Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach

Journal of Food Composition and Analysis

Volumn 66, Issue , 2018, Pages 221-229

  Redondo Cuevas, Lucía ^a,b   Castellano, Gloria ^b   Torrens, Francisco ^c   Raikos, Vassilios ^a  

^a ROWETT RESEARCH INSTITUTE   (United Kingdom)

^b UNIVERSIDAD CATÓLICA DE VALENCIA SAN VICENTE MÁRTIR   (Spain)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Fat; Food analysis; Food composition; Oil; Oxidative stability; PCA; Rancimat; Regression model

Indexed keywords

EID: 85038826335     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2017.12.027     Document Type: Article

References (54)

1. AOCS, Firestone, D., (eds.) Official Methods and Recommended Practices of the American Oil Chemists’ Society, 5th ed., 1998, AOCS Press, Champaign, Illinois.
2. Aladedunye, F.A., Natural antioxidants as stabilisers of frying oils. Eur. J. Lipid Sci. Technol. 116 (2014), 688–706.
3. Anwar, F., Bhangerb, M.I., Kazib, T.G., Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats. J. Am. Oil Chem. Soc. 80 (2003), 151–155.
4. Arlee, R., Suanphairoch, S., Pakdeechanuan, P., Differences in chemical components and antioxidant-related substances in virgin coconut oil from coconut hybrids and their parents. Int. Food Res. J. 20 (2013), 2103–2109.
5. Ayyildiz, H.F., Topkafa, M., Kara, H., Sherazi, S.T., Evaluation of fatty acid composition, tocols profile: and oxidative stability of some fully refined edible oils. Int. J. Food Prop. 18 (2015), 2064–2076.
6. Bozan, B., Temelli, F., Chemical composition and oxidative stability of flax: safflower and poppy seed and seed oils. Bioresour. Technol. 99 (2008), 6354–6359.
7. Caponio, F., Gomes, T., Pasqualone, A., Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life. Eur. Food Res. Technol. 212 (2001), 329–333.
8. Castelo-Branco, V.N., Santana, I., Di-Sarli, V.O., Pereira Freitas, S., Guedes Torres, A., Antioxidant capacity is a surrogate measure of the quality and stability of vegetable oils. Eur. J. Lipid Sci. Technol. 118 (2016), 224–235.
9. Chaiyasit, W., Elias, R.J., McClements, D.J., Decker, E.A., Role of physical structures in bulk oils on lipid oxidation. Crit. Rev. Food Sci. Nutr. 47 (2007), 299–317.
10. Chen, B., McClements, D.J., Decker, E.A., Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit. Rev. Food Sci. Nutr. 51 (2011), 901–916.
11. Choe, E., Min, D.B., Mechanisms and factors for edible oil oxidation. Food Sci. Food Saf. 5 (2006), 169–186.
12. Codex Alimentarius, Standard for Named Vegetable Oils (CODEX-STAN 210-1999, Rev. 3-2009). 2009.
13. Codex Alimentarius, Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981, Rev. 3-2015). 2015.
14. Coppin, E.A., Pike, O.A., Oil stability index correlated with sensory determination of oxidative stability in light-exposed soybean oil. J. Am. Oil Chem. Soc. 78 (2001), 13–18.
15. Dauqan, E., Sani, H.M., Abdullah, A., Muhamad, H., Gapor, A., Vitamin E and beta carotene composition in four different vegetable oils. Am. J. Appl. Sci. 8 (2011), 407–412.
16. Farhoosh, R., Moosavi, S.M.R., Rancimat test for the assessment of used frying oils quality. J. Food Lipids 14 (2007), 263–271.
17. Farhoosh, R., Einafshar, S., Sharayei, P., The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem. 115 (2009), 933–938.
18. Frankel, E.N., Lipid Oxidation. 2nd ed., 2012, Woodhead Publishing Ltd., Sawston, Cambridge, UK.
19. Funasaki, M., Menezes, I.S., Barroso, H.S., Zanotto, S.P., Carioca, C.R.F., Tocopherol profile of Brazil nut oil from different geographic areas of the Amazon region. Acta Amazonica 43 (2013), 505–510.
20. Galli, F., Azzi, A., Birringer, M., Cook-Mills, J.M., Eggersdorfer, M., Frank, J., Cruciani, G., Lorkowski, S., Özer, N.K., Vitamin E: emerging aspects and new directions. Free Radic. Biol. Med. 102 (2016), 16–36.
21. Galvano, F., La Fauci, L., Graziani, G., Ferracane, R., Masella, R., Di Giacomo, C., Scacco, A., D'Archivio, M., Vanella, L., Galvano, G., Phenolic compounds and antioxidant activity of Italian extra virgin olive oil Monti Iblei. J. Med. Food 10 (2007), 650–656.
22. Giuliani, A., Cerretani, L., Cichelli, A., Chlorophylls in olive and in olive oil: chemistry and occurrences. Crit. Rev. Food Sci. Nutr. 51 (2011), 678–690.
23. Gordon, M.H., Mursi, E., A comparison of oil stability based on the metrohm rancimat with storage at 20 °C. J. Am. Oil Chem. Soc. 71 (1994), 649–651.
24. Hadorn, H., Zurcher, K., Zur bestimmung der oxydations-stabilitat von olen und fetten. Deutsche Lebensmittel Rundschau 70 (1974), 57–65.
25. Hess, D., Keller, H.E., Oberlin, B., Bonfanti, R., Schüep, W., Simultaneous determination of retinol, tocopherols: carotenes and lycopene in plasma by means of high-performance liquid chromatography on reversed phase. Int. J. Vitam. Nutr. Res. 61 (1991), 232–238.
26. Hu, M., Jacobsen, C., Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. 2016, AOCS Press, San Diego, CA.
27. Jannat, B., Oveisi, M.R., Sadeghi, N., Hajimahmoodi, M., Behzad, M., Nahavandi, B., Tehrani, S., Sadeghi, F., Oveisi, M., Effect of roasting process on total phenolic compounds and γ-tocopherol contents of iranian sesame seeds (Sesamum indicum). Iran. J. Pharm. Res. 12 (2013), 751–758.
28. Kamal-Eldin, A., Andersson, R., A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils. J. Am. Oil Chem. Soc. 74 (1997), 375–380.
29. Kamal-Eldin, A., Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur. J. Lipid Oxid. 108 (2006), 1051–1061.
30. Kerrihard, A.L., Nagy, K., Craft, B.D., Beggio, M., Pegg, R.B., Oxidative stability of commodity fats and oils: modeling based on fatty acid composition. J. Am. Oil Chem. Soc. 92 (2015), 1153–1163.
31. Kochhar, P., Thermal stability of fats for high temperature applications. Sanders, T.A.B., (eds.) Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, 2016, Woodhead Publishing, Elsevier, United Kingdom, 103–148.
32. Koski, A., Pekkarinen, S., Hopia, A., Wähälä K., Heinonen, M., Processing of rapeseed oil: effects on sinapic acid derivative content and oxidative stability. Eur. Food Res. Technol. 217 (2003), 110–114.
33. Kowalski, B., Ratusz, K., Kowalska, D., Bekas, W., Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry and Rancimat measurements. Eur. J. Lipid Sci. Technol. 106 (2004), 165–169.
34. Läubli, M.W., Bruttel, P.A., Determination of the oxidative stability of fats and oils: comparison between the active oxygen method (AOCS Cd 12-57) and the rancimat method. J. Am. Oil Chem. Soc. 63 (1985), 792–795.
35. Liu, K.-S., Preparation of fatty acid methyl esters for gas-chromatographic analysis of lipids in biological materials. J. Am. Oil Chem. Soc. 71 (1994), 1179–1187.
36. Manai-Djebali, H., Krichène, D., Ouni, Y., Gallardo, L., Sánchez, J., Osorio, E., Daoud, D., Guido, F., Zarrouk, M., Chemical profiles of five minor olive oil varieties grown in central Tunisia. J. Food Compos. Anal. 27 (2012), 109–119.
37. Marina, A.M., Che Man, Y.B., Amin, I., Virgin coconut oil: emerging functional food oil. Trends Food Sci. Technol. 20 (2009), 481–487.
38. Martínez Nieto, L., Hodaifa, G., Lozano Peña, J.L., Changes in phenolic compounds and Rancimat stability of olive oils from varieties of olives at different stages of ripeness. J. Sci. Food Agric. 90 (2010), 2393–2398.
39. Mateos, R., Uceda, M., Aguilera, M.P., Escuderos, M.E., Beltrán Maza, G., Relationship of Rancimat method values at varying temperatures for virgin olive oils. Eur. Food Res. Technol. 223 (2006), 246–252.
40. Minguez-Mosquera, M.I., Rejano, L., Gandul, B., Sanchez, A.H., Garrido, J., Color pigment correlation in virgin olive oil. J. Am. Oil Chem. Soc. 68 (1991), 332–336.
41. Montaño, A., Hernández, M., Garrido, I., Llerena, J.L., Espinosa, F., Fatty acid and phenolic compound concentrations in eight different monovarietal virgin olive oils from extremadura and the relationship with oxidative stability. Int. J. Mol. Sci., 17(11), 2016.
42. Naz, S., Sherazi, S.T.H., Talpur, F., Changes of total tocopherol and tocopherol species during sunflower oil processing. J. Am. Oil Chem. Soc. 88 (2011), 127–132.
43. Obranović M., Škevin, D., Kraljić K., Pospišil, M., Neđeral, S., Blekić M., Putnikc, P., Influence of climate, variety and production process on tocopherols, plastochromanol-8 and pigments in flaxseed oil. Food Technol. Biotechnol. 53 (2015), 496–504.
44. Parry, J.W., Su, L., Luther, M., Zhou, K., Yurawecz, M.P., Whittaker, P., Yu, L., Fatty acid content and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. J. Agric. Food Chem. 53 (2005), 566–573.
45. Pawar, N., Purohit, A., Gandhi, K., Arora, S., Singh, R.R.B., Effect of operational parameters on determination of oxidative stability measured by Rancimat method. Int. J. Food Prop. 17 (2014), 2082–2088.
46. Santos, C.S.P., Cruz, R., Cunha, S.C., Casal, S., Effect of cooking on olive oil quality attributes. Food Res. Int. 54 (2013), 2016–2024.
47. Seppanen, C.M., Song, Q., Csallany, A.S., The antioxidant functions of tocopherol and tocotrienol homologues in oils, fats: and food systems. J. Am. Oil Chem. Soc. 87 (2010), 469–481.
48. Špika, M.J., Kraljić K., Škevin, D., Tocopherols: chemical structure, bioactivity, and variability in croatian virgin olive oils. Boskou, D., Clodoveo, M.L., (eds.) Products from Olive Tree, 2016, InTech.
49. Szydłowska-Czerniak, A., Karlovits, G., Dianoczki, C., Recseg, K., Szłyk, E., Comparison of two analytical methods for assessing antioxidant capacity of rapeseed and olive oils. J. Am. Oil Chem. Soc. 85 (2008), 141–149.
50. Tan, C.P., Che Man, Y.B., Selamat, K., Yusoff, M.S.A., Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chem. 76 (2002), 385–389.
51. Velasco, J., Andersen, M.L., Skibsted, L.H., Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem. 85 (2004), 623–632.
52. Wroniak, M., Krygier, K., Kaczmarczyk, M., Comparison of the quality of cold pressed and virgin rapeseed oils with industrially obtained oils. Pol. J. Food Nutr. Sci. 58 (2008), 85–89.
53. Yanishlieva, N.V., Marinova, E.M., Stabilisation of edible oils with natural antioxidants. Eur. J. Lipid Sci. Technol. 103 (2001), 752–767.
54. You, C.S., Parker, R.S., Swanson, J.E., Bioavailability and vitamin A value of carotenes from red palm oil assessed by an extrinsic isotope reference method. Asia Pac. J. Clin. Nutr. 11 (2002), S438–42.