Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the Dark

ABSTRACT: Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of fried products during storage in the dark were studied. Flour dough pieces (2 cm × 2 cm × 0.1 cm) were fried at 160 °C for 1 min in sesame oil-added soybean oil. Concentrations of sesame oil in the frying oil were 0%, 10%, and 20% by volume. Fried products were put into a glass bottle, and the bottles were tightly sealed and stored at 60 °C in the dark for 18 d. Lipid oxidation of fried products was determined by fatty acid composition changes and conjugated dienoic acid (CDA) and p -anisidine (PA) values. Tocopherols and lignan compounds in the fried products were determined by high-performance liquid chromatography. Relative content of linolenic acid decreased, and CDA and PA values increased during storage of the fried products in the dark. Fatty acid composition change and CDA and PA values during storage were lower in the products fried in sesame oil-added soybean oil than in the products fried in soybean oil without sesame oil. The results clearly showed that addition of roasted sesame oil to soybean oil at 10% and 20% during frying decreased the lipid oxidation of fried products during storage in the dark for 18 d by extension of induction period and decrease in decomposition of oxidized lipids. Fried products contained 134 to 267 ppm tocopherols and 0 to 148 ppm lignans before storage; however, their contents decreased during storage in the dark. Lignan compounds were more stable than tocopherols, and the rate of tocopherols degradation was lower in the products fried in sesame oil-added soybean oil than in the products fried in soybean oil without sesame oil, which could be because of protection of tocopherols from degradation by lignan compounds.     

Calibration and Evaluation for Visuo-haptic Collocation in Haptic Augmented Virtuality Systems

International Journal of Control, Automation and Systems - Haptic augmented virtuality systems can provide users with a highly immersive haptic experience by visuo-haptic collocation of physical...     

Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil

Effects of temperature on the autoxidation and antioxidants changes of soybean, sunflower, and olive oils were studied. The oils were oxidized in the dark at 25, 40, 60, and 80 °C. The oil oxidation was determined by peroxide (POV) and p-anisidine values (PAV). Polyphenols and tocopherols in the oils were also monitored. The oxidation of oils increased with the oxidation time and temperature. Induction period decreased with the oxidation temperature; 87 and 3.6 days at 25 and 60 °C, respectively, for sunflower oil. The activation energies for the autoxidation of soybean, sunflower, and olive oils were 17.6, 19.0, and 12.5 kcal/mol, respectively. Olive oil contained polyphenols at 180.8 ppm, and tocopherols were present at 687, 290, and 104 ppm in soybean, sunflower, and olive oils, respectively. Antioxidants were degraded during the oil autoxidation and the degradation rates increased with the oxidation temperature of oils; for tocopherols, 2.1 × 10⁻³ and 8.9 × 10⁻²%/day at 25 and 60 °C, respectively, in soybean oil.     

Effects of Phosphatidylcholine on Interaction of α-Tocopherol and β-Carotene in Photosensitized Oxidation of Emulsions

The interaction between α‐tocopherol (500 mg/kg) and β‐carotene (10 mg/kg) during chlorophyll‐photosensitized oxidation of a sunflower oil emulsion was studied in the presence or absence of phosphatidylcholine (PC, 250 mg/kg) by determining peroxide (POV) and conjugated dienoic acid (CDA) values. Chlorophyll, α‐tocopherol, β‐carotene, and PC contents in the emulsion were also monitored. α‐Tocopherol and β‐carotene individually and interactively decreased the POV and CDA values of oil in the emulsion by singlet oxygen quenching. PC decreased the POV and CDA values of oil, however, the values of the emulsion with added α‐tocopherol, β‐carotene, and PC were not significantly different from those of the emulsion with added α‐tocopherol and β‐carotene without PC. Contents of α‐tocopherol did not change during 24‐h oxidation, whereas co‐present PC significantly caused α‐tocopherol and chlorophyll degradation. β‐Carotene and PC contents significantly decreased to 45.5 and 51.3 %, respectively, after 24 h, and α‐tocopherol protected β‐carotene from degradation. The results suggest that PC had no net effects on the interactive antioxidant activity of α‐tocopherol and β‐carotene during chlorophyll‐photosensitized oxidation of the emulsion through free radical generation, chlorophyll degradation, and lessening the potency of α‐tocopherol as a singlet oxygen quencher.     

APPLICATION OF CtPARAMETER FOR CREEPFATIGUE CRACKGROWTH WITH SLOW LOAD RISING CONDITION

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Interaction of phosphatidylcholine and α-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and tocopherol in the emulsion under singlet oxygen

Abstract: Interaction of phosphatidylcholine (PC) and α‐tocopherol (α‐Toc) on the oxidation of oil in the emulsion consisting of sunflower oil and water under singlet oxygen at 25 °C was studied by determining peroxide value (PV) and conjugated dienoic acid (CDA) contents. Singlet oxygen was produced by chlorophyll b under 1700 lux. Single addition of PC or α‐Toc decreased the values of peroxides and CDAs of oil in the emulsion via singlet oxygen quenching. PC and α‐Toc showed simply additive interaction in decreasing the singlet oxygen oxidation of oil in the emulsion. α‐Toc was a physical quencher of singlet oxygen in the emulsion, but PC involved chemical quenching in the antioxidant action. Chlorophyll and PC contents were decreased in the emulsion under singlet oxygen, while α‐Toc was not. α‐Toc protected chlorophyll and PC from degradation, and was a more important component than PC in the oil oxidation under singlet oxygen in the emulsion.     

Effects of Fatty Acid Composition and β‐Carotene on the Chlorophyll Photosensitized Oxidation of W/O Emulsion Affected by Phosphatidylcholine

Abstract: Chlorophyll photosensitized oxidation of W/O emulsion consisting of oils with different fatty acid composition was studied and β‐carotene effects on the singlet oxygen oxidation affected by phosphatidylcholine were evaluated by determining peroxide value (PV) and conjugated dienoic acid (CDA) contents. An emulsion was composed of purified oil (sunflower, soybean, canola, or olive oil), water, and xanthan gum (50:50:0.35, w/w/w) with addition of phosphatidylcholine (0 or 250 ppm) and β‐carotene (0, 1, 5, or 10 ppm). PV and CDA content of oil in the emulsion were increased with time under chlorophyll photosensitized oxidation, and the oxidation rate was higher in the emulsion consisting of sunflower or soybean oil whose polyunsaturated fatty acids content was high compared to canola or olive oil. Addition of β‐carotene to the emulsion significantly decreased the oil oxidation under chlorophyll photosensitization, however, co‐addition of phosphatidylcholine decreased the antioxidant activity of β‐carotene, suggesting an antagonistic antioxidation between them. Practical Application: The results of this study can be applied to the area of emulsion foods such as salad dressing to have improved texture and stability by decreasing the oil oxidation and providing desirable color by use of β‐carotene with phosphatidylcholine as emulsifier.