scholarly journals Improving oxidative stability of olive oil: Incorporation of Spirulina and evaluation of its synergism with citric acid

2017 ◽  
Vol 68 (1) ◽  
pp. 178 ◽  
Author(s):  
N. Alavi ◽  
M. T. Golmakani
Keyword(s):  
Citric Acid ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Olive Oil ◽  
Storage Period ◽  
Synergistic Action ◽  
Oxidation Products ◽  
Secondary Oxidation ◽  
Chlorophyll Contents ◽  
Stability Indices

The effects of different Spirulina concentrations used alone and in combination with citric acid on the oxidative stability of olive oil were assessed. The amounts of primary and secondary oxidation products produced in Spirulina samples were lower than that of the control. The improved oxidative stability indices of Spirulina samples with and without citric acid were in the range of 85.20–94.47% and 258.10–260.21%, respectively. In comparison with the control, Spirulina samples manifested significantly higher carotenoid and chlorophyll contents at the beginning and end of the storage period. The presence of these bioactive compounds results from the presence of Spirulina in the medium and can thus retard the oxidation of olive oil. A higher oxidative stability was reached using BHT in comparison with Spirulina samples. Furthermore, no synergistic action was observed in possible connections between citric acid and Spirulina. In conclusion, Spirulina can enhance oxidative stability and improve the shelf life of olive oil.

scholarly journals Green Tea Extract Enhances the Oxidative Stability of DHA-Rich Oil

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 982
Author(s):  
Caroline Waingeh Nain ◽  
Gwennaëlle Berdal ◽  
Phan Thi Phuong Thao ◽  
Eric Mignolet ◽  
Marine Buchet ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Green Tea ◽  
Storage Period ◽  
Oxidation Products ◽  
Omega 3 ◽  
Secondary Oxidation ◽  
Epa And Dha ◽  
Health Promoting ◽  
Tea Extract ◽  
Very High

Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400 ppm, 1000 ppm) and α-tocopherol (80 ppm, 200 ppm, 500 ppm) on the oxidative stability of a DHAO over a 9-week storage at 30 °C. The oxidative status was monitored during storage by the measurement of peroxide value (PV) and p-anisidine value (p-AV). Changes in eicosapentaenoic acid (EPA) and DHA content, as well as in catechins and tocopherol contents, were also evaluated. The addition of GTE enhanced the oxidative stability of DHAO by reducing the formation of peroxides and secondary oxidation products, whereas α-tocopherol had no significant effect on the PV of oil during storage but led to a significantly higher p-AV. The EPA and DHA content of DHAO was stable in GTE-supplemented samples whereas a decrease was observed in the control and α-tocopherol-supplemented samples. GTE also delayed the degradation of tocopherols initially present in the oil, while catechins resulting from the addition of GTE decreased progressively during the storage period.

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

scholarly journals Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

2016 ◽  
Vol 46 (3) ◽  
pp. 560-566 ◽  
Author(s):  
Ana Paula Daniel ◽  
Lauren Fresinghelli Ferreira ◽  
Bruna Klein ◽  
Amanda Roggia Ruviaro ◽  
Andréia Quatrin ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Frozen Storage ◽  
Storage Period ◽  
Oxidation Products ◽  
Secondary Products ◽  
Silver Catfish ◽  
Rhamdia Quelen ◽  
Aloysia Triphylla

ABSTRACT: This research aimed to evaluate whether the essential oil of Aloysia triphylla (EOAT) used in vivo as a sedative in the water for transporting fish could increase the oxidative stability of silver catfish (Rhamdia quelen) fillets during frozen storage. The chemical composition of EOAT and of fillets from fish exposed to EOAT (0, 30 or 40µL L-1) were assessed. The pH and lipid oxidation parameters (conjugated dienes, CD; thiobarbituric acid-reactive-substances, TBARS) were evaluated in the fillets throughout the storage period (-18±2oC/17 months). The main compounds found in EOAT were α- and β-citral. Treatment with EOAT did not modify the proximate composition of the fillets, but 40µL L-1 EOAT reduced pH levels when compared to the control fillets (P<0.05). Compared to the control fillets, the fillets from fish treated with 30 and 40µL L-1 EOAT had higher initial CD values (P<0.05), whereas fillets from fish treated with 40µL L-1 EOAT had lower TBARS levels after 6, 9 and 17 months of storage (P<0.05). Results indicated that use of EOAT as a sedative in silver catfish transport water delays the degradation of primary oxidation products (CD) into secondary products (TBARS) in the frozen fillets. This delay in the lipid oxidation rate may increase the shelf life of frozen fillets.

scholarly journals Effect of Sodium Selenite, Selenium Yeast, and Bacterial Enriched Protein on Egg Yolk Colour, Antioxidant Profiles and Oxidative Stability

2020 ◽  
Author(s):  
Aliyu Muhammad ◽  
Daliah Muhammad ◽  
Teck Loh ◽  
Henny Akit ◽  
Anjas Asmara Samsudin
Keyword(s):  
Oxidative Stability ◽  
Antioxidant Properties ◽  
Storage Period ◽  
Egg Yolk ◽  
Microbial Reduction ◽  
Oxidation Products ◽  
Breast Muscle ◽  
Thigh Muscle ◽  
Poultry Feed ◽  
Antioxidant Profile

Abstract Background: The chicken egg is one of the nature’s flawlessly preserved biological products, recognized as an excellent source of nutrients for humans. Selenium (Se) is an essential micro-element that plays a key role in biological processes. Organic Se sources have shown many advantages over inorganic Se in poultry and can be produced biologically by microbial reduction of Se. Therefore, the possibility of integrating Se enriched bacteria as a supplement in poultry feed can provide an interesting source of organic Se, thereby increase egg Se concentration, improve oxidative stability and offer health-related advantages to humans. The objective of this study was to examine the effects inorganic and different organic Se sources on egg yolk colour, antioxidant profile, oxidative stability, and storage effect in relation to the treatments for fresh and stored egg yolk at 4±2 0C for 14 days. Results: The results reveals that dietary Se supplementation, especially the organic (ADS18 > Se-Yeast) sources influence (p < 0.05) egg yolk colour. Dietary inorganic Se and organic Se were noted to significantly improves egg yolk and breast meat antioxidants profile (total carotenoid and phenol content). There was a significant (p < 0.05) decrease in total cholesterol in fresh, stored egg yolk and breast muscle of Se treated groups compared with control. Whereas for breast muscle, only hens with organic Se supplementation (ADS18 > Se-Yeast) showed lower (p < 0.05) cholesterol compared to inorganic and control hens. The oxidative stability parameters of the eggs, breast and thigh muscle, and plasma showed a significant decrease (p < 0.05) in primary oxidation products (MDA) concentrations with hens supplemented with ADS18. However, the MDA content increased (p < 0.05) with an advanced storage period in egg yolk. It should be noted that, compared to inorganic Se and basal diets, egg yolk from hens fed with organic Se remain fresh for 2 weeks.Conclusions: Dietary Se organic supplementation (ADS18 > Se-Yeast) improves egg yolk colour, antioxidant profile, and oxidative status of egg yolk and tissue. For egg enrichment and antioxidant properties, the source of supplemented organic Se is essential. Thus, ‘’functional eggs’’ enriched with organic selenium becomes possible to produced.

scholarly journals FAME Storage Time in an Optimized Natural Antioxidant Mixture

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Rodolfo Lopes Coppo ◽  
Dionísio Borsato ◽  
Jaqueline Laís Pereira ◽  
Hágata Cremasco da Silva
Keyword(s):  
Oxidative Stability ◽  
Shelf Life ◽  
Storage Time ◽  
Oxidation Process ◽  
Oxidation Stability ◽  
Storage Period ◽  
Process Variable ◽  
Antioxidant Effect ◽  
Rancimat Method ◽  
The Ideal

The study of B100 biodiesel oxidation stability, and its conservation, is extremely important to control its quality, especially regarding storage. Many spices have shown antioxidant effect and are the targets of study. Knowing the oxidation process in greater detail allows a reliable storage period to be stipulated for the biodiesel without its degradation until the time of use. Results have shown that according to the accelerated stove method, the optimal mixture, composed of 100% of oregano extract, can confer a 535-day shelf life to biodiesel without evident oxidation. According to the results obtained by the Rancimat method, the ideal mixture consists of 100% rosemary, resulting in 483 days of storage. The application of the process variable showed that the accelerated stove method was more suitable to determine oxidative stability of biodiesel.

scholarly journals Effects of various antioxidants on oxidative stability of anchovy (Engraulis encrasicolus) oil

2019 ◽  
Vol 36 (4) ◽  
pp. 367-372 ◽  
Author(s):  
Mehmet Gökhan Soydan ◽  
Fatime Erdoğan
Keyword(s):  
Fish Oil ◽  
Storage Period ◽  
The Other ◽  
Oxidation Products ◽  
Butylated Hydroxytoluene ◽  
Rosemary Extract ◽  
Control Group ◽  
Secondary Oxidation ◽  
Total Oxidation ◽  
Oil Storage

The aim of study was to investigate four commercial available antioxidants (groups A (300 mg propyl gallate (PG)+10 mg rosemary extract (RE)/1000 mg), B (240 mg butylated hydroxy anisole (BHA)+80 mg PG+80 mg citric acid (CA)/1000 mg), C (120 mg BHA+120 mg PG+50 mg CA)/1000 mg), D (150 mg butylated hydroxytoluene (BHT)+100 mg BHA+10 mg PG)/1000 mg) used to evaluate oxidation during the storage in fish oil. Antioxidants were added to the fish oil to determine which ones were most effective in preventing oxidation, and fish oil was stored in the amber bottles at room temperature (20 °C) for 90 days. The control group samples were stored under the same conditions and antioxidant was not added. To determine the effect of antioxidants, the recommended by the manufacturer dose of commercial antioxidant (1000 mg kg-1 fish oil) was used in the experimental groups. The formation of the primary and secondary oxidation products in fish oil storage trial was examined by conducting the peroxide value (PV) and p-anisidine value (AV) analyses. The total oxidation value (TOTOX) was calculated based on the PV and AV measurements. Minor changes were observed in the PV of the fish oil during the first 30 days. In the study, antioxidant added samples (groups B, C, D > 5 meq kg-1) were oxidized on the 45th day; on the other hand both control and group A oxidized on the 75th day. A possible prooxidative effect was seen for some of the antioxidants. There was a very little change secondary oxidation of fish oil and no significant effects of all four antioxidant groups on the changes of AV (<20) during the storage period (P>0.05). In addition TOTOX was calculated under GOED (<26) limit during the storage for 90 days. At the end of the study, control samples were not significantly different from the other samples with antioxidant-added. Due to the results obtained at the end of the 90-day study, it was found that none of the antioxidants were used efficiently in this study.

scholarly journals Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1846
Author(s):  
Ana Lobo-Prieto ◽  
Noelia Tena ◽  
Ramón Aparicio-Ruiz ◽  
Diego L. García-González ◽  
Ewa Sikorska
Keyword(s):  
Fluorescence Spectroscopy ◽  
Shelf Life ◽  
Olive Oil ◽  
Fluorescence Spectra ◽  
Virgin Olive Oil ◽  
Sensory Characteristics ◽  
Oxidation Products ◽  
Chlorophyll Pigments ◽  
Multiple Parameters ◽  
Physical Chemical

The control of virgin olive oil (VOO) freshness requires new tools that reflect the diverse chemical changes that take place during the market period. Fluorescence spectroscopy is one of the techniques that has been suggested for controlling virgin olive oil (VOO) freshness during its shelf-life. However, a complete interpretation of fluorescence spectra requires analyzing multiple parameters (chemical, physical–chemical, and sensory) to evaluate the pace of fluorescence spectral changes under moderate conditions with respect to other changes impacting on VOO quality. In this work, four VOOs were analyzed every month with excitation–emission fluorescence spectra. The same samples were characterized with the concentration of fluorophores (phenols, tocopherols, chlorophyll pigments), physical–chemical parameters (peroxide value, K232, K270, free acidity), and sensory attributes (medians of defects and of the fruity attribute). From the six components extracted with parallel factor analysis (PARAFAC), two components were assigned to chlorophyll pigments and those assigned to tocopherols, phenols, and oxidation products were selected for their ability to discriminate between fresh and aged oils. Thus, the component assigned to oxidation products correlated with K270 in the range 0.80–0.93, while the component assigned to tocopherols–phenols correlated with the fruity attribute in the range 0.52–0.90. The sensory analysis of the samples revealed that the changes of these PARAFAC components occurred at the same time as, or even before, the changes of the sensory characteristics.

scholarly journals Investigation of the oxidative stability of cold pressed sunflower oil of high-oleic type subjected to elevated temperature

2017 ◽  
Vol 71 (2) ◽  
pp. 175-182
Author(s):  
Ranko Romanic ◽  
Snezana Kravic
Keyword(s):  
Elevated Temperature ◽  
Oxidative Stability ◽  
Sunflower Oil ◽  
Oxidation Products ◽  
Coefficient Of Determination ◽  
Secondary Oxidation ◽  
High Oleic ◽  
Conjugated Trienes ◽  
Cold Pressed ◽  
Very High

In this paper the oxidative stability of cold pressed sunflower oil of high-oleic type was investigated, using Schaal?Oven test at elevated temperature (63?2?C). At the same time samples of linoleic type oils, cold pressed and refined, were tested. The extent of oxidative changes was analyzed regarding the content of primary and secondary oxidation products during the period of 14 days. To especially expressed increase in oxidative values, with very high values of the coefficient of determination occurred in samples of linoleic type of oils, cold pressed and refined, whereas these changes were much less observed in the sample of cold pressed sunflower oil of high-oleic type (R2 ? 0.99). The cold pressed oils of high-oleic and linoleic type, as well of refined sunflower oil of linoleic type were measured and the content of conjugated dienes and conjugated trienes. In the period of 14 days, the lowest increase in oxidative value and the lowest degree of conjugation into the conjugated diene and triene were determined in cold pressed sunflower oil of high-oleic type, indicating a significantly better oxidative stability of this type of oil compared to linoleic types.

scholarly journals Quality Changes of Chilled Green Mussel (Perna Viridis) Pre-Treated with Organic Acids and Sodium Tripolyphosphate

2019 ◽  
Vol 7 (3) ◽  
pp. 894-904
Author(s):  
Julie Ann Aboganda Arcales ◽  
Loda Montederamos Nacional
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Shelf Life ◽  
Sodium Tripolyphosphate ◽  
Storage Period ◽  
Perna Viridis ◽  
Green Mussel ◽  
Chilled Storage ◽  
Safe Limit ◽  
Pre Treatment

This study assessed the potential of lactic acid, citric acid, and sodium tripolyphosphate (STPP) as pre-treatments to improve the quality and shelf life of vacuum-packed green mussel during chilled storage. Blanched mussel meat samples were dipped in 2% lactic acid (LA), 2% citric acid (CA), 10% sodium tripolyphosphate (STPP), 10% STPP + 2% lactic acid (STPP-LA), 10% STPP + 2% citric acid (STPP-CA) solutions and chilled at 3˚C. Vacuum-packed green mussel pre-treated with lactic acid have higher sensory scores and remained acceptable at 24 days of storage. Psychrophilic and lactic acid bacteria counts were significantly lower (P<0.05) than other treatments and remained within the safe limit throughout the storage period. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), pH and ammonia increased with storage in all samples but values for acid pre-treated samples remained within the safe limit. However, the weight of organic acid pre-treated samples significantly decreased (P<0.05) than the control (no pre-treatment). Results of the quality assessment indicated that lactic acid pre-treatment can significantly extend the shelf life of green mussel for 24 days at chilled storage compared to 6 days in the untreated sample.

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