scholarly journals Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts

2021 ◽  
Vol 72 (3) ◽  
pp. e424
Author(s):  
K.S.M. Hammad ◽  
N.F.S. Morsy ◽  
E.A. Abd El-Salam
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Ginkgo Biloba ◽  
Room Temperature ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Ginseng Extract ◽  
The Stability

Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.

scholarly journals Linseed oil: Characterization and study of its oxidative degradation

2020 ◽  
Vol 71 (1) ◽  
pp. 337 ◽  
Author(s):  
B. M. Berto ◽  
R. K.A. Garcia ◽  
G. D. Fernandes ◽  
D. Barrera-Arellano ◽  
G. G. Pereira
Keyword(s):  
Fatty Acid ◽  
Oxidative Stability ◽  
Induction Period ◽  
Room Temperature ◽  
Linseed Oil ◽  
Oxidative Degradation ◽  
Acid Value ◽  
Quality Parameters ◽  
Time Intervals ◽  
Accelerated Oxidation

This paper proposes to characterize and monitor the degradation of linseed oil under two oxidation conditions using some traditional oxidative and quality parameters. The experimental section of this study was divided into 2 stages. In the first one, three commercial linseed oil samples (OL1, OL2, and OL3) were characterized according to oxidative stability (90 °C) and fatty acid composition. In the second stage, the OL1 sample, selected due to its availability, was subjected to the following oxidation procedures: storage at room temperature conditions with exposure to light and air (temperature ranging from 7 to 35 °C) for 140 days and accelerated oxidation at 100 °C for 7h. Samples were collected at different time intervals and analyzed for oxidative stability (90 °C), peroxide value, and acid value. The results showed that all the samples presented a similar fatty acid profile and that the OL3 sample showed a higher induction period (p < 0.05). Regarding the oxidative degradation, the induction period of the OL1 sample reduced from 9.7 to 5.7 and 9.7 to 6.3 during 140 days of storage under room temperature and 7 h of accelerated oxidation, respectively. The end of induction period of the OL1 sample is expected to occur within 229 days according to an exponential mathematical model fitted to the induction period values at different temperatures. In addition, the OL1 sample met the limits proposed by Codex and Brazilian regulations for peroxide and acid values during the oxidation time intervals.

scholarly journals The Influence of UV Radiation on the Degradation of Pharmaceutical Formulations Containing Quercetin

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5454
Author(s):  
Iwona Golonka ◽  
Stanisław Wilk ◽  
Witold Musiał
Keyword(s):  
Quality Assurance ◽  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Decay Rate ◽  
Ftir Spectroscopy ◽  
Polyacrylic Acid ◽  
Decomposition Rate ◽  
Pharmaceutical Formulations ◽  
Polymeric Gels ◽  
The Stability

The aim of this study was to assess the photostability of quercetin in the presence of anionic and nonionic polymeric gels with varied compositions of an added component—glycerol. The samples were irradiated continuously at constant temperature. The stability of quercetin in solution and incorporated into the gels was evaluated by an UV-Vis spectrophotometer. FTIR spectroscopy (Fourier-transform infrared spectroscopy) was used to detect the changes in the structure of quercetin depending on the polymer used in the gel, and on the exposure time. Photostabilization is an important aspect of quality assurance in photosensitive compounds. The decomposition rate of quercetin in the ionic preparation of polyacrylic acid (PAA) with glycerol was 1.952·10−3 min−1, whereas the absence of glycerol resulted in a decay rate of 5.032·10−4 min−1. The formulation containing non-ionic methylcellulose resulted in a decomposition rate of quercetin in the range of 1.679·10−3 min−1. The decay rate of quercetin under light influence depended on the composition of the gel. It was found that the cross-linked PAA stabilized quercetin and the addition of glycerol accelerated the photodegradation.

Preparation and Preliminary Characterization of Chitosan from Catharsius molossus Discards

2012 ◽  
Vol 548 ◽  
pp. 77-81
Author(s):  
Jia Hua Ma ◽  
Cheng Jia Tan ◽  
Xia Deng ◽  
Chao Xin
Keyword(s):  
Fourier Transform ◽  
Infrared Spectroscopy ◽  
Oxalic Acid ◽  
Room Temperature ◽  
Orthogonal Design ◽  
X Ray Diffraction ◽  
X Ray ◽  
Preparation Techniques ◽  
Better Than

Preparation techniques of chitosan from Catharsius molossus L. processing discards were studied by orthogonal design. Preparation techniques were as follows:demineralizing: soaked for 30 min at 80 °C with 1.3 mol•L-1 HCl, then kept for 12 h under room temperature. Deproteinization and delipidation: treated for 6 h at 90 °C with 4 mol•L-1 NaOH. Decolorizing: soaked at room temperature with 3% KMnO4, then treated with 2% oxalic acid at 70 °C. Deacetylation: treated for 6 h at 110 °Cwith 14 mol•L-1 NaOH. Properties of chitosan were characterized by Fourier transform infrared spectroscopy(FTIR), X-ray diffraction (XRD), etc. It proved the technique was stable and feasible. The result also preliminarily showed that chitosan from Catharsius molossus L. was better than shrimp’s. It will be widely applicated in biomedical and other industrial areas with such exiciting properties.

scholarly journals Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

2021 ◽  
Vol 42 (3Supl1) ◽  
pp. 1813-1824
Author(s):  
Carlos Magno da Rocha Junior ◽  
◽  
Antônio Gilberto Bertechini ◽  
Alexandre de Oliveira Teixeira ◽  
Leonardo Marmo Moreira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Food Industry ◽  
Essential Fatty Acids ◽  
Acid Methyl Ester ◽  
Natural Antioxidants ◽  
Compositional Data Analysis ◽  
Pet Food

The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

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