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Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products |
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| Authors: | Jonas Amft Philipp M. Meissner Anja Steffen-Heins Mario Hasler Heiko Stöckmann Anne Meynier Lucie Birault Joaquín Velasco Ann Vermoesen Ines Perez-Portabella Blanca Prió Tito Porcellana Emanuele Forte Betül Yesiltas Donny Merkx Marie Hennebelle Jianli Wang John van Duynhoven Sonia Losada-Barreiro Carlos Bravo-Diaz Claudio Bernal Helena Abramovič María J. Manzanos Andrea Martínez-Yusta Bárbara Nieva-Echevarría María D. Guillén Sarah Frühwirth Marc Pignitter Rafał Wołosiak Dorota Derewiaka Marlene Costa Fátima Paiva-Martins Charlotte Jacobsen Karin Schwarz |
| Affiliation: | 1. Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany Contribution: Conceptualization (equal), Data curation (equal), Investigation (equal), Project administration (equal), Resources (equal), Visualization (equal), Writing - original draft (equal), Writing - review & editing (equal);2. Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany Contribution: Conceptualization (equal), Formal analysis (equal), Investigation (equal), Resources (equal), Visualization (equal), Writing - original draft (equal), Writing - review & editing (equal);3. Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);4. Lehrfach Variationsstatistik, Faculty of Agricultural and Nutritional Sciences, Kiel University, Kiel, Germany Contribution: Formal analysis (equal), Resources (equal), Visualization (equal), Writing - original draft (equal), Writing - review & editing (equal);5. Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany A.C.T. FOODS GmbH, Bad Fallingbostel, Germany Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);6. UR BIA, INRAE, Nantes, France Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);7. Consejo Superior de Investigaciones Científicas (CSIC), Instituto de la Grasa, Sevilla, Spain Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);8. Centre of Expertise on Sustainable ChemistryDepartment of Sciences & Technology, Karel de Grote Hogeschool, Antwerpen, Belgium Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);9. Lucta SA, Montornés del Vallès, Barcelona, Spain Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);10. Soremartec Italia Srl, Alba, Italy Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);11. National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark;12. Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, Netherlands Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);13. Departamento de Química-Física, Facultade de Química, Universidad de Vigo, Vigo, Spain Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);14. Cátedra de Bromatología y Nutrición, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Santa Fe, Argentina Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);15. Department of Food Science and TechnologyChair of Biochemistry and Food Chemistry, University of Ljubljana, Ljubljana, Slovenia Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);16. Faculty of Pharmacy, Department of Food Technology, University of the Basque Country (UPV/EHU), Vitoria-Gasteiz, Spain Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);17. Faculty of Chemistry, Department of Physiological Chemistry, University of Vienna, Austria Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);18. Division of Food Quality Assessment, Warsaw University of Life Sciences, SGGW, Warsaw, Poland Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);19. Division of Food Quality Assessment, Warsaw University of Life Sciences, SGGW, Warsaw, Poland;20. REQUIMTE-LAQV, Faculty of Sciences, Department of Chemistry and Biochemistry, University of Porto, Porto, Portugal Contribution: Investigation (equal), Resources (equal), Writing - review & editing (equal);21. Division of Food Technology, Institute of Human Nutrition and Food Science, Kiel University, Kiel, Germany |
| Abstract: | Accelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20°C, 30°C, 40°C, and 60°C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (Ea) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The Ea,1 ranged from 47.9 to 73.3 kJ mol−1 in RSO and from 27.8 to 62.6 kJ mol−1 in SFO, with average values of 58.2 and 46.8 kJ mol−1, respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively. Practical applications: In order to compare results on oxidative stability of foods derived from different studies, the reproducibility of storage tests and methods employed to evaluate the oxidation level should be considered. This study provides fundamental data on the reproducibility of lipid oxidation under accelerated storage conditions and defines important parameters to be considered for the conduction of experiments. |
| Keywords: | activation energy Schaal Oven test statistical modeling temperature vegetable oil |