Methods:: Leaf polyphenolic extracts obtained from Chemlal cultivar and wild olive were used to enrich refined soybean oil. The antioxidant activity was evaluated for chain-breaking antioxidant effect using DPPH and FRAP essay. The oxidative stability was estimated using a rancimat apparatus. The effect of the frying conditions was studied by determining the rate of the polar fraction. Results:: Total phenol contents from cultivated and wild olive leaves, were important: 1047.19mg EAG /100g and 1424.59mg EAG/100g, respectively. Oil extracts enriched with Chemlal and wild olive leaves extracts at 25ppm presented 93.29% and 93.20% inhibition percent of DPPH radical, respectively. An improvement of 75 and 73% was showed for oils enriched with Chemlal and wild olive leaves respectively for the antiradical activity against DPPH radical. The stability of the enriched oils is proportional to the concentrations of phenolic extracts and higher than that showed for the non-enriched one. The frying test showed that the enrichment is causing a complete absence of polar compounds in the fries. Conclusion:: The results of this study show the efficacy of adding polyphenols olive leaves to increase the quality and oxidative stability of refined soybean oil.

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