Stabilization of camelina oil with synthetic and natural antioxidants

JAOCS, Journal of the American Oil Chemists' Society

Volumn 89, Issue 5, 2012, Pages 837-847

  Fröhlich, András ^a   O'Dea, Grainne ^b   Hackett, Ritchie ^a   O'Beirne, David ^b   Ni Eidhin, Deirdre ^b   Burke, James ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Antioxidants; Camelina oil; Oil stability index; Oven storage test; Stabilization

Indexed keywords

ANTIOXIDANTS; CAMELINA; CARNOSIC ACID; FOOD GRADE; GALLIC ACIDS; GOOD CORRELATIONS; HYDROXYL GROUPS; INDUCTION TIME; MOLARITY; NATURAL ANTIOXIDANTS; P-ANISIDINE; PROPYL GALLATE; RAPESEED OIL; RATE REDUCTION; ROSEMARY EXTRACTS; STABILITY INDICES; STABILIZING EFFECTS; STORAGE TESTS; SUNFLOWER OIL;

CITRIC ACID; FOOD STORAGE; OILSEEDS; OVENS; PALMITIC ACID; VEGETABLE OILS;

STABILIZATION;

BRASSICA NAPUS; CAMELINA; HELIANTHUS; ROSMARINUS OFFICINALIS;

EID: 84861674642     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-011-1973-y     Document Type: Article

References (35)

1. Plessers AG, McGregor WG, Carson RB, Nakoneshny W (1962) Species trials with oilseed plants II, Camelina. Can J Plant Sci 42:452-459
2. Rice B, Bulfin M, Kent T, Fröhlich A, Lenehan JJ (1997) Potential for energy production from agricultural and forest biomass in Ireland. Teagasc, Oak Park, pp 10-11
3. Budin J, Breene WM, Putnam DH (1995) Some compositional properties of camelina (Camelina Sativa L. Crantz) seeds and oils. J Am Oil Chem Soc 72(3):309-315
4. Putnam DH, Budin J, Field LA, Breene WM (1993) Camelina: a promising low-input oilseed. In: Janik J, Simon JE (eds) New Crops. Wiley, New York, pp 314-322
5. Crowley JG, Frohlich A (1998) Factors affecting the composition and use of Camelina. End of Project Report no. 4319. Teagasc, Oak Park
6. Níeidhin D, Burke J, O' BeirneD (2003) Oxidative stability ofx3- rich camelina oil and camelina oil-based spread compared with plant and fish oils and sunflower spread. J Food Sci 68(1):345-353 (Pubitemid 36238249)
7. Fröhlich A, Rice B (2005) Evaluation of Camelina sativa oil as feedstock for biodiesel production. Ind Crops Prod 21:25-31 (Pubitemid 39594530)
8. Karvonen HM, Aro A, Tapola MS, Salminen I, Uusitupa MIJ, Sarkkinen ES (2002) Effect of alpha linolenic acid-rich Camelina sativa oil on serum fatty acid composition and serum lipids in hypercholestemic patients. Metabolism 51:1253-1260 (Pubitemid 35174145)
9. Matthäus BW (2004) Leindotteröl-ein altes Pflanzenöl mit neurer Zukunft? Ernähr-Umsch 51(1):12-16
10. Abramoviĉ H, Abram V (2005) Physico-chemical properties, composition and oxidative stability of Camelina sativa oil. Food Tech Biotech 43(1):63-70 (Pubitemid 40422161)
11. Zubr J (2009) Unique dietary oil from Camelina sativa seed. Agri Food Ind Hi-tech 20(2):42-46
12. Abramoviĉ H, Abram V (2006) Effect of added rosemary extract on oxidative stability of Camelina Sativa oil. Acta Ag. Sloven 87(2):255-261
13. European Committee for Standardisation: EN 14103 (2003) Fat and oil derivatives-Fatty Acid Methyl Esters-Determination of ester and alpha-linolenic acid methyl ester content
14. Simkovsky NM, Ecker A (1999) Effect of antioxidants on the oxidative stability of rapeseed oil methyl esters. Erdöl Erdgas Kohle 115(6):317-318
15. Council Directive (EC) 2006/52/EC of 5 July 2006 on food additives other than colours and sweeteners for use in foodstuffs
16. Official Methods and Recommended Practices of the American Oil Chemists' Society (1997). In: Firestone D (ed) Method Cg5- 97: oven storage test for accelerated aging of oils, 5th edn, AOCS Press, Champaign
17. Official Methods and Recommended Practices of the American Oil Chemists' Society (1997). In: Firestone D (ed) Method Cd 8-53: peroxide value acetic acid-chloroform method, 5th edn, AOCS Press, Champaign
18. IUPAC (1979) Standard methods for the analysis of oils, fats and derivatives, 6th Edition. Blackwell Scientific Publications Ltd., Palo Alto
19. International Organisation for Standardization: ISO EN 660 (1996) Animal and vegetable fats and oils-Determination of acid value and acidity
20. International Organisation for Standardization: ISO EN 12937 (2000) Petroleum products-Determination of water-Coulometric Karl Fischer titration
21. Official Methods and Recommended Practices of the American Oil Chemists' Society, 5th edn. Edited by D. Firestone, AOCS Press Champaign (1997) Method Cd 12b-92: Oil Stability Index
22. Shukla VKS, Dutta PC, Artz WE (2002) Camelina oil and its unusual cholesterol content. J Am Oil Chem Soc 79(10):965-969 (Pubitemid 35303137)
23. CODEXSTAN210-1999: Standard for named vegetable oils (1999). Official Standards, Codex Alimentarius Commission
24. Fröhlich A, Schober S (2007) The influence of tocopherols on the oxidative stability of methyl esters. J Am Oil Chem Soc 84(6):579-585 (Pubitemid 46906532)
25. deMan JM, Tie F, deMan L (1987) Formation of short chain volatile organic acids in the automated AOM method. J Am Oil Chem Soc 64(7):993-996 (Pubitemid 17619517)
26. Martín-Polvillo M, Marquéz-Ruiz G, Dobarganes MC (2004) Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. J Am Oil Chem Soc 81(6):577-583
27. Paterson HBW (1989) Handling and storage of oilseeds, fats and meal. Elsevier, London, pp 29-33
28. Kochhar SP (1993) Oxidative pathways to the formation of offflavours. In: Saxby MJ (ed) Food taints and off-flavours. Blackie, Glasgow, pp 150-201
29. Zhang Y, Yang L, Zu Y, Chen X, Wang F, Liu F (2010) Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chem 111(3):656-662
30. Liang YC, May CM, Foon CS, Ngan MA, Hock CC, Basiron Y (2006) The effect of natural and synthetic antioxidants on the oxidative stability of palm diesel. Fuel 85(5-6):867-870
31. Mittelbach M, Schober S (2003) The influence of antioxidants on the oxidation stability of biodiesel. J Am Oil Chem Soc 80(2): 817-823
32. Sroka Z, Cisowski W (2003) Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids. Food Chem Tox 41(6):753-758 (Pubitemid 36555880)
33. Chen ZY, Chan KY, Ho KY, Fung KP, Wang J (1996) Antioxidant activity of natural flavonoids is governed by the number and location of their aromatic hydroxyl groups. Chem Phys Lipids 79(2):157-163 (Pubitemid 26143737)
34. Liang C, Schwarzer K (1998) Comparison of four accelerated stability methods for lard and tallow with and without antioxidants. J Am Oil Chem Soc 75(10):1441-1443 (Pubitemid 128604345)
35. Paterson HBW (1989) Handling and storage of oilseeds, fats and meal. Elsevier, London, p 52