Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract
Abstract
:1. Introduction
2. Results and Discussion
2.1. Evaluation of Antioxidant Properties of GSE
2.2. Impact of Supplementation with GSE and BHT on Oil Quality in the Heating Time
2.2.1. Peroxide Value (PV) and Inhibition of Oil Oxidation (IO)
2.2.2. p-Anisidine Value (p-AV)
2.2.3. Total Oxidation Value (TOTOX Value)
2.2.4. Conjugated Dienes (CD) and Trienes (CT)
2.3. Correlations
3. Experimental Section
3.1. Processing of GSE
3.2. Antioxidant Activity (FRAP Assay)
3.3. Total Phenols Assay
3.4. Application of GSE to Sunflower Oil
3.5. Heating Processes
3.5.1. Convective Heating
3.5.2. Microwave Heating
3.6. Evaluation of Lipid Oxidation
3.7. Statistical Analysis
4. Conclusions
Acknowledgment
- Conflict and InterestThe author declares no conflict of interest.
Abbreviations
GSE | grape seed extract |
FRAP | ferric reducing antioxidant power |
TP | total phenolic |
PV | peroxide value |
IO | inhibition of oil oxidation |
p-AV | p-anisidine value |
TOTOX value | total oxidation value |
CD | conjugated dienes |
CT | conjugated trienes |
K 232 | specific extinction value at 232 nm |
K 268 | specific extinction value at 268 nm |
GAE | gallic acid equivalents |
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Sample | FRAP value (μmol Fe2+/g) | Total phenolics (μmol GAE/g) |
---|---|---|
GSE | 1231.56 ± 17.29 | 1019.83 ± 15.68 |
BHT | 1339.14 ± 24.93 | - |
Time (min) | PV (meq/kg oil) | ||||||
---|---|---|---|---|---|---|---|
Control | BHT 200 ppm | GSE (ppm) | |||||
200 | 400 | 600 | 800 | 1000 | |||
(a) Convective heating | |||||||
0 | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a |
10 | 4.14 ± 0.12 a | 3.09 ± 0.10 c | 3.78 ± 0.11 b | 3.45 ± 0.18 b | 3.13 ± 0.14 c | 2.72 ± 0.13e | 2.34 ± 0.12 f |
20 | 4.60 ± 0.16 a | 3.47 ± 0.18 c | 4.23 ± 0.18 a | 3.89 ± 0.17 b | 3.53 ± 0.12 c | 3.18 ± 0.11 d | 2.46 ± 0.08 e |
30 | 5.37 ± 0.16 a | 4.28 ± 0.13 c | 5.08 ± 0.21 a | 4.61 ± 0.23 b | 4.37 ± 0.24 c | 3.47 ± 0.17 d | 2.69 ± 0.18 e |
60 | 8.89 ± 0.35 a | 6.30 ± 0.24 c | 8.09 ± 0.19 b | 7.34 ± 0.27 b | 6.13 ± 0.23 c | 5.38 ± 0.26 d | 4.47 ± 0.33 e |
120 | 10.01 ± 0.41 a | 7.48 ± 0.26 c | 9.12 ± 0.25 b | 8.25 ± 0.23 b | 7.31 ± 0.33 d | 6.24 ± 0.24 e | 5.19 ± 0.32 f |
240 | 12.05 ± 0.76 a | 8.24 ± 0.31 c | 9.81 ± 0.50 b | 9.43 ± 0.59 b | 8.29 ± 0.23 c | 7.31 ± 0.27 d | 6.22 ± 0.32 e |
(b) Microwave heating | |||||||
0 | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a | 1.77 ± 0.09 a |
10 | 9.69 ± 0.45 a | 6.27 ± 0.37 d | 9.00 ± 0.43 a | 8.13 ± 0.46 b | 7.12 ± 0.55 c | 6.27 ± 0.35 d | 4.79 ± 0.31 e |
20 | 14.73 ± 0.40 a | 10.08 ± 0.47 d | 13.5 ± 0.39 b | 12.3 ± 0.35 c | 10.96 ± 0.37 d | 9.61 ± 0.20 e | 7.09 ± 0.34 f |
30 | 19.14 ± 0.61 a | 14.71 ± 0.42 d | 17.59 ± 0.61 b | 16.1 ± 0.34 c | 14.57 ± 0.36 d | 12.36 ± 0.45 e | 9.88 ± 0.39 f |
60 | 15.02 ± 0.55 a | 7.59 ± 0.46 d | 12.52 ± 0.41 b | 10.04 ± 0.69 c | 9.38 ± 0.43 c | 7.88 ± 0.53 d | 5.79 ± 0.45 e |
120 | 18.81 ± 0.37 a | 14.02 ± 0.38 d | 17.07 ± 0.49 b | 15.7 ± 0.51 c | 15.09 ± 0.50 c | 12.83 ± 0.55 e | 12.24 ± 0.34 f |
240 | 16.21 ± 0.38 a | 12.13 ± 0.34 c | 15.56 ± 0.40 a | 14.17 ± 0.58 b | 13.15 ± 0.33 b | 11.97 ± 0.42 c | 11.28 ± 0.17 d |
Time (min) | p-AV | ||||||
---|---|---|---|---|---|---|---|
Control | BHT 200 ppm | GSE (ppm) | |||||
200 | 400 | 600 | 800 | 1000 | |||
(a) Convective heating | |||||||
0 | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a |
10 | 5.27 ± 0.43 a | 3.68 ± 0.31 c | 4.95 ± 0.38 a | 4.56 ± 0.31 a | 4.08 ± 0.36 b | 3.77 ± 0.32 c | 2.81 ± 0.26 d |
20 | 9.91 ± 0.54a | 7.47 ± 0.52 c | 9.48 ± 0.61 a | 8.34 ± 0.69 b | 7.85 ± 0.51 c | 7.39 ± 0.56 c | 5.24 ± 0.41 d |
30 | 13.3 ± 0.45a | 11.23 ± 0.71 b | 12.79 ± 0.71 a | 12.27 ± 0.79 a | 11.51 ± 0.65 a | 10.24 ± 0.70 c | 8.03 ± 0.50 d |
60 | 24.95 ± 1.07 a | 20.81 ± 1.01 b | 23.01 ± 1.04 a | 21.7 ± 1.29 b | 19.79 ± 1.14 c | 17.79 ± 1.08 d | 15.89 ± 1.06 e |
120 | 36.24 ± 1.22 a | 31.82 ± 1.36 b | 34.01 ± 1.21 a | 33.28 ± 1.13 a | 31.39 ± 1.33 b | 28.48 ± 1.64 c | 26.04 ± 1.66 d |
240 | 50.03 ± 2.01 a | 42.16 ± 1.67 c | 45.25 ± 1.86 b | 43.9 ± 2.14 c | 41.73 ± 1.81 c | 39.18 ± 1.62 d | 35.75 ± 1.44 f |
(b) Microwave heating | |||||||
0 | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a | 2.28 ± 0.16 a |
10 | 6.55 ± 0.55 a | 4.82 ± 0.39 b | 5.62 ± 0.41 a | 5.27 ± 0.45 b | 5.03 ± 0.39 b | 4.70 ± 0.41 b | 4.36 ± 0.31 c |
20 | 11.64 ± 0.89 a | 8.78 ± 0.70 b | 10.27 ± 0.82 a | 9.46 ± 0.77 b | 9.05 ± 0.74 b | 8.69 ± 0.63 b | 8.02 ± 0.57 c |
30 | 19.10 ± 1.68 a | 16.23 ± 1.28 a | 17.66 ± 1.25 a | 16.22 ± 0.88 a | 16.46 ± 1.04 a | 15.96 ± 1.20 a | 14.10 ± 1.06 b |
60 | 32.92 ± 2.21 a | 29.67 ± 1.59 a | 31.26 ± 1.28 a | 30.86 ± 1.71 a | 30.35 ± 2.10 a | 29.21 ± 1.82 a | 28.02 ± 1.24 b |
120 | 47.93 ± 2.50 a | 43.07 ± 2.03 a | 46.35 ± 2.10 a | 43. 5 ± 2.44 a | 40.13 ± 2.33 b | 38.52 ± 2.09 b | 37.24 ± 1.84 c |
240 | 68.80 ± 2.33 a | 50.70 ± 2.89 d | 62.15 ± 3.31 b | 59.69 ± 3.68 c | 50.8 ± 3.46 d | 43.49 ± 2.20 e | 41.36 ± 1.78 f |
Y = f(X) | Correlation coefficient (r) | |
---|---|---|
Convective heating | Microwave heating | |
TOTOX = f(TP) | −0.985 | −0.986 |
CD = f(TP) | −0.966 | −0.985 |
CT = f(TP) | −0.953 | −0.981 |
PV = f(TP) | −0.972 | −0.983 |
p-AV = f(TP) | −0.991 | −0.986 |
IO = f(TP) | 0.976 | 0.994 |
Heating | Temperature (°C) | ||||||
---|---|---|---|---|---|---|---|
0 | 10 min | 20 min | 30 min | 60 min | 120 min | 240 min | |
Convection oven | 25.2 | 151.2 | 171.4 | 181.4 | 185.8 | 190.2 | 192.8 |
Microwave oven | 26.4 | 144.6 | 157.6 | 178.2 | 181.4 | 185.6 | 190.2 |
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Poiana, M.-A. Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract. Int. J. Mol. Sci. 2012, 13, 9240-9259. https://doi.org/10.3390/ijms13079240
Poiana M-A. Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract. International Journal of Molecular Sciences. 2012; 13(7):9240-9259. https://doi.org/10.3390/ijms13079240
Chicago/Turabian StylePoiana, Mariana-Atena. 2012. "Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract" International Journal of Molecular Sciences 13, no. 7: 9240-9259. https://doi.org/10.3390/ijms13079240