Grasas y Aceites, Vol 62, No 2 (2011)

Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions

Grażyna Budryn
Department of Chemical Food Technology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Poland

Ewa Nebesny
Department of Chemical Food Technology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Poland

Dorota Żyżelewicz
Department of Chemical Food Technology, Faculty of Biotechnology and Food Sciences, Technical University of Lodz, Poland


The oxidative stability of sunflower oil and lard supplemented with water extracts of green and roasted, Arabica and Robusta coffee beans was estimated. A decrease in the rate of fat oxidation reactions during the storage of samples for 12 weeks at ambient temperature which resulted from the addition of coffee extracts was evaluated using standard chemical methods such as the determination of peroxide and p-anisidine value and the assays of conjugated dienes and trienes as well as physical methods such as the determination of thermal profile by DSC. The sensory properties of all fat samples were also determined. These measurements showed that 0.1% water coffee extracts in fats decreased (p < 0.05) the quantities assayed by the chemical methods as compared to the control samples and approximately halved the rate of fat oxidation. In addition, the thermal profile analysis revealed that supplementing with coffee extracts reduced the extent of negative changes in the thermal properties of fats. The effectiveness of the tested coffee extracts decreased in the order: green Robusta > green Arabica > roasted Robusta > roasted Arabica.


Coffee extracts; DSC; Lard; Oxidative stability; Sunflower oil

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