The Impact Model of Physical Factors on the Dynamics of Oxidative Transformations of Cold-pressed Oils
DOI:
https://doi.org/10.15678/ZNUEK.2017.0967.0703Keywords:
cold pressed oils, oxidation of oils, rate constants, stability periodAbstract
The objective of this research project was to determine the effect of high temperatures and UV irradiation on the dynamics of oxidation of selected cold-pressed oils. The composition of fatty acids in the oil samples and their characteristic numbers were determined. The oil samples were heated to temperatures of: 80, 100 and 110ºC without irradiation, and after UV irradiation. Measurements of the peroxide value during heating were used to determine the oxidation changes. It was determined that that value rose along with the temperature. The processes studied were characterised by varying dynamics, a fact confirmed by the values of rate constants and the ratios of these rate constants for comparable processes. Stability periods were calculated for oil samples heated at the three temperatures, and subjected to UV irradiation prior to heating. The tests demonstrated that both an increase in temperature and irradiation result in the oils having a clearly shorter stability period.
Downloads
References
Bardaal S., Halima N.B., Aloui F., Mansour R.B., Jabeur H., Bouaziz M., Sahnoun Z. [2016], Oil from Pumpkin (Cucurbita pepo L.) Seeds: Evaluation of Its Functional Properties on Wound Healing in Rats, „Lipids in Health and Disease”, vol. 15, nr 1, https://doi.org/10.1186/s12944-016-0237-0. DOI: https://doi.org/10.1186/s12944-016-0237-0
Berasategi I., Barriuso B., Ansorena D., Astiasaran I. [2012], Stability of Avocado Oil during Heating: Comparative Study to Olive Oil, „Food Chemistry”, vol. 132, nr 1, https://doi.org/10.1016/j.foodchem.2011.11.018. DOI: https://doi.org/10.1016/j.foodchem.2011.11.018
Borecka W., Walczak Z., Starzycki M. [2013], Orzech włoski (Juglans Regia L.) – naturalne źródło prozdrowotnych składników żywności, „Nauka. Przyroda. Technologie”, nr 7.
Candeia R.A., Sinfrônio F.S.M., Bicudo T.C., Queiroz N., Barros Filho A.K.D., Soledade L.E.B.,Santos I.M.G., Souza A.L., Souza A.G. [2011], Influence of the Storage on the Thermo-oxidative Stability o Methyl and Ethylesters by PDSC, „Journal of Thermal Analysis and Calorimetry”, vol. 108, nr 2, https://doi.org/10.1007/s10973-011-1287-1. DOI: https://doi.org/10.1007/s10973-011-1287-1
Ciemniewska H., Ratusz K. [2012], Charakterystyka orzechów laskowych trzech odmian leszczyny uprawianej w Polsce, „Rośliny Oleiste”, t. XXXIII.
Cosgrove J.P., Church D.F., Pryor W.A. [1987], The Kinetics of the Autoxidation of Poly-unsaturated Fatty Acids, „Lipids”, vol. 22, nr 5, https://doi.org/10.1007/bf02533996. DOI: https://doi.org/10.1007/BF02533996
Kondratowicz-Pietruszka E. [2012], Kwasy tłuszczowe wybranych olejów roślinnych tłoczonych na zimno, „Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie”, nr 899.
Kondratowicz-Pietruszka E. [2015], Characteristics of Organic Farming Products – a Case Study of Oils [w:] Food Product Quality and Packaging, University of Maribor, Faculty of Logistics, Celje, Slovenia.
Kondratowicz-Pietruszka E. [2016], A Comparative Analysis of Certain Cold Pressed Nut and Seed Oils, University of Warna, Warna.
Kondratowicz-Pietruszka E., Ostasz L. [2000], Quality Changes in Edible Oils at High Temperature. Kinetic Analysis, „European Journal of Lipid Science and Technology”, vol. 102, nr 4, https://doi.org/10.1002/(sici)1438-9312(200004)102:4<276::aid-ejlt276>3.0.co;2-y. DOI: https://doi.org/10.1002/(SICI)1438-9312(200004)102:4<276::AID-EJLT276>3.3.CO;2-P
Łoźna K., Kita A., Styczyńska M., Biernat J. [2012], Fatty Acid Coomposition of Oils Recommended in the Prevention of Lifestyle Disease, „Problemy Higieny i Epidemiologii”, vol. 93(4).
Madawala S.R.P., Kochhar S.P., Dutta P.C. [2012], Lipid Components and Oxidative Status of Selected Specialty Oils, „Grasas y Aceites”, vol. 63, nr 2, https://doi.org/10.3989/gya.083811. DOI: https://doi.org/10.3989/gya.083811
Martínez M.L., Penci M.C., Ixtaina V., Ribotta P.D., Maestri D. [2013], Effect of Natural and Syntheticanti Oxidants on the Oxidative Stability of Walnut Oil under Different Storage Conditions, „Food Science and Technology”, vol. 51, nr 1, https://doi.org/10.1016/j.lwt.2012.10.021. DOI: https://doi.org/10.1016/j.lwt.2012.10.021
Mińkowski K., Grześkiewicz S., Jerzewska M. [2011], Ocena wartości odżywczej olejów roślinnych o dużej zawartości kwasów linolenowych na podstawie składu kwasów tłuszczowych, tokoferoli i steroli, „Żywność. Nauka. Technologia. Jakość”, vol. 75(2).
Moo-Huchin V., Estrada-Mota I., Estrada-León R., Cuevas-Glory L.F., Sauri-Duch E. [2013], Chemical Composition of Crude Oil from the Seeds of Pumpkin (Cucurbita spp.) and Mamey Sapota (Pouteria sapota Jacq.) Grown in Yucatan, „Journal of Food”, vol. 11, nr 4, https://doi.org/10.1080/19476337.2012.761652. DOI: https://doi.org/10.1080/19476337.2012.761652
Nawirska-Olszańska A., Kita A., Biesiada A., Sokół-Łętowska A., Kucharska A.Z. [2013], Characteristics of Antioxidant Activity and Composition of Pumpkin Seed Oils in 12 Cultivars, „Food Chemistry”, vol. 139, nr 1–4, https://doi.org/10.1016/j.foodchem.2013.02.009. DOI: https://doi.org/10.1016/j.foodchem.2013.02.009
Neđeral S., Škevin D., Kraljić K., Obranović M., Papeša S., Bataljaku A. [2012], Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils, „Journal of the American Oil Chemists’ Society”, vol. 89, nr 9, https://doi.org/10.1007/s11746-012-2076-0. DOI: https://doi.org/10.1007/s11746-012-2076-0
Ng S.K., Lau J.L.Y., Tan C.P., Long K., Nyam K.L. [2013], Effect of Accelerated Storage on Microencapsulated Kenafseed Oil, „Journal of the American Oil Chemists Society”, vol. 90, nr 7, https://doi.org/10.1007/s11746-013-2249-5. DOI: https://doi.org/10.1007/s11746-013-2249-5
Obiedzińska A, Waszkiewicz-Robak B. [2012], Oleje tłoczone na zimno jako żywność funkcjonalna, „Żywność. Nauka. Technologia. Jakość”, nr 1(80).
Orsavova J., Misurcova L., Vavra Ambrozova J., Vicha R., Mlcek J. [2015], Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids, „International Journal of Molecular Sciences”, vol. 16, nr 6, https://doi.org/10.3390/ijms160612871. DOI: https://doi.org/10.3390/ijms160612871
Ostasz L., Kondratowicz-Pietruszka E. [2011], Charakterystyka kwasów tłuszczowych omega-3 oraz ich działanie zdrowotne, „Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie”, nr 874.
PN-EN ISO 12966-4:2015, Oleje i tłuszcze roślinne oraz zwierzęce – Chromatografia gazowa estrów metylowych kwasów tłuszczowych. Część 4: Oznaczanie techniką kapilarnej chromatografii gazowej.
PN-EN-ISO 6885:2016, Oleje i tłuszcze roślinne oraz zwierzęce. Oznaczanie liczby anizydynowej.
PN-ISO 3960:2012, Oleje i tłuszcze roślinne oraz zwierzęce. Oznaczanie liczby nadtlenkowej. Jodometryczne (wizualne) oznaczanie punktu końcowego.
PN-ISO 3961:2013, Oleje i tłuszcze roślinne oraz zwierzęce. Oznaczanie liczby jodowej.
PN-ISO 660:2010, Oleje i tłuszcze roślinne oraz zwierzęce. Oznaczanie liczby kwasowej i kwasowości.
Rabrenović B.B., Dimić E.B, Novaković M.M., Tešsević V.V, Basić Z.N. [2014], The Most Important Bioactive Components of Cold Pressed Oil from Different Pumpkin (Cucurbita pepo L.) Seeds, „LWT – Food Science Technology”, vol. 55, nr 2, https://doi.org/10.1016/j.lwt.2013.10.019. DOI: https://doi.org/10.1016/j.lwt.2013.10.019
Rezig L., Chouaibi M., Msaada K., Hamdi S. [2012], Chemical Composition and Profile Characterisation of Pumpkin (Cucurbita maxima) Seed Oil, „Industrial Crops and Products”, vol. 37, nr 1, https://doi.org/10.1016/j.indcrop.2011.12.004. DOI: https://doi.org/10.1016/j.indcrop.2011.12.004
Saldaña M.D.A., Martínez-Monteagudo S.I. [2013], Oxidative Stability of Fats and Oils Measured by Differential Scanning Calorimetry for Food and Industrial Applications, Applications of Calorimetry in a Wide Context – Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microcalorimetry”, vol. 19, https://doi.org/10.5772/54486. DOI: https://doi.org/10.5772/54486
Santana I., dos Reis L.M.F., Torres A.G., Cabral L.M.C., Freitas S.P. [2015], Avocado (Persea americana Mill.) Oil Produced by Microwave Drying and Expeller Pressing Exhibits Low Acidity and High Oxidative Stability, „European Journal of Lipid Science and Technology”, vol. 117, nr 7, https://doi.org/10.1002/ejlt.201400172. DOI: https://doi.org/10.1002/ejlt.201400172
Swanson D., Block R., Mousa S.A. [2012], Omega-3 Fatty Acids EPA and DHA: Health Benefits Throughout Life, „Advances in Nutrition”, vol. 3, nr 1, https://doi.org/10.3945/an.111.000893. DOI: https://doi.org/10.3945/an.111.000893
Thakkar A. [2014], Study of Effect of Temperature on Shelf Stability of Soybean-Corn Oil Blends, „International Journal of Theoretical & Applied Sciences”, vol. 8(1).
Vaidya B., Eun J.-B. [2013], Effect of Temperature on Oxidation Kinetics of Walnut and Grape Seed Oil, „Food Science and Biotechnology”, vol. 22, nr S1, https://doi.org/10.1007/s10068-013-0077-x. DOI: https://doi.org/10.1007/s10068-013-0077-x
Vingering N., Oseredczuk M., du Chaffaut L., Ireland J., Ledoux M. [2010], Fatty Acid Composition of Commercial Vegetable Oils from the French Market Analysed Using a Long Highly Polar Column, „Oilseeds & fats Crops and Lipids”, vol. 17, nr 3, https://doi.org/10.1051/ocl.2010.0309. DOI: https://doi.org/10.1051/ocl.2010.0309
Vujasinovic V., Djilas S., Dimic E., Romanic R., Takaci A. [2010], Shelf Life of Cold-pressed Pumpkin (Cucurbita pepo l.) Seed Oil Obtained witch a Screw Prees, „Journal of the American Oil Chemists’ Society”, vol. 87, nr 12, https://doi.org/10.1007/s11746-010-1630-x. DOI: https://doi.org/10.1007/s11746-010-1630-x
Wroniak M., Cenkier J. [2015], Porównanie cech sensorycznych, fizyko-chemicznych i stabilności oksydatywnej wybranych olejów tłoczonych na zimno, „Zeszyty Problemowe Postępów Nauk Rolniczych”, nr 581.
Zagrodzki P., Starek A. [2012], Dietery Significance of Vegetable Oils, „Bromatologia. Chemia Toksykologiczna”, nr 4 XLV.