Peroxide Value Analysis Research Articles

Effects of sodium carboxymethyl cellulose-tea polyphenols ice coating on the quality degradation of frozen-thawed beef due to changes in protein structure and fat and protein oxidation

During freeze-thaw (FT) cycles, protein structural degradation, lipid and protein oxidation can lead to quality deterioration of beef samples. To address this issue, we developed a cost-effective and easy-to-operate carboxymethyl cellulose sodium-tea polyphenol (CMC-TP) ice coating to inhibit quality deterioration caused by these factors. The beef samples were characterized for various quality attributes, lipid and protein oxidation, and protein structure. The results demonstrated that the CMC-TP ice coating significantly inhibited the deterioration in water-holding capacity (WHC) and tenderness of the beef samples (P < 0.05). Analysis of peroxide value (POV), thiobarbituric acid (TBARS), total volatile basic nitrogen (TVB-N), and carbonyl content revealed that the CMC-TP ice coating significantly suppressed lipid and protein oxidation during FT cycles (P < 0.05). Additionally, assessments of total sulfhydryl content, fluorescence intensity, and surface hydrophobicity indicated that the CMC-TP ice coating effectively mitigated protein structural degradation through antioxidant and cryoprotective effects (P < 0.05). Therefore, the CMC-TP ice coating can enhance the FT stability of beef.

Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions

This study aimed to investigate the role of hydrolysis and guar gum (GG) participation on the emulsification of the duck myofibrillar protein (MP) and the related stability of oil-in-water emulsion in low-salt condition. Emulsions were prepared using one of each or both treatments, and that prepared with trypsin hydrolysis and GG (T-GG) exhibited the highest stability. FTIR analysis confirmed the hydrogen bond interactions between the system components. T-GG treatment improved emulsion properties and decreased oil droplet size. Moreover, CLSM indicated that aggregation of T-GG oil droplets was prevented. Physical stability was assessed such as Turbiscan stability index, creaming index, and rheological properties. The adsorbed percentage for T-GG was the lowest. However, interfacial tension, droplet size, stability, and peroxide value analyses indicated that a denser interfacial membrane structure is formed with T-GG. Thus, T-GG treatment could be applied in the food industry, such as in nutrient delivery systems and fat mimetics.

Effects of Tea Polyphenol and Its Combination with Other Antioxidants Added during the Extraction Process on Oxidative Stability of Antarctic Krill (Euphausia superba) Oil

Antarctic krill (Euphausia superba) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a solvent. Water in the krill meal can be easily extracted by using ethanol as an extraction solvent. During the extraction process, the EPA and DHA are more easily oxidized and degraded when water exists in the ethanol extract of krill oil. Based on the analysis of peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), fatty acid composition, and lipid class composition, the present study indicated that the composite antioxidants (TP-TPP) consist of tea polyphenol (TP) and tea polyphenol palmitate (TPP) had an excellent antioxidant effect. By contrast, adding TP-TPP into ethanol solvent during the extraction process is more effective than adding TP-TPP into krill oil after the extraction process.

Analysis of peroxide value in olive oils with an easy and green method

A green, easy-to-use, and sensitive spectrophotometric iodide-dependant method for the quantitative determination of the lipidic hydroperoxides in virgin olive oils was developed. Virgin olive oils were added with 0.5% HCl-ethanol, with a saturated KI solution and, after incubation, the resulting solution was filtered. Hydroperoxides were determined indirectly by reading the absorbance of the generated triiodide at 350 nm; the total time of analysis was about 7 min. A good linearity (with correlation coefficient (r) of 0.9997) of the calibration curve was obtained with purified olive oil spiked with tert-butylhydroperoxide at levels ranging from 1.0 to 10.0 meqO2/kg, with variation coefficients less than 5% (n = 3) and limit of detection and quantification of 0.3 and 0.9 meqO2/kg, respectively. Results obtained with the spectrophotometric method showed good correlation with those obtained with the official method with a r of 0.9819 confirming the reliability of the developed method.

Kualitas Minyak Ikan Lele Dumbo (Clarias gariepinus) Selama Penyimpanan dengan Penambahan Likopen Kasar dari Buah Tomat

The quality of Dumbo Catfish (Clarias gariepinus) oil can be maintained during storage with the addition of crude lycopene in tomatoes as an antioxidant. The purpose of this study was to obtain the best ratio between crude lycopene in tomatoes and Dumbo catfish oil during storage. The study was conducted using a variable ratio of crude lycopene: Dumbo catfish oil with 4 treatment levels (6:40, 8:40, 10:40, and 12:40 (w/v)) and storage time variables of 1, 2, 3, and 4 weeks. Lycopene levels in Dumbo catfish oil were analyzed using a UV-Vis spectrophotometer, while the quality of Dumbo catfish oil during storage was determined through peroxide value analysis. The results showed that the best ratio of crude lycopene of tomatoes: Dumbo catfish oil was 12:40 at the third week of storage with lycopene content of 0.257 grams and the peroxide value of Dumbo catfish oil was 3.45 meq/kg or had met IFOS standards.&#x0D; Keywords: Crude lycopene, tomato fruit, dumbo catfish oil, peroxide value.

Improve the physical and oxidative stability of O/W emulsions by moderate solidification of the oil phase by stearic acid

Physical instability and oxidation were two of the most evident problems existing in food emulsions. In this research, a facile approach of solidifying the oil phase by stearic acid was adopted to overcome the above problems simultaneously, emphasising the effect of the oleogelation extent. Polarizing microscope, rheological analysis, and X-ray diffraction (XRD) were used to characterize the oleogelation of the oil phase, and droplet size, microscopic observation and peroxide value analysis were applied to evaluate the emulsion stability. Results showed that with moderate solidification of the oil phase (0.8%–1.0% w/v stearic acid in oil phase), the emulsions exhibited excellent physical stability under the stress of centrifugal force, high salt, and long-term storage. Moreover, the oxidative stability of the emulsions was improved simultaneously, that the increasing of peroxide value was slowed significantly. Excessive solidification (e. g. 3% w/v stearic acid) of the oil phase would weaken these advantages or even bring about opposite results, due to the destruction of the emulsion droplets by the excessive crystallization. Our results suggested that moderate solidification of oil phase would be a feasible and effective approach to improve the stability of o/w emulsions, which would be significant for the industrial-scaled production.

Oxidative stability of soybean oil added to coffee husk extract (Coffea arabica L.) under accelerated storage conditions

Abstract Several plants have been studied as potential sources of natural antioxidants for use in the food industry, especially polyphenols. The aim of this study was to evaluate the effects of hydroalcoholic extract from coffee husk on the oxidative stability of soybean oil when stored in an oven. Samples were maintained at a temperature of 60 °C and their oxidative stability was evaluated once every 5 days for a period of 20 days through the Rancimat equipament and analysis of peroxide value, conjugated dienes and tocopherols retention. The oxidation rate in terms of mass gain was evaluated once every 24 hours for a period of 24 days. Although the antioxidant TBHQ showed a better efficiency in the inhibition of oxidation, coffee husk extract showed a synergistic effect when used with the synthetic, delaying the appearance of degradation products. In addition, the freeze-dried extract showed the ability to reduce the mass-gain rate when used alone as well as when used in combination with the synthetic antioxidant butyl hydroxyanisole (BHA), noting a synergistic effect on oxidative stability between the extract and the BHA. Therefore, coffee husk extract could be considered a source of natural antioxidants for synthetic antioxidants substitution.

Qualitative Characteristics and Determining Shelf-Life of Milk Beverage Product Supplemented with Coffee Extracts.

This study was conducted to establish the shelf-life of a milk beverage product supplemented with coffee extracts. Qualitative changes including peroxide value (PV), microorganism content, caffeine content, and sensory evaluation were measured periodically in beverages kept at 10, 20, and 30°C for 8 wk. Lipid oxidation of the product was measured by peroxide value analysis, and apparent changes were observed during a 4 wk storage period. Caffeine analysis revealed that the changes in caffeine content were negligible during the storage period. Total aerobic bacteria, Escherichia coli, yeast, and mold were not detected in the products during an 8 wk storage period. Sensory evaluation revealed that after 4 wk of storage overall acceptance was less than 3 points on a 5-point scale. In this study, PV was used as an indicator of the shelf-life of the milk beverage product. PV analysis revealed that a value of 20 meq/kg was the end of the shelf-life using the Arrhenius equation and the accelerated shelf-life test (ASLT). Assuming that the beverages are kept at 4°C during distribution, calculation of when the PV reached the quality limit point (20 meq/kg) was done with the equation ln(PV) = 0.3644X − 2.21834 and, using that equation, PV = e0.3644X-2.21834 was calculated. Therefore, 14.3086 wk was determined to be the shelf-life of the milk beverage supplemented with coffee when stored at 4°C.

Effect of pistachio (Pistacia vera) hull extract on growth performance, body composition, total phenolic compound and fillets peroxide value of common carp,Cyprinus carpio

This study was carried out to investigate the effect of pistachio green hull extract (PGHE) on growth, survival rates, body composition and oxidative spoilage of common carp fillet. Three hundred fish (11.65 ± 1.65 g) were divided into five dietary treatments with three replications, including 0, 0.5, 1.5, 4.5 and 9 g PGHE kg−1 of diet. No significant difference were observed in specific growth rate, food conversion rate, weight gain percentage, survival rate and body composition (i.e. moisture, protein, lipid and ash) between different treatments. By increasing the level of PGHE, amount of phenolic compounds in fish meat was elevated whilst peroxide value was reduced. The amount of phenolic compounds in fish fillet was significantly lower (P < 0.05) in control treatment in comparison with other treatments. Peroxide content for 9 g PGHE kg−1 diet treatment (6.15 ± 0.79 meq peroxide kg−1 oil) was significantly (P < 0.05) lower than control group (18.82 ± 1.93 meq peroxide kg−1 oil). Regression analysis of peroxide value indicated that minimum peroxide value obtains in 1187 mg gallic acid kg−1 diet. This study indicated that ethanolic extract of Pistachia vera hull can be considered as a supplement in fish diet to delay oxidative spoilage of common carp fillet.

Effect of Sample Solubilized Aliquot Volume and Concentration on Hydroperoxide Detection in PUFA-Rich Fish Oil

The objective of this work was to study the effect of sample oil concentration and volume on hydroperoxide determination in n-3 PUFA-rich sardine-anchovy oil. Oil samples were stored at −20°C, 6 d, air-free (T1); and 20°C, 2 d in air (T2). Significant differences between storage conditions were observed on hydroperoxide concentration. High reproducibility was obtained even in sample concentrations as low as 5 mg oil/mL of propan-1-ol. A high correlation was observed between the modified ferrous oxidation-xylenol orange method (FOX2) and AOAC peroxide value analysis methods, although FOX2 was faster, more sensitive, and precise when analyzing small hydroperoxide concentrations.

Storage behavior of immune-enhancing enteral formulation from natural sources

Nutrition support has become an important therapeutic intervention for improving outcomes in hospitalized patients. The present study was carried out with the objective of studying appropriate packaging and storage studies of enteral formulation from natural sources comprising finger millet (Eleusine coracana), soyprotein isolate, tomato powder, carrot powder, anne greens (Celosia argentea), groundnut oil and fish oil. Two type of packages—namely, polypropylene pouches and metallized polyester/polyethylene pouches—were used. The storage conditions were 27°C and 42°C at 65% relative humidity. The chemical, microbiological and sensory qualities of the formulation were assessed at regular intervals. The moisture sorption studies revealed that the formulation had an initial moisture content of 3.59%, which equilibrated to 13%. The product was acceptable at 64% relative humidity, after which it tend to become soggy. Analysis of peroxide value and free fatty acid content of the equilibrated samples revealed that moisture content of 4–5% was ideal for the storage of the formulation. An increase in the peroxide value and free fatty acid content was observed during 90-day storage period but the formulation was organoleptically acceptable. The microbial analysis of the formulation revealed an initial total bacterial count of 1.5×102 colony-forming units and increased to 7.9×102 colony-forming units (polypropylene) and 5.0×102 colony-forming units (metallized polyester/polyethylene). No fungal and coliform was detected at 90 days of storage. Thus it was concluded that the formulation can be stored for a period of 3 months at 27°C and 65% relative humidity. Such formulations can be primarily a supportive strategy to an active therapeutic intervention.

Oxidative and thermal stabilities of genetically modified high oleic sunflower oil

The oxidative and thermal stabilities of genetically modified high oleic sunflower oil (87% oleic acid) were compared with those of regular sunflower (17% oleic acid), soybean, corn, and peanut oils during storage at 55 °C and simulated deep fat frying at 185 °C. Oxidative stability was evaluated by measuring the oxygen content and volatile compounds in the sample bottle headspace and peroxide value. The coefficient variations (CVs) for volatile compound, headspace oxygen, and peroxide value analyses were 2.02%, 1.41%, and 3.18%, respectively. The oxidative stability of high oleic sunflower oil was greater than those of regular sunflower and soybean oil ( P < 0.05) and as good as those of corn and peanut oils ( P > 0.05). The thermal stabilities of oils during deep fat frying were evaluated by measuring the infrared absorption at 2.9 μm and conjugated diene content. The CV of conjugated diene content was 1.07%. Infrared and conjugated diene results showed that the high oleic sunflower oil had greater thermal stability than had regular sunflower, soybean, corn, and peanut oils ( P < 0.05). The genetically modified high oleic sunflower oil, with 5.5% linoleic acid, had better oxidative and thermal stabilities than had the regular sunflower oil with 71.6% linoleic acid.

Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor

Residence time and time of production were investigated during the enzymatic production of a specific structured lipid/human milk fat substitute (SL-HMFS), on a kg scale, made from lard and soybean oil fatty acids, using a packed-bed reactor and short path distillation. There were no effects of residence time or time of production on C18:2 and C18:3 incorporation or on acyl migration in the sn-2 position. In addition, the SL-HMFS was compared to commercial human milk fat substitute (HMFS) regarding fatty acid composition, content of antioxidants and oxidative stability. Fats were stored at 60 °C for four days and the oxidative stability evaluated by analysis of peroxide value (PV) and volatile secondary oxidation products. SL-HMFS had a lower oxidative stability than did commercial HMFS products or lard, probably due to a lower level of tocopherol in SL-HMFS.

A RESEARCH NOTE DIETARY SUPPLEMENTATION OF VITAMIN E AFFECTS THE PEROXIDE VALUE OF SUBCUTANEOUS LAMB FAT

ABSTRACTLipid oxidation is a major problem causing flavor deterioration in meat products. The objective of this research was to utilize an iodometric peroxide value method (PV) to analyze the effects of dietary Vitamin E on lipid oxidation of subcutaneous lamb fat. Peroxide value analyses demonstrated lower lipid oxidation in the fat from animals fed 300 IU (7 days and 21 days) of Vitamin E than in the fat from animals fed diets supplemented with 15 IU (control) (P &lt; 0.05). At 9 and II days of storage, PV analyses also demonstrated a greater rate of increase (P &lt; 0.05) in lipid oxidation in fat from lambs fed control diets than in fat from animals fed 300 IU of Vitamin E. Results indicate that higher dietaty Vitamin E for either 7 days or 21 days antemortem reduced the rate and initiation of lipid oxidation in subcutaneous lamb fat.

Storage stability of crips measured by headspace and peroxide value analyses

Normal sunflower oil and high oleic acid sunflower oil were tested in industrial frying of crisps against the reference oil palm olein. A protective agent, dimethyl polysiloxane (DMPS), was also tested in crisp frying. Peroxide values and volatile contents of the crisps stored in normal storage conditions (room temperature) were measured during storage. From the peroxide values it could be seen that crisps fried in normal sunflower oil were the most unstable during storage. Crisps fried in high oleic sunflower oil proved to be almost as stable towards oxidation as crisps fried in reference oil palm olein. Volatile contents, measured by a static headspace - gas chromatograph - mass spectrometry system, confirmed the conclusions of peroxide analysis. Neither of the methods could find any difference between the samples which had been fried with and without DMPS.

Volatiles from microwave‐treated, stored soybeans

AbstractSoybeans were microwaved to inactivate enzymes and prevent oil deterioration during storage. Microwave time was varied from 4 to 10 min, in 2‐min increments, and the treated and control soybeans were stored for 8 weeks at 40°C. Damage was monitored by analysis of peroxide value and free fatty acid content of the extracted oil and by volatile analysis of the full‐fat meal and extracted oil. Volatiles were measured by multiple headspace extraction, and the formation of hexanal was monitored in both oil and meal. During storage of the control beans, peroxide value increased from 0.41 to 1.20 meq/kg, hexanal concentration changed from 29 to 94 ppb and free fatty acid content increased from 0.4 to 1.7%. Oils extracted from soybeans that were microwaved for 4 or 6 min had peroxide values of about 1 meq/kg and hexanal concentrations of 39–44 ppb after storage, indicating partial inactivation of lipoxygenase enzymes. However, soybeans that were microwaved for 8 min or more tended to oxidize during storage to a greater extent than the control soybeans, showing higher peroxide values and greater formation of hexanal in the samples. This suggests that soybeans microwave‐treated in excess of 8 min are heat‐damaged and susceptible to deterioration during storage. Free fatty acid content of the oils from all of the microwave‐treated soybeans was about 0.4% initially, and did not increase with storage, indicating inactivation of hydrolytic enzymes.