scholarly journals Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile

Molecules ◽  
2020 ◽  
Vol 25 (20) ◽  
pp. 4860
Author(s):  
Ana S. Martin-Rubio ◽  
Patricia Sopelana ◽  
María D. Guillén
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Solid Phase ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Minor Component ◽  
Storage Conditions ◽  
Rapid Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Minor Components

The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by 1H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by 1H-NMR. The lower levels of tocols and sterols in the virgin oil, together with its higher free fatty acid content when compared to the refined one, result in a lower oxidative stability. This is deduced from faster degradation of acyl groups and earlier generation of hydroperoxides, epoxides, and aldehydes in the virgin oil. These findings reveal that commercial virgin soybean oil quality is not necessarily higher than that of the refined type, and that a simple and rapid analysis of oil minor components by DI-SPME-GC/MS would enable one to establish quality levels within oils originating from the same plant species and similar unsaturation level regarding composition in potentially bioactive compounds and oxidative stability.

Effects of storage conditions on oxidative stability of soybean oil

2005 ◽  
Vol 85 (9) ◽  
pp. 1587-1595 ◽  
Author(s):  
Tsung-Shi Yang ◽  
Yan-Hwa Chu ◽  
Tai-Ti Liu
Keyword(s):  
Soybean Oil ◽  
Oxidative Stability ◽  
Storage Conditions

scholarly journals Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil

2017 ◽  
Vol 68 (3) ◽  
pp. 204
Author(s):  
J. Yan ◽  
M. M. Guo ◽  
Y. H. Shen ◽  
Y. Y. Wang ◽  
X. Luan ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Seed Oil ◽  
Color Change ◽  
Fatty Acid Content ◽  
Oil Quality ◽  
Thiobarbituric Acid ◽  
Conjugated Diene ◽  
Pre Treatment ◽  
Processing Techniques

This paper investigated the effects of Prunus pedunculatus (P. pedunculatus) seed pre-treatment, including microwaving (M), roasting (R), steaming (S) and roasting plus steaming (RS) on crude oil quality in terms of yield, color change, fatty acid composition, and oxidative stability. The results showed an increase in monounsaturated fatty acid content and oxidative stability of the oils obtained from different processing treatments compared to the oil obtained from raw seeds (RW) without processing. The oils, obtained from pretreated seeds, had higher conjugated diene (CD) and 2-thiobarbituric acid (2-TBA) values, compared to that obtained from RW when stored in a Schaal oven at 65 °C for 168 h. However, polyphenol and tocopherol contents decreased in all oil samples, processed or unprocessed. The effect of pre-treating the seeds was more prominent in the oil sample obtained through the RS technique, and showed higher oxidative stability than the other processed oils and the oil from RW.

scholarly journals The Effects of Storage Temperature on the Aroma of Whole Bean Arabica Coffee Evaluated by Coffee Consumers and HS-SPME-GC-MS

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 68 ◽  
Author(s):  
Andrew Cotter ◽  
Helene Hopfer
Keyword(s):  
Room Temperature ◽  
Storage Temperature ◽  
Solid Phase ◽  
Storage Conditions ◽  
Gas Chromatography Mass Spectrometry ◽  
Green Beans ◽  
Projective Mapping ◽  
Shelf Stable ◽  
Product Maps ◽  
The Impact

Although from a food safety point, coffee is considered a shelf-stable product, changes in volatiles over time due to out-gassing and chemical reactions lead to perceivable differences in coffee aroma and “freshness”. Previous studies have looked at the impact of storage conditions on ground or brewed coffee. This study seeks to answer the question of how coffee consumers perceive the smell of coffee grounds of whole beans that have been stored under different conditions: freezer vs. room temperature for 9 weeks compared to a newly roasted control (stored for 1 day). Green beans from the same production lot were roasted to two different levels to also evaluate the impact of roast level on aroma changes. Using projective mapping (PM) followed by ultra-flash profiling (UFP), 48 coffee consumers evaluated, using only smell, 6 different freshly ground coffee samples presented in blind duplicates. In parallel, the profiles of 48 previously reported important coffee volatiles were measured by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to relate chemical changes to perceivable sensory aroma changes. Overall, consumer product maps mimicked the instrumental measurements in that the lighter roast coffees showed smaller changes due to storage conditions compared to the dark roast samples. Consumers also perceived the frozen dark roast samples to be more similar to the newly roasted control than the samples stored at room temperature.

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