The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions

M. Naderi; J. Farmani; L. Rashidi

doi:10.3989/gya.0346181

Autores/as

M. Naderi Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University https://orcid.org/0000-0002-2369-2471
J. Farmani Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University https://orcid.org/0000-0003-2963-3090
L. Rashidi Faculty of Food Industry and Agriculture, Standards Research Institute, Iranian National Standards Organization https://orcid.org/0000-0002-2205-7759

DOI:

https://doi.org/10.3989/gya.0346181

Palabras clave:

Aceite de canola, Estabilidad oxidativa, Monoacilgliceroles, Prueba de Rancimat, Prueba del horno Schaal

Resumen

Dada la discrepancia sobre la influencia de monoacilgliceroles (MAG) y la falta de documentación sobre el peso de los MAG saturados sobre la estabilidad oxidativa de los aceites, se estableció este estudio. Para este propósito, MAG saturados al 0,5, 3,0 y 5,0% fueron agregados a aceites de canola y posteriormente expuestos a la prueba del horno Schaall a 60 °C durante 31 días (simulación de condiciones térmicas moderadas y largo tiempo) y prueba de Rancimat a 110 °C (simulación de condiciones térmicas extremas y corto tiempo). Para evaluar la calidad y los parámetros de estabilidad oxidativa del aceite de canola que contiene MAG, se determinaron los ácidos grasos libres (AGL), el índice de peróxido (IP) y el índice de estabilidad oxidativa (OSI). Los resultados indicaron que con el aumento de los niveles de MAG, los AGL aumentaron de 0.05 hasta 0.2%. El IP mostró un aumento de 2 a 100 meq/L a medida que aumentaba la concentración de MAG. Además, se demostró que proporcionalmente a la concentración de MAG, el OSI aumentó de 12.20 a 13.10 h.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

AOCS 1996. Official Methods and Recommended Practices of the American Oil Chemists’ Society, Champaign, AOCS Press.

Aubourg SP. 2001. Effect of partially hydrolysed lipids on inhibition of oxidation of marine lipids. Euro. J. Lipid Sci. Technol. 212, 540–545.

Caponio F, Paradiso V, Bruno G, Summo C, Pasqualone A, Gomes T. 2011. Do monoacylglycerols act as pro-oxidants in purified soybean oil? Evidence of a dose-dependent effect. Ital. J. Food Sci. 23, 239.

Chen B, Mcclements DJ, Decker EA. 2011. Minor components in food oils, a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit. Rev. Food Sci. Nutr. 51, 901–916.

Chen B, Mcclements DJ, Decker EA. 2014. Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. Food Chem. 142, 365– 372.

Colakoglu AS 2007. Oxidation kinetics of soybean oil in the presence of monoolein, stearic acid and iron. Food Chem. 101, 724–728.

Coleman RA, Lee DP. 2004. Enzymes of triacylglycerol synthesis and their regulation. Prog. Lipid Res. 43, 134–176.

Farmani J, Gholitabar A. 2015. Characterization of vanaspati fat produced in Iran. J. Am. Oil Chem. Soc. 92, 709–716.

Frega N, Mozzon M, Lercker G. 1999. Effects of free fatty acids on oxidative stability of vegetable oil. J. Am. Oil Chem. Soc. 76, 325–329.

Gomes T, Caponio F, Bruno G, Summo C, Paradiso VM. 2010. Effects of monoacylglycerols on the oxidative stability of olive oil. J. Sci. Food Agric. 90, 2228–32.

Ichinose T, Nobuyuki S, Takano H, Abe M, Sadakane K, Yanagisawa R, Ochi H, Fujioka K, Lee K-G, Shibamoto T. 2004. Liver carcinogenesis and formation of 8-hydroxy-deoxyguanosine in C3H/HeN mice by oxidized dietary oils containing carcinogenic dicarbonyl compounds. Food and Chemical Toxicology 42, 1795–1803.

Jalili F, Jafari SM, Emam-Djomeh Z, Malekjani N, Farzaneh V. 2018. Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response Surface Methodology. Food Anal. Methods 11, 598–612.

Krishnamurthy RG. 1982. Cooking oils, salad oils and salad dressings. Bailey’s Industrial Oil and Fat Products. 4th ed. New York.

Mistry BS, Min DB. 1987. Effects of Fatty Acids on the Oxidative Stability of Soybean Oil. J. Food Sci. 52, 831–832.

Mistry BS, Min DB. 1988. Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil. J. Food Science 53, 1896–1897.

Miyashita K, Takagi T. 1986. Study on the oxidative rate and prooxidant activity of free fatty acids. J. Am. Oil Chem. Soc. 63, 1380–1384.

Naderi M, Farmani J, Rashidi L. 2015. Characterization of the Physicochemical Properties of Sunflower Oil Oleogel. Iran J. Nut. Sci. Food Tec. 10, 125–135.

Naderi M, Farmani J, Rashidi L. 2016. Structuring of Chicken Fat by Monoacylglycerols. J. Am. Oil Chem. Soc. 93, 1221– 1231.

O’Brien RD. 2008. Fats and oils, formulating and processing for applications, CRC press.

Paradiso VM, Caponio F, Bruno G, Pasqualone A, Summo C, Gomes T. 2014. Complex role of monoacylglycerols in the oxidation of vegetable oils, different behaviors of soybean monoacylglycerols in different oils. J. Agric. Food Chem. 62, 10776–10782.

Paradiso VM, Gomes T, Nasti R, Caponio F, Summo C. 2010. Effects of free fatty acids on the oxidative processes in purified olive oil. Food Res. Int. 43, 1389–1394.

Taghvaei M, Jafari SM. 2015. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. J. Food Sci. Technol. 52, 1272–1282.

Velasco J, Dobarganes C. 2002. Oxidative stability of virgin olive oil. Euro. J. Lipid Sci. Technol. 104, 661–676.

Vichi S, Pizzale L, Conte LS, Buxaderas S, Lopez-Tamames E. 2003. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction, modifications induced by oxidation and suitable markers of oxidative status. J. Agric. Food Chem. 51, 6564–71. https://doi.org/10.1021/jf030268k

Zhang Z, Wang Y, Ma X, Wang E, Liu M, Yan R. 2015. Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil. Food Chem. 173, 70–9.

Zidkova J, Sajdok J, Kontrova K, Kotrbova-Kozak A, Hanis T, Zidek V, Fucikova A. 2004. Effects of oxidised dietary cod liver oil on the reproductive functions of Wistar rat. Czech J. Food Sci. 22, 108–120.