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Plant Extracts Inhibit the Formation of Hydroperoxides and Help Maintain Vitamin E Levels and Omega‐3 Fatty Acids During High Temperature Processing and Storage of Hempseed and Soybean Oils
- Source :
- Journal of Food Science. 84:3147-3155
- Publication Year :
- 2019
- Publisher :
- Wiley, 2019.
-
Abstract
- Oxidative stability of hempseed and soybean oils, was evaluated after heating at 180 °C, followed by a subsequent 14-day storage at 38 °C. Natural plant extracts (Rosemary, Sage, and Thyme) were added to oils, to evaluate the carry-over stabilizing potential. Heated oils exhibited a relatively faster (P < 0.05) onset of lipid oxidation, as depicted by the analysis of the peroxides and aldehydes formed during the lipid oxidation process, with hempseed oil being more susceptible to lipid oxidation than soybean oil. There were notable losses in ω-3 PUFA and ω-6-GLA during storage of heat treated hempseed oil (P < 0.05). Moreover, peroxide values measured from hempseed oil remained low after high-temperature heating but progressed at a relatively greater rate than that observed in soybean during storage (P < 0.05). The addition of different plant extracts to oils did not prevent oxidation due to heating, but effectively inhibited the generation of hydroperoxides during subsequent storage (P < 0.05). This stabilizing effect was attributed to retention of tocopherols, in particular, γ-tocopherol. PRACTICAL APPLICATION: This research demonstrates the use of plant extracts like rosemary, sage and thyme, for improving the shelf-life and nutritional stability of hempseed and soybean oil. We demonstrate the deterioration of fatty acid profiles and vitamin E levels in the oil on heating and subsequent storage, and show the efficacy of using plant extracts in slowing down these deteriorations. This research will be applicable in food industries using or producing oils for use in food during cooking, and also as dressing on already processed food products.
- Subjects :
- Hot Temperature
food.ingredient
Food Handling
030309 nutrition & dietetics
medicine.medical_treatment
Peroxide
Soybean oil
Thymus Plant
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
food
Lipid oxidation
Fatty Acids, Omega-3
medicine
Plant Oils
Vitamin E
Food science
Salvia officinalis
Cannabis
chemistry.chemical_classification
0303 health sciences
Plant Extracts
business.industry
SAGE
Fatty Acids
food and beverages
Fatty acid
Hydrogen Peroxide
04 agricultural and veterinary sciences
040401 food science
Rosmarinus
Soybean Oil
Food Storage
chemistry
Seeds
Food processing
Lipid Peroxidation
business
Food Science
Polyunsaturated fatty acid
Subjects
Details
- ISSN :
- 17503841 and 00221147
- Volume :
- 84
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi.dedup.....cb60af345b8272f5ea84059f18506cd0