Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol‐Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil |
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| Authors: | Javad Tavakoli Seyed Mohammad Bagher Hashemi Amin Mousavi Khaneghah Francisco J. Barba Riccardo Amorati Reza Esmaeilzadeh Kenari Ryszard Amarowicz |
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| Affiliation: | 1. Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Khalij Fars Street, P.O. Box 74131‐88941, Jahrom, Fars, Iran;2. Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Fars, Iran;3. Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Monteiro Lobato, 80. Caixa Postal 6121, CEP 13083‐862, Campinas, S?o Paulo, Brazil;4. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, València, Spain;5. Chemistry Department “G. Ciamician”, University of Bologna, Via S. Giacomo 11, 40126, Bologna, Italy;6. Food Science and Technology Department, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9, Farah Abad Road, P.O. Box 48181‐68984, Sari, Mazandaran, Iran;7. Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, Olsztyn, Poland |
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| Abstract: | Increasing consumer awareness for all natural products has quickly led to growing research on new resources of potent and profitable natural antioxidants. In this context, for the first time, the Kolkhoung hull oil (KHO) (Pistacia khinjuk)‐unsaponifiable matters (USM) (UHO) (100, 200, and 400 mg kg?1) were incorporated into refined soybean oil (RSO) and the oxidative stability of prepared oils was measured during 32 hours of frying. Then, the obtained results (oxidative stability) were compared to the samples containing tert‐butyl hydroquinone (TBHQ) (100 mg kg?1) as a common synthetic antioxidant. According to the results of oxidative stability assays of acid values, conjugated diene values and carbonyl values, and total polar compounds, the incorporation of UHO, particularly at a concentration of 200 mg kg?1, was more efficient in improving the oxidative stability compared to TBHQ. The tocol content of KHO (2043.4 mg kg?1) was higher than the reported amounts of other conventional edible oils. Furthermore, by incorporation of UHO into RSO, as compared with TBHQ, a better protection of naturally occurring antioxidants (tocopherols and sterols) was found after adding UHO to RSO. This fact was mainly attributed to the UHO's tocotrienol fraction. Hence, the USM of KHO can be used as a potent antioxidant to improve the oxidative stability of frying oils. |
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| Keywords: | Kolkhoung hull oil Unsaponifiable matters Conjugated diene value Antioxidant compounds Total polar compounds Tocotrienols |
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