Revealing the relationship between vegetable oil composition and oxidative stability : a multifactorial approach

Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research program. The authors acknowledge financial support from Generalitat Valenciana (Project No. PROMETEO/2016/094) and Universidad Católica de Valencia San Vicente Mártir (Projects Nos. PRUCV/2015/617 and 2017). Authors would like to thank Agrovillaserra S.L. (Villajos) for providing monovariatal virgin olive oils. L. Redondo-Cuevas acknowledges Catholic University of Valencia San Vicente Mártir for providing the grant to support the stay in Scotland.Peer reviewedPostprin

Evaluation of Physicochemical and Antioxidant Properties of Pinus gerardiana Nuts and Oil

For optimal usage of new oil resources with high nutritional values, in this study, one chilgoza pine variety was provided, and assays of physicochemical characteristics of its nut such as moisture, ash, thousand nut weight, oil, protein, hull contents, density, pH and also physicochemical characteristics of its extracted oil by n-hexan solvent such as iodine values, saponification and unsaponification, peroxide, specific weight, acid values, moisture of oil, color (Lovibond) and fatty acid profile and extracted oil characteristics by cold press such as total polyphenols, tocophrols, carotenoids, chlorophylls, sterols, color (Hunterlab), DPPḢ and antioxidant were investigated. Then its effect as a natural antioxidant on rapeseed oil shelf life (without any antioxidant) was studied. The results indicated that chilgoza pine oil is belonged to linoleic-oleic group. Oil of chilgoza pine has α and γ tocopherols and there is no β and δ tocopherols on it. The oil of chilgoza pine, were mixed at two levels of 2% and 5% with rapeseed oil and these mixed were determined by peroxide, TBA and Rancimat indices during 0, 5, 10, 20 and 35 days and compared with control. Statistical results showed no antioxidant effect in shelf life of rapeseed oil at more days. This means that the chilgoza pine oil antioxidant compounds were not enough to prevent oxidative rancidity of rapeseed oil or maybe the antioxidant compounds of nuts were not migrated to oil

Quality evaluation of cold-pressed edible oils from Macedonia

The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia were examined in this work. The highest level of oleic acid was determined in apricot kernel oil and rapeseed oil with abundance of 70.9 and 59.2%, respectively. The highest level of polyunsaturated fatty acids was seen for flaxseed and hemp seed oil with abundance of a-linolenic acid of 55.1% for flaxseed oil and linoleic acid of 57.4% for hemp seed oil. Apricot kernel oil and roasted sesame seed oil had the highest oxidative stability with induction times of 7.6 and 10.9 h. Apricot oil, hemp seed oil, and flaxseed oil had the highest level of total vitamin-E-active compounds with 58.8, 58.1, and 69.7 per 100 g of oil with predomination of g-tocopherol. The highest peroxide number was detected in blend oils (oil 2 and oil 8) with values over 10 meq O2/kg of oil. The highest FFA was detected in rapeseed oil (1.57%). Roasted and unroasted sesame seed oils had relatively high specific extinction (K232 values 3.55 and 3.33, respectively). However, the highest UV extinction had a blend of pumpkin seed oil and sunflower oil with a value of 3.84. Practical applications: The results of this study can be applied for determination of the most important major and minor components responsible for quality evaluation of cold-pressed oils. Statistical results indicated a strong relationship between the level of monounsaturated fatty acids in the oil and their oxidative stability. The level of tocopherols and other vitamin-E-related compounds was in strong relationship with the antioxidant activity of the oils measured by the DPPH method. Phytosterols, as minor compounds present in the oils, did not contribute significantly to the total antioxidant potential of the oils but, their levels in particular oils, together with fatty acids, can be useful and reliable markers for the purity of the oils and determination of the composition of blends

Essential components from plant source oils: a review on extraction, detection, identification, and quantification

Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques—such as high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography–infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)—are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.info:eu-repo/semantics/publishedVersio

Blending of Virgin Olive Oil With Less Stable Edible Oils to Strengthen Their Antioxidative Potencies

Abstract: Virgin olive oils are known to be more resistant to oxidation because of their content of more potent natural antioxidants and lower unsaturation levels. Admixing of virgin olive oil with other (less stable) edible oils leads to improvement of physico-chemical characteristics and oxidative stability. Blends (10, 20 and 40 v/v) of virgin olive oil with sunflower and soybean oils were prepared and evaluated by determining the changes in physicochemical properties such as refractive index, color index, peroxide value, free fatty acid %, iodine value, fatty acid composition. In addition, total phenolic contents as well as their antioxidation efficiency, measured by Rancimat method and DPPH scavenging activity were examined. It was concluded that the sunflower and soybean oils, admixed with cold pressed virgin olive oil at a level of 20 and 40 %, have the best quality parameters, however, 20% virgin olive oil blend is more satisfactory and superior to other blends combining both stability and economy aspects

Improving the oxidative stability of oils and fats with natural products

La oxidación lipídica es el principal proceso por el que se deterioran los aceites y grasas, viéndose afectados, la calidad de los alimentos, el valor nutricional, la seguridad, el color, el desarrollo de sabores no deseados, así como la aceptación por parte de los consumidores. El objetivo de esta investigación fue, en primer lugar, analizarla compleja relación que existen entre la composición química y la estabilidad oxidativa de aceites y grasas y, en segundo lugar, identificar productos naturales que puedan aumentar de forma efectiva la estabilidad oxidativa de los aceites más comúnmente empleados para uso doméstico.Lipid oxidation has been identified as the major deterioration process of oils and fats affecting food quality, nutritional value, safety, colour, development of off-flavours and consumers’ acceptance. The aim of this research was, firstly, to elucidate the complex relationship between composition and oxidative stability of oils and fats and, secondly, identify natural product(s) of known phytochemical profile with documented antioxidant properties that can be used to increase the oxidative stability of the most commonly used oils used for industrial and domestic applications.Ciencias ExperimentalesVeterinaria Y Ciencias Experimentale

Valorization of Food Processing By-Products

The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods

Chemical Composition, Quality Indices and Viscosity of Edible Oils from Blends of African Oil Bean Seed Oil and Sesame Seed Oil

This study adopted the concept of blending in developing and evaluating the properties of binary oil blends from African oil bean seed oil and sesame seed oil. Vegetal oils were extracted from African oil bean seeds (AB) and sesame seeds (SS) through Soxhlet extraction and blended in the following proportions: AB100:SS0, AB0:SS100, AB90:SS10, AB80:SS20, AB70:SS30, AB60:SS40 and AB50:SS50 respectively. The chemical, quality and viscosity properties was investigated. Findings from this study showed that the chemical composition decreased from 124.55 to 101.28 g of I2/100 g, 208.67 to 191.29 mg KOH/g, 1.94 to 1.62% for iodine, saponification and unsaponifiable matter values while quality properties improved with reduction in PV, FFA, pAV, AV and totox value from 3.12 to 2.79 meq O2/kg, 4.04 to 2.99%, 0.57 to 0.31, 8.08 to 5.99 mg KOH/g and 6.81 to 5.88 respectively as the proportion of sesame seed oil increased in the blended oils from 10 to 50%. Viscosity results at 50C and 370C increased in the studied samples from 560.00 mPa.s in AB100:SS0 to 635.00 mPa.s in AB50:SS50 and from 91.00 mPa.s in AB100:SS0 to 103.00 mPa.s in AB50:SS50 respectively. Conclusively, binary oil blends had better oil properties and could be optimized for food application

Comparative extraction of melon seed (Cucumis melo L.) oil by conventional and enzymatic methods: physicochemical properties and oxidative stability

Oil was extracted from melon seeds with three different methods (Soxhlet, cold-pressed, aqueous enzymatic extraction), aiming to evaluate its physicochemical properties and oxidative stability. The melon seed oil contained high levels of linoleic acid (53.6 %–70.8 %, w/w), squalene (101.1–164.7 mg/100 g), and β-sitosterol (119.5–291.9 mg/100 g). Results showed that the choice of the extraction method did not alter the fatty acid composition, but impacted on the physicochemical properties, the content of bioactive compounds and oxidative stability of the oil. Specifically, melon seed oil obtained by aqueous enzymatic extraction (AEE) exhibited higher tocopherol content and better oxidative stability compared to the oil obtained by other two extraction methods. Overall, AEE is a promising oil extraction method and could be an alternative to conventional oil extraction methods that could be implemented for the production of high-quality melon seed oil