Grasas y Aceites, Vol 68, No 4 (2017)

Oxidation kinetics of hazelnut oil treated with ozone


https://doi.org/10.3989/gya.0664171

H. Uzun
Gaziantep University, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0003-1098-3197

E. Ibanoglu
Gaziantep University, Department of Food Engineering, Turkey
orcid http://orcid.org/0000-0003-2665-7919

Abstract


The present study investigates the oxidation kinetics of hazelnut oil ozonated in different treatment periods (1, 5, 60 and 180 min). The kinetic rate constant (k) was taken as the inverse of oxidation onset time (To) observing a linear relationship from the plot of lnTo to isothermal temperatures (373, 383, 393, and 403 K) carried out at differential scanning calorimetry. Kinetic parameters, activation energy (Ea), activation enthalpy (ΔH) and entropy (ΔS) were calculated based on the Arrhenius equation and activated complex theory. k values showed an exponential rise with the increase of ozone treatment time. The increase in k correlated well with the increase in the peroxide and free fatty acid values of all samples. Ea and ∆H of the ozone treated oils showed a reducing trend and reflected an increased oxidation sensitivity after ozone treatment. Consistently, an increase in ∆S indicated a faster oxidation reaction with an increase in ozone exposure time. However, no significant difference was observed in k, Ea, ΔH, ΔS (p < 0.05) as a function of storage period, after the hazelnut oil was treated with ozone for 1 min.

Keywords


DSC; Hazelnut oil; Kinetics of oxidation; Ozone

Full Text:


HTML PDF XML

References


Alasalvar C, Shahidi F, Ohshim T, Wanasundara U, Yurttas HC, Liyanapathirana CM. 2003. Turkish tombul hazelnut (Corylus FFAellana L.), 2. Lipid characteristics and oxidative stability. J. Agric. Food Chem. 51, 3797–3805. https://doi.org/10.1021/jf021239x PMid:12797746

Atkins P, De Paua J. 2006. Physical Chemistry for the Life Sciences. New York: Oxford University Press, pp. 256–259.

Bailey PS. 1982. Ozonation in organic chemistry, 2: Non olefinic compounds. San Diego, USA: Academic Press.

Balta MF, Yarılgaç T, A?kın MA, Kuçuk M, Balta F, Özrenk K.2006. Determination of fatty acid compositions oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey. J. Food Compos. Anal. 19, 681–686. https://doi.org/10.1016/j.jfca.2005.10.007

Chapman TM, Kim HJ, Min DB. 2009. Prooxidant Activity of Oxidized ?-Tocopherol in Vegetable Oils. Food Chem. 74, 536– 542. https://doi.org/10.1111/j.1750-3841.2009.01262.x

Charoux CMG, Ojha KS, O'Donnell CP, Cardoni A, Tiwari BK. 2017. Applications of airborne ultrasonic technology in the food industry. J. Food Eng. 208, 28–36. https://doi.org/10.1016/j.jfoodeng.2017.03.030

Chen R, Maa F, Li P, Zhang W, Ding X, Zhang Q, Li M, Wanga Y, Xu,B. 2014. Effect of ozone on aflatoxins detoxification and nutritional quality of peanuts. Food Chem. 146, 284– 288. https://doi.org/10.1016/j.foodchem.2013.09.059 PMid:24176344

Criegee R. 1975. Mechanism of Ozonolysis. Angew. Chem. Int. Edit. 14, 745–752. https://doi.org/10.1002/anie.197507451

Firestone D. 1993. AOCS, Official methods and recommended practices of the American oil chemists' society (4th ed.), Champaign, Illinois: American Oil Chemists's Society.

Fu M, Qu Q, Yang X, Zhang X. 2016. Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. Food Sci. Technol.- LEB 65, 1126–1132.

Guzel-Seydim ZB, Greene AK, Seydim AC. 2004. Use of ozone in the food industry. Food Sci. Technol.-LEB 37,453–460.

Jung MY, Min DB. 1990. Effects of ? -, ? -, and ?-tocopherols on the oxidative stability of purified soybean oil. J. Food Sci. 55, 1464–1465. https://doi.org/10.1111/j.1365-2621.1990.tb03960.x

Kamal-Eldin A, Budilarto E. 2015. Tocopherols and tocotrienols as antioxidants for food preservation. Handbook of Antioxidants for Food Preservation Elsevier, 141–159. https://doi.org/10.1016/B978-1-78242-089-7.00006-3

Kornsteiner M, Wagner KH, Elmadfa I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chem. 98, 381– 387. https://doi.org/10.1016/j.foodchem.2005.07.033

Laidler KJ. 1987. Chemical Kinetics, Harper and Row, New York. PMid:3683196

Marriott N.G. 1994. Principles of food sanitation (3rd ed.), Chapman & Hall: New York, NY. https://doi.org/10.1007/978-1-4757-6263-1

Micic MM, Ostojic SB, Simonovic, MB, Krstic G, Pezo LL, Simonovic BR. 2015. Kinetics of blackberry and raspberry seed oils oxidation by DSC. Thermochim. Acta 601, 39–44. https://doi.org/10.1016/j.tca.2014.12.018

Miller BM, Sauer A, Moraru CI. 2012. Inactivation of Escherichia coli in milk and concentrated milk using pulsed-light treatment. J. Dairy Sci. 95, 5597–5603. https://doi.org/10.3168/jds.2012-5714 PMid:22901489

Moore WJ. 1972. Physical Chemistry (5th ed.); London: Longman, pp. 381–387.

Moureu S. 2016. Influence of Storage Temperature on the Composition and the Antibacterial Activity of Ozonized Sunflower Oil. Ozone-Sci. Eng. 38, 143–149. https://doi.org/10.1080/01919512.2015.1128319

Naumov VV, Vasil'ev RF. 2003. Antioxidant and pro-oxidant effects of tocopherol. Kinet. Catal. 44, 101–105. https://doi.org/10.1023/A:1022528919697

Oner ME, Demirci A. 2016. Ozone for Food Decontamination Handbook of Hygiene Control in the Food Industry pp. 491– 501. https://doi.org/10.1016/B978-0-08-100155-4.00033-9

Parcerisa J, Casals I, Boatella J, Codony R, Rafecas M. 2000. Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography–atmospheric pressure chemical ionisation mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols). J. Chromatogr. A 881, 149–158. https://doi.org/10.1016/S0021-9673(00)00352-6

Pardauil JJR, Souza LKC, Molfetta FA, Zamian JR, Filho GNR. 2011. Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area. Bioresource Technol. 102, 5873–5877. https://doi.org/10.1016/j.biortech.2011.02.022 PMid:21411317

Prakash, A. 2013. Non- thermal processing technologies to improve the safety of nuts. Improving the Safety and Quality of Nuts. (Ed. L. Harris). Series in Food Science, Technology and Nutrition, Chapter 3. Woodhead Publishing Limited, pp. 35–55.

Ross AIV, Griffiths MW, Mittal GS, Deeth HC. 2003. Combining nonthermal technologies to control foodborne microorganisms. Int. J. Food Microbiol. 89, 125–138. https://doi.org/10.1016/S0168-1605(03)00161-2

Sadowska J, Johansson B, Johannessen E, Friman R, Broniarz- Press L, Rosenholm JB. 2008. Characterization of ozonated vegetable oils by spectroscopic and chromatographic methods. Chem. Phys. Lipids 151, 85–91. https://doi.org/10.1016/j.chemphyslip.2007.10.004 PMid:18023273

Sanz-Puig M, Santos-Carvalho L, Cunha LM, Pina-Pérez MC, Martínez A, Rodrigo D. 2016. Effect of pulsed electric fields (PEF) combined with natural antimicrobial by-products against S. Typhimurium. Innov. Food Sci. Emerg. 37, 322–328. https://doi.org/10.1016/j.ifset.2016.09.004

Sega A, Zanardi I, Chiasserini L, Gabbrielli A, Bocci V, Travagli V. 2010. Properties of sesame oil by detailed 1H and 13C NMR assignments before and after ozonation and their correlation with iodine value, peroxide value, and viscosity measurements. Chem. Phys. Lipids 163,148–156. https://doi.org/10.1016/j.chemphyslip.2009.10.010

Seydim AC, Ertekin B. 2006. Effect of various packaging materials on hazelnut oil quality during storage. Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü Dergisi, 10, 341–345.

Skalska K, Ledakowicz S, Perkowski J, Sencio B. 2009. Germicidal Properties of Ozonated Sunflower Oil. Ozone Sci. Eng. 31, 232–237. https://doi.org/10.1080/01919510902838669

Song HP, Kim DH, Jo C, Lee CH, Kim KS, Byun MW. 2006. Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice. Food Microbiol. 23, 372–378. https://doi.org/10.1016/j.fm.2005.05.010 PMid:16943027

Souza AG, Santos JCO, Conceição MM, Silva MCD, Prasad SA. 2004. A thermoanalytic and kinetic study of sunflower oil. Braz. J. Chem. Eng. 21, 265–273. https://doi.org/10.1590/S0104-66322004000200017

Syed A. 2016. Oxidative Stability and Shelf Life of Vegetable Oils, Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, pp. 187–207. https://doi.org/10.1016/B978-1-63067-056-6.00004-5

Tan CP, Che Man YB. 1999. Differential Scanning Calorimetric Analysis for monitoring the oxidation of heated oils. Food Chem. 67, 177–184. https://doi.org/10.1016/S0308-8146(99)00115-6

Tan CP, Man CH, Selamat C, Yusoff MSA. 2001. Application of arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal differential scanning calorimetry. J. Am. Oil Chem. Soc. 78, 1133–1138. https://doi.org/10.1007/s11746-001-0401-1

Thurgood J, Ward R, Martini S. 2007. Oxidation kinetics of soybean oil/anhydrous milk fat blends: A differential scanning calorimetry study. Food Res. Int. 40, 1030–1037. https://doi.org/10.1016/j.foodres.2007.05.004

Turkish Standards. 2003. Edible Refined Hazelnut Oil, (TS 6581), Ankara, Turkish Standards Institute.

USDA. 1997. Code of Federal Regulations, Title 9, Part 381.66, poultry products; temperatures and chilling and freezing procedures. Office of the Federal Register National Archives and Records Administration, Washington, DC.

Van Boekel MAJS.1996. Statistical Aspects of Kinetic Modelling for Food Science Problems. J. Food Sci. 61, 477–485, 489. https://doi.org/10.1111/j.1365-2621.1996.tb13138.x

Yang PPW, Chen TC. 1979. Effects of ozone treatment on microflora of poultry meat. J. Food Process. Pres. 3, 177–185. https://doi.org/10.1111/j.1745-4549.1979.tb00579.x

Zahardis J, La Franchi BW, Petrucci GA. 2006. Direct observations of polymerization in the oleic acid-ozone heterogenous reaction system by photoelectron resonance capture ionization aerosol mass spectrometry. Atmos. Environ. 40, 1661–1670. https://doi.org/10.1016/j.atmosenv.2005.10.065

Zanardi I, TrFFAagli V, Gabbrielli A, Chiasserini L, Bocci V. 2008. Physico-Chemical Characterization of Sesame Oil Derivatives. Lipids 43, 877–886. https://doi.org/10.1007/s11745-008-3218-x PMid:18679737




Copyright (c) 2017 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es