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

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