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Effect of Heat Treatment on Α-Tocopherol Content and Antioxidant Activity of Vegetable Oils

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Effect of Heat Treatment on Α-Tocopherol Content and Antioxidant Activity of Vegetable Oils Effect of Heat Treatment on α-Tocopherol Content and Antioxidant Activity of Vegetable Oils By Hasan Al-attar Department of Food Science and Agriculture Chemistry Macdonald Campus, McGill University, Montreal, Quebec A thesis submitted to McGill University in partial fulfillment of the requirements of the degree of Master of Science June, 2013 ©Hasan Al-attar, 2013 Suggested short Title: α-Tocopherol content and antioxidant activity of oils ii ABSTRACT The objective of this research was to investigate the effect of heating on α- Tocopherol content and antioxidant activity of different vegetable oils (EVOO, canola and palm oil). The highest α-Tocopherol content was found in EVOO followed by canola oil and palm oil (323 ±5, 271 ±2 and 174 ±2 µg/ml) respectively. The effect of heat was done at 70, 100 and 130 oC, for time intervals of 0.5, 1, 1.5 and 2 h. Thermal degradation of α-Tocopherol in the oils was minimal at 70 oC and increased at 100 oC and 130 oC. Heating at 130 oC for 2 h resulted in 100, 24 and 44 % degradation of α-Tocopherol in EVOO, canola oil and palm oil respectively; EVOO was completely degraded after 1.5 h heating at 130 oC. Use of 2 cooking methods, pan-frying (250 oC, 5 min) and oven cooking (130 oC, 30 min) resulted in the degradation of α-Tocopherol in the oils. In the pan-frying method, both EVOO and palm oil were completely degraded and canola oil showed 42 % degradation. .With the oven cooking method the degradation for EVOO, canola oil and palm oil were 18, 13 and 10 %, respectively. The antioxidant activity was highest with canola oil followed by palm oil and EVOO (59 ±1.72, 51 ±0.84 and 46 ±0.91 %), respectively. At 70 oC there was no significant decrease in the antioxidant activity of the heated oils. At 100 oC, EVOO showed highest reduction in antioxidant activity followed by canola oil and palm oil. At 130 oC, the antioxidant activity decreased gradually in the oil samples. The highest decrease was observed with EVOO followed by canola oil and palm oil. The decrease of antioxidant activity in oil samples was also observed with both pan-frying and oven cooking methods, with greater reduction in antioxidant activity using the pan-frying method. iii RESUME L’objectif de cette recherche a été d’étudier l’effet de la chaleur sur la quantité d’α-tocophérol et sur l’activité antioxydant de différentes huiles végétales (l’huile d’olive extra vierge, l’huile de canola, et l’huile de palme). La quantité la plus élevée d’α- Tocophérol a été trouvée dans l’huile d’olive extra vierge, suivie par l’huile de canola et l’huile de palme (323 ±5, 271 ±2 and 174 ±2 µg/ml) respectivement. L’effet de la chaleur a été étudié à 70, à 100 et à 130 oC durant 0.5, 1, 1.5 et 2 h. La dégradation thermale d’α- Tocophérol dans les huiles a été minimale à 70 °C et a augmenté à 100 et 130 °C. Chauffer à 130 oC durant 2 h a mené à la dégradations de 100, 24 et 44 % d’α-Tocophérol dans l’huile d’olive extra vierge, dans l’huile de canola, et dans l’huile de palme, respectivement; l’huile d’olive extra vierge a été complètement dégradée après 1.5 h de chauffage à 130 oC. L’utilisation de deux différents façons de cuire, l’utilisation de la poêle (250 oC, 5 min) et l’utilisation du four (130 oC, 30 min), a mené à la dégradation d’α-Tocophérol dans les huiles. En utilisant la poêle, l’huile d’olive extra vierge et l’huile de palme ont été complètement dégradées et l’huile de canola a démontré une dégradation de 42 %. En utilisant le four, la dégradation de l’huile d’olive extra vierge, de l’huile de canola, et de l’huile de palme a été de 18, 13 et 10 % respectivement. L’activité antioxydant des échantillons a été le plus élevé avec l’huile de canola, suivi par l’huile de palme et par l’huile d’olive extra vierge (59 ±1.72, 51 ±0.84 et 46 ±0.91 %), respectivement. À 70 oC, il n’y avait pas de réduction significative dans l’activité antioxydant des huiles chauffées. À 100 oC, l’huile d’olive extra vierge a démontré une réduction maximale en activité antioxydant suivi par l’huile de canola et par l’huile de palme. À 130 oC, l’activité antioxydant des huiles a baissé graduellement. La réduction la plus élevée a été observée avec de l’huile d’olive extra vierge, suivie par l’huile de canola et par l’huile de palme. La réduction en activité antioxydant dans les échantillons d’huile a été aussi observée avec les deux façons de cuire, d’où une réduction plus importante en activité antioxydant a été observée en utilisant la poêle. iv ACKNOWLEDGMENT This thesis would not have been possible to complete without the support of my supervisor Dr. Inteaz Alli. I would like to thank him for his excellent guidance, patience at all times, encouragement as well as for his academic advice, and friendship. Also, I would like to thank his family for their support too. I take this opportunity to thank Dr. Selim Kermasha for providing me with the necessary resources to accomplish my work and finish my experiments, Sarya Aziz for her help and support in mastering HPLC use, Dr. Salwa Karboune for allowing accessing her laboratory facilities during my research, and also her students Amanda Waglay and Sooyoun Seo for their positive collaboration, Dr. Varoujan Yaylayan and Dr. Hosahalli S. Ramaswamy for permitting me to use their equipments. Finally I like to thank Dr. Jasim Ahmed for his help. Sincere thanks to my laboratory colleagues, Mohammed Hassan, Amal Mohammed and Abdulaziz Gassas for their support, help and friendship. I would also like to thank Kuwait institute for Scientific Research for allowing me pursue my Master’s degree by granting me a scholarship Lastly I like to thank my family for their support and encouragement. v TABLE OF CONTENT ABSTRACT…................................................................................................iii RESUME……… ............................................................................................ iv ACKNOWLEDGMENT ................................................................................. v TABLE OF CONTENT .................................................................................. vi LIST OF TABLES ........................................................................................... x LIST OF FIGURES ....................................................................................... xii CHAPTER 1….. .............................................................................................. 1 1. INTRODUCTION .................................................................................... 1 1.1 General Introduction ............................................................................ 1 1.2 Research Objectives ............................................................................ 1 CHAPTER 2….. .............................................................................................. 2 2. LITERATURE REVIEW ......................................................................... 2 2.1 Vitamin E components ........................................................................ 2 2.2 Vitamin E sources ............................................................................... 3 2.3 Vitamin E and human health ............................................................... 5 2.3.1 Vitamin E and enzyme inhibition and activation .......................... 5 2.3.2 Other functions of vitamin E ......................................................... 6 2.4 Vitamin E and free radical ................................................................... 6 2.4.1 Free radical chain reaction ............................................................ 8 2.5 Vitamin E antioxidant function ........................................................... 8 2.6 Vitamin E effect on diseases ............................................................... 9 vi 2.6.1 Vitamin E and Cardiovascular disease .......................................... 9 2.6.2 Vitamin E and hypertension ........................................................ 11 2.6.3 Vitamin E and diabetes ............................................................... 12 2.7 Antioxidant content in food ............................................................... 12 2.8 Antioxidants and free radicals ........................................................... 13 2.8.1 Antioxidant and Cardiovascular disease ..................................... 15 2.8.2 Antioxidant and hypertension ..................................................... 15 2.8.3 Antioxidant and cancer ............................................................... 15 2.9 Vegetable oils - Olive oil................................................................... 16 2.9.1 Types of olive oil......................................................................... 16 2.9.2 Olive oil vitamin E and phenolic content .................................... 16 2.10 Olive oil and heart disease risk factors............................................ 17 2.11 Vitamins with antioxidant properties status among the Kuwaiti population ................................................................................................ 17 2.11.1 Vitamin E status ..................................................................... 17 2.11.2 Vitamin E sources .................................................................. 19 CHAPTER 3….. ............................................................................................ 21 MATERIALS AND METHODS ............................................................... 21 3.1 Materials ...........................................................................................
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