Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils

The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 °C for 28 days were investigated. CI significantly decreased (p < 0.05) the tocopherol contents of CO and OO. PVs and MAD contents of oil samples considerably increased up to 20 min of CI, followed by a reduction at 30 min. The unsaturated fatty acids/saturated fatty acids (UFA/SFA) ratios of the samples showed slight but significant (p < 0.05) reduction during accelerated oxidation process. Oils with added 400 ppm AP had higher tocopherol, and lower PVs and MAD contents than their counterparts without AP during CI, and storage at 60 °C. AP increased the oxidative stability of interesterified and non-interesterified CO and OO. © 2013, Association of Food Scientists & Technologists (India)

Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants

A total of 10 corn oil samples, 6 with herbal extracts, 2 with butyl hydroxy toluene (BHT) and ascorbyl palmitate (AP), a refined corn oil and the control, the stripped corn oil, were evaluated for oxidative stability under accelerated oxidation at 60 °C for 6 wk. Oxidation was followed by determining peroxide value, thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and trienes (CT). Antioxidant activity of each herbal extract was evaluated. According to the obtained results, sumac extract, ?-tocopherol and AP had the highest antioxidant activity, whereas flaxseed and sage showed the lowest. Peroxide, TBARS, CD and CT values increased during storage in all samples. Samples with BHT, sumac and mint showed the highest inhibition of peroxide formation. Sumac and thyme extracts significantly inhibited TBARS formation compared to BHT and AP added samples. It is concluded that the antioxidant activities of sumac, thyme and mint were high and retarded the oxidation and can be utilized in the food industry for commercial purposes in retardation of oil oxidation. © 2017 Elsevier Lt

Using high intensity ultrasound as a tool to change the functional properties of interesterified soybean oil

High intensity ultrasound (HIU) was used to change the crystallization behavior, generate small crystals, and improve the texture of a low saturated shortening (interesterified soybean oil). Samples were crystallized at different temperatures (26, 28, 30, and 32 °C) without and with the application of HIU. Different acoustic power levels (110, 72, 61, 54, and 44 W) were used. Results show that higher acoustic powers had a greater effect on crystal size reduction, induced crystallization, and generated harder, more elastic and viscous materials. These effects were more significant when HIU was applied in the presence of crystals and when the sample was crystallized at 32 °C