Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation

Authors

DOI:

https://doi.org/10.3989/gya.0320231

Keywords:

Activation energy, Ascorbyl palmitate, Hexanal, Kinetic parameters, Oxidative stability, Peroxide value

Abstract


The effects of temperature (40-80 °C), time (0-28 days), and different concentrations (0-1000 mg/kg) of ascorbyl palmitate (AP) on peroxide value, conjugated diene, triene acids and hexanal contents in sunflower oil kept under accelerated oxidation conditions have been evaluated. Samples with added AP showed lower peroxide values and hexanal contents than their counterparts without AP. While with increasing temperature, the reaction orders for peroxide formation reduced from first to zero order, those for hexanal formation were found to be first order under different experimental conditions. AP reduced the reaction rate constant for peroxide and hexanal formation. The activation energy required for peroxide and hexanal formation ranged from 14.64-89.40 and 1.62-12.14 kJ/mol K, respectively. 400 mg/kg AP, providing the highest activation energies for peroxide and hexanal formation, was found to be the best concentration to enhance the oxidative stability of sunflower oil under defined conditions.

Downloads

Download data is not yet available.

References

AOCS 1998. Official Methods and Recommended Practices of the American Oil Chemists' Society. American Oil Chemists' Society Press, Champaign, Method no. Cd 8-53.

AOCS 2003. Official Methods and Recommended Practices of the American Oil Chemists' Society. American Oil Chemists' Society Press, Champaign, Method no. Cd 5-91.

Bakkalbaşı E, Yılmaz ÖM, Javidipour I, Artık N. 2012. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT-Food Sci. Technol. 46, 203-209. https://doi.org/10.1016/j.lwt.2011.10.006

Bakkalbaşı E. 2019. Oxidative stability of enriched walnut oil with phenolic extracts from walnut press-cake under accelerated oxidation conditions and the effect of ultrasound treatment. J. Food Meas. Charact. 13, 43-50. https://doi.org/10.1007/s11694-018-9917-y

Bartee SD, Kim HJ, Min DB. 2007. Effects of antioxidants on the oxidative stability of oils containing arachidonic, docosapentaenoic and docosahexaenoic acids. J. Am. Oil Chem. Soc. 84, 363-368. https://doi.org/10.1007/s11746-007-1046-4

Baştürk A, Javidipour I, Boyacı IH. 2007. Oxidative stability of natural and chemically interesterified cottonseed, palm and soybean oils. J. Food Lipids. 14, 170-188. https://doi.org/10.1111/j.1745-4522.2007.00078.x

Baştürk A, Boran G, Javidipour I. 2017. Effects of ascorbyl palmitate and metal ions on oxidation of sunflower oil under accelerated oxidation conditions. J. Anim. Plant Sci. 27, 2014-2024.

Baştürk A, Ceylan MM, Çavuş M, Boran G, Javidipour I. 2018. Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants. LWT-Food Sci. Technol. 89, 358-364. https://doi.org/10.1016/j.lwt.2017.11.005

Coppen, P. (1994). The use of antioxidants. in J. C. Allen, R.J. Hamilton (Eds), Rancidity in foods, (3rd Ed). Blackie Academic Press, London, pp 84-103.

Crapiste GH, Brevedan MIV, Carelli AA. 1999. Oxidation of sunflower oil during storage. J. Am. Oil Chem. Soc. 76, 1437-1443. https://doi.org/10.1007/s11746-999-0181-5

Günal D, Turan S. 2017. Effects of olive wastewater and pomace extracts, lecithin, and ascorbyl palmitate on the oxidative stability of refined sunflower oil. J. Food Process. Preserv. 42, 1-12. https://doi.org/10.1111/jfpp.13705

Iso H, Sato S, Umemura U, Kudo, M, Koike K, Kitamura A, Imano H, Okamura T, Naito Y Shimamoto T. 2002. Linoleic Acid, Other Fatty Acids, and the Risk of Stroke. Stroke. 33, 2086-2093. https://doi.org/10.1161/01.STR.0000023890.25066.50 PMid:12154268

Ixtaina VY, Nolasco SM, Tomás MC. 2012. Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions. J. Am. Oil Chem. Soc. 89, 1077-1090. https://doi.org/10.1007/s11746-011-1990-x

Javidipour I, Qian M.C. 2008. Volatile component change in whey protein concentrate during storage investigated by headspace solid-phase microextraction gas chromatography. Dairy Sci. Technol. 88, 95-104. https://doi.org/10.1051/dst:2007010

Javidipour I, Tüfenk R, Baştürk A. 2015. Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils. J. Food Sci. Technol. 52, 876-884. https://doi.org/10.1007/s13197-013-1086-8 PMid:25694696 PMCid:PMC4325068

Kamal-eldin A, Yanıshlieva N. 2005. Kinetic analysis of lipidoxidation data. In: Analysis of Lipid Oxidation, Champaign, IL, U.S.A. pp. 234-263. https://doi.org/10.1201/9781439822395.ch10

Kim TS, Decker EA, Lee J. 2012. Antioxidant capacities of a-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsions. Food Chem. 133, 68-75. https://doi.org/10.1016/j.foodchem.2011.12.069

Lee KH, Jung MY, Kim SY. 1997 Quenching mechanisms and kinetics of ascorbyl palmitate for the reduction of the photo-sensitized oxidation of oils. J. Am. Oil Chem. Soc. 74, 1053-1057. https://doi.org/10.1007/s11746-997-0024-1

Martínez ML, Penci MC, Ixtaina V, Ribotto PD, Maestri D. 2013. Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions. LWT-Food Sci. Technol. 51, 44-50. https://doi.org/10.1016/j.lwt.2012.10.021

Ozdemir H, Bakkalbaşı E, Javidipour I. 2021. Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil. J. Food Sci. Technol. 58, 2606-2616. https://doi.org/10.1007/s13197-020-04767-x PMid:34194096 PMCid:PMC8196152

Ozilgen S, Ozilgen M. 1990. Kinetic model of lipid Oxidation in foods. J. Food Sci. 55, 498-498. https://doi.org/10.1111/j.1365-2621.1990.tb06795.x

Perricone N, Nagy K, Horváth F, Dajkó G, Uray I, Nagy IZ. 1999. Alpha lipoic acid (ALA) protects proteins against the hydroxyl free radical-induced alterations: rationale for its geriatric topical application. Arch. Gerontol. Geriatr. 29, 45-56. https://doi.org/10.1016/S0167-4943(99)00022-9 PMid:15374076

Shahidi F, Wanasundara UN. 2002. Methods for measuring oxidatie rancidity in fats and oils, in Akoh CC, Min DB, (Ed.), Food Lipids: Chemistry, Nutrition and Biotechnology. 2nd ed. Marcel Dekker Inc., New York, U.S.A. pp. 465-487. https://doi.org/10.1201/9780203908815.ch14

van Ruth SM, Roozen JP, Posthumus MA, Jansen FJHM. 1999. Influence of ascorbic acid and ascorbyl palmitate on the aroma composition of an oxidized vegetable oil and its emulsion. J. Am. Oil Chem. Soc. 76, 1375-1381. https://doi.org/10.1007/s11746-999-0153-9

Yanishlieva NV, Marinova EM. 2001. Stabilisation of edible oils with natural antioxidants. Eur J. Lipid Sci. Technol. 103, 752-767. https://doi.org/10.1002/1438-9312(200111)103:11<752::AID-EJLT752>3.3.CO;2-S

Špiclin P, Gašperlin M, Kmetec V. 2001. Stability of ascorbyl palmitate in topical microemulsions. Int. J. Pharm. 222, 271-279. https://doi.org/10.1016/S0378-5173(01)00715-3 PMid:11427357

Published

2024-03-25

How to Cite

1.
Kavran P, Yücel T, Bakkalbaşı E, Güleç H, Cavidoğlu İ. Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation. Grasas aceites [Internet]. 2024Mar.25 [cited 2024May25];75(1):e536. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2161

Issue

Section

Research

Funding data

Yüzüncü Yil Üniversitesi
Grant numbers 2014-FBE-YL002