Sarkar, A, Golay, PA, Acquistapace, S et al. (1 more author) (2015) Increasing the oxidative stability of soybean oil through fortification with antioxidants. International Journal of Food Science & Technology, 50 (3). 666 - 673 (8). ISSN 0950-5423
Abstract
Vegetable oils high in polyunsaturated fatty acids (PUFA), like soybean oil (SO), are known for lowering the risk of consumers for contracting cardiovascular disease as well as improving cognitive health. However, they are more susceptible to lipid oxidation than recently introduced high-oleic cultivars like high-oleic sunflower oil (HOSFO). Thus, the objective of this study was to increase the stability of PUFA oils to maintain the aforementioned health benefits by supplementing them with industrially relevant antioxidant compounds that prevent or delay oxidation during food production and storage. Herein, a variety of synthetic and natural antioxidants tested alone or in mixtures was screened to bring the stability of SO closer to that of HOSFO. Oils were stored under accelerated conditions (35 °C) in the dark for 28 weeks, and the evolution of primary (hydroperoxides) and secondary (hexanal) lipid oxidation products was monitored. Oxidative stability index data showed that addition of 300 ppm of ascorbyl palmitate (AP) stabilised SO to the greatest magnitude. Further, a combination of AP (300 ppm) and M-TOC (1000 ppm) was able to limit hydroperoxide and hexanal formation in SO at 35 °C for 12 weeks. It was demonstrated that assessing multiple quality parameters for lipid stability are a necessary undertaking.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | (c) 2015, Wiley. This is an author produced version of a paper published in International Journal of Food Science & Technology. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Antioxidants; Hexanal; High-oleic sunflower oil; Oil stability index (rancimat); Oxidative stability; Soybean oil |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Mar 2015 11:32 |
Last Modified: | 06 Oct 2015 06:29 |
Published Version: | http://dx.doi.org/10.1111/ijfs.12671 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/ijfs.12671 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:83657 |