Effect of stripping methods on the oxidative stability of three unconventional oils

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 5, 2011, Pages 603-609

  Mariod, Abdalbasit ^a   Matthäus, Bertrand ^b   Hussein, Ismail H ^c  

^a SUDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Sudan)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c UNIVERSITY OF GEZIRA   (Sudan)

Author keywords

Agonoscelis pubescens; Aluminum oxide column; Aspongopus viduatus; Oxidative stability; Sclerocarya birrea; Silicic column; Stripping

Indexed keywords

ALUMINUM OXIDE COLUMN; ASPONGOPUS VIDUATUS; OXIDATIVE STABILITY; PUBESCENS; SCLEROCARYA; SILICIC COLUMN;

ALUMINUM; LINOLEIC ACID; OXIDATION RESISTANCE; OXIDES; PALMITIC ACID; PHENOLS;

STABILITY;

CUCUMIS; SCLEROCARYA BIRREA;

EID: 79958824077     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1703-x     Document Type: Article

References (22)

1. FAO (1988) Food and nutrition, paper no. 42. Traditional Food Plants. UN, Rome, Italy
2. Mariod AA, Ali AO, Elhussein SA, Hussien IH (2005) Sclerocarya birrea seed chemical composition, protein quality and product development. Sudan J Sci Technol 6:184-192
3. Mariod AA, Matthaus B, Eichner K (2004) Fatty acid, tocopherol and sterol composition as well as oxidative stability of three unusual Sudanese oils. J Food Lipids 11:179-189 (Pubitemid 40329763)
4. Mariod AA, Matthaus B, Eichner K, Hussein IH (2006) Frying quality and oxidative stability of two unconventional oils. J Am Oil Chem Soc 83:529-538 (Pubitemid 44059137)
5. Mariod AA, Matthaus B, Eichner K, Hussein IH (2006) Effects of processing steps on the quality and stability of three unconventional Sudanese oils. Eur J Lipid Sci Technol 108(4):298-308 (Pubitemid 43672259)
6. Mustafa NEM, Mariod AA, Matthäus B (2008) Antibacterial activity of the Aspongopus viduatus (melon bug) oil. J Food Saf 28:577-586
7. Baldioli M, Servili M, Perretti G, Montedoro GF (1996) Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J Am Oil Chem Soc 73:1589-1593 (Pubitemid 126525445)
8. Gutierrez-Rosales F, Garrido-Fernandez J, Gallardo-Guerrero L, Gandul-Rojas B, Minguez-Mosquera MI (1992) Action of chlorophylls on the stability of virgin olive oil. J Am Oil Chem Soc 69:866-871
9. Aparicio R, Roda L, Albi MA, Gutierrez F (1999) Effect of various compounds on virgin olive oil stability measured by Rancimat. J Agric Food Chem 47:4150-4155 (Pubitemid 29506216)
10. Goämez-Alonso S, Fregapane G, Salvador MD, Gordon MH (2003) Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem 51:667-672
11. Kamal-Eldin A (2006) Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur J Lipid Sci Technol 58:1051-1061 (Pubitemid 46087363)
12. Khan MA, Shahidi F (2002) Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water. Food Chem 79:47-53 (Pubitemid 36153159)
13. AOCS (1998) In: Firestone D (ed) Official methods and recommended practices of the American Oil Chemists' Society. AOCS Press, Champaign
14. Lampi AM, Kamal-Eldin A (1998) Effect of a- and c-tocopherols on thermal polymerization of purified high-oleic sunflower triacylglycerols. J Am Oil Chem Soc 75(12):1699-1703 (Pubitemid 128607933)
15. Tsimidou M, Lytridou M, Boskou D, Pappa-Louisi A, Kotsifaki F, Petrakis C (1996) On the determination of minor phenolic acids of virgin olive oil by RP-HPLC. Grasas Aceites 47:151-157
16. ISO/FIDS 5509 (1997) International Standards, 1st edn. Genève, Switzerland
17. Balz M, Shulte E, Thier HP (1992) Trennung von Tocopherol und Tocotrienolen durch HPLC. Fat Sci Technol 94:209-213
18. Metrohm (1994): Oxidationsstabilität von Ö len und Fetten- Rancimat Methode, Application Bulletin Nr. 204/1 d
19. Psomiadou E, Tsimidou M (1999) On the role of squalene in olive oil stability. J Agric Food Chem 47(10):4025-4032 (Pubitemid 29506194)
20. Tovar MJ, Motilva J, Romero MP (2001) Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies. J Agric Food Chem 49:5502-5508 (Pubitemid 33089699)
21. Lampi AM, Kamal-Eldin A (1998) Effects of a- and g-tocopherols on thermal polymerization of purified high oleic sunflower triacylglycerols. J Am Oil Chem Soc 75:1699-1703 (Pubitemid 128607933)
22. Fuster MD, Lampi A, Hopia A, Kamal-Eldin A (1998) Effect of a- and c-tocopherols on the autooxidation of purified sunflower triacylglycerols. Lipids 33:715-722 (Pubitemid 28328801)