Abstract
The effects of UV radiation and X-ray on the oxidative stability of soybean oil were investigated. Also, rose oil was incorporated into soybean oil and its antioxidant activity was compared with that of α-tocopherol during accelerated storage. Treating the samples with radiation (UV and X-ray) stimulated the oxidation process in soybean oil in comparison with samples that did not receive radiation. X-rayed samples had significantly higher amounts of oxidation products than UV irradiated samples. The X-ray caused more oxidation in the samples due to its higher energy content. Also, the antioxidant activity of rose oil was comparable with that of α-tocopherol.
Highlights
Irradiation involves the process of exposing raw and processed foods to ionizing and non-ionizing radiation
Given the varied impacts of ionizing and non- ionizing types of radiation on the process of oxidation in oils, the objective of the present study was to evaluate the oxidative stability of soybean oils (SBO) by applying UV radiation and X-rays to the oil samples
Effects of UV radiation and X-ray were evaluated on the oxidative stability of SBO incorporated with rose oil
Summary
Irradiation involves the process of exposing raw and processed foods to ionizing and non-ionizing radiation. Radiation can affect foods that are susceptible to lipid oxidation. It can induce excitation and ionization, as well as the production of free radicals (Richards, 2005). Lalas et al, (2007) evaluated the effects of gamma rays. They reported that gamma rays can shorten the induction period (IP). Hashemi et al, (2011) evaluated UV radiation on rapeseed oil. Their results showed that the oxidation process intensified when the irradiated rapeseed oil was considered
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