Increasing the oxidative stability of soybean oil through fortification with antioxidants

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 666-673

  Sarkar, Anwesha ^a   Golay, Pierre Alain ^a   Acquistapace, Simone ^a   Craft, Brian D ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Antioxidants; Hexanal; High oleic sunflower oil; Oil stability index (rancimat); Oxidative stability; Soybean oil

Indexed keywords

ANTIOXIDANTS; ASCORBYL PALMITATE; DIGITAL STORAGE; FOOD STORAGE; HEALTH RISKS; OXIDATION; PALMITIC ACID; POLYUNSATURATED FATTY ACIDS; STABILITY; SUNFLOWER OIL;

ANTIOXIDANT COMPOUNDS; CARDIO-VASCULAR DISEASE; HEXANAL; HIGH-OLEIC SUNFLOWER OIL; NATURAL ANTIOXIDANTS; OXIDATIVE STABILITY; OXIDATIVE STABILITY INDEX; RANCIMAT;

SOYBEAN OIL;

GLYCINE MAX; HELIANTHUS;

EID: 84923013267     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12671     Document Type: Article

References (24)

1. AOAC 2012.13 (2012). Determination of labeled fatty acids content in milk products and infant formula: capillary gas chromatography - first action. Rockville, MD, USA: Association of Official Analytical Chemists (AOAC) International.
2. AOCS Cd 8b-90 (2011). Peroxide value acetic acid-isooctane method. Urbana, IL, USA: American Oil Chemists' Society (AOCS).
3. Beddows, C.G., Jagait, C. & Kelly, M.J. (2001). Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices. Food Chemistry, 73, 255-261.
4. Connor, W.E. (1999). Alpha-linolenic acid in health and disease. American Journal of Clinical Nutrition, 69, 827-828.
5. EU. (2010). Commision Directive 2010/69/EU. Official Journal of the European Union, L 279, 22-31.
6. Frankel, E.N. (2005). Lipid Oxidation, 2nd edn. Dundee, Scotland: The Oily Press Ltd.
7. Giuffrida, F., Golay, P.-A., Destaillats, F., Hug, B. & Dionisi, F. (2005). Accurate determination of hexanal in beef bouillons by headspace solid-phase microextraction gas-chromatography mass-spectrometry. European Journal of Lipid Science and Technology, 107, 792-798.
8. ISO-15884 (ISO Official Method 15884:2002) (2002). Milk Fat - Preparation of Fatty Acid Methyl Esters. Geneva, Switzerland: International Standard Organization (ISO).
9. ISO-6886 (ISO Official Method 6886:2006) (2006). Determination of oxidative stability (accelerated oxidation test). Geneva, Switzerland: International Standard Organization (ISO).
10. Kim, H.J., Min, D.B. & Hahm, T.S. (2007). Hydroperoxide as a pro-oxidant in the oxidative stability of soybean oil. Journal of the American Oil Chemists' Society, 84, 349-355.
11. Kirimura, K., Honda, Y. & Hattori, H. (2011). Citric acid. In: Comprehensive Biotechnology (2nd edn) (edited by M. -Y.Murray ). Pp. 135-142. Burlongton, Canada: Academic Press.
12. Kittipongpittaya, K., Chen, B., Panya, A., McClements, D.J. & Decker, E.A. (2012). Prooxidant activity of polar lipid oxidation products in bulk oil and oil-in-water emulsion. Journal of the American Oil Chemists' Society, 89, 2187-2194.
13. Leufven, A., Sedaghat, N. & Habibi Najafi, M.B. (2010). Influence of different packaging systems on stability of raw dried pistachio nuts at various conditions. Journal of Agricultural Engineering, 8, 576-581.
14. Martin-Polvillo, M., Dobarganes, M.C. & Marquez-Ruiz, G. (2004). Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. Journal of the American Oil Chemists' Society, 81, 577-583.
15. McMullen, L.M., Hawrysh, C. & Tokarsha, B. (1991). Ascorbyl palmitate efficiency in enhancing the accelerated storage stability of canola oil. Journal of Food Science, 56, 1651-1659.
16. Merrill, L.I., Pike, O.A., Ogden, L.V. & Dunn, M.L. (2008). Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants. Journal of the American Oil Chemists' Society, 85, 771-776.
17. Min, D.B. & Bradley, G.D. (1992). Fats and oils: flavors. In: Wiley Encyclopedia of Food Science and Technology (edited by Y.H. Hui ). Pp. 829-832. New York, USA: John Wiley & Sons Inc.
18. Omura, K. (1995). Antioxidant synergism between butylated hydroxyanisole and butylated hydroxytoluene. Journal of the American Oil Chemists' Society, 72, 1565-1570.
19. Shahidi, F. & Pegg, R.B. (1994). Hexanal as an indicator of the flavor deterioration of meat and meat products. In: Lipids in Food Flavors (edited by C.-T. Ho & T.G. Hartman ). Pp. 256-279. Washington DC, USA: American Chemical Society (ACS).
20. Shahidi, F. & Wanasundara, U.N. (2008). Methods for measuring oxidative rancidity in fats and oils. In: Food Lipids. (edited by C. Akoh & D.B. Min ) Pp. 387-408 New York, USA: Marcel Dekker.
21. Shahidi, F. & Zhong, Y. (2005). Antioxidants: regulatory status. In: Bailey's Industrial Oil and Fat Products (edited by F. Shahidi ). Pp. 491-512. Hoboken, NJ, USA: John Wiley & Sons Inc.
22. Taoukis, P.S. & Labuza, T.P. (1996). Summary: integrative concepts. In: Food Chemistry. (edited by O.R. Fennema ) Pp. 1013-1042 New York, USA: Marcel Dekker.
23. Wanasundara, P.K.J.P.D. & Shahidi, F. (2005). Antioxidants: science, Technology, and Applications. In: Bailey's Industrial Oil and Fat Products, 6th edn (edited by F. Shahidi ). Pp. 431-490. Hoboken, NJ, USA: John Wiley & Sons Inc.
24. Yang, M.-H., Lin, H.-J. & Choong, Y.-M. (2002). A rapid gas chromatographic method for direct determination of BHA, BHT and TBHQ in edible oils and fats. Food Research International, 35, 627-633.