Determination of lipid oxidation in sunflower oil treated with several additives
| Autor: | Ayşe Gizem Pekel, Selin Şahin, İrem Toprakçı, Ebru Kurtulbaş |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Antioxidant ABTS Renewable Energy Sustainability and the Environment DPPH 020209 energy Sunflower oil medicine.medical_treatment 02 engineering and technology 010501 environmental sciences Hydroxycinnamic acid Shelf life 01 natural sciences chemistry.chemical_compound food chemistry Lipid oxidation 0202 electrical engineering electronic engineering information engineering medicine Butylated hydroxytoluene Food science 0105 earth and related environmental sciences |
| Zdroj: | Biomass Conversion and Biorefinery. 13:3953-3961 |
| ISSN: | 2190-6823 2190-6815 |
| DOI: | 10.1007/s13399-021-01345-9 |
| Popis: | Consumers and food industry are interested in newly developed natural sources of antioxidants to both increase the nutritional value of products and make them healthier. Therefore, the results of this study might be useful for developing novel oil products that are biologically rich, and have a desirable shelf life. Within the scope of the present study, sunflower oil, which is one of the most consumed oils worldwide, was preferred. It was processed by using a hydroxycinnamic acid derivative (o-coumaric acid) and two popular synthetic antioxidants (tert-butyl hydroquinone and butylated hydroxytoluene). o-coumaric acid increased the shelf life of the oil more than four times (40 days versus 163 days), whereas a synthetic additive increased the shelf life of the oil three times depending on the Rancimat accelerated oxidation test. In terms of bioactive properties such as total phenolic and antioxidant activity values measured by three in vitro tests (ABTS, DPPH, and CUPRAC), each additive contributed (~1.5 times) to the oil significantly different at p 0) with a positive enthalpy (endothermic). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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