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Oxidative Stability of Selected Edible Oils

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Oxidative Stability of Selected Edible Oils molecules Article Oxidative Stability of Selected Edible Oils Magdalena Maszewska ID , Anna Florowska * ID , Elzbieta˙ Dłuzewska,˙ Małgorzata Wroniak ID , Katarzyna Marciniak-Lukasiak and Anna Zbikowska˙ Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences—SGGW (WULS-SGGW), 02-787 Warsaw, Poland; [email protected] (M.M.); [email protected] (E.D.); [email protected] (M.W.); [email protected] (K.M.-L.); [email protected] (A.Z.)˙ * Correspondence: anna_fl[email protected]; Tel.: +48-22-593-75-49 Academic Editors: Jacek Namie´snikand Justyna Płotka-Wasylka Received: 18 June 2018; Accepted: 14 July 2018; Published: 17 July 2018 Abstract: The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 ◦C) and a Rancimat test (temperature 120 ◦C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil. Keywords: oxidative stability; edible oil; Rancimat test; Schaal Oven Test; storage 1. Introduction Composition of fatty acids is particularly important in relation to oxidative stability of fat. The more unsaturated and less saturated a fat is, the faster the oxidation reaction proceeds [1,2]. Linolenic acid is oxidized the fastest, followed by linoleic and oleic acids [1]. That is why the fastest oxidation occurs in the grapeseed oil, which is characterized by the greatest amount of polyunsaturated fatty acids (about 68–85%), with the largest part constituted by linoleic acid (approx. 67%) [3,4]. Grapeseed, with a relatively high oil content (10–20 g/100 g seed), can also be considered as an oily raw material that is a rich source of natural antioxidants, such as vitamin E, polyphenols, and flavonoids [5–7]. Rapeseed oil, in comparison with other oils, contains the highest amount of linolenic acid (10–13%) [4,8]. In other oils, the percentage of this valuable acid is low (0–2%) [4,9–12]. In addition, it comprises about 20–26% linoleic acid in its composition [3]. The main advantage of this oil is a good ratio of n-6 to n-3 fatty acids (close to two to one), which meets optimal nutritional recommendations and a high C18:1 cis content, as well as a smaller amount of saturated fatty acids (SFA) (among popular vegetable fats) [13,14]. The peanut oil consists mainly of: Arachidonic, oleic, and stearic acids [3,15–17]. In addition, 21–35% of linoleic acid is present [15–17] and 0.1–0.4% of α-linolenic acid [15,16,18,19]. The high content of unsaturated fatty acids in peanut oil can be a problem because unsaturated fatty acids are susceptible to oxidation, which can cause changes in taste, aroma, and color [2]. Similarly, corn oil has a high nutritional value due to the high content of polyunsaturated fatty acids (PUFA), mainly linoleic acid (18:2) [19]. The acidic composition of corn oil Molecules 2018, 23, 1746; doi:10.3390/molecules23071746 www.mdpi.com/journal/molecules Molecules 2018, 23, 1746 2 of 12 is dominated by oleic acid (28%) and linoleic acid (50–58%) [4,17]. Furthermore, 0.4–2.0% of α-linolenic acid is present [4,8,17,20,21]. This oil is also rich in carotenoids and tocopherols. Carotenes have the function of provitamin A and tocopherols of vitamin E [22]. It is also one of the richest in plant sterols material. Rice bran oil attracts consumers’ interest thanks to high concentrations of health-promoting compounds, from tocopherols and tocotrienols, to phytosterols and γ-oryzanol [9]. In addition, it is one of the mostMolecules nutritious 2018, 23, ediblex FOR PEER oils REVIEW due to its balanced profile of fatty acids [23]. The acid composition2 of 12 of rice bran oilby isoleic dominated acid (28%) by:and Oleiclinoleic (40–50%), acid (50–58%) linoleic [4,17]. (28–42%),Furthermore, and 0.4–2.0% palmitic of α-linolenic (16–21%) acid acids is [24,25]. Oxidationpresent stability [4,8,17,20,21]. is oneThis oil of is the also mostrich in importantcarotenoids and quality tocopherols. parameters Carotenes ofhave edible the function vegetable oils. It determinesof provitamintheir usefulness A and tocopherols in technological of vitamin E [22]. processes It is also one as of wellthe richest as shelf in plant life. sterols In material. food chemistry, Rice bran oil attracts consumers’ interest thanks to high concentrations of health-promoting many methodscompounds, are used from to tocopherols determine and the tocotrienols, oxidative tostability phytosterols of oils.and γ The-oryzanol most [9]. reliable In addition, test isit is the storage test, but itone takes of the too most long. nutritious Therefore, edible methodsoils due to thatits balanced allow forprofile determination of fatty acids [23]. of oil The stability acid in the shortest possiblecomposition time of rice are bran valuable. oil is dominated The most by: Oleic frequently (40–50%), usedlinoleic include: (28–42%), Rancimatand palmitic test,(16–21%) Schaal Oven Test—thermostaticacids [24,25]. test and chemical determinations of peroxide value (PV), anisidine value (AnV), Oxidation stability is one of the most important quality parameters of edible vegetable oils. It and acid valuedetermines (AV). their The usefulness Rancimat in technological test determines processes the as oxidation well as shelf stability life. In food of oilschemistry, in a very many short time, ◦ however, highmethods temperatures are used to determine (50–150 the oxidativeC) and stability intensive of oils. aeration The most are reliable used, test which is the storage change test, the nature of the oxidationbut it takes process. too long. In Therefore, the thermostat methods test,that allow lower for temperaturesdetermination of (30–63oil stability◦C) in are the appliedshortest without intense aeration,possible whichtime are results valuable. in The fat oxidationmost frequently time used of upinclude: to several Rancimat weeks, test, Schaal but the Oven nature Test— of changes thermostatic test and chemical determinations of peroxide value (PV), anisidine value (AnV), and is more similaracid value to changes (AV). The in Rancimat natural test storage determines conditions the oxidation (storage stability test). of oils in a very short time, The aimhowever, of the high study temperatures was to (50–150 examine °C) and and intensiv comparee aeration oxidative are used, stability which change of refined the nature (peanut, of corn, rice bran, grapeseed,the oxidation and process. rapeseed) In the thermostat oils using test, a thermostatic lower temperatures test (temperature (30–63 °C) are 63applied± 1 ◦ C)without and Rancimat test (temperatureintense aeration, 120 ◦C) which in the results first inand fat oxidation twelfth time months of up to of several their weeks, storage. but Chemicalthe nature of quality changes of the oils is more similar to changes in natural storage conditions (storage test). was also determinedThe aim byof the determining study was to theexamine acid and value compare (AV), oxidative the peroxide stability value of refined (PV), (peanut, the anisidine corn, value (AnV), andrice the bran, fatty grapeseed, acids composition. and rapeseed) oils using a thermostatic test (temperature 63 ± 1 °C) and Rancimat test (temperature 120 °C) in the first and twelfth months of their storage. Chemical quality 2. Resultsof the oils was also determined by determining the acid value (AV), the peroxide value (PV), the anisidine value (AnV), and the fatty acids composition. 2.1. Fatty Acid Composition 2. Results Fatty acid composition of the studied oils is presented in Figures1 and2. In the tested oils, 2.1. Fatty Acid Composition unsaturated fatty acids were present in the cis configuration, while the trans isomers were in a small amount. TraceFatty amounts acid composition of trans isomers of the studied (0.1%) oils were is presented found in in Figures peanut 1 and oil, 2. the In largestthe tested amount oils, (1.8%) unsaturated fatty acids were present in the cis configuration, while the trans isomers were in a small contained grapeseedamount. Trace oil. amounts The share of trans of isomers saturated (0.1%) fatty were acids found ranged in peanut from oil, the 7.4% largest in rapeseed amount (1.8%) oil to 23.1% in rice bran oil.contained The largest grapeseed share oil. ofThe monounsaturated share of saturated fatty acids acids were ranged found from 7.4% in rapeseed in rapeseed oil oil 63.9% to 23.1% and peanut oil 55.2%.in Rice rice bran bran oil. oil The contained largest share 43.3% of monounsaturated of monoenic acids. acids Cornwere found and grapeseedin rapeseed oil oils 63.9% contained and 28.8% and 18.8%peanut of these oil 55.2%. acids, Rice respectively. bran oil contained The largest43.3% of monoenic share of acids. polyene Corn acidsand grapeseed were found oils contained in grapeseed oil 28.8% and 18.8% of these acids, respectively.
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