Abstract
The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for the SFO sample supplemented with 300 ppm CPSO, and a 36.76% increase was recorded for the SFO supplemented with 300 ppm SPSO, compared to the 44.97% increase recorded for the SFO. Heating the samples supplemented with CPSO and SPSO with a concentration of 300 ppm for 8 h led to the much lower values of the investigated parameters in relation to the control sample, as follows: PV (12.95 ± 0.17 meq/kg oil for SFO + 300 ppm CPSO and 13.45 ± 0.32 meq/kg oil for SFO + 300 ppm SPSO, compared with 16.4 + 0.17 meq/kg oil for SFO), p-AV (63.445 ± 1.259 ppm oil for SFO + 300 ppm CPSO and 64.122 ± 1.208 ppm oil for SFO + 300 ppm SPSO, compared with 72.493 + 1.340 ppm oil for SFO), CD (45%; 30%), TOTOX (88.374 for SFO + 300 ppm CPSO and 101.366 for SFO + 300 ppm SPSO compared with 105.347 ppm for SFO) and TBA (98.92 ± 2.49 µg MDA/g oil for SFO + 300 ppm CPSO and 114.24 ± 3.51 µg MDA/g oil for SFO + 300 ppm SPSO, compared with 180.08 + 5.82 µg MDA/g oil for SFO). Regarding the lipid oxidation process occurring during the heat treatment, we observed the reduction of lipid oxidation by the addition of CPSO and SPSO and recommend these seed oils as potential natural antioxidants in order to improve the oxidative stability of SFO during heat treatment.
Highlights
Food lipids are components subjected to heat treatment at medium and high temperatures, which, in the presence of oxygen, suffer from various processes such as thermooxidation, polymerization and hydrolysis
The oxidation degree of edible vegetable oils is an indicator of their freshness, with major implications for food quality and safety [3].Vegetable oils are preferred for consumption due to their low cholesterol level, but they are more exposed to oxidation due to the high level of unsaturated fatty acids compared to animal lipids, which contain saturated fatty acids and do not react with other chemicals, especially oxygen [4]
We evaluated the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) as a source of natural antioxidants that could increase the shelf life of sunflower oil (SFO)
Summary
Food lipids are components subjected to heat treatment at medium and high temperatures, which, in the presence of oxygen, suffer from various processes such as thermooxidation, polymerization and hydrolysis. These processes lead to the decomposition of the chemical composition, producing an unpleasant odor and decreasing the nutritional value of the fried product [1]. The addition of synthetic antioxidants to increase the oxidative stability of edible oils is not recommended [6]; lately there has been growing interest in identifying natural sources of antioxidants [7,8,9], with a particular emphasis on byproducts [1].
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