Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 3, 2004, Pages 587-591

  Van Aardt, Marleen ^a   Duncan, Susan E ^a   Long, Timothy E ^a   O'Keefe, Sean F ^a   Marcy, Joseph E ^a   Sims, Susan R ^b  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b EASTMAN CHEMICAL COMPANY   (United States)

Author keywords

Antioxidants; Milk fat; Oils; Oxidative stability; TGA; Thermogravimetric analysis

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; EDIBLE OIL; HYDROQUINONE DERIVATIVE; MILK FAT; OLIVE OIL; OXYGEN; TERT BUTYL HYDROQUINONE; TRILINOLEIN; TRIOLEIN; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; DRUG STABILITY; FAT INTAKE; OXIDATION; OXIDATION REDUCTION REACTION; TEMPERATURE; THERMOGRAVIMETRY; WEIGHT;

EID: 0842306391     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030304f     Document Type: Article

References (29)

1. Cadwallader, K. R.; Howard, C. L. Analysis of aroma-active components of light activated milk. In Flavor Analysis: Developments in Isolation and Characterization; ACS Symposium Series 705; American Chemical Society: Washington, DC, 1998; pp 343-358.
2. Jadhav, S. J.; Nimbalkar, S. S.; Kulkarni, A. D.; Madhavi, D. L. Lipid oxidation in biological and food systems. In Food Antioxidants: Technological, Toxicological, and Health Perspectives; Madhavi, D. L., Deshpande, S. S., Salunkhe, D. K., Eds.; Marcel Dekker Inc.: New York, 1996; pp 5-64.
3. Gordon, M. H. The mechanism of antioxidant action in vitro. In Food Antioxidants; Hudson, B. J. F., Ed.; Elsevier Applied Science: New York, 1990; pp 1-18.
4. Min, D. B.; Boff, J. M. Lipid oxidation of edible oil. In Food Lipids: Chemistry, Nutrition, and Biotechnology; Akoh, C. C., Min, D. B., Eds.; Marcel Dekker: New York, 2002; pp 335-364.
5. Bradley, D. G.; Min, D. B. Singlet oxygen oxidation of foods. Crit. Rev. Food Sci. Nutr. 1992, 31, 211-236.
6. Madhavi, D. L.; Deshpande, S. S.; Salunkhe, D. K. Introduction. In Food Antioxidants: Technological, Toxicological, and Health Perspectives; Madhavi, D. L., Deshpande, S. S., Salunkhe, D. K., Eds.; Marcel Dekker Inc.: New York, 1996; pp 1-4.
7. Vercelotti, J. R.; St. Angelo, A. J.; Spanier, A. M. Lipid oxidation in foods: An overview. In Lipid Oxidation in Food; St. Angelo, A. J., Ed.; American Chemical Society: Washington, DC, 1992; pp 1-13.
8. Hoojjat, P.; Harte, B. R.; Hernandez, R. J.; Giacin, J. R.; Miltz, J. Mass transfer of BHT from high-density polyethylene film and its influence on product stability. J. Pack. Technol. 1987, 22(3), 78-81.
9. Rajalakshmi, D.; Narasimhan, S. Food antioxidants: Sources and methods of evaluation. In Food Antioxidants: Technological, Toxicological, and Health Perspectives; Madhavi, D. L., Deshpande, S. S., Salunkhe, D. K., Eds.; Marcel Dekker Inc.: New York, 1996; pp 65-158.
10. Gennaro, L.; Piccioli Bocca, A.; Modesti, D.; Masella, R.; Coni, E. Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis. J. Agric. Food Chem. 1998, 46(11), 4465-4469.
11. Rudnik, E.; Szczucinska, A.; Gwardiak, H.; Szulc, A.; Winiarski, A. Comparative studies of oxidative stability of linseed oil. Therm. Acta 2001, 370, 135-140.
12. Biswas, S.; Staff, C. Analysis of headspace compounds of distillers' grains using SPME in conjunction with GC/MS and TGA. J. Cereal Sci. 2001, 33, 223-229.
13. United States Food and Drug Administration. Code of Federal Regulations, Title 21, Part 172, U. S. Department Health Human Services, 2001.
14. Cillard, J.; Cillard, P. Inhibitors of the prooxidant activity of α-tocopherol. J. Am. Oil Chem. Soc. 1986, 63, 1165-1169.
15. Koskas, J. R.; Cillard, J.; Cillard, P. Autoxidation of linoleic acid and behavior of its hydroperoxides with and without tocopherols. J. Am. Oil Chem. Soc. 1984, 61, 1466-1469.
16. Bligh, E. G.; Dyer, W. J. A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol. 1959, 37, 911-917.
17. Park, P. W.; Goins, R. E. In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foods. J. Food Sci. 1994, 59, 1262-1266.
18. SAS Institute. SAS user's guide: statistics, version 7. Cary, NC, 1998.
19. Doleiden, F. H.; Farenholtz, S. R.; Lamola, A. A.; Trozzolo, A. M. Reactivity of cholesterol and some fatty acids toward singlet oxygen. Photochem. Photobiol. 1974, 20, 519-521.
20. Padley, F. B.; Gunstone, F. D.; Harwood, J. L. Occurrence and characteristics of oils and fats. In The Lipid Handbook; Gunstone, F. D., Harwood, J. L., Padley, F. B., Eds.; Chapman & Hall: London, 1994; pp 47-224.
21. Nath, S. S.; Usha, M. A.; Rama Murthy, M. K. Prooxidant effect of oxidation products of tocopherol in milk fat during storage. Indian J. Diary Sci. 1992, 45(12), 667-670.
22. Rosenthal, I.; Rosen, B.; Bernstein, S. Effects of milk fortification with ascorbic acid and iron. Milchwissenschaft 1993, 48(12), 676-679.
23. Focant, M.; Mignolet, E.;. Marique, M.; Clabots, F.; Breyne, T.; Dalemans, D.; Larondelle, Y. The effect of vitamin E supplementation of cow diets containing rapeseed and linseed on the prevention of milk fat oxidation. J. Dairy Sci. 1998, 81(4), 1095-1101.
24. Crawley, H. Natural occurrence of vitamins in food. In The Technology of Vitamins in Food; Ottaway, P. B., Ed.; Chapman & Hall: Glasgow, UK, 1993; pp 19-41.
25. Bandarra, N. M.; Campos, R. M.; Batista, I.; Nunes, M. L.; Empis, J. M. Antioxidant synergy of alpha-tocopherol and phospholipids. J. Am. Oil Chem. Soc. 1999, 76(8), 905-913.
26. Deeth, H. C. The role of phospholipids in the stability of milk fat globules. Austral. J. Dairy Technol. 1997, 52, 44-46.
27. Frankel, E. N.; Huang, S. W.; Kanner, J.; German, J. B. Interfacial phenomena in the evaluation of antioxidants: bulk oils versus emulsions. J. Agr. Food Chem. 1994, 42, 1054-1059.
28. Kamal-Eldin, A.; Appelqvist, L. A. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 1996, 31, 671.
29. Frankel, E. N. Antioxidants. In Lipid Oxidation; Frankel, E. N., Ed.; The Oily Press Ltd.: Dundee, Scotland, 1998; pp 129-166.