Effects of rosemary extracts and major constituents on lipid oxidation and soybean lipoxygenase activity

Rosemary (Rosemarinus officinalis L.) leaves were extracted with three different solvents, namely hexane, acetone and methanol. A reverse-phase high-performance liquid chromatography system in combination with a mass detector was used to quantitate the content of carnosol, carnosic acid and ursolic acid in the rosemary extracts. All rosemary extracts showed strong inhibitory effects on lipid oxidation and soybean lipoxygenase activity.     

Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test

A comparative study was carried out in order to evaluate the kinetics of the formation of a number of primary and secondary oxidation products during oxidation of olive oil in the Rancimat test at 100–130 °C. There were good correlations between the Rancimat index (OSI) and stability indices (IP) measured in the Rancimat test with no significant differences in kinetic parameters calculated from them. Mean values of the temperature coefficient, Q₁₀ number, activation energy (E_a), frequency factor (A), and free energy of activation (ΔG⁺⁺) for olive oil oxidation were calculated to be ?3.44 × 10^?2°C^?1, 2.21, 98.91 kJ/mol, 12.17 × 10¹² h^?1, and 128.25 kJ/mol, respectively. Each unit change in E_a was accompanied by an average 1.43 × 10¹² change in A, indicating a higher contribution for factor A than for E_a to the olive oil stability. The E_a and A correlated well with the values of enthalpy and entropy, respectively. The values of OSI or IP could be described well by the ΔG⁺⁺ values. Kinetic data indicated that olive oil stability is more affected by the indigenous antioxidants than by the fatty acid composition.     

Inhibition of Hydroperoxy-, Keto- and Hydroxy-FAME by Alpha- and Delta-Tocopherol at Rancimat Conditions

The effects of α‐ and δ‐tocopherol on inhibition of hydroperoxides, keto and hydroxy compounds under Rancimat conditions, i.e. 100 °C and air bubbling, were studied in samples of fatty acid methyl esters (FAME) obtained from high linoleic (HL) and high oleic (HO) sunflower oils. Primary hydroperoxides from methyl linoleate and methyl oleate and secondary keto and hydroxy compounds derived from methyl linoleate hydroperoxides were analyzed by HPLC–UV‐ELS. Different tocopherol concentrations, namely, 10, 50, 100, 500 and 1000 mg/kg, were tested. Irrespective of the lipid substrate and the initial concentration of tocopherol, results showed that the content of hydroperoxides accumulated during the induction period was remarkably higher in the samples containing δ‐tocopherol. The relative concentrations of oleate hydroperoxides in the HO samples were also higher in the presence of δ‐tocopherol. α‐Tocopherol was more effective in inhibiting hydroperoxides at low levels, with 100 mg/kg as optimal concentration, while δ‐tocopherol displayed optimal protection at 1000 mg/kg. Under the oxidation conditions applied, neither α‐ nor δ‐tocopherol showed a protective effect on hydroperoxide decomposition at any level assayed. Formation of keto‐ and hydroxy‐dienes was more related to the concentration of their hydroperoxide precursors. Furthermore, both tocopherols gave rise to increased concentrations of ketodienes at 500 and 1000 mg/kg compared to the controls. Such an effect was more pronounced for α‐tocopherol and in the HL samples.     

Effect of Storage Conditions and Antioxidants on the Oxidative Stability of Sunflower–Chia Oil Blends

The mixture of different proportions of sunflower with chia oil provides a simple method to prepare edible oils with a wide range of desired fatty acid compositions. Sunflower–chia (90:10 and 80:20 wt/wt) oil blends with the addition of rosemary (ROS), ascorbyl palmitate (AP) and their blends (AP:ROS) were formulated to evaluate the oxidative stability during storage at two temperature levels normally used, cool (4 ± 1 °C) and room temperature (20 ± 2 °C) for a period of 360 days. Peroxide values (PV) of the oil blends with antioxidants stored at 4 ± 1 °C showed levels ≤10.0 mequiv O₂/kg oil; the lowest levels of PV were found for blends with AP:ROS. Values higher than 10.0 mequiv O₂/kg were observed between 120–240 days for oil blends stored at 20 ± 2 °C. Similar trends were observed with p-anisidine and Totox values. The oxidative stability determined by the Rancimat method and differential scanning calorimetry showed a greater susceptibility of the oils to oxidative deterioration with increasing unsaturated fatty acids content. The addition of antioxidants increased the induction time and decreased the Arrhenius rate constant, indicating an improvement in the oxidative stability for all the oil blends. Temperature had a strong influence on the stability of these blends during storage.     

High‐Purity Tocored Improves the Stability of Stripped Corn Oil Under Accelerated Conditions

γ‐Tocopherol‐5,6‐quinone (tocored) is of importance among the γ‐tocopherol (γ‐T) oxidant products and found in corn germ oil. Investigation on tocored is impeded in part by the difficulty to access high purity tocored. In this present study, high‐purity tocored is successfully prepared, and its antioxidant activity, together with γ‐T and TBHQ (positive control) in increasing concentrations in stripped corn germ oil is evaluated by Rancimat and Schaal oven tests. The stabilization factor in the Rancimat tests increases significantly (p < 0.05) along with an increase in the levels of antioxidants. Furthermore, tocored exhibits higher stabilization than γ‐T in the Schaal oven tests, although its efficacy gradually increases up to 100 mg kg^–1 and decreases significantly at higher levels (from 100 to 500 mg kg^–1), drawn from the comprehensive parameter A (considering both efficiency and strength) changes (5.06–11.21). In addition, the curves illustrating the residual contents of tocored and γ‐T run in different ways when the four levels are taken into consideration, further bearing the above results. Tocored tends to be a potent natural antioxidant for edible corn germ oil preservation. Practical Application: The present work provides more clear procedures for high‐purity tocored synthesis. Furthermore, tocored may be a potential natural antioxidant that is especially suitable for lipid base food substrates. The results of the present work contribute to the deeper understanding of the antioxidant activity of γ‐tocopherol. The antioxidant activity of tocored is higher than γ‐tocopherol in Schaal oven test. Tocored is a bright orange‐red substance that affects the appearance of the edible oil. Meanwhile, γ‐tocopherol is well known for its valuable health benefits, and appropriate measures should be adopted to store oils (corn oil, soybean oil, and so on) rich in γ‐tocopherol to control transformation in order to keep stability optimal. To some degree, the practical applications of the present results are also related to the processing and storage of edible oils.     

高D-α-生育酚对油脂氧化稳定性影响

用Rancimat仪测定高D-α-生育酚对油脂氧化稳定性影响,并与其它抗氧化剂进行比较分析。结果表明:高D-α-生育酚在猪油中有较强抗氧化效果,其抗氧化效果强于DL-α-生育酚,而稍弱于天然维生素E;而在大豆色拉油及葵花籽色拉油中有不太显著抗氧化效果,同时,高D-α-生育酚浓度及作用温度也对油脂氧化稳定性产生影响。     

Effect of Operational Parameters on Determination of Oxidative Stability Measured by Rancimat Method

Operational parameters of Rancimat, including sample weight (3, 6, 9 g), airflow rate (10, 15, 20 L/h) and temperature (110, 120, 130°C) were evaluated to determine their effects on oxidative stability index, temperature coefficient, Q10 number, and shelf life prediction of ghee (anhydrous milk fat). These parameters showed statistically significant effects on the oxidative stability index. It was observed that when the sample weight and airflow rate at a given temperature were at saturated air condition, the oxidative stability indexes showed no significant differences (p < 0). As the temperature increased, oxidative stability index decreased and average coefficient of variation was minimal at 120°C. The conditions under which the ghee sample was saturated with air and had a relatively lower oxidative stability index, was with sample weight of 6 g, temperature at 120°C and an airflow rate of 15 L/h. Temperature coefficient and Q10 number were independent of sample weight and air flow rate, however, they had a significant effect on shelf life prediction of ghee.     

Influence of diesel particulate filter additives on biodiesel quality

The influence of the diesel particulate filter additives (DPA) SATACEN and EOLYS on biodiesel fuel quality has been evaluated. Both additives significantly affected the oxidation stability of neat biodiesel. The influence on acid values and CFPP was found to be only small. Combination of diesel additives with biodiesel additives like oxidation stability and CFPP improvers led to similar results. Results indicated that DPA also lowered the efficiency of the oxidation stability improver Baynox. Furthermore, the CFPP additives Chimec and Infineum were also prone to have a small influence on biodiesel oxidation stability.