Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation
Abstract
The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, the composition of the Cocos nucifera L. (coconut) oil is predominantly saturated and has high oxidative stability. The formulation of oil blends allows some improvements in their nutritional and physicochemical characteristics. Thus, the aim of this work is to evaluate the G. max oil (SB), H. annus oil (SF), C. nucifera oil (C) and the blends G. max:C. nucifera (SB:C, 75:25 v/v) and H. annus:C. nucifera (SF:C, 75:25 v/v) as to their physicochemical properties when under thermoxidation (180 °C/15 h). Before the thermoxidation, the C presented less degradation in relation to the others, while the SF:C was the most efficient in inhibiting oxidation due to the presence of low levels of peroxide values, however, it presented less degradation to ρ-anisidine and conjugated dieneic acids. The SF:C presented higher oxidative stability and less degradation in relation to SB:C. Consequently, the application of these oil blends is recommendable in processes that involve high temperatures, such as frying.
Downloads
Download data is not yet available.
References
AOCS Official and tentative methods of the American Oil Chemists’ Society (2009), American Oil Chemists’ Society Press (6th Ed.), Champaign.
Berset, C., & Cuvelier, M.E. (1996). Methods of estimating the degree of lipid oxidation and of measuring antioxidizing power. Sciences des Aliments, 16(3), 219-245.
Boukandoul, S., Santos, C.S.P., Casal, S., & Zaidia, F. (2019). Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend. Journal of the Science of Food and Agriculture, 99, 5483-5490. doi:10.1002/jsfa.9809.
Casarotti, S.N., & Jorge, N. (2012). Antioxidant activity of Rosemary extract in soybean oil under thermoxidation. Journal of Food Processing and Preservation, 38(1), 136-145. doi: 10.1111/j.1745-4549.2012.00755.x.
Codex Alimentarius. (2009). International Food Standards. Codex-Stan 210: Standard for named vegetable oils, Rome.
Dayrit, F.M. (2015). The properties of lauric acid and their significance in coconut oil. Journal of the American Oil Chemists’ Society, 92(1), 1-15. doi: 10.1007/s11746-014-2562-7.
Dias, L.S., Menis, M.E.C., & Jorge, N. (2015). Effect of Rosemary (Rosamarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil. Journal of the Science of Food and Agriculture, 95(10), 2021-2027. doi 10.1002/jsfa.6914.
Dobarganes, M.C., Velasco, J., & Dieffenbacher A. (2000). Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats. Pure and Applied Chemistry, 72(8), 1563-1575. doi: 10.1351/pac200072081563.
Farhoosh, R., Einafshar, S., & Sharayei, P. (2009). The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chemistry, 115(3), 933-938. doi: 10.1016/j.foodchem.2009.01.035.
Guillén, M.D., & Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry, 77(4), 503-510. doi: 10.1016/S0308-8146(01)00371-5
Gunstone, F.D. (2011). Vegetable oils in food technology: composition, properties and uses. 2nd ed. Oxford: Wiley-Blackwell.
Hartman, L., & Lago, R. (1973). Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice, 22(6), 475-476.
Huimin, X., Lin, L., Shilin, G., Elfalleh, W., He, S., Qinghai, S., & Ying, M. (2014). Formation, stability, and properties of an algae oil emulsion for application in UHT milk. Food and Bioprocess Technology, 7(2), 567-574. doi: 10.1007/s11947-013-1054-3.
ICMR. (1989). Indian Council for Medical Research. Nutrient requirements and recommended daily allowances for Indians, New Delhi.
Jorge, N., Veronezi, C.M., & Del Ré, P.V. (2015). Antioxidant effect of thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) extracts in soybean oil under termoxidation. Journal of Food Processing and Preservation, 39(6), 1399-1406. doi: 10.1111/jfpp.12358.
Jorge, N., Veronezi, C.M., & Pereira, D.C. (2016). Extracts of red peppers: antioxidant activity and sensory evaluation. Nutrition & Food Science, 46(2), 228-236. doi: 10.1108/NFS-08-2015-0094.
Khan, M.I., Asha, M.R., Bhat, K.K., & Khatoon, S. (2011). Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying. Journal of Food Science and Technology, 48(2), 175-182. doi: 10.1007/s13197-010-0145-7.
LaRosa, J.C., Hunninghake, D., Bush, D., Criqui, M.H., Getz, G.S., Gotto Jr, A.M., Grundy, S.M., Rakita, L., Robertson, R.M., & Weisfeldt, M.L. (1990). The cholesterol facts. A summary of the evidence relating dietary fats, serum cholesterol, and coronary heart disease. A joint statement by the American Heart Association and the National Heart, Lung, and Blood Institute. The Task Force on Cholesterol Issues, American Heart Association. Circulation, 81(5), 1721-1733. doi: 10.1161/01.cir.81.5.1721.
Luzia, D.M.M., & Jorge, N. (2013). Fatty acids profile and alteration of lemon seeds extracts (Citrus limon) added to soybean oil under thermoxidation. Journal of Food Science and Technology, 50(5), 965-971. doi: 10.1007/s13197-011-0411-3
Mahan, I.K., & Escott-Stump, S.K. (2010). Alimentos, nutrição e dietoterapia. São Paulo, Brasil: Roca.
Marina, A.M., Che-Man, Y.B., Nazimah, S.A.H., & Amin, I. (2009). Chemical properties of virgin coconut oil. Journal of the American Oil Chemists’ Society, 86(4), 301-307. doi: 10.1007/s11746-009-1351-1.
Miles, E.A., & Calder, P.C. (2012). Influence of marine n-3 polyunsaturated fatty acids on immune function and a systematic review of their effects on clinical out comes in rheumatoid arthritis. British Journal of Nutrition, 107, S171-S184. doi: 10.1017/S0007114512001560.
Nyam, K.L., Tan, C.P., Lai, O.M., Long, K., & Che Man, Y.B. (2009). Physicochemical properties and bioactive compounds of selected seed oils. LWT - Food Science and Technology, 42(8), 1396-1403. doi: 10.1016/j.lwt.2009.03.006.
Patil, U., & Benjakul, S. (2018). Coconut milk and coconut oil: their manufacture associated with protein functionality. Journal of Food Science, 83(8), 2019-2027. doi: 10.1111/1750-3841.14223.
Patil, U., & Benjakul, S. (2019). Use of protease from seabass pyloric caeca in combination with repeated freeze–thawing cycles increases the production efficiency of virgin coconut oil. European Journal of Lipid Science and Technology, 121(5), 1800460. doi: 10.1002/ejlt.201800460.
Paul, S., & Mittal, G.S. (1997). Regulating the use of degraded oil/fat in deep-fat/oil food frying. Critical Reviews in Food Science and Nutrition, 37(7), 635-662. doi: 10.1080/10408399709527793.
Pazzoti, G., Souza, C., Veronezi, C., Luzia, D., & Jorge, N. (2018). Evaluation of oxidative stability of compound oils under accelerated storage conditions. Brazilian Archives of Biology and Technology, 61: e18180055. doi: 10.1590/1678-4324-2018180055.
Ribeiro, L.G.T. (2017). The scientific truth about a super functional food denominated coconut oil. Brazilian Journal of Surgery and Clinical Research, 18(3), 109-117. Recovered from: https://www.mastereditora.com.br/periodico/20170519_071843.pdf
Santos, C., & Weaver, D.F. (2018). Topically applied linoleic/linolenic acid for chronic migraine. Journal of Clinical Neuroscience, 58, 200-201. doi: 10.1016/j.jocn.2018.10.013
Savva, S.C., & Kafatos, A. (2016). Vegetable oils: dietary importance. In G. Smithers (Ed.), Reference module in food science. Amsterdam: Elsevier.
Sawada, N., Inoue, M., Iwasaki, M., Sasazuki, S., Shimazu, T., Yamaji, T., Takachi, R., Tanaka, Y., Mizokami, M., & Tsugane, S. (2012). Consumption of n-3 fatty acids and fish reduce risk of hepatocellular carcinoma: Japan public health centerbased prospective study. Gastroenterology, 142(7), 1468-1475. doi: 10.1053/j.gastro.2012.02.018.
Silva, A.C., & Jorge, N. (2012). Oxidative stability of soybean oil added to Lentinys edodes and Agaricus blazei mushrooms extracts in an accelerated storage test. Nutrition & Food Science, 42(1), 34-40. doi: 10.1108/00346651211196519.
Silva, F.A.M., Borges, M.F., & Ferreira, M.A. (1999). Métodos para avaliação do grau de oxidação lipídica e da capacidade antioxidante. Química Nova, 22(1), 94-103.
Toscano, G., Riva, G., Foppa-Pedretti, E., & Duca, D. (2012). Vegetable oil and fat viscositu forecast models based on iodine number and saponification number. Biomass and Bioenergy, 46, 511-516. doi: 10.1016/j.biombioe.2012.07.009.
Veronezi, C.M., & Jorge, N. (2018). Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability. Food Science and Biotechnology, 22(4), 1031-1040. doi: 10.1007/s10068-018-0325-1.
Weng, X.C., & Wang, W. (2000). Antioxidant activity of compounds isolated from Salvia plebeia. Food Chemistry, 71(4), 489-493. doi: 10.3923/pjn.2011.694.701.
Yu, K.S., Cho, H., & Hwang, K.T. (2018). Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Science and Biotechnology, 27(3), 651-659. doi: 10.1007/s10068-017-0292-y.
Berset, C., & Cuvelier, M.E. (1996). Methods of estimating the degree of lipid oxidation and of measuring antioxidizing power. Sciences des Aliments, 16(3), 219-245.
Boukandoul, S., Santos, C.S.P., Casal, S., & Zaidia, F. (2019). Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend. Journal of the Science of Food and Agriculture, 99, 5483-5490. doi:10.1002/jsfa.9809.
Casarotti, S.N., & Jorge, N. (2012). Antioxidant activity of Rosemary extract in soybean oil under thermoxidation. Journal of Food Processing and Preservation, 38(1), 136-145. doi: 10.1111/j.1745-4549.2012.00755.x.
Codex Alimentarius. (2009). International Food Standards. Codex-Stan 210: Standard for named vegetable oils, Rome.
Dayrit, F.M. (2015). The properties of lauric acid and their significance in coconut oil. Journal of the American Oil Chemists’ Society, 92(1), 1-15. doi: 10.1007/s11746-014-2562-7.
Dias, L.S., Menis, M.E.C., & Jorge, N. (2015). Effect of Rosemary (Rosamarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil. Journal of the Science of Food and Agriculture, 95(10), 2021-2027. doi 10.1002/jsfa.6914.
Dobarganes, M.C., Velasco, J., & Dieffenbacher A. (2000). Determination of polar compounds, polymerized and oxidized triacylglycerols, and diacylglycerols in oils and fats. Pure and Applied Chemistry, 72(8), 1563-1575. doi: 10.1351/pac200072081563.
Farhoosh, R., Einafshar, S., & Sharayei, P. (2009). The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chemistry, 115(3), 933-938. doi: 10.1016/j.foodchem.2009.01.035.
Guillén, M.D., & Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry, 77(4), 503-510. doi: 10.1016/S0308-8146(01)00371-5
Gunstone, F.D. (2011). Vegetable oils in food technology: composition, properties and uses. 2nd ed. Oxford: Wiley-Blackwell.
Hartman, L., & Lago, R. (1973). Rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice, 22(6), 475-476.
Huimin, X., Lin, L., Shilin, G., Elfalleh, W., He, S., Qinghai, S., & Ying, M. (2014). Formation, stability, and properties of an algae oil emulsion for application in UHT milk. Food and Bioprocess Technology, 7(2), 567-574. doi: 10.1007/s11947-013-1054-3.
ICMR. (1989). Indian Council for Medical Research. Nutrient requirements and recommended daily allowances for Indians, New Delhi.
Jorge, N., Veronezi, C.M., & Del Ré, P.V. (2015). Antioxidant effect of thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) extracts in soybean oil under termoxidation. Journal of Food Processing and Preservation, 39(6), 1399-1406. doi: 10.1111/jfpp.12358.
Jorge, N., Veronezi, C.M., & Pereira, D.C. (2016). Extracts of red peppers: antioxidant activity and sensory evaluation. Nutrition & Food Science, 46(2), 228-236. doi: 10.1108/NFS-08-2015-0094.
Khan, M.I., Asha, M.R., Bhat, K.K., & Khatoon, S. (2011). Studies on chemical and sensory parameters of coconut oil and its olein blends with sesame oil and palmolein during wheat flour-based product frying. Journal of Food Science and Technology, 48(2), 175-182. doi: 10.1007/s13197-010-0145-7.
LaRosa, J.C., Hunninghake, D., Bush, D., Criqui, M.H., Getz, G.S., Gotto Jr, A.M., Grundy, S.M., Rakita, L., Robertson, R.M., & Weisfeldt, M.L. (1990). The cholesterol facts. A summary of the evidence relating dietary fats, serum cholesterol, and coronary heart disease. A joint statement by the American Heart Association and the National Heart, Lung, and Blood Institute. The Task Force on Cholesterol Issues, American Heart Association. Circulation, 81(5), 1721-1733. doi: 10.1161/01.cir.81.5.1721.
Luzia, D.M.M., & Jorge, N. (2013). Fatty acids profile and alteration of lemon seeds extracts (Citrus limon) added to soybean oil under thermoxidation. Journal of Food Science and Technology, 50(5), 965-971. doi: 10.1007/s13197-011-0411-3
Mahan, I.K., & Escott-Stump, S.K. (2010). Alimentos, nutrição e dietoterapia. São Paulo, Brasil: Roca.
Marina, A.M., Che-Man, Y.B., Nazimah, S.A.H., & Amin, I. (2009). Chemical properties of virgin coconut oil. Journal of the American Oil Chemists’ Society, 86(4), 301-307. doi: 10.1007/s11746-009-1351-1.
Miles, E.A., & Calder, P.C. (2012). Influence of marine n-3 polyunsaturated fatty acids on immune function and a systematic review of their effects on clinical out comes in rheumatoid arthritis. British Journal of Nutrition, 107, S171-S184. doi: 10.1017/S0007114512001560.
Nyam, K.L., Tan, C.P., Lai, O.M., Long, K., & Che Man, Y.B. (2009). Physicochemical properties and bioactive compounds of selected seed oils. LWT - Food Science and Technology, 42(8), 1396-1403. doi: 10.1016/j.lwt.2009.03.006.
Patil, U., & Benjakul, S. (2018). Coconut milk and coconut oil: their manufacture associated with protein functionality. Journal of Food Science, 83(8), 2019-2027. doi: 10.1111/1750-3841.14223.
Patil, U., & Benjakul, S. (2019). Use of protease from seabass pyloric caeca in combination with repeated freeze–thawing cycles increases the production efficiency of virgin coconut oil. European Journal of Lipid Science and Technology, 121(5), 1800460. doi: 10.1002/ejlt.201800460.
Paul, S., & Mittal, G.S. (1997). Regulating the use of degraded oil/fat in deep-fat/oil food frying. Critical Reviews in Food Science and Nutrition, 37(7), 635-662. doi: 10.1080/10408399709527793.
Pazzoti, G., Souza, C., Veronezi, C., Luzia, D., & Jorge, N. (2018). Evaluation of oxidative stability of compound oils under accelerated storage conditions. Brazilian Archives of Biology and Technology, 61: e18180055. doi: 10.1590/1678-4324-2018180055.
Ribeiro, L.G.T. (2017). The scientific truth about a super functional food denominated coconut oil. Brazilian Journal of Surgery and Clinical Research, 18(3), 109-117. Recovered from: https://www.mastereditora.com.br/periodico/20170519_071843.pdf
Santos, C., & Weaver, D.F. (2018). Topically applied linoleic/linolenic acid for chronic migraine. Journal of Clinical Neuroscience, 58, 200-201. doi: 10.1016/j.jocn.2018.10.013
Savva, S.C., & Kafatos, A. (2016). Vegetable oils: dietary importance. In G. Smithers (Ed.), Reference module in food science. Amsterdam: Elsevier.
Sawada, N., Inoue, M., Iwasaki, M., Sasazuki, S., Shimazu, T., Yamaji, T., Takachi, R., Tanaka, Y., Mizokami, M., & Tsugane, S. (2012). Consumption of n-3 fatty acids and fish reduce risk of hepatocellular carcinoma: Japan public health centerbased prospective study. Gastroenterology, 142(7), 1468-1475. doi: 10.1053/j.gastro.2012.02.018.
Silva, A.C., & Jorge, N. (2012). Oxidative stability of soybean oil added to Lentinys edodes and Agaricus blazei mushrooms extracts in an accelerated storage test. Nutrition & Food Science, 42(1), 34-40. doi: 10.1108/00346651211196519.
Silva, F.A.M., Borges, M.F., & Ferreira, M.A. (1999). Métodos para avaliação do grau de oxidação lipídica e da capacidade antioxidante. Química Nova, 22(1), 94-103.
Toscano, G., Riva, G., Foppa-Pedretti, E., & Duca, D. (2012). Vegetable oil and fat viscositu forecast models based on iodine number and saponification number. Biomass and Bioenergy, 46, 511-516. doi: 10.1016/j.biombioe.2012.07.009.
Veronezi, C.M., & Jorge, N. (2018). Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability. Food Science and Biotechnology, 22(4), 1031-1040. doi: 10.1007/s10068-018-0325-1.
Weng, X.C., & Wang, W. (2000). Antioxidant activity of compounds isolated from Salvia plebeia. Food Chemistry, 71(4), 489-493. doi: 10.3923/pjn.2011.694.701.
Yu, K.S., Cho, H., & Hwang, K.T. (2018). Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Science and Biotechnology, 27(3), 651-659. doi: 10.1007/s10068-017-0292-y.
Published
2021-05-27
How to Cite
PINHEIRO, Andressa Alves; JORGE, Neuza.
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation.
Acta Brasiliensis, [S.l.], v. 5, n. 2, p. 51-56, may 2021.
ISSN 2526-4338.
Available at: <http://revistas.ufcg.edu.br/ActaBra/index.php/actabra/article/view/518>. Date accessed: 23 apr. 2024.
doi: https://doi.org/10.22571/2526-4338518.
Section
Food Chemistry
