Roasting-related changes in oxidative stability and antioxidant capacity of apricot kernel oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 4, 2010, Pages 401-409

  Durmaz, Gökhan ^a   Karabulut, Ihsan ^a   Topçu, Ali ^b   Asiltürk, Meltem ^a   Kutlu, Türkan ^a  

^a INONU UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Antioxidant capacity; Apricot kernel oil; Maillard reaction products Tocopherol; Oxidative stability; Roasting

Indexed keywords

ANTIOXIDANT CAPACITY; APRICOT KERNEL OIL; MAILLARD REACTION PRODUCTS; OXIDATIVE STABILITY; ROASTING;

FATTY ACIDS; OXIDATION RESISTANCE; REACTION PRODUCTS; STABILITY;

CALCINATION;

PRUNUS ARMENIACA;

EID: 77956457584     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1518-9     Document Type: Article

References (34)

1. FAO, Statistical Databases, http: //faostat.fao.org/faostat (accessed on March 2009)
2. Gomez E, Burgos L, Soriano C, Mar J (1998) Amygdalin content in the seeds of several apricot cultivars. J Sci Food Agric 77: 184-186
3. Turan S, Topcu A, Karabulut I, Vural H, Hayaloglu AA (2007) Fatty acid, triacylglycerol, phytosterol, and tocopherol variations in kernel oil of Malatya apricots from Turkey. J Agric Food Chem 55: 10787-10794
4. Silem A, Günter HO, Einfeldt J, Boualia A (2006) The occurrence of mass transport processes during the leaching of amyg- dalin from bitter apricot kernels: detoxification and flavour improvement. Intl J Food Sci Tech 41: 201-213
5. Gandhi VM, Mulky MJ, Mukerji B, Iyer VJ, Cherian KJ (1997) Safety evaluation of wild apricot oil. Food Chem Toxicol 35: 583-587
6. Wagner KH, Derkits S, Herr M, Schuh W, Elmadfa I (2002) Antioxidative potential of melanoidins isolated from a roasted glucose-glycine model. Food Chem 78: 375-382
7. Morales FJ, Perez SJ (2001) Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem 72: 119-125
8. Summa CA, Calle BDL, Brohee M, Stadler RH, Anklam E (2007) Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide. LWT- Food Sci Technol 40: 1849-1854
9. Wijesundera C, Ceccato C, Fagan P, Shen Z (2008) Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils. Eur J Lipid Sci Technol 110: 360-367
10. Durmaz G, Alpaslan M (2007) Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel. Food Chem 100: 1177-1181
11. Veldsink JW, Muuse BG, Meijer MMT, Cuperus FP, van de Sande RLKM, van Putte KPAM (1999) Heat pretreatment of oilseeds: effect on oil quality. Lipid-Fett 101: 244-248
12. Jung MY, Bock JY, Back SO, Lee TK, Kim JH (1997) Pyrazine contents and oxidative stabilities of roasted soybean oils. Food Chem 60: 95-102
13. Abou-Gharbia HA, Shehata AAY, Shahidi F (2000) Effect of processing on oxidative stability and lipid classes of sesame oil. Food Res Int 33: 331-340
14. Lee YC, Oh HI, Chang J, Kim IH (2004) Chemical composition and oxidative stability of safflower oil prepared from safflower seed roasted with different temperatures. Food Chem 84: 1-6 (Pubitemid 37268049)
15. Firestone D (ed) (1997) Official methods and recommended practices of the American Oil Chemists Society, 5th edn. AOCS press, USA
16. Mateos R, Uceda M, Aguilera MP (2006) Relationship of Rancimat method values at frying temperatures for virgin olive oils. Eur Food Res Technol 223: 246-252
17. Russin TA, Boye JI, Pham HM, Arcand Y (2006) Antioxidant properties of genistein in a model edible oil system. J Food Sci 71: 395-399
18. Tuberoso CIG, Kowalczyk A, Sarritzu E, Cabras P (2007) Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chem 103: 1494-1501
19. Bondet V, Brand-Williams W, Berset C (1997) Kinetics and mechanism of antioxidant action using the DPPH free radical method. Lebensm Wiss Technol 30: 609-615
20. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad Biol Med 26: 1231-1237
21. Jennings BH, Akoh CC (1999) Enzymatic modification of tria-cylglycerols of high eicosapentaenoic and docosahexaenoic acids content to produce structured lipids. J Am Oil Chem Soc 76: 1133-1137
22. Karabulut I, Topcu A, Yorulmaz A, Tekin A, Ozay DS (2005) Effects of industrial refining process on some properties of hazelnut oil. Eur J Lipid Sci Technol 107: 476-480
23. Anjum F, Anwar F, Jamil A, Iqbal M (2006) Microwave roasting effects on the physico-chemical composition and oxidative stability of sunflower seed oil. J Am Oil Chem Soc 83: 777-784
24. Farhoosh R, Moosavi SMR (2007) Rancimat test for the assessment of used frying oils quality. J Food Lipids 14: 263-271
25. Guillen MD, Cabo N (1999) Usefulness of the frequency data of the Fourier transform infrared spectra to evaluate the degree of edible oils. J Agric Food Chem 47: 709-719
26. Muik B, Lendl B, Molina-Diaz A, Valcarel M, Ayora-Cañada MJ (2007) Two-dimensional correlation spectroscopy and multivariate curve resolution for the study of lipid oxidation in edible oils monitored by FTIR and FT-Raman spectroscopy. Anal Chim Acta 593: 54-67
27. Russin TA, van de Voort FR, Sedman J (2003) Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards. J Am Oil Chem Soc 80: 635-641
28. Dubois J, van de Voort FR, Sedman J, Ismail AA, Ramaswamy HR (1996) Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils. J Am Oil Chem Soc 73: 787-794
29. Yoshida H, Takagi S (1997) Effects of seed roasting temperature and time on the quality characteristics of sesame (Sesamum indicum) oil. J Sci Food Agric 75: 19-26
30. Prior RL, Wu X, Schaich K (2005) Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53: 4290-4302
31. Kamal-Eldin A, Appelqvist LA (1996) The chemistry and anti- oxidant properties of tocopherols and tocotrienols. Lipids 19: 671-701
32. Morales FJ, Martin S, Açar OÇ, Arribas-Lorenzo G, Gökmen V (2009) Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach. Eur Food Res Technol 228: 345-354
33. Anese M, Manzocco L, Nicoli MC, Lerici CR (1999) Antioxidant properties of tomato juice as affected by heating. J Sci Food Agric 79: 750-754
34. Nicoli MC, Anese M, Parpinel M (1999) Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Tech 10: 94-100