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1.
Elif Dagdemir Songul Cakmakci Engin Gundogdu 《European Journal of Lipid Science and Technology》2009,111(11):1118-1123
The aim of this study was to investigate the effects of different essential oils (from Thymus haussknechtii Velen and Origanum acutidens Hand.‐Mazz. Letswaart; endemic species in Turkey) on butter stability. These essential oils were added to butter at two concentrations (0.1 and 0.2 wt‐%). The antioxidant activities of the essential oils were compared with control samples (without antioxidant) and containing butylated hydroxytoluene (BHT). All samples were stored at 4 ± 1 °C for 90 days and their peroxide values (PV), thiobarbituric acid (TBA) values, % titratable acidity and some microbiological properties were analyzed. As a result, the lowest PV and TBA values were determined in the samples containing BHT and 0.2% essential oils; however, TBA and PV were at the highest levels in the control samples during storage. The amount of 0.2% of essential oils exhibited strong antioxidant activity, which was almost equal to that of BHT. T. haussknechtii essential oil showed a stronger antioxidant effect as compared to O. acutidens. None of the essential oils showed remarkable antifungal activity. However, the antimicrobial activity of O. acutidens on coliform bacteria was found to be higher than that of T. haussknechtii. Sensory analysis of the butter showed that the samples containing 0.2% essential oils had lower flavor scores than those with 0.1% essential oils. The present results indicate that these essential oils can be considered as an alternative source of natural antioxidants in the manufacture of butter. 相似文献
2.
Antioxidant activity of tocopherols,ascorbyl palmitate,and ascorbic acid and their mode of action 总被引:4,自引:0,他引:4
W. M. Cort 《Journal of the American Oil Chemists' Society》1974,51(7):321-325
In the quest to use antioxidant compounds occurring in nature or related compounds, extensive studies have been made on vegetable
oils, animal fats, apocarotenal, and vitamin A as substrates with ascorbyl palmitate, tocopherols, and ascorbic acid as antioxidants.
Antioxidant efficiency varies with the substrate. Ascorbyl palmitate at a level of 0.01% provides a useful increase in the
shelf-life of vegetable oils. Alone it is better than butylated hydroxytoluene and butylated hydroxyanisole and in combinations
with other known antioxidants improves the shelf-life of all vegetable oils, as well as potato chips. Solubility problems
with ascorbyl palmitate and other esters of ascorbic acid are discussed. The tocopherols have their greatest effect in protection
of animal fats, carotenoids, and vitamin A. Experiments utilizing tocopherols and tocopherol combinations are presented. The
activity of ascorbic acid, an excellent scavenger of oxygen, is reviewed. Quenchers of singlet oxygen do not inhibit the direct
oxidation of fats and oils under the conditions used. 相似文献
3.
Summary The amount of secondary oxidation products in refined and unrefined fats has been determined by reaction with benzidine acetate
in iso-octane absolute alcohol solution, and measurement of the absorption at 350 mμ of the yellow color has been made.
An “aldehyde value” has been calculated from this absorption intensity, using cinnamaldehyde as a reference substance. Determination
of the aldehyde value and peroxide number of oils before and during refining has given information on the effect of the different
refining processes on the state of oxidation of the oils. The effect of hardening on the content of oxidation products of
an oil has been investigated. The effect of the amount of oxidation products in the unrefined material on the flavor stability
of the refined material and of the margarine made from it has also been studied. 相似文献
4.
A. K. Kiritsakis C. M. Stine L. R. Dugan 《Journal of the American Oil Chemists' Society》1983,60(7):1286-1290
Virgin unrefined olive oil was protected from oxidation with the antioxidants butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) and in one case propyl gallate (PG). All the antioxidants improved the stability of olive oil under accelerated conditions (oven test) and storage conditions at 50 C. In the oven test, where the type of oil used was the same as that used in long-term storage studies (room temperature and 50 C) the relative inhibition effect of the antioxidants was in the following order: TBHQ = BHA > BHT. The combinations of BHA and BHT with TBHQ displayed better stabilizing qualities. Antioxidants did not prevent peroxide formation in olive oil stored at room temperature in daylight; these samples oxidized to a high degree, probably due to the catalytic action of chlorophyll. Citric acid (CA) used alone did not affect the oxidative stability of the oil in the oven test and at room temperature in the dark, but exhibited a negative effect at 50 C. The reduction in peroxide content with teritary butylhydroquinone (TBHQ) in the dark at 50 C was greater than anticipated from the oven studies. Potency of the antioxidants under these conditions (50 C) was in the following order: TBHQ> BHT > BHA. The combinations of BHA 0.01% or BHT 0.01% with TBHQ 0.005% used in the dark at 50 C were less effective than TBHQ 0.01%. 相似文献
5.
《Fuel Processing Technology》2005,86(10):1071-1085
Biodiesel, an alternative diesel fuel derived from transesterification of vegetable oils or animal fats, is composed of saturated and unsaturated long-chain fatty acid alkyl esters. When exposed to air during storage, autoxidation of biodiesel can cause degradation of fuel quality by adversely affecting properties such as kinematic viscosity, acid value and peroxide value. One approach for increasing resistance of fatty derivatives against autoxidation is to treat them with oxidation inhibitors (antioxidants). This study examines the effectiveness of five such antioxidants, tert-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PrG) and α-Tocopherol in mixtures with soybean oil fatty acid methyl esters (SME). Antioxidant activity in terms of increasing oxidation onset temperature (OT) was determined by non-isothermal pressurized-differential scanning calorimetry (P-DSC). Analyses were conducted in static (zero gas flow) and dynamic (positive gas flow) mode under 2000 kPa (290 psig) pressure and 5 °C/min heating scan rate. Results showed that PrG, BHT and BHA were most effective and α-Tocopherol least effective in increasing OT. Increasing antioxidant loading (concentration) showed sharp increases in activity for loadings up to 1000 ppm followed by smaller increases in activity at higher loadings. Phase equilibrium studies were also conducted to test physical compatibility of antioxidants in SME-No. 2 diesel fuel (D2) blends. Overall, this study recommends BHA or TBHQ (loadings up to 3000 ppm) for safeguarding biodiesel from effects of autoxidation during storage. BHT is also suitable at relatively low loadings (210 ppm after blending). PrG showed some compatibility problems and may not be readily soluble in blends with larger SME ratios. Although α-Tocopherol showed very good compatibility in blends, it was significantly less effective than the synthetic antioxidants screened in this work. 相似文献
6.
The effect of antioxidants on the autoxidation of methyl conjugatedcis,trans-octadecadienoates was evaluated by estimating the induction period by measuring the increase in weight with time. Peroxide
values and molecular weights were also used to determine extent of oxidation. UV and IR absorption were measured to determine
conjugated dienes and isolatedtrans double bonds. Antioxidants, such as butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), propyl gallate (PG)
and sesamol, lengthened the induction period as much as seven to twelve times. After autoxidation to a weight gain of 10 mg
per 1.5 g, the antioxidant containing samples had higher molecular weights and lower diene contents than the control samples.
The induction periods were shorter, the peroxide values lower with or without antioxidants for the conjugated dienoates than
for the nonconjugated dienoates. Effect of antioxidants might be explained by the formation of a hydrogen bond of the hydroxyl
of the antioxidant and π-electrons as well as the inhibition of the chain-reaction. 相似文献
7.
The effectiveness of tertiarybutylhydroquinone (TBHQ), butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in
stabilizing tapioca chips was assessed by determining the peroxide andp-anisidine values, absorbances at 232 nm and 268 nm and the 18:2/16:0 ratios of oil extracted from tapioca chips. The order
of effectiveness of the antioxidants in stabilizing the chips was found to be TBHQ > BHT > BHA. The order of effectiveness
of antioxidants, TBHQ > BHT > BHA, was maintained for chips from corresponding 1st, 4th and 7th fryings. The loss of antioxidants
during storage could not be directly related to oxidation parameters. 相似文献
8.
Anabella S. Giacomozzi María E. Carrín Camila A. Palla 《Journal of the American Oil Chemists' Society》2023,100(4):343-349
Most shortenings used in baked products are solid fats high in saturated fatty acids that may also contain trans fatty acids, which are nutritionally unhealthy. Successful solid fat replacement requires maintaining not only the physicochemical properties, but also the sensory quality of the products. In this study, the sensory properties and lipid profile of muffins formulated with a previously optimized monoglyceride oleogel were compared with those of muffins made with a commercial margarine (Control). Untrained consumers (n = 130) evaluated the effect of the fat replacement on several sensory attributes using a 5-point hedonic scale. In comparison with the Control, the oleogel-based muffin (Mo) scored similarly for flavor and sponginess, but rated significantly higher for appearance and color. Based on overall quality score, consumers liked Mo more than the Control. The reformulated muffins had a significantly improved lipid profile, with a 68% reduction in saturated fats and an almost 4-fold increase in monounsaturated fats. This study supports the use of monoglyceride oleogels as full-fat substitutes to develop healthier bakery products, maintaining or improving consumer acceptance. It is expected that the promising results presented here will help the food industry to accelerate the transition from conventional solid fats to oleogels. 相似文献
9.
Hong-Sik Hwang Jill K. Winkler-Moser Brent Tisserat Rogers E. Harry-O'kuru Mark A. Berhow Sean X. Liu 《Journal of the American Oil Chemists' Society》2021,98(1):73-87
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. 相似文献
10.
Thermal stability of some commercial synthetic antioxidants 总被引:1,自引:0,他引:1
Julio Sanhueza Susana Nieto Alfonso Valenzuela 《Journal of the American Oil Chemists' Society》2000,77(9):933-936
Synthetic antioxidants are widely applied substances in human food and in animal feed industries. These products, which are
mainly derived from phenolic structures, were developed to avoid or retard the oxidative rancidity of fats and oils when added
either to raw material or to end-products. Synthetic antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisole
(BHA), tertiary butylhydroxyquinone (TBHQ), and ethoxyquin (EQ) are frequently applied during the cooking of the by-products
(viscera, blood, and feathers) in the poultry feed industry. However, results in terms of oxidative prevention are unequal
and usually modest. Because information about the thermal stability of synthetic antioxidants is scarce, we developed a laboratory
model that simulates the cooking of poultry by-products to study the effectiveness of BHT, BHA, TBHQ, and EQ. The antioxidants
were thermally treated at 100–200°C, over 1 or 2 h. The effectiveness of each antioxidant after the thermal treatment was
assessed with the Rancimat test by measuring the modification of the induction period for the oxidation of sardine oil and
comparing it to the oxidation kinetics of the oil without added antioxidants. Within our experimental conditions, all antioxidants
assayed showed different degrees of thermal instability. BHT and TBHQ were effective as antioxidants at temperatures up to
175°C, exhibiting only 25 to 30% inactivation. However, BHA and EQ were inactivated by 70 and 60%, respectively, at 150°C.
Heating time (1 and 2 h) at a given temperature did not significantly modify the behavior of the antioxidants assayed. EQ
is the most frequently applied antioxidant to prevent oxidative rancidity in the cooking of poultry by-products. However,
according to our results, EQ and BHA, which is another antioxidant frequently used by the poultry industry, are less suitable 相似文献
11.
Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils 总被引:1,自引:5,他引:1
Refined, unhydrogenated soybean oil and edible beef tallow were interesterified with sodium methoxide. This was done as an
alterna-tive to hydrogenation for the production of plastic fats for use as margarine oils. Using 0.5% sodium methoxide at
80 C, interesterifi-cation was complete in 30 min as determined by lipase hydrolysis. A blend of 60% soybean oil and 40% edible
beef tallow was found to have physical characteristics (melting point, solid fat index) similar to those of commercial tub
margarine oils. The level of poly-unsaturated fatty acids was slightly lower and the level of saturated fatty acids slightly
higher than the commercial margarine oils. Iodine value andtrans fatty acid determinations indicated no dis-cernible effect on the degree of unsaturation or the level of isomeric fatty acids
by the interesterification process. The interesterified blend did contain 3.0%trans fatty acids which were originally present in the tallow. Oxidative stability of the interesterified oils was estimated by
peroxide value determinations over several days on samples stored at 60 C. Experimental blends treated with 0.1% citric acid
had poorer stability than the partially hydrogenated margarine oils; however, 0.01% BHA significantly delayed oxidation of
the experimental samples.
Presented at the JOCS/AOCS annual meeting, 1979, San Francisco.
Paper No. 6797, Journal Series, Nebraska Agricultural Experiment Station. 相似文献
12.
Disteryl ethers isolated from a vegetable oil and a table margarine were analyzed by capillary gas chromatography. The composition
of disteryl ethers in such products reveals whether vegetable oils are mixed with animal fats and if these materials have
been subjected to in dustrial bleaching 相似文献
13.
E. N. Frankel 《Journal of the American Oil Chemists' Society》1993,70(8):767-772
To understand the reasons for differences in oxidative stability among edible oils, the temperature dependence was investigated
for the development of volatile lipid oxidation products in fish oils and in vegetable oils. A rapid headspace capillary gas
chromatographic method was developed to determine volatile oxidation products of omega-6 (n-6) polyunsaturated fats (pentane
and hexanal) and omega-3 (n-3) polyunsaturated fats (propanal) at different decomposition temperatures. Headspace gas chromatographic
analyses of partially oxidized menhaden, bonita and sardine oils could be performed at 40°C, whereas soybean, canola, safflower,
high-oleic sunflower and high-oleic safflower oils required temperatures greater than 100°C. Volatile formation by thermal
decomposition of oxidized oils had lower apparent activation energies in fish oils than in vegetable oils, and significantly
higher apparent activation energies in high-oleic oils than in polyunsaturated oils. The activation energy data on headspace
volatiles provided another dimension toward a better understanding of the thermal stability of flavor precursors in unsaturated
fish and vegetable oils.
Presented at the ISF/AOCS joint meeting, Toronto, Canada, May 10–14, 1992. 相似文献
14.
Wen-Sen He Jiaxin Rui Qingzhi Wang Zhen-Yu Chen 《European Journal of Lipid Science and Technology》2021,123(7):2000398
Piceatannol has shown to be a strong antioxidant in vivo, however, its ability to suppress lipid oxidation in foods has not been examined. The present study is to examine the antioxidant effect of piceatannol on heated canola oil compared with that of butylated hydroxytoluene (BHT). The oxidation of canola oil is conducted at 60, 90, 120, and 150 °C by monitoring the depletion of oxygen, the decrease in unsaturated fatty acids, and the changes of primary and secondary oxidation products. Results demonstrated that piceatannol can suppress lipid oxidation of canola oil in a dose-dependent manner with its effect being more effective than BHT. Practical Applications: Lipid oxidation is a major factor in the deterioration of food quality. Synthetic antioxidants, such as BHT and butylated hydroxyanisole, are used to inhibit oxidation in foods, but their safety has been always concerned. Piceatannol has exhibited a strong antioxidant activity to attenuate lipid oxidation and it should be further explored for use as a natural antioxidant in foods. 相似文献
15.
Udaya N. Wanasundara Fereidoon Shahidi 《Journal of the American Oil Chemists' Society》1994,71(8):817-822
The antioxidative activity of ethanolic extracts of canola meal at 100, 200, 500 and 1000 ppm on refined-bleached (RB) canola
oil was examined and compared with commonly used synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT), BHA/BHT/monoglyceride citrate (MGC) andtert-butyl-hydroquinone (TBHQ). Stability of RB oil was monitored under Schaal oven test conditions at 65°C over a 17-d period.
Progression of oxidation was monitored by weight gain, peroxide, conjugated diene, 2-thiobarbituric acid and total oxidation
values. Canola extracts at 500 and 1000 ppm were more active than BHA, BHT and BHA/BHT/MGC and less effective than TBHQ at
a level of 200 ppm. 相似文献
16.
Food technological aspects on the use of rape-seed oil and otherCruciferae seed oils as salad oils, in margarine, shortenings and some other foods are briefly reviewed. It is concluded that these
oils in hydrogenated or nonhydrogenated form may compete favorably with other vegetable oils and animal fats.
One of nine papers published from the Symposium, “Cruciferous Oilseeds,” ISF-AOCS World Congress, Chicago, September 1970. 相似文献
17.
Sakina Khatoon Sunki Reddy Yella Reddy 《European Journal of Lipid Science and Technology》2005,107(11):786-791
Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati are prepared by interesterification of blends of palm hard fraction (PSt) with mahua and mango fats at various proportions. It was found that the interesterified samples did not show significant differences in solid fat content (SFC) after 0.5 or 1 h reaction time. The blends containing PSt/mahua (1:1) showed three distinct endotherms, indicating a heterogeneity of triacylglycerols (TG), the proportions of which altered after interesterification. The SFC also showed improved plasticity after interesterification. Similar results were observed with other blends of PSt/mahua (1:2). These changes in melting behavior are due to alterations in TG composition, as the trisaturated‐type TG were reduced and the low‐melting TG increased after interesterification. The blends containing PSt/mango (1:1) showed improvement in plasticity after interesterification, whereas those containing PSt/mango (2:1) were hard and showed high solid contents at higher temperature and hence may not be suitable for bakery or as vanaspati. The blends with palm and mahua oils were softer and may be suitable for margarine‐type products. The results showed that the blends of PSt/mahua (1:1, 1:2) and PSt/mango (1:1) after interesterification for 1 h at 80 °C showed an SFC similar to those of commercial hydrogenated bakery shortenings and vanaspati. Hence, they could be used in these applications in place of hydrogenated fats as they are free from trans acids, which are reported to be risk factors involved in coronary heart disease. For softer consistency like margarine applications, the blends containing palm oil and mahua oil are suitable. 相似文献
18.
Ivana Niklov tefan Schmidt Katarína Habalov Stanislav Sekretr 《European Journal of Lipid Science and Technology》2001,103(5):299-306
Antioxidative activities of evening primrose seed meal extracts in sunflower and rapeseed oils were compared with that of commercially used antioxidants, namely butylated hydroxytoluene (BHT), ascorbylpalmitate as well as Grindox‐118. The study was carried out under Schaal oven conditions at 60 °C and the weight gain was followed up by p‐anisidine value measurement following the oxidation. An Oxidograph apparatus monitored the oxidation of oils at 110 °C. Among the examined extracts, the ethyl acetate extract (0.2%), containing only 87 mg/g of total phenolics, exhibited a stronger antioxidant activity than BHT (0.01%) and effectively stabilised both oils. A strong antioxidative effect was also noted for the ethanol‐ethyl acetate extract (168 mg/g of total phenolics). The study showed that addition of ethyl acetate and ethanol‐ethyl acetate extracts could extend the sunflower and rapeseed oils shelf‐life by protecting oils from further decomposition that naturally occurs during thermal treatments. 相似文献
19.
20.
The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils,Fats, and Food Systems 总被引:2,自引:0,他引:2
Christine M. Seppanen Qinghua Song A. Saari Csallany 《Journal of the American Oil Chemists' Society》2010,87(5):469-481
This review paper is focused on the relative antioxidant activities of tocopherols and tocotrienols in oils and fats and certain
food systems. α-Tocopherol generally showed better antioxidant activity than γ-tocopherol in fats and oils, but at higher
concentrations γ-tocopherol was found to be a more active antioxidant. The results of studies on the optimum antioxidant concentrations
of tocopherols in oils and fats indicated that the optimal level for α-tocopherol is usually lower than other tocopherols,
meaning less α-tocopherol is needed for maximum antioxidant protection. There are comparatively very few studies related to
the antioxidant activities of tocotrienols in oils and fats. It has been stated that generally γ-tocotrienol has higher antioxidant
effect than α-tocotrienol, and tocotrienols may be better antioxidants than their corresponding tocopherols in certain oils
and fats systems. Studies on the antioxidant activity of various tocopherols in food systems are varied and cannot be uniformly
evaluated because experiments have generally focused on different foods and used various methods for the detection of antioxidant
activities. Depending on the food system, in certain cases tocopherols were better antioxidants than synthetic antioxidants
such as butylhydroxy toluene (BHT) or butylhydroxy anisole (BHA). However, in certain other food systems the synthetic antioxidants
were more effective to increase the shelf life and the stability of foods than those containing tocopherols. 相似文献