4,960
Views
48
CrossRef citations to date
0
Altmetric
Original Articles

Effect of Fatty Acid and Tocopherol on Oxidative Stability of Vegetable Oils with Limited Air

, , , , , & show all
Pages 808-820 | Received 22 Jul 2013, Accepted 07 Nov 2013, Published online: 20 Jan 2015

REFERENCES

  • Choe, E.; Min, D.B. Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety 2006, 5, 169–186.
  • Greenley, T.L.; Davies, M.J. Direct detection of radical generation in rat liver nuclei on treatment with tumour-promoting hydroperoxides and related compounds. Biochimica et Biophysica Acta (BBA)–Molecular Basis of Disease 1994, 1226, 56–64.
  • Su, C.; White, P. Flavor stability and quality of high-oleate and regular soybean oil blends during frying. Journal of the American Oil Chemists’ Society 2004, 81, 853–859.
  • Lee, J.H.; Pangloli, P. Volatile compounds and storage stability of potato chips fried in mid-oleic sunflower oil. International Journal of Food Properties 2013, 3, 563–573.
  • Pillon, N.J.; Soulère, L.; Vella, R.E.; Croze, M.; Caré, B.R.; Soula, H.A.; Doutheau, A.; Lagarde, M.; Soulage, C.O. Quantitative structure–activity relationship for 4-hydroxy-2-alkenal induced cytotoxicity in L6 muscle cells. Chemico-Biological Interactions 2010, 188, 171–180.
  • Bouaid, A.; Martinez, M.; Aracil, J. Long storage stability of biodiesel from vegetable and used frying oils. Fuel 2007, 86, 2596–2602.
  • Neff, W.; Selke, E.; Mounts, T.; Rinsch, W.; Frankel, E.; Zeitoun, M. Effect of triacylglycerol composition and structures on oxidative stability of oils from selected soybean germplasm. Journal of the American Oil Chemists’ Society 1992, 69, 111–118.
  • Kamal-Eldin, A. Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. European Journal of Lipid Science and Technology 2006, 108, 1051–1061.
  • Bhatnagar, A.; Prasanth Kumar, P.; Hemavathy, J.; Gopala Krishna, A. Fatty acid composition, oxidative stability, and radical scavenging activity of vegetable oil blends with coconut oil. Journal of the American Oil Chemists’ Society 2009, 86, 991–999.
  • Hulbert, A.J. Explaining longevity of different animals: Is membrane fatty acid composition the missing link? Age 2008, 30, 89–97.
  • Jung, M.Y.; Min, D.B. Effects of α-, γ-, and δ-tocopherols on oxidative stability of soybean oil. Journal of Food Science 1990, 55, 1464–1465.
  • Hassanien, M.F.R. Plant sterols and tocols profile of vegetable oils consumed in egypt. International Journal of Food Properties 2013, 3, 574–585.
  • Kamal-Eldin, A.; Appelqvist, L.Å. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 1996, 31, 671–701.
  • Yanishlieva, N.V.; Kamal-Eldin, A.; Marinova, E.M.; Toneva, A.G. Kinetics of antioxidant action of α- and γ-tocopherols in sunflower and soybean triacylglycerols. European Journal of Lipid Science and Technology 2002, 104, 262–270.
  • Seppanen, C.M.; Song, Q.; Saari Csallany, A. The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats, and food systems. Journal of the American Oil Chemists’ Society 2010, 87, 469–481.
  • Simonne, A.; Eitenmiller, R. Retention of vitamin E and added retinyl palmitate in selected vegetable oils during deep-fat frying and in fried breaded products. Journal of Agricultural and Food Chemistry 1998, 46, 5273–5277.
  • Rossi, M.; Alamprese, C.; Ratti, S. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chemistry 2007, 102, 812–817.
  • Barrera-Arellano, D.; Ruiz-Méndez, V.; Márquez Ruiz, G.; Dobarganes, C. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature. Journal of the Science of Food and Agriculture 1999, 79, 1923–1928.
  • Cruz-Hernandez, C.; Deng, Z.Y.; Zhou, J.Q.; Hill, A.R.;Yurawecz, M.P.; Delmonte, P.; Mossoba, M.M.; Dugan, M.E.R.; Kramer, J.K.G. Methods for analysis of conjugated linoleic acids and trans-18:1 isomers in dairy fats by using a combination of gas chromatography, silver-ion thin-layer chromatography/gas chromatography, and silver-ion liquid chromatography. Journal of AOAC International 2004, 87, 545–562.
  • Lei, L.; Li, J.; Li, G.Y.; Hu, J.N.; Tang, L.; Liu, R.; Fan, Y.W.; Deng, Z.Y. Stereospecific analysis of triacylglycerol and phospholipid fractions of five wild freshwater fish from Poyang Lake. Journal of Agricultural and Food Chemistry 2012, 60, 1857–1864.
  • Fatemi, S.H.; Hammond, E.G. Analysis of oleate, linoleate and linolenate hydroperoxides in oxidized ester mixtures. Lipids 1980, 15, 379–385.
  • Hu, J.N.; Zhang, B.; Zhu, X.M.; Li, J.; Fan, Y.W.; Liu, R.; Tang, L.; Lee, K.T.; Deng, Z.Y. Characterization of medium-chain triacylglycerol (MCT)-enriched seed oil from Cinnamomum camphora (Lauraceae) and its oxidative stability. Journal of Agricultural and Food Chemistry 2011, 59, 4771–4778.
  • Hamam, F.; Shahidi, F. Enzymatic acidolysis of an arachidonic acid single-cell oil with capric acid. Journal of the American Oil Chemists’ Society 2004, 81, 887–892.
  • Ahn, D.U.; Olson, D.; Jo, C.; Chen, X.; Wu, C.; Lee, J. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Science 1998, 49, 27–39.
  • Guillén-Sans, R.; Guzmán-Chozas, M. Aldehydes in food and its relation with the TBA test for rancidity. Lipid/Fett 1995, 97, 285–286.
  • Li, H.; Fan, Y.W.; Li, J.; Tang, L.; Hu, J.N.; Deng, Z.Y. Evaluating and predicting the oxidative stability of vegetable oils with different fatty acid compositions. Journal of Food Science 2013, 78, H633–H641.
  • Pagani, M.A.; Baltanás, M.A. Production of natural antioxidants from vegetable oil deodorizer distillates: Effect of catalytic hydrogenation. Bioresource Technology 2010, 101, 1369–1376.
  • Elisia, I.; Young, J.W.; Yuan, Y.V.; Kitts, D.D. Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils. Food Research International 2013, 52, 508–514.
  • Isnardy, B.; Wagner, K.H.; Elmadfa, I. Effects of α-, γ-, and δ-tocopherols on the autoxidation of purified rapeseed oil triacylglycerols in a system containing low oxygen. Journal of Agricultural and Food Chemistry 2003, 51, 7775–7780.
  • Frega, N.; Mozzon, M.; Lercker, G. Effects of free fatty acids on oxidative stability of vegetable oil. Journal of the American Oil Chemists’ Society 1999, 76, 325–329.
  • Caglar, A.; Duman, E.; Ozcan, M.M. Effects on edibility of reused frying oils in the catering industry. International Journal of Food Properties 2012, 1–2, 69–80.
  • Karabulut, I.; Durmaz, G.; Hayaloglu, A.A. C18 unsaturated fatty acid selectivity of lipases during the acidolysis reaction between tripalmitin and oleic, linoleic, and linolenic acids. Journal of the American Oil Chemists’ Society 2010, 87, 1301–1307.
  • Verleyen, T.; Kamal-Eldin, A.; Mozuraityte, R.; Verhé, R.; Dewettinck, K.; Huyghebaert, A.; De Greyt, W. Oxidation at elevated temperatures: competition between α- tocopherol and unsaturated triacylglycerols. European Journal of Lipid Science and Technology 2002, 104, 228–233.
  • Porter, N.A.; Caldwell, S.E.; Mills, K.A. Mechanisms of free radical oxidation of unsaturated lipids. Lipids 1995, 30, 277–290.
  • Roman, O.; Heyd, B.; Broyart, B.; Castillo, R.; Maillard, M.N. Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions. LWT–Food Science and Technology 2013, 52, 49–59.
  • Kenaston, C.B.; Wilbur, K.M.; Ottolenghi, A.; Bernheim, F. Comparison of methods for determining fatty acid oxidation produced by ultraviolet irradiation. Journal of the American Oil Chemists’ Society 1955, 32, 33–35.
  • Guillen, M.D.; Goicoechea, E. Oxidation of corn oil at room temperature: Primary and secondary oxidation products and determination of their concentration in the oil liquid matrix from 1H nuclear magnetic resonance data. Food Chemistry 2009, 116, 183–192.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.