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1.
Determination of oxidative stability of different edible oils, fats, and typical fat products was made using the Rancimat
method and the active oxygen method. Induction periods (IP) were recorded under controlled conditions at 110, 120, and 130
± 0.1°C for all products and over a range of 100–160°C for selected fats. A general oil stability evaluation industrial shortenings
and vanaspati to be the most stable fats, with IP ranging from 10.00 to 15.47 h. Margarine and butter samples (IP, 4.98–6.04
h) were also found to show fair oxidative stability. Among the extracted and open-market salad-grade cooking oils, rapeseed
oil (IP, 4.10 h) and soybean oil (IP, 4.00 h) showed the highest oxidative stability, whereas Salicornia bigelovii oil (IP, 1.40 h) was the least stable. The induction periods of typical fat products ranged from 2.59 to 9.20 h. CV for four
determinations were <5.2% for shortening and vanaspati products and <4.3% for various vegetable oils, margarine, butter, and
typical fat products. Rancimat IP values obtained at 110, 120, and 130°C were 40–46, 20–25, and 9–13% of active oxygen method
values, respectively, corresponding to a decrease in Rancimat IP by a factor of 1.99 with each 10°C increase in temperature.
Similarly, in the temperature range 100–160°C, an increase of 10°C decreased the Rancimat IP by a factor of 1.99 相似文献
2.
Lilon I. Merrill Oscar A. Pike Lynn V. Ogden Michael L. Dunn 《Journal of the American Oil Chemists' Society》2008,85(8):771-776
The oxidative stability of conventional and high-oleic varieties of commercial vegetable oils, with and without added antioxidants,
was evaluated using the oil stability index (OSI). Oil varieties studied were soybean (SOY), partially-hydrogenated soybean
(PHSOY), corn (CORN), sunflower (SUN), canola (CAN), high-oleic canola (HOCAN), very high-oleic canola (VHOCAN), oleic safflower
(SAF) and high-oleic sunflower (HOSUN). One or more commercial antioxidants were added to the four most stable oils at supplier-recommended
levels: rosemary extract (RM; 1,000 ppm), ascorbyl palmitate (AP; 1,000 ppm), tert-butylhydroquinone (TBHQ; 200 ppm), and mixed tocopherols (TOC; 200 ppm). OSI in hours (h) at 110 °C of the conventional oils
were 5.2, 7.6, 8.4, 9.8, 10.9 and 14.3 h for SUN, SOY, CAN, CORN, PHSOY and SAF, respectively. OSI of high-oleic variants
were 12.9, 16.5 and 18.5 h for HOCAN, HOSUN and VHOCAN, respectively. Maximum OSI values for the four most stable oils when
treated with antioxidants, were 40.9, 48.5, 48.8 and 55.7 h for HOCAN, VHOCAN, SAF and HOSUN, respectively. Addition of TBHQ,
alone and in combination with other antioxidants, resulted in the greatest increase in oxidative stability of SAF and other
high-oleic oils evaluated. AP had a positive synergistic effect when used with TBHQ, while RM decreased TBHQ effectiveness. 相似文献
3.
Elham Tabee Sodeif Azadmard-Damirchi Margaretha Jägerstad Paresh C. Dutta 《Journal of the American Oil Chemists' Society》2008,85(9):857-867
The first part of this study evaluated oxidative stability in high-oleic rapeseed oil, palm olein, refined olive oil, low
erucic acid rapeseed oil and sunflower oil. The results showed oxidative stability in the order: palm olein > high-oleic rapeseed
oil > refined olive oil > low erucic acid rapeseed oil > sunflower oil, as determined by the Rancimat method. Addition of
α-tocopherol at high levels of up to 0.2% increased the oxidative stability of refined olive oil, whereas the opposite effect
was generally observed in the other oil samples. In the second part of the study, high-oleic rapeseed oil, palm olein, refined
olive oil and refined olive oil containing 0.2% α-tocopherol were heated for 3, 6, 9 and 12 h at 180 °C. The peroxide and
p-anisidine values generally increased over time in the samples, including olive oil containing 0.2% α-tocopherol. High-oleic
rapeseed oil contained the highest amount of total sterols and total phytosterol oxidation products (POPs), but during heating
the total POPs content increased moderately (~10%), in contrast to the threefold increase after 12 h of heating in palm olein
and refined olive oil. Very high levels of 6-hydroxy derivatives of brassicastanol, campestanol and sitostanol and of 7-ketobrassicasterol
were observed in high-oleic rapeseed oil samples. Addition of 0.2% α-tocopherol during heating significantly decreased POPs
formation in refined olive oil (P < 0.05). 相似文献
4.
New legislation introduced in South Africa for the quality of used frying oils has resulted in the need to identify quicker,
more suitable methods that correlate well with results from two official methods, namely, total polymerized glycerides and
total polar components. Oil and product samples were taken at regular intervals during a commercial frying process in palm
olein. Oil samples were analyzed for a number of different quality parameters viz. tocopherol content, dielectric constant, total polymerized glycerides, total polar components, tertiary butylhydroquinone
(TBHQ) content, anisidine value, Rancimat induction period, and free fatty acid content, and the results statistically compared
to results from official methods. Oil was expressed from product stored under accelerated conditions and analyzed for the
same quality parameters. Fried product was also subjected to sensory evaluation to measure the degree of oil deterioration
and sensory preference. The frying trial was successfully executed with refined, bleached, and deodorized palm olein and the
frying oil used to a free fatty acid (FFA) content of 0.41%. Oil and product sampling were done at different FFA value levels.
Frying oil quality was verified at the onset of the trial and at regular intervals. The frying oil total polar component value
increased to approximately half of the limit set by the official regulation. This point was reached mainly due to the high
starting value of the fresh oil. Frying oil total polymerized glycerides increased from below 1% to 2.1%. This increase is
negligible when compared to the general trend for polyunsaturated oils. The alternative laboratory methods used for predicting
oil quality can be rated as follows: total tocopherol content >dielectric constant >FFA >TBHQ content >anisidine value >Rancimat
induction period. The first three methods correlated well with total polar component levels and it is recommended that the
dielectric constant and FFA measurements be applied for monitoring oil condition during frying. It is possible that viscosity
changes could be used for the monitoring of polyunsaturated frying oils. Evaluation of oil extracted from product revealed
a negligible effect of non-oil components on oil quality parameters. The same was observed when product was stored at −10°C
and at 37°C. 相似文献
5.
Khadije Abdolmaleki Mohammad Amin Mohammadifar Zhian Sheikhi Golshan Matinfar Kooshan Nayebzadeh 《Journal of the American Oil Chemists' Society》2019,96(7):795-803
Different emulsions based on six types of vegetable oils (sunflower, canola, sesame, olive, coconut, and palm olein) were studied to investigate the role of the oil phase in the stability and physicochemical characteristics of oil-in-water emulsions prepared with gum tragacanth. The results indicated that the stability, rheological parameters, and size distribution of emulsions were dependent on the oil type. Based on the interfacial tension value, the type of oil did not have a significant effect on the gum tragacanth-emulsifying properties. The formulation based on sunflower and coconut oil led to producing more stable emulsion and a sample containing palm olein resulted in an unstable emulsion. Rheological analysis revealed that the sample based on palm olein showed the lowest consistency coefficient (2.10 ± 0.05 Pas n), elastic modulus (3.90 ± 0.21 Pa), and energy of cohesion (80.87 ± 1.1 J m−3). This study revealed that using oils with lower viscosity and higher density led to the higher stability of the emulsion samples. 相似文献
6.
Michael H. Gordon Eltigani Mursi J. Barry Rossell 《Journal of the American Oil Chemists' Society》1994,71(12):1309-1313
The oxidative stability of edible oils and samples of rapeseed oil with added antioxidants, metal ions, phospholipids and
oxidized oil was assessed by a method involving oxidation of a thin film of oil with ultraviolet (UV) irradiation at 100°C.
Induction times determined by this method were compared with those determined with the Rancimat at 100°C. The two methods
agreed well in describing the effects of additives on the stability of the edible oil. Induction times were considerably shorter
for the thin-film UV method, and the method may have potential as an accelerated test method for assessing the effect of additives
on the oxidative stability of relatively stable oils and fats. The correlation between the Rancimat and the thin-film UV induction
times also was assessed at 80°C for rapeseed oil containing additives, but there was no advantage in using the lower temperature
alone because the induction times were 2–7 times longer than at 100°C. However, use of two elevated temperatures is likely
to improve predictions of stability at lower temperatures, especially for samples containing copper, which have an exceptionally
high-temperature coefficient. The thin-film UV method showed a poorer agreement with the Rancimat for comparing the oxidative
stability of some fats and oils. For instance, corn oil was more stable than soybean oil in the Rancimat test but the order
of stability was reversed in the thin-film UV test. Cocoa butter was much more stable in the Rancimat test than when assessed
by the thin-film UV test. 相似文献
7.
The effects of linolenic acid (18∶3) concentration, combined with TBHQ addition, temperature, and storage time, on the oxidative
and flavor stabilities of soybean oils (SBO) were evaluated. During storage under fluorescent light at both 21 and 32°C, the
SBO with ultra-low-18∶3 concentration (1.0%, ULSBO) generally had greater oxidative stability than did SBO with low-18∶3 concentration
(2.2%, LLSBO). The ULSBO had about half the p-anisidine value of LLSBO throughout storage. Although the ULSBO initially had significantly greater PV and poorer (lower)
sensory scores for overall flavor quality than did LLSBO, significant differences disappeared with storage. The ULSBO had
a lower content of polar compounds and greater oil stability indices than did LLSBO when TBHQ was present. All oils were more
oxidatively stable with TBHQ addition, but the TBHQ addition did not result in improved flavor stability early in storage.
In all tests, oils stored at 32°C were less stable than oils stored at 21°C. The TBHQ had a better antioxidant capacity when
the 18∶3 concentration was lower. The retardation effect of TBHQ on lipid oxidation and the improved stability of ULSBO over
LLSBO were more easily detected when the storage temperature was higher. 相似文献
8.
The induction time for oxidative stability by the Rancimat method has been compared with peroxide development during storage
at 20°C for six edible oils and rapeseed oil samples with added metal ions, antioxidants or phosphatidylethanolamine. The
Rancimat method correlated highly (r=0.966;P=0.000) with oil stability measured by peroxide development for all samples except the oils containing added phosphatidylethanolamine
or added butylated hydroxytoluene. 相似文献
9.
Parvin Sharayei Reza Farhoosh Hashem Poorazrang Mohammad Hossein Haddad Khodaparast 《Journal of the American Oil Chemists' Society》2011,88(5):647-654
Canola oil (CAO) with (0.05–0.4%) and without added bene kernel oil (BKO) and tert-butylhydroquinone (TBHQ, 100 ppm) was used for deep-fat frying of potatoes at 180 °C for 48 h. Frying stability of the oil
samples during the frying process was measured based on the variations of total polar compounds (TPC) content, conjugated
diene value (CDV), acid value (AV), carbonyl value (CV) and total tocopherols (TT). In general, frying stability of the CAO
significantly (P < 0.05) improved in the presence of the TBHQ and BKO. The best frying performance for the CAO was obtained by using of 100 ppm
TBHQ and 0.1% BKO. The effectiveness of TBHQ and BKO at these levels was found to be nearly the same. Increasing the level
of BKO from 0.1 to 0.4% caused a decrease in the oxidative stability of the CAO, indicating the pro-oxidant effect of the
oils added at these levels. 相似文献
10.
Bertrand Matthus 《European Journal of Lipid Science and Technology》2006,108(3):200-211
Changes in chemical, physical and sensory parameters of high‐oleic rapeseed oil (HORO) (NATREON?) during 72 h of deep‐fat frying of potatoes were compared with those of commonly used frying oils, palm olein (PO), high‐oleic sunflower oil (HOSO) and partially hydrogenated rapeseed oil (PHRO). In addition to the sensory evaluation of the oils and the potatoes, the content of polar compounds, oligomer triacylglycerols and free fatty acids, the oxidative stability by Rancimat, the smoke point and the anisidine value were determined. French fries obtained with HORO, PO and HOSO were still suitable for human consumption after 66 h of deep‐fat frying, while French fries fried in PHRO were inedible after 30 h. During the frying period, none of the oils exceeded the limit for the amount of polar compounds, oligomer triacylglycerols and free fatty acids recommended by the German Society of Fat Science (DGF) as criteria for rejection of used frying oils. After 72 h, the smoke point of all oils was below 150 °C, and the amount of tocopherols was reduced to 5 mg/100 g for PHRO and 15 mg/100 g for HORO and HOSO. Remarkable was the decrease of the oxidative stability of HOSO measured by Rancimat. During frying, the oxidative stability of this oil was reduced from 32 h for the fresh oil to below 1 h after 72 h of frying. Only HORO showed still an oxidative stability of more than 2 h. From the results, it can be concluded that the use of HORO for deep‐fat frying is comparable to other commonly used oils. 相似文献
11.
The changes in quality characteristics of refined, bleached and deodorized palm olein (RBD olein) during heating with intermittent
frying for 5 hr/day for weight consecutive days in three systems were compared. The systems were (i) RBD olein without antioxidant
(system 1); (ii) RBD olein to which 200 ppm of tertiary butylhydroquinone (TBHQ) had been added prior to frying on the first
day (system 2), and (iii) RBD olein which had TBHQ added to a level of 200 ppm at the start of each day. The addition of TBHQ
reduced the level of polar components and polymers in the oil, decreased the rates of change in iodine value and dielectric
constant and decreased the rate of oxidation of C18:2. The reduction in the rates of these undesirable changes was more pronounced
when the TBHQ was added to the system on each day of frying than when there was a single addition of TBHQ prior to frying
on the first day. The undesirable effect of adding TBHQ was that it darkened the oil. 相似文献
12.
Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein 总被引:2,自引:0,他引:2
Elham Tabee Margaretha Jägerstad Paresh C. Dutta 《Journal of the American Oil Chemists' Society》2009,86(9):885-893
The objective of this study was to compare two oils with different polyunsaturated/saturated (P/S) fatty acid ratios, refined
olive oil (P/S 0.75) and palm olein (P/S 0.25), in frying French fries. The chemical qualities of the oil residues extracted
from the French fries were assayed for five consecutive batches fried at 1-h intervals. The levels of total polar compounds,
free fatty acids, p-anisidine value and phytosterol oxidation products (POPs) were elevated in French fries fried in both oils. The level of total
polar compounds increased from 4.6 in fresh refined olive oil to 7.3% in final batches of French fries. The corresponding
figures for palm olein were 9.8–13.8%. The level of free fatty acid in fresh refined olive oil increased from 0.06 to 0.11%
in final products. These figures for palm olein were 0.04–0.13%. The p-anisidine value increased from 3.7 to 32.8 and 2.5 to 53.4 in fresh oils and in final batches of French fries in refined
olive oil and palm olein, respectively. The total amount of POPs in fresh refined olive oil increased from 5.1 to 9.6 μg/g
oil in final products. These figures were 1.9 to 5.3 μg/g oil for palm olein. 相似文献
13.
Influence of Different Moisture Contents on the Stability of Tocochromanols in Bulk Oils at 25 °C Storage
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Jinyeong Jung BoRa Yi Mi‐Ja Kim JaeHwan Lee 《Journal of the American Oil Chemists' Society》2018,95(2):197-207
The stabilities of tocochromanols including α‐tocopherol, α‐tocotrienol, γ‐tocopherol, γ‐tocotrienol, and δ‐tocotrienol in grape seed oil, palm oil, or stripped soybean oil with added tocotrienol mixtures (SOTT) were determined under relative humidity (RH) 0, 32, 75, and 93% at 25 °C for 8 months of storage. Stability of tocochromanols was significantly influenced by the presence of moisture and other tocochromanols. Tocochromanol stability in grape seed oil was high at RH 75%, whereas palm oil had significantly lower tocochromanol content at RH 75% compared to those under other RH (p < 0.05). Tocochromanol stability in SOTT was high at RH 0%. δ‐Tocotrienol had the highest stability followed by α‐tocotrienol, γ‐tocotrienol, and α‐tocopherol in SOTT. Moisture content in palm oil was the lowest while that in SOTT was the highest at the same RH. Oxidative stability of palm oil was the highest followed by grape seed oil and SOTT based on conjugated dienoic acid content and p‐anisidine values. Moisture in oils affects the stability of tocochromanols and oxidative stability in vegetable oils. 相似文献
14.
Bertrand Matthäus Norbert U. Haase Günter Unbehend 《Journal of the American Oil Chemists' Society》2009,86(8):799-808
The effects of frying Berlin doughnuts and potato crisps in high-oleic, low-linolenic (HOLL) rapeseed oil were compared to
other commonly used oils (i.e., palm olein, high-oleic sunflower oil, or partially hydrogenated oils). The chemical parameters
characterizing the oxidative state of the products fried in HOLL were comparable to products being fried in other commonly
used oils. The sensory characteristics of potato crisps fried in HOLL rapeseed oil were satisfactory and comparable to products
fried in the other oils. Potato crisps were stable under nitrogen atmosphere for 20 weeks as measured by sensory quality scores.
However, a storage time of 16 weeks was achieved for products stored under normal atmosphere. The suitability of HOLL rapeseed
oil to improve the storage stability of Berlin doughnuts was limited. The sensory quality decreased during storage due to
the development of abnormal taste and smell. Changes in the sensory quality were comparable to the results of the partially
hydrogenated oils but worse for products fried in palm olein. Nevertheless, HOLL was a good alternative to partially hydrogenated
oils as a frying medium. 相似文献
15.
S. L. Melton Sajida Jafar Danielle Sykes M. K. Trigiano 《Journal of the American Oil Chemists' Society》1994,71(12):1301-1308
Measurements of degradation in frying oils based on oil physical properties and volatile and nonvolatile decomposition products
were reviewed. Rapid methods by means of test kits were also considered. Factors that affect the analysis of total polar components
(TPC) in frying oils were examined. Relationships between TPC, free fatty acid (FFA) content, Food Oil Sensor readings (FOS),
color change (ΔE), oil fry life and fried-food flavor were evaluated. Flavor scores for codfish, fried in fresh and discarded
commercial frying oil blends, were dependent upon individuals in the consumer panel (n=77). Part (n=29) of the panel preferred
the flavor of fresh fat; others (n=24) didn't; the rest (n=24) had no preference. FFA, FOS and TPC were analyzed in two soybean
oils and in palm olein during a four-day period in which french fries were fried. Flavor score and volatiles of potatoes fried
on days 1 and 4 in each oil were also determined. TPC, FFA and FOS significantly increased (P<0.05) in all oils during the frying period. TPC and FFA were highest in the used palm olein, and flavor of potatoes fried
in palm olein on day 1 was less desirable than those fried in the soybean oils. Potatoes fried in day-1 oils had significantly
higher concentrations (P<0.10) of several pyrazines and aldehydes than those fried in day-4 oils.
Presented at the 84th Annual Meeting of the American Oil Chemists' Society, Anaheim, California, April 25–29, 1993. 相似文献
16.
Mahsa Naghshineh Abdul Azis Ariffin Hasanah Mohd Ghazali Hamed Mirhosseini Abdulkarim S. Mohammad 《Journal of the American Oil Chemists' Society》2010,87(3):255-262
Although blending polyunsaturated oil with more saturated or monounsaturated oils has been studied extensively, there is no
similar information regarding the partial replacement of palm olein with olive oil (OO). Therefore the main objective of this
study was to investigate the effects of OO partial replacement (0, 25, 50, 75, 90 and 100% w/w) on the chemical stability
of palm olein oil (POO). The physicochemical properties of oil samples namely iodine value, peroxide value (PV), anisidine
value, TOTOX value (total oxidation value, TV), free fatty acid (FFA), cloud point, color and viscosity were considered as
response variables. Significant differences among the oil blend properties were determined at the significance level of P < 0.05. Apart from FFA, all the response variables were significantly influenced by type and concentration of oils. The oil
blend containing 10% POO and 90% OO showed the highest TV (6.10); whereas the blend containing 90% POO and 10% OO exhibited
the least TV (2.41). This study indicated that the chemical stability of oil blend significantly (P < 0.05) increased with increasing the proportion of polyunsaturated/monounsaturated fatty acid. 相似文献
17.
Hydrolysis of used frying palm olein and sunflower oil catalyzed by porcine pancreatic lipase 总被引:1,自引:0,他引:1
R. Arroyo F. J. Sánchez-Muniz C. Cuesta F. J. Burguillo J. M. Sánchez-Montero 《Lipids》1996,31(11):1133-1139
The enzymatic hydrolysis of frying used vegetable oils with different degrees of alteration were measured using porcine pancreatic
lipase (acylglycerol acylhydrolase EC 3.1.1.3). Successive frying of potatoes significantly increased the level of total polar
lipid content in the palm olein from 9.3±0.1 mg/100 mg oil to 26.4±0.3 mg/100 mg oil after 90 fryings, and from 4.0±0.1 mg/100
mg oil to 27.7±0.3 mg/100 mg oil in sunflower oil after 60 fryings. Triacylglycerol polymers, triacylglycerol dimers, and
oxidized triacylglycerols also increased 37-, 7.9-, and 7.5-times in palm olein, respectively, and 56-, 22-, and 4.7-times
in sunflower oil, respectively. However, diacylglycerols and free fatty acid levels related to hydrolytic alteration did not
increase with the number of fryings in both oils. The substrate concentration in the reactor was determined by calculating
the molecular weight of each oil showing a different degree of alteration. We compared the methodology used by us and that
used by other authors. The results show that the methods are reproducible and that the values obtained are in concordance
with theoretical values. The kinetic parameters apparent Michaelis-Menten constant (K
M
app
) and apparent maximum velocity of hydrolysis (V
max
app
) were different in unused palm olein (5.1±0.7 and 166±7.6, respectively) than in sunflower oil (2.2±0.3 and 62±2.2, respectively).
However, changes inK
M
app
andV
max
app
were not related to the degree of alteration of the oils. 相似文献
18.
Guillermo E. Napolitano Yubin Ye Cristina Cruz‐Hernandez 《Journal of the American Oil Chemists' Society》2018,95(5):583-589
High‐oleic low‐linolenic acid soybean oil (HOLLSB, Plenish®) is an emerging new oil with projections of rapid expansion in the USA. HOLLSB has important technological advantages, which are expected to drive a gradual replacement of commodity oils used in food applications such as soybean oil. A key technological advantage of HOLLSB is its relatively high oxidation stability. This oxidation stability is the result of a favorable fatty acid composition, high (76%) oleic acid, low linoleic (6.7%), and alpha‐linolenic (1.6%) acids, and high concentration of tocopherols (936 ppm) after refining, enriched with the gamma‐homolog (586 ppm). A detailed analysis of the fatty acid composition of this HOLLSB by gas chromatography–mass spectrometry allowed the identification and structural determination of 9‐cis‐heptadecenoic acid (or 17:1n‐8). To our knowledge, this is the first time 9‐cis‐heptadecenoic acid has been unequivocally reported in soybean oil. This unusual fatty acid component has the potential to be used as a single authenticity marker for the quantitative assessment of soybean oil. The Rancimat induction period (IP) of Plenish® (16.1 hours) was higher than those of other commercially available high‐oleic oils, such as canola (13.4 hours), and Vistive® Gold (10 hours), a different variety of soybean oil. Plenish® showed the same IP as high‐oleic sunflower oil. Plenish® shows a modest increase in oxidation stability with the external addition or relatively high concentrations of tocopherols. The characteristic high oxidative stability of Plenish® may be further enhanced with the use of nontocopherol antioxidants. 相似文献
19.
Casimir C. Akoh 《Journal of the American Oil Chemists' Society》1994,71(2):211-216
Oxidative Stability Index (OSI) of carbohydrate fatty acid polyesters, fat substitutes and vegetable oils were measured with
the Omnion Oxidative Stability Instrument according to the new AOCS Standard Method Cd 12 B-92 (The Official Methods and Recommended Practices of the American Oil Chemists' Society, edited by D. Firestone, AOCS, Champaign, 1991). The stability of crude and refined, bleached and deodorized (RBD) vegetable
oils (soybean, hydrogenated soybean and peanut) were determined at 110°C. In addition, OSI times for sucrose polyesters of
soybean oil, butterfat, oleate:stearate and methyl glucoside polyester of soybean oil were determined in the absence and in
the presence of 0.02 wt% antioxidants, [Tenox TBHQ (tertiary butylhydroquinone, Tenox GT-2 (from Eastman Chemical Products
(Kingsport, TN); and vitamin E (from BASF, Wyandotte, MI)], and the results were compared with those of vegetable oils. Crude
oils were most stable (20.4–25.9 h), followed by RBD oils (9.3–10.4 h) for soybean and peanut oils, respectively, and fat
substitutes (3.8–6.8 h). Overall, Tenox TBHQ was the best antioxidant for improving the oxidative stability of both vegetable
oils and fat substitutes. The sucrose polyester made with oleic and stearic acid was more stable than fat substitutes containing
more polyunsaturated fatty acids, such as those from soybean oil, or from short-chain fatty acids, such as from butterfat.
Antioxidants enhanced the stability of RBD oils (222% increase) and synthetic fat substitutes (421–424% increase) more than
that of crude oils (33% increase). The shapes of the induction curves, not the actual OSI times for fat substitutes and vegetable
oils, were similar and sharply defined. 相似文献
20.
Hyun Jung Kim Tae Shik Hahm David B. Min 《Journal of the American Oil Chemists' Society》2007,84(4):349-355
Fifteen milliliters of soybean oil having peroxide value (PV) of 0, 2, 4, 6, 8, or 10 meq/kg oil in a 35 mL serum bottle was
sealed air-tight with a Teflon rubber septum and aluminum cap and was stored in a forced-air oven at 50 °C. The oxidative
stability of soybean oil was evaluated daily for six days by measuring the headspace oxygen content and volatile compounds
in the headspace of a sample bottle by gas chromatography. As the initial PV of the oil increased from 0 to 2, 4, 6, 8 and
10, the headspace oxygen decreased and the volatile compounds increased at p < 0.05. Hydroperoxide accelerated the oxidation of soybean oil. The correlation coefficient (R
2) between the headspace oxygen and the volatile compounds was 0.95. The increase of tertiary butyl hydroquinone (TBHQ) from
0 to 50 ppm for the oil of PV 4 or 8 had a significant effect on the oxidative stability at p < 0.05. The increase from 50 to 100 ppm for the oil of PV 4 or 8 did not significantly increase the stability at p > 0.05. The oxidative stability of PV 8 meq/kg and 50 ppm TBHQ was better than the control with PV 0 and 0 ppm TBHQ at p < 0.05. TBHQ was an effective antioxidant to improve the oxidative stability of soybean oil. 相似文献