Grasas y Aceites, Vol 70, No 1 (2019)

Oxidative stability of UV irradiated and X-rayed soybean oil incorporated with rose oil


https://doi.org/10.3989/gya.0349181

M. T. Golmakani
Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0001-5173-1178

S. Barani
Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0001-5349-2182

N. Alavi
Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0002-8786-5028

Z. Tahsiri
Department of Food Science and Technology, School of Agriculture, Shiraz University, Iran, Islamic Republic of
orcid http://orcid.org/0000-0002-5534-8448

Abstract


The effects of UV radiation and X-ray on the oxidative stability of soybean oil were investigated. Also, rose oil was incorporated into soybean oil and its antioxidant activity was compared with that of α-tocopherol during accelerated storage. Treating the samples with radiation (UV and X-ray) stimulated the oxidation process in soybean oil in comparison with samples that did not receive radiation. X-rayed samples had significantly higher amounts of oxidation products than UV irradiated samples. The X-ray caused more oxidation in the samples due to its higher energy content. Also, the antioxidant activity of rose oil was comparable with that of α-tocopherol.

Keywords


Oxidation; Radiation; Rose oil; Soybean oil; UV; X-ray

Full Text:


HTML PDF XML

References


Alothman M, Bhat R, Karim AA. 2009. Effects of radiation processing on phytochemicals and antioxidants in plant produce. Trends Food Sci. Technol. 20, 201–212.

Antolovich M, Prenzler PD, Patsalides E, McDonald S, Robards K. 2002. Methods for testing antioxidant activity. Analyst 127, 183–198.

AOCS. 2000. Official Methods and Recommended Practices of the American Oil Chemists’ Society; AOCS Press: Champaign, Illinois.

Braunrath R, Isnardy B, Solar S, ElmadfaI. 2010. Impact of ?-, ?-, and ?-tocopherol on the radiation induced oxidation of rapeseed oil triacylglycerols. Radiat. Phys. Chem.79, 764– 769.

Eblaghi M, Khajehie N, Golmakani MT, Eskandari MH. 2016. Investigating the effects of microwave-assisted hydrodistillation on antioxidant and antifungal activities of Tanacetumpolycephalum and Artemisiachamaemelifolia essential oils. J. Essent. Oil Res. 28, 528–539.

Fan X. 2012. Radiation chemistry of food components, in Fan, X., Sommers CH. (Eds.). Food Irradiation Research and Technology. Chapter 6. Page 75–97.

FAOSTAT. http://www.fao.org/faostat/en/#data/QD/visualize

Golmakani MT, Rezaei K, Mazidi S, Razavi SH. 2012. Effect of alternative C2 carbon sources on the growth, lipid, and ?-linolenic acid production of spirulina (Arthrospiraplatensis). Food Sci. Biotechnol. 21, 355–363.

Gromadzka J, Wardencki W, Paw?owicz R, Muszy?ski G. 2010. Photoinduced and thermal oxidation of rapeseed and sunflower oils. Eur. J. Lipid Sci. Technol. 112, 1229–1235.

Hammond EG, Johnson LA, Su C, Wang T, White PJ. 2005. Soybean oil, in Shahidi F (Ed.) Bailey’s industrial oil and fat products. Edible Oil and Fat Products: Edible Oils. 2.

Hashemi MB, Niakousari M, Saharkhiz MJ. 2011. Antioxidant activity of Satureja bachtiarica Bunge essential oil in rapeseed oil irradiated with UV rays. Eur. J. Lipid Sci. Technol. 113, 1132–1137.

Keramat M, Golmakani MT, Aminlari M, Shekarforoush SS. 2016. Comparative effect of Bunium persicum and Rosmarinus officinalis essential oils and their synergy with citric acid on the oxidation of virgin olive oil. Int. J. Food Prop. 19, 2666–2681.

Lalas S, Gortzi O, Tsaknis J, Sflomos K. 2007. Irradiation effect on oxidative condition and tocopherol content of vegetable oils. Int. J. Mol. Sci. 8, 533–540.

Mahboubi M, Kazempour N, Khamechian T, Fallah MH, Memar Kermani M, 2011. Chemical composition and antimicrobial activity of Rosa damascena Mill essential oil. J. Biol. Act. Prod. Nat. 1, 19–26.

Mahboubi M. 2016. Rosa damascena as holy ancient herb with novel applications. Journal of Traditional and Complementary Medicine. 6, 10–16.

O’Brien RD. 2008. Fats and oils: formulating and processing for applications.

Richards MP. 2005. Lipid Chemistry and Biochemistry, in Hui YH (Ed.). Handbook of Food Science, Technology and Engineering 1(8), 8–16.

Sadraei H, Asghari G, Emami S. 2013. Inhibitory effect of Rosa damascena Mill flower essential oil, geraniol and citronellol on rat ileum contraction. Res. Pharm. Sci. 8, 17–23.

Shahidi F, Zhong Y. 2005. Lipid oxidation: measurement methods, in Shahidi, F. (Ed.) Bailey’s industrial oil and fat products. Edible Oil and Fat Products: Chemistry, Properties, and Health Effects 1, 369.

Ulusoy S, Bo?gelmez-Tınaz G, Seçilmi?-Canbay H. 2009. Tocopherol, carotene, phenolic contents and antibacterial properties of rose essential oil, hydrosol and absolute. Curr. Microbiol. 59, 554–558.

Wei A, Shibamoto T. 2007. Antioxidant activities and volatile constituents of various essential oils. J. Agric. Food Chem. 55, 1737–1742.

Yassa N, Masoomi F, Rouhani Rankouhi S, Hadjiakhoondi A. 2009. Chemical composition and antioxidant activity of the extract and essential oil of Rosa damascena from Iran, population of Guilan. Daru J. Pharmac. Sci. 17, 175–180.

Zhang X, Julien-David D, Miesch M, Raul F, Geoffroy P, Aoude- Werner D, Ennahar S, Marchioni E. 2006. Quantitative analysis of ?-sitosterol oxides induced in vegetable oils by natural sunlight, artificially generated light, and irradiation. J. Agric. Food Chem. 54, 5410–5415.

Zu Y, Yu H, Liang L, Fu Y, Efferth T, Liu X, Wu N. 2010. Activities of ten essential oils towards Propionibacterium acnes and PC-3, A-549 and MCF-7 cancer cells. Molecules 15, 3200–3210.




Copyright (c) 2019 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