Antioxidant Activity of Osage Orange Extract in Soybean Oil and Fish Oil during Storage

The food industry is seeking natural antioxidants for edible oils that have comparable activity to synthetic counterparts. In this study, Osage orange extract (OOE) rich in osajin (42.9%) and pomiferin (30.0%) was obtained after hexane extraction of the fruit, and its antioxidant activity was examined in stripped soybean oil (SBO) and fish oil (FO), in which antioxidants and polar compounds were removed. The antioxidant activity of OOE was compared with commercial natural antioxidants (i.e., rosemary extract and mixed tocopherols) and a synthetic antioxidant, butylated hydroxytoluene (BHT), during storage at 25 and 40 °C. The 0.1% OOE had stronger antioxidant activity than 0.1% rosemary extract and 0.1% mixed tocopherols in both oils at 25 and 40 °C. Its activity was similar to 0.02% BHT in SBO and was similar or slightly stronger than 0.02% BHT in FO. When OOE was studied at 0.05, 0.1, and 0.2%, there was a weak dose–response in SBO but a stronger dose–response in FO. Headspace volatile analysis using solid phase micro-extraction (SPME) combined with GC–MS indicated that 0.1% OOE was very effective in preventing the formation of volatile oxidation products in both oils. Although it should be further tested for safety before the actual use, this study shows that OOE can be developed as an antioxidant for edible oils.     

Bioactive Compounds and Stability of Organic and Conventional Vitis labrusca Grape Seed Oils

The aim of this study was to determine the differences between organic and conventional grape seed oils extracted from different grapes (Bordô and Isabel). The physicochemical quality, bioactive compounds and oxidative stability of the oils were investigated. The organic samples exhibited the best color parameters, and all samples were within the limits established by the Codex Alimentarius regarding their quality parameters. Only Bordô grape seed oils presented lutein and the best results regarding α‐ and β‐carotene and α‐tocopherol contents. All samples exhibited the same antioxidant activity results, but the Bordô ones exhibited higher oxidative stability. Overall, the results from this study suggest no differences between organic and conventional grape seed oils but between the grape varieties.     

Antioxidant Efficacy of a New Synergistic,Multicomponent Formulation for Fish Oil Omega-3 Concentrates

Today, tocopherols serve as the industrial standard antioxidant protection for fish oil omega-3 concentrates. Synergistic interactions between tocopherols, ascorbyl palmitate and natural polyphenols extracted from plant sources have been demonstrated in model systems. The main goal for this work was to develop a mix of such antioxidants with improved efficacy in the context of preserving industrial marine oil concentrates. The antioxidant formulation comprises tocopherols, ascorbyl palmitate, rosemary extract and green tea catechins. Part of the scope was to develop a method for dissolving green tea catechins in oil. The key element of the method is to introduce green tea on a lipid insoluble carrier when dissolving the extract in the oil, and thereafter remove the carrier by filtration. The antioxidant mix was tested against tocopherol in omega-3 concentrates of minimum 300 mg/g eicosapentaenoic acid (EPA) plus 200 mg/g docosahexaenoic acid (DHA) in the form of triacylglycerides and ethyl esters. The mix was superior compared to tocopherols in suppressing both primary- and secondary oxidation. Weight increase measurements of oil in contact with air correlated well with standard oxidation tests within individual samples and the method was considered simple and useful for monitoring oxidation in omega-3 concentrates.     

Water Addition During Oil Extraction Affects on Virgin Olive Oil Ethanol Content,Quality and Composition

Ethanol is the alcoholic precursor of fatty acid ethyl esters (FAEEs) in virgin olive oil (VOO). Because of its miscibility, water addition during oil extraction may affect oil ethanol content and then, the FAEEs synthesis during oil storage. In this work, the effect of water addition on VOO ethanol content and composition is studied. Water addition at two extraction systems (two and three phases) is compared and for vertical centrifuge, water addition at different temperatures is assayed. Ethanol content, quality parameters, and healthy components are determined in the oils. Results indicate three phase system gives oils with a 25% lower ethanol content than two phases. Ethanol reduction because of water addition is more important for three phases system (≈14%). For vertical centrifugation, ethanol is lowered as water dose and temperature increase. In general, water addition for any of the extraction steps analyzed reduces the oil ethanol concentration but other aspects such as fruity intensity and phenol content are also lowered. Practical applications: Virgin olive oil final ethanol content, and then its FAEEs concentration, does not only depend on the health and conservation status of olives, but also on the extraction system used and the amount of water added to the extraction process. The knowledge of the impact on ethanol content of water addition during oil extraction can be useful for olive oil legislators in order to keep the approved limits of FAEEs or to modify them. For oil producers, results can help to reduce the oil ethanol content and then FAEEs synthesis during virgin olive oil storage.     

Tomato Seed Oil I Fatty Acid Composition,Stability and Hydrogenation of the Oil

Tomato seed oil was investigated to study their components of fatty acids, stability and hydrogenation conditions. The estimation of the fatty acids of tomato seed oil from Ace variety and tomato seed oil extracted from local waste in comparison with cotton seed oil (the most familiar edible oil in Egypt) - Giza 69 variety - extracted by n-hexane and oil obtained by pressing shows that more than 50% of the total fatty acids are linoleic. Palmitic acid was found in a range between 20% to 29% and oleic acid was in a range between 13% to 18%. Other fatty acids like stearic, arachidic, and linolenic acid were less than 3%. The induction periods (at 100°C) for oils of fresh, roasted and stored tomato seeds were found to be 7, 10, and 5 hours respectively. The hydrogenation conditions of crude tomato seed oil were 180°C, 3 kg/cm² and 0.2% nickel catalyst for three hours of hydrogenation to reach a melting point of 50.7°C and an iodine value of 42.     

Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil

Veiled virgin olive oil (VOO) samples of nine different olive cultivars are chosen to have a wide range of physicochemical and biological properties of colloidal dispersions. The contents of proteins and phospholipids range from 40 to 190 mg kg⁻¹ and from 70 to 200 mg kg⁻¹, respectively. The effect of lab-scale centrifugation on cloudy appearance is studied measuring the decrease of turbidity grade values. The time to obtain unveiled oils (20 NTU) is modeled by a logistic equation, and a clear relationship between the initial water content and the above time is observed with a different trend between two groups of the VOO samples. Four VOO samples are selected to study the aggregation phenomena of microdroplets of water, pulp particles, and olive stone fragments via optical microscopy and dynamic light scattering during lab-scale gravity sedimentation. All VOOs are unstable with the cloudiness disappearing within the 230 days of investigation due to an overall diameter increase of cloudy components which is modeled by a power-law equation. The VOO samples, characterized by both small diameter values of dispersed components (150–250 nm) and high values of water content, show the fastest aggregation kinetics, but they have the longest time of cloudiness stability. Practical Applications: Water content and size distribution of VOO cloudy components can be key factors to control the colloidal stability. If removal of cloudy appearance is required, centrifugation can be applied to obtain a fast oil clarification which shows a power law relationship of water content with time. Instead, if physical stability of the colloidal dispersion is required, the aggregation phenomena should be slow down through VOO processing to obtain small diameters of the cloudy components. Tuning both the water content and dispersed phase diameter in the VOO can be the first step towards the control of phenomena related to the colloidal dispersion for every olive oil processing organization, above and beyond the simple removal of cloudy appearance by filtration.     

The role of comprehensive chromatography in the characterization of edible oils and fats

Chromatography has a very long history in the analysis of edible oils and fats. Hyphenations of two chromatographic methods, or couplings of a chromatographic separation technique with spectroscopic detection and identification devices, are used if the resolving power of the technique needs to be improved. More recently, the analytical benefits of comprehensive two‐dimensional (2D) chromatography, in its various operational modes, have been exploited by the oil and fat chromatographic community. In comprehensive 2D chromatography, the entire sample injected is subjected to two independent separation processes. In the present contribution, the principles of comprehensive 2D chromatography are briefly discussed. Next, the advantages of comprehensive separations for lipid analysis are illustrated using the concept of generic chromatographic applications. This concept distinguishes three generic reasons to apply chromatographic separations: target compound analysis, group‐type separation, and chromatographic fingerprinting. Examples of how comprehensive multi‐dimensional methods were successfully applied to solve problems in the edible oils and fats area are given. We believe that these multi‐dimensional techniques truly add new dimensions to oil and fat analysis, providing researchers in the area with novel tools for unraveling edible oil or fat samples with their complex compositions.     

Chemical Composition and Characteristics of <Emphasis Type="Italic">Commiphora wightii</Emphasis> (Arnott) Bhandari Seed Oil

The seeds of Commiphora wightii (Arnott) Bhandari contain 9.8 ± 0.7% oil. The fatty acid composition and chemical properties of the extracted oil were determined. Gas liquid chromatography of the methyl esters of the fatty acids shows the presence of 46.62% saturated fatty acids and 51.40% unsaturated fatty acids. The fatty acid composition is as follows: capric acid 3.50%, myristic acid 14.51%, palmitic acid 6.68%, stearic acid 4.70%, arachidic acid 3.18%, behenic acid 14.05%, myristoleic acid 1.34%, palmitoleic acid 12.07%, oleic acid 14.15%, eicosenoic acid 0.11%, linoleic acid 22.34% and alpha linoleic acid 1.37%.     

Profile of Triacylglycerols,Phenols, and Vitamin E of Manjari Medika Grape Seed Oil and Cake: Introducing a Novel Indian Variety

The aim of the study is to investigate the biochemical composition of grapeseed oil and cake from an unexplored Indian grape‐juice cultivar, Manjari Medika (MM). The composition of oil and residual seed cake is evaluated using various chromatographic and spectroscopic techniques. The findings demonstrate that the vitamin E content of MM‐seed oil (1.15–1.35 g kg^?1) is distinctively higher than the Codex standard, suggesting its superior quality as an edible oil. The predominant triacylglycerols include trilinolein (LLL, 43%), dilinoleoyl‐stearylglycerol (LSL, 19%), and dilinoleoyl‐palmitoylglycerol (LLP, 11%), which are earlier recognized as natural antioxidants. The seed‐cake is rich in polyphenols including acylated anthocyanins (e.g., pelargonidin‐3‐O‐coumaroyl glucoside) and certain other flavonoids (e.g., catechin). The profile of phytonutrients in MM seed‐oil and cake is significantly superior to its seeded female parent and two other widely cultivated wine‐grape varieties. In brief, the studied by‐products of this new grape‐juice cultivar can be an important source of high‐value ingredients for use in food supplements, nutraceuticals, and functional foods. Practical applications: This study reports the phytochemical profile of the seed‐oil and seed cake derived from a newly developed grape variety, Manjari Medika. High contents of selective antioxidants: lipids, vitamin E, and phenols in the seed‐oil and cake with health benefits suggest their potential for use in nutraceutical and functional foods. These byproducts can be utilised as ingredients of functional foods and nutraceuticals (e.g., grape seed oil capsule) and also as raw materials in food supply chains (e.g., for production of grape cookies or cake). MM can also be utilized as a colorant in the food industry.     

Evaluation of the Phenolic Content and Antioxidant Activity of Different Seed and Nut Cakes from the Edible Oil Industry

The objective of this work was to extract water‐soluble compounds from different seed and nut cakes under the same conditions and compare the phenolic content and antioxidant activity of the cake extracts. Seed cakes of sunflower, pumpkin, flaxseed and defatted sesame, and nut cakes of almond, pecan, macadamia and hazelnut were used in the experiments. Extracts were obtained by solid–liquid extraction with a water/ethanol solution (20:80, v/v). Total phenolic content, flavonoids, flavan‐3‐ols and condensed tannins in the extracts were determined using spectrophotometric analysis. Antioxidant properties of the extracts were determined by the DPPH and ABTS radical scavenging methods, and by determination of the reducing power and chelating activity. The extract from pecan nut cake presented the highest amounts of all compounds analyzed, followed by sunflower seed and hazelnut cake extracts. These samples also had the highest effects on the ABTS and DPPH radicals, as well as the uppermost reducing powers. The extracts from pecan nut and sunflower and sesame seeds were analyzed using HPLC and individual phenolics were further characterized.     

Deterioration Kinetics of Crude Palm Oil,Canola Oil and Blend During Repeated Deep-Fat Frying

The oxidation of vegetable oils is generally treated as an apparent first order kinetic reaction. This study investigated the deterioration of crude palm oil (CPO), refined canola oil (RCO) and their blend (CPO:RCO 1:1 w/w) during 20 h of successive deep‐fat frying at 170, 180 and 190 °C. Kinetics of changes in oil quality indices, namely, free fatty acid (FFA), peroxide value (PV), anisidine value (p‐AV), total polar compounds (TPC) and color index (CI) were monitored. The results showed that FFA and PV accumulation followed the kinetic first order model, while p‐AV, TPC and CI followed the kinetic zero order model. The concentration and deterioration rate constants k, increased with increasing temperatures. This effect of temperature was modeled by the Arrhenius equation. The results showed that PV had the least activation energies E_a (kJ/mol) values of 5.4 ± 1 (RCO), 6.6 ± 0.7 (CPO) and 11.4 ± 1 (blend). The highest E_a requirement was exhibited by FFA with a range of 31.7 ± 3–76.5 ± 7 kJ/mol for the three oils. The overall E_a values showed that the stability of the blend was superior and not just intermediate of CPO and RCO. The correlation of the other oil quality indices with TPC indicated a positive linear correlation. The p‐AV displayed the strongest correlation, with mean correlation coefficient r_s of 0.998 ± 0.00, 0.994 ± 0.00 and 0.999 ± 0.00 for CPO, RCO and blend, respectively.     

Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract

This study was performed to investigate the effectiveness of grape seed extract (GSE) compared to butylated hydroxytoluene (BHT) on retarding lipid oxidation of sunflower oil subjected to convection and microwave heating up to 240 min under simulated frying conditions. The progress of lipid oxidation was assessed in terms of peroxide value (PV), p-anisidine value (p-AV), conjugated dienes and trienes (CD, CT), inhibition of oil oxidation (IO) and TOTOX value. In addition, total phenolic content (TP) was evaluated in samples before and after heating in order to assess the changes in these compounds relative to the extent of lipid oxidation. The results of this study highlight that GSE showed a significantly inhibitory effect on lipid oxidation during both treatments, although to a different extent. This ability was dose-dependent; therefore, the extent of lipid oxidation was inversely related to GSE level. Convective heating, respective microwave exposure for 240 min of samples supplemented by GSE to a level of 1000 ppm, resulted in significant decreases of investigated indices relative to the control values as follows: PV (48%; 30%), p-AV (29%; 40%), CD (45%; 30%), CT (41%; 36%), TOTOX (35%; 37%). GSE to a level of 600-800 ppm inhibited the lipid oxidation in a similar manner to BHT. These results suggested that GSE can be used as a potential natural extract for improving oxidative stability of sunflower oil during thermal applications.     

A Comparative Study of O/W Nanoemulsions Using Extra Virgin Olive or Olive‐Pomace Oil: Impacts on Formation and Stability

Nanoemulsions are considered an innovative approach for industrial food applications. The present study explored the potential use of olive‐pomace oil (OPO) for oil‐in‐water (o/w) nanoemulsion preparations and compared the effectiveness of extra virgin olive oil (EVOO) and OPO at nanoemulsion formulations. The ternary‐phase diagrams were constructed and the o/w nanoemulsions properties were evaluated in relation to their composition. The results showed that it is possible to form OPO nanoemulsions using Polysorbate 20 or Polysorbate 40. Nanoemulsions with EVOO and OPO presented desirable properties, in terms of kinetic stability (emulsion stability index % [ESI%]), mean droplet diameter (MDD), polydispersity index (PDI), ζ‐potential, viscosity, and turbidity. EVOO exhibited lower surface and interfacial tension forming nanoemulsions with a high ESI% and a low MDD. However, OPO led to nanoemulsions with a high ESI% but with a higher MDD. It was observed that by increasing the emulsifier concentration the MDD decreased, while increasing the dispersed phase concentration led to a higher MDD and a lower ESI%. Finally, nanoemulsions with the smallest MDD (99.26 ± 4.20 nm) and PDI (0.236 ± 0.010) were formed using Polysorbate 40, which presented lower surface and interfacial tension. Specifically, the nanoemulsion with 6 wt% EVOO and 6 wt% Polysorbate 40 demonstrated an interfacial tension of 51.014 ± 0.919 mN m^?1 and an MDD of 99.26 ± 4.20 nm. However, the nanoemulsion with 6 wt% OPO and 8 wt% Polysorbate 20 presented an interfacial tension of 54.308 ± 0.089 mN m^?1 and an MDD of 340.5 ± 7.1 nm.     

Content of Antioxidants,Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction

The goal of this work was to investigate the relationship between antioxidants’ content and the oxidative stabilities of grape seed oils obtained from the Cabernet Sauvignon variety. The samples of grape seed oils were obtained by ultrasound assisted extraction. The time of extraction was varied, while the other relevant parameters: extraction temperature, solvent to solid ratio and sonication power were kept constant. For the sake of comparison, the extraction was also done using the conventional Soxhlet method. For all the oil samples obtained, the contents of total phenolic compounds (TPC), α-tocopherol and fatty acids were determined using relevant analytic methods. Importantly, in the present study, the modern analytical techniques for estimation of antioxidant capacity (measuring the chemiluminescence intensity of a luminol-hemin solution) and oxidative stability [differential scanning calorimetry (DSC), coupled with thermogravimetry (TG)] were proposed. The obtained results prove that ultrasonic irradiation enables effective extraction of grape seed oil. It was shown that the extractive yields and the amounts of total phenolic compounds and α-tocopherol increase with time of extraction; the optimum time was determined. Results obtained in this work show that, for both oxidative stability and antioxidant capacity, TPC have a more important role then α-tocopherol.     

The Effects of Infrared Roasting on HCN Content,Chemical Composition and Storage Stability of Flaxseed and Flaxseed Oil

Flaxseeds were roasted at 1150 W/m² radiation intensity with short and medium wave infrared (IR) emitters for specific durations, which provided good visual and sensory quality. The effects of IR roasting on color properties, hydrogen cyanide (HCN) content, tocopherols and fatty acid composition of the flaxseed and flaxseed oil were investigated. Further, flaxseeds were stored for 6 months and free fatty acid content and peroxide values were followed at 1-month intervals to understand the effect of IR treatment on hydrolytic and oxidative stability. HCN content of the flaxseeds was reduced up to 59% with IR roasting. Tocopherol content of the IR roasted flaxseed oil was higher than that of the control. No notable variation was observed in fatty acid composition with regard to IR treatment. Free fatty acid content of IR roasted flaxseeds did not increase during storage, while peroxide value of the seeds significantly increased up to 95 mEq O₂/kg oil.     

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein,and Soybean,Olive, Fish,and Virgin Coconut Oils

The simplest and the most cost-effective way of human milk fat substitute (HMFS) production is formulating of suitable vegetable oils at proper ratios. To do this, the D-optimal mixture design was used to optimize the HMFS formulation. The design included 25 formulations made from refined palm olein (35–55%), soybean oil (5–25%), olive oil (5–20%), virgin coconut oil (5–15%), and fish oil (0–10%). Samples were produced in laboratory and characterized in terms of fatty acid and triacylglycerol (TAG) compositions, free fatty acid content, peroxide value, iodine value, and oxidative stability index (OSI). HMFS samples were also compared with Codex Alimentarius (CA) and Iran National Standards Organization (INSO) standards. Each characteristic of HMFS samples was then expressed as a function of ingredient ratio using regression models. Finally, using numerical optimization, four optimized blends (PB₁-PB₄) were selected, made in the laboratory (HMFS₁-HMFS₄), characterized, and compared with CA and INSO standards. The properties of all the optimized blends (except the palmitic acid content of HMFS₂ and the monounsaturated fatty acid [MUFA] content of HMFS₃) met the standards. HMFS₄ showed the highest OSI in Rancimat and the lowest oxidation rate in Schaal oven tests. POL (19.53–21.73%), PPO (20.77–21.73%), OOO (9.11–11.16%), and OPO (8.84–9.46%) were the main (totally about 60%) TAG species found in HMFS samples. In conclusion, the HMFS₄ formula (55% palm olein, 13.5% soybean oil, 16% refined olive oil, 15% virgin coconut oil, and 0.5% fish oil) was suggested as the best formula for HMFS production.     

Evaluation of the Triglyceride Composition of Pomegranate Seed Oil by RP‐HPLC Followed by GC‐MS

Triglyceride composition and fatty acid profiles of pomegranate seed oil were evaluated by newly developed methods in reverse‐phase‐high performance liquid chromatography (RP‐HPLC) and gas chromatography (GC), respectively. Different compositions of the mobile phase (acetone and acetonitrile) and flow rates for the HPLC system were used to obtain better separation for accurate quantitative analysis. Triglycerides with conjugated fatty acids (CLnAs) were eluted in order of the polarity of their geometrical isomers (c, t, c < t, t, c < t, t, t). The dominant triglyceride was found to be PuPuPu (32.99 %) in pomegranate seed oil, followed by PuPuCa and PuCaCa containing punicic acid and catalpic acid with total triglyceridelevels of 27.72 and 10.11 %, respectively. For fatty acid composition analysis, triglyceride fractions were derivatized into their respective methylesters which were injected into gas chromatography‐mass spectrometry (GC‐MS) to identify and gas chromatography‐flame ionization detector (GC‐FID) to quantify the conjugated fatty acids of each fraction of triglycerides. Punicic acid was found to be dominant (76.57 %) followed by catalpic acid (6.47 %) and β‐eleotearic acid (1.45 %). Pomegranate seed contained greater amounts of conjugated linolenic acids. These results showed that the present study provides more information about the composition of the triglyceride and fatty acid profiles of pomegranate seed oil compared to the reported studies. Therefore, the developed methods in this study can be used for the identification of the triglyceride and fatty acid composition for pomegranate seed oils and some such specials edible oils including CLnA isomers.