LIPID AUTOXIDATION OF FISH, LARD, CORN AND LINSEED OILS BY ISOTHERMAL CALORIMETRY

Main Article Content

N. HAMAN
M. BODNER
G. FERRENTINO
M. SCAMPICCHIO

Keywords

autoxidation periods, fish oil, edible oils, isothermal calorimetry, oxidative stability

Abstract

This work proposes an approach to characterize lipid oxidation of oils based on the measurement of isothermal calorimetry data, including information on the duration of the monomolecular, bimolecular and termination periods. The approach has been exploited with fish and lard oil samples at temperatures from 40 to 80°C and with corn and linseed oils at 80°C. The length of the monomolecular period was the most sensitive to the variation of temperature. Accordingly, the monomolecular period was used as index of oxidative stability of oils. Thus, the highest oxidative stability was observed for corn oil samples at 80°C (tmono = 2060 min), followed by linseed (tmono = 390 min), fish (tmono = 40 min) and lard oils (tmono = 30 min). The different stability of the samples was discussed with their fatty acids profile and antioxidant activity. The results confirmed that the content in natural antioxidants is the key responsible for the final oxidative stability of the samples.

Abstract 347 | pdf Downloads 244

References

Bacha K., Ben-Amara A., Vannier A., Alves-Fortunato M. and Nardin M. 2015. Oxidation stability of diesel/biodiesel fuels measured by a PetroOxy device and characterization of oxidation products. Energy Fuels 29:4345-4355.

Brand-Williams W., Cuvelier M. and Berset C.1995. Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 28:25-30.

Dridi W., Toutain J., Sommier A., Essafi W., Gargouri M., Leal-Calderon F. and Cansell M. 2016. Characterization of lipid oxidation in plant oils by micro-calorimetry. Food Chem. 197:709-713.

Frankel E.N. 2014. Lipid oxidation. Elsevier.

Ghnimi S., Budilarto E. and Kamal-Eldin A. 2017. The new paradigm for lipid oxidation and insights to microencapsulation of omega-3 fatty acids. Comprehensive Reviews in Food Science and Food Safety 16:1206-1218.

Hamama A.A. and Nawar W.W.1991. Thermal decomposition of some phenolic antioxidants. J. Agric. FoodChem. 39:1063-1069.

Haman N., Ferrentino G., Imperiale S. and Scampicchio M. 2018. Antioxidant and prooxidant activity of spent coffee extracts by isothermal calorimetry. J. Therm. Anal. Cal. 132:1065-1075.

Haman N., Romano A., Asaduzzaman M., Ferrentino G., Biasioli F. and Scampicchio M. 2017a. A microcalorimetry study on the oxidation of linoleic acid and the control of rancidity. Talanta 164:407-412.

Haman N., Longo E., Schiraldi A. and Scampicchio M. 2017a. Radical scavenging activity of lipophilic antioxidants and extra-virgin olive oil by isothermal calorimetry. Therm. Acta. 658:1-6.

Horwitz W. 2002. Peroxide value of oils and fats. Off. Meth. Anal. AOAC Int. 41:16.

Johnson D.R. and Decker E.A. 2015. The role of oxygen in lipid oxidation reactions: a review. Annual Rev. Food Sci.Technol. 6:171-190.

Koleva I.I., van Beek T.A., Linssen J.P., de Groot A., Evstatieva L.N. 2002. Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochem. Anal. 13:8-17.

Kousksou T., Jamil A., El Omari K., Zeraouli Y. and Le Guer Y.2011. Effect of heating rate and sample geometry on the apparent specific heat capacity: DSC applications. Therm. Acta. 519:59-64.

Labuza T.P., Tsuyuki H. and Karel M. 1969. Kinetics of linoleate oxidation in model systems. J. Am. Oil Chem. Soc. 46:409-416.

Labuza T.P. and Dugan Jr, L., 1971. Kinetics of lipid oxidation in foods. Crit. Rev. Food Sci. Nutr. 2:355-405.

Litwinienko G., Daniluk A. and Kasprzycka-Guttman T. 1999. A differential scanning calorimetry study on the oxidation of C 12-C 18 saturated fatty acids and their esters. J. Am. Oil Chem. Soc. 76:655-657.

Riva M., Fessas D. and Schiraldi A. 2001. Isothermal calorimetry approach to evaluate shelf life of foods. Therm. Acta. 370:73-81.

Shahidi F. and Zhong Y.2015. Measurement of antioxidant activity. J. of functional foods, 18:757-781.

Tuorila H. and Cardello A. 2002. Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Qual. Pref. 13:561-569.

Wadsö L. and Galindo F.G.2009. Isothermal calorimetry for biological applications in food science and technology. Food contr. 20:956-961.

Willson R.J., Beezer A.E., Mitchell J.C. and Loh W. 1995. Determination of thermodynamic and kinetic parameters from isothermal heat conduction microcalorimetry: applications to long-term-reaction studies. J. Phys. Chem. 99:7108-7113.