Oxidative stability of lard and sunflower oil supplemented with coffee extracts under storage conditions
Keywords:Coffee extracts, DSC, Lard, Oxidative stability, Sunflower oil
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.
Albi T, Lanzon A, Guinda A, Leon M, Perez-Camino MC. 1997. Microwave and conventional heating effects on thermoxidative degradation of edible fats. J. Agric. Food Chem. 45, 3795-3798. doi:10.1021/jf970181x
Anwar F, Jamil A, Iqbal S, Sheikh MA. 2006. Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil. Grasas y Aceites 57,189-197. doi:10.3989/gya.2006.v57.i2.36
Bandonien[ D, Pukalskas A, Venskutonis PR, Gruzdienė D. 2000. Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil. Food Res. Int. 33, 785-791.
Besbes S, Blecker C, Deroanne C, Lognay G, Drira NE, Attia H. 2005. Heating effects on some quality characteristics of date seed oil. Food Chem. 91, 469-476. doi:10.1016/j.foodchem.2004.04.037
Budryn G, Nebesny E, Podswdek A, Zyzelewicz D, Materska M, Jankowski S, Janda B. 2009. Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee bean. Eur. Food Res. Technol. 228, 913-922. doi:10.1007/s00217-008-1004-x
Calligaris S, Arrighetti G, Barba L, Nicoli MC. 2008. Phase transition of sunflower oil as affected by the oxidation level. J. Am. Oil Chem. Soc. 85, 591-598. doi:10.1007/s11746-008-1241-y
Campos R, Narine SS, Mrangoni AG. 2002. Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Res. Int. 35, 971-981. doi:10.1016/S0963-9969(02)00159-X
Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, Lercker G. 2007. Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition. J. Agric. Food Chem. 55, 10779-10786. doi:10.1021/jf0709909 PMid:18038973
Daglia M, Papetti A, Gregotti C, Berte F, Gazzani G. 2000. In vitro antioxidant and ex vivo protective activities of green and roasted coffee. J. Agric. Food Chem. 48, 1449-1454. doi:10.1021/jf990510g PMid:10820041
Gloria H, Aguilera JM. 1998. Assessment of the quality of heated oils by differential scanning calorimetry. J. Agric. Food Chem. 46, 1363-1368. doi:10.1021/jf9703664
Guillen MD, Cabo N. 2002. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem. 77, 503-510. doi:10.1016/S0308-8146(01)00371-5
Iqbal S, Bhanger MI. 2007. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem. 100, 246-254. doi:10.1016/j.foodchem.2005.09.049
Irwandi J, Che Man YB, Kitts DD, Bakar J, Jinap S. 2000. Synergies between plant antioxidant blends in preventing peroxidation reactions in model and food oil system. J. Am. Oil Chem. Soc. 77, 945-950. doi:10.1007/s11746-000-0149-7
Lakenbrink C, Lapczynski S, Maiwald B, Engelhardt UH. 2000. Flavonoids and other polyphenols in consumer brews of tea and other caffeinated beverages. J. Agric. Food Chem. 48, 2848-2852. doi:10.1021/jf9908042 PMid:10898634
Lopez-Galilea I, Andueza S, Leonardo I, Paz de Pena M, Cid C. 2006. Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee. Food Chem. 94, 75-80. doi:10.1016/j.foodchem.2004.10.052
Luzia MR, da Paixão KCC, Marcilio R, Trugo LC, Quinteiro LMC, de Maria CAB. 1997. Effect of 5-caffeoylquinic acid on soybean oil oxidative stability. Int. J. Food Sci. Technol. 32, 15-19. doi:10.1046/j.1365-2621.1997.00370.x
Nissen LR, Byrne DV, Bertelsen G, Skibsted LH. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Sci. 68, 485-495. doi:10.1016/j.meatsci.2004.05.004
Renuka Devi R, Jayalekshmy A, Arumughan C. 2007. Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system. Food Chem. 104, 658-664. doi:10.1016/j.foodchem.2006.12.014
Schwarz K, Bertelsen G, Nissen LR, Gardner PT, Heinonen MI, Hopia A, Huynh-Ba T, Lambelet P, McPhail D, Skibsted LH, Tijburg L. 2001. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. Eur. Food Res. Technol. 212, 319-328. doi:10.1007/s002170000256
Shishikura Y, Khokhar S, Murray BS. 2006. Effects of tea polyphenols on emulsification of olive oil in a small intestine model system. J. Agric. Food Chem. 54, 1906-1913. doi:10.1021/jf051988p PMid:16506852
Sikwese FE, Duodu KG. 2007. Antioxidant effect of a crude phenolic extract from sorghum bran in sunflower oil in the presence of ferric ions. Food Chem. 104, 324-331. doi:10.1016/j.foodchem.2006.11.042
Suja KP, Abraham JT, Thamizh SN, Jayalekshmy A, Arumughan C. 2004. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chem. 84, 393-400. doi:10.1016/S0308-8146(03)00248-6
Tan CP, Che Man YB. 1999a. Differential scanning calorimetric analysis for monitoring the oxidation of heated oils. Food Chem. 67, 177-184. doi:10.1016/S0308-8146(99)00115-6
Tan CP, Che Man YB. 1999b. Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils. J. Am. Oil Chem. Soc. 76, 1047-1057.
Tan CP, Che Man YB, Jinap S, Yusoff MSA. 2002. Effect of microwave heating on the quality characteristics and thermal properties of RBD palm olein. Inn. Food Sci. Emerg. Technol. 3, 157-163. doi:10.1016/S1466-8564(02)00026-7
Vittadini E, Lee JH, Frega NG, Min DB, Vodovotz Y. 2003. DSC determination of the thermally oxidized olive oil. J. Am. Oil Chem. Soc. 80, 533-537. doi:10.1007/s11746-003-0733-x
How to Cite
Copyright (c) 2011 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.