Sea-buckthorn oil in vegetable oils stabilisation
Main Article Content
Keywords
oils stabilisation, sea-buckthorn, natural antioxidants
Abstract
The paper proposes the development of blends of vegetable oils with a high content of easily oxidizable unsaturated fatty acids with sea-buckthorn fruit oil as a natural method of their preservation. The predominant lipophilic compounds in sea-buckthorn oil included ?-carotene, ?-tocopherol, and ?-sitosterol. Strong correlations were found between oxidative stability of the blends and ?- and ?-tocopherols, lutein and ?-carotene concentration (r ranging from 0.96 to 0.99). The observed effect may result from both the particularly huge increase in the carotenoid content (from 64- to 171-fold) in the obtained blends, and the synergistic interaction between tocopherol mixtures and carotenoids.
References
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Czaplicki S., Ogrodowska D., Derewiaka D., Tanska M. and Zadernowski R. 2011. Bioactive compounds in unsaponifiable fraction of oils from unconventional sources. Eur. J. Lipid Sci. Tech. 113: 1456.
Emenhiser C., Sander L.C. and Schwartz S.J. 1995. Capability of a polymeric C30 stationary phase to resolve cis-trans carotenoid isomers in reversed-phase liquid chromatography. J. Chromatogr. A. 707: 205.
Farhoosh R. 2007. The effect of operational parameters of the rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. J. Am. Oil Chem. Soc. 84: 205.
Goulson M.J. and Warthesen J.J. 1999. Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil. J. Food Sci. 64: 996.
Hamdo H.H., Khayata W. and Al-Assaf Z. 2014. The antioxidant activity of tocotrienols compared with some synthetic antioxidant. Pharmacology & Pharmacy. 5(7): 612.
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Jerzewska M. 1991. The introduction of method for determination of anisidine and Totox factor in plant oils and fats to a national laboratory practice. Roczn. Instytutu Przem. Mi?snego i T?uszcz. 28: 107 (in Polish).
Jung M.Y., Choe E. and Min D.B. 1991. ?-, ?- and ?-Tocopherol Effects on Chlorophyll Photosensitized Oxidation of Soybean Oil. J. Food Sci. 56: 807.
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Ma?ecka M. 1995. Non-glyceride fraction of edible oils as antioxidants. T?uszcze Jadalne 30: 123 (in Polish).
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Murray R., Granner D., Mayes P. and Rodwell V. 1995. Harper's Biochemistry, PZWL, Warsaw, (Poland).
Ogrodowska D., Zadernowski R., Czaplicki S., Derewiaka D. and Wronowska B. 2014. Amaranth Seeds and Products – The Source of Bioactive Compounds. Pol. J. Food Nutr. Sci. 64: 165.
Önal-Ulusoy B. and Ergin G. 2002. Antioxidative effects of ?-tocopherol and ascorbyl palmitate on thermal oxidation of canola oil. Nahrung. 46: 420.
Picuric-Jovanovic K., Vrbaski Z. and Milovanovic M. 1999. Influence of the aqueous-enzymatic method on the oxidative stability of plum kernel oil. Lipid. 101: 109.
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Roszkowska B., Ta?ska M., Czaplicki S. and Konopka I. 2015. Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life. Eur. J. Lipid Sci. Tech. 117: 673.
Schroeder M.T., Becker E.M. and Skibsted L.H. 2006. Molecular Mechanism of Antioxidant Synergism of Tocotrienols and Carotenoids in Palm Oil. J. Agric. Food Chem. 54: 3445.
Shafi N., Kanwal F., Siddique M., Ghauri E.G. and Akram M. 2008. Chemical variability of fatty acid composition of seabuckthorn berries oil from different locations by GC-FID. Pak. J. Sci. Ind. Res. 51: 250.
Sims R.J., Fioriti J.A. and Kanuk M.J. 1972. Sterol additives as polymerization inhibitors for frying oils. J. Am. Oil Chem. Soc. 49: 298.
Szukalska E. 2003. The chosen problems of fats oxidation. T?uszcze Jadalne. 38: 42 (in Polish).
Vaikousi H., Lazaridou A., Biliaderis C.G. and Zawistowski J. 2007. Phase Transitions, Solubility, and Crystallization Kinetics of Phytosterols and Phytosterol?Oil Blends. J. Agric. Food Chem. 55: 1790.
Vieitez I., Mailhe I., Braun M. and Jachmanian I. 2013. Stabilizing edible oils with supercritical extracts from herbs. Inform. 24: 494.
Vlahakis C. and Hazebroek J. 2000. Phytosterol accumulation in canola, sunflower, and soybean oils: Effects of genetics, planting location, and temperature. J. Am. Oil Chem. Soc. 77: 49.
Zadernowski R. and Sosulski F. 1978. Composition of total lipids in rapeseed. J. Am. Oil Chem. Soc. 55: 870.
Bhatnagar S.S., Kumar P.K.P., Hemavathy J. and Krishna A.G.G. 2009. Fatty Acid Composition, Oxidative Stability, and Radical Scavenging Activity of Vegetable Oil Blends with Coconut Oil. J. Am. Oil Chem. Soc. 86: 991.
Broadbent C. and Pike O. 2003. Oil stability index correlated with sensory determination of oxidative stability in canola oil. J. Am. Oil Chem. Soc. 80: 59.
Chen B., McClements J.D. and Decker E.A. 2013. Antioxidant regeneration: a rational strategy to improve oxidative stability in algal oil. Inform. 24: 542.
Choe E. and Min D.B. 2006. Mechanisms and Factors for Edible Oil Oxidation. Compr. Rev. Food Sci. F. 5: 169.
Codex Standards for named vegetable Oils. 2005. In: Codex Alimentarius. Codex Alimentarius Commission: Rome, (Italy).
Cosgrove J., Church D. and Pryor W. 1987. The kinetics of the autoxidation of polyunsaturated fatty acids. Lipids. 22: 299.
Czaplicki S., Ogrodowska D., Derewiaka D., Tanska M. and Zadernowski R. 2011. Bioactive compounds in unsaponifiable fraction of oils from unconventional sources. Eur. J. Lipid Sci. Tech. 113: 1456.
Emenhiser C., Sander L.C. and Schwartz S.J. 1995. Capability of a polymeric C30 stationary phase to resolve cis-trans carotenoid isomers in reversed-phase liquid chromatography. J. Chromatogr. A. 707: 205.
Farhoosh R. 2007. The effect of operational parameters of the rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. J. Am. Oil Chem. Soc. 84: 205.
Goulson M.J. and Warthesen J.J. 1999. Stability and Antioxidant Activity of Beta Carotene in Conventional and High Oleic Canola Oil. J. Food Sci. 64: 996.
Hamdo H.H., Khayata W. and Al-Assaf Z. 2014. The antioxidant activity of tocotrienols compared with some synthetic antioxidant. Pharmacology & Pharmacy. 5(7): 612.
Hwang H.S. and Winkler-Moser J. 2013. Sesamol: a natural antioxidant for frying oil. Inform. 24: 490.
Jerzewska M. 1991. The introduction of method for determination of anisidine and Totox factor in plant oils and fats to a national laboratory practice. Roczn. Instytutu Przem. Mi?snego i T?uszcz. 28: 107 (in Polish).
Jung M.Y., Choe E. and Min D.B. 1991. ?-, ?- and ?-Tocopherol Effects on Chlorophyll Photosensitized Oxidation of Soybean Oil. J. Food Sci. 56: 807.
Lampi A.M., Dimberg L.H. and Kamal-Eldin A. 1999. A study on the influence of fucosterol on thermal polymerisation of purified high oleic sunflower triacylglycerols. J. Sci. Food Agric. 79: 573.
Limón P., Malheiro R., Casal S., Acién-Fernández F.G., Fernández-Sevilla J.M., Rodrigues N., Cruz R., Bermejo R. and Pereira J.A. 2015. Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts. Food Chem. 175: 203.
Ma?ecka M. 1995. Non-glyceride fraction of edible oils as antioxidants. T?uszcze Jadalne 30: 123 (in Polish).
McClements J.D. and Decker E.A. 2008. Lipids. CRC Press/Taylor & Francis. Boca Raton, FL, (USA).
Murray R., Granner D., Mayes P. and Rodwell V. 1995. Harper's Biochemistry, PZWL, Warsaw, (Poland).
Ogrodowska D., Zadernowski R., Czaplicki S., Derewiaka D. and Wronowska B. 2014. Amaranth Seeds and Products – The Source of Bioactive Compounds. Pol. J. Food Nutr. Sci. 64: 165.
Önal-Ulusoy B. and Ergin G. 2002. Antioxidative effects of ?-tocopherol and ascorbyl palmitate on thermal oxidation of canola oil. Nahrung. 46: 420.
Picuric-Jovanovic K., Vrbaski Z. and Milovanovic M. 1999. Influence of the aqueous-enzymatic method on the oxidative stability of plum kernel oil. Lipid. 101: 109.
Poiana M.A. 2012. Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract. Int. J. Mol. Sci. 13: 9240.
Roszkowska B., Ta?ska M., Czaplicki S. and Konopka I. 2015. Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life. Eur. J. Lipid Sci. Tech. 117: 673.
Schroeder M.T., Becker E.M. and Skibsted L.H. 2006. Molecular Mechanism of Antioxidant Synergism of Tocotrienols and Carotenoids in Palm Oil. J. Agric. Food Chem. 54: 3445.
Shafi N., Kanwal F., Siddique M., Ghauri E.G. and Akram M. 2008. Chemical variability of fatty acid composition of seabuckthorn berries oil from different locations by GC-FID. Pak. J. Sci. Ind. Res. 51: 250.
Sims R.J., Fioriti J.A. and Kanuk M.J. 1972. Sterol additives as polymerization inhibitors for frying oils. J. Am. Oil Chem. Soc. 49: 298.
Szukalska E. 2003. The chosen problems of fats oxidation. T?uszcze Jadalne. 38: 42 (in Polish).
Vaikousi H., Lazaridou A., Biliaderis C.G. and Zawistowski J. 2007. Phase Transitions, Solubility, and Crystallization Kinetics of Phytosterols and Phytosterol?Oil Blends. J. Agric. Food Chem. 55: 1790.
Vieitez I., Mailhe I., Braun M. and Jachmanian I. 2013. Stabilizing edible oils with supercritical extracts from herbs. Inform. 24: 494.
Vlahakis C. and Hazebroek J. 2000. Phytosterol accumulation in canola, sunflower, and soybean oils: Effects of genetics, planting location, and temperature. J. Am. Oil Chem. Soc. 77: 49.
Zadernowski R. and Sosulski F. 1978. Composition of total lipids in rapeseed. J. Am. Oil Chem. Soc. 55: 870.
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Published
Jan 27, 2016
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Czaplicki, S., Tańska, M., & Konopka, I. Z. (2016). Sea-buckthorn oil in vegetable oils stabilisation. Italian Journal of Food Science, 28(3), 412-425. https://doi.org/10.14674/1120-1770/ijfs.v252
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How to Cite
Czaplicki, S., Tańska, M., & Konopka, I. Z. (2016). Sea-buckthorn oil in vegetable oils stabilisation. Italian Journal of Food Science, 28(3), 412-425. https://doi.org/10.14674/1120-1770/ijfs.v252