Commercial Vegetable Oils Research Articles

Biodegradable dust suppressants prepared from biomass-based materials: The role of viscosity and suppressed particles

ABSTRACT In this study, biodegradable dust suppressants were prepared using glycerol and biomass-based oily compounds, including palm oil, biodiesel, and soybean oil. The suppressing ability of the glycerol and the oily compound mixture was evaluated using wind tunnel tests, and factors affecting the suppression of the particles were determined. The replacement of sodium dodecyl sulfate with coco glucoside and lauryl glucoside significantly enhanced the biodegradability of the suppressants (2.02 vs. 9.01 and 8.54 mg/L of BOD5). The glycerol and soybean oil mixture exhibited excellent performance owing to the relatively high viscosity of the suppressants, and the optimal dilution ratio was 1:50 and 1:1000 for sand and granite-weathered soil, respectively. More than 98% of suppression was obtained under the optimal conditions. The effect of the particle properties (particularly permeability) was significant, even though the viscosity of the suppressants was responsible for the suppression of the particles. Our results suggest that the mixture of glycerol and biomass-based oily compounds could be a promising suppressant for reducing the mobility of ultrafine particles in the atmosphere. Implications Since the early 2010s, anthropogenic fugitive dust from industrial activities has become a serious environmental issue due to its serious hazards to the environment and human health in South Korea. So far, several dust suppressants (mostly salts) were made and used for field application. However, due to their toxic effects, it is necessary to develop a new eco-friendly suppressant that can be biodegraded in the soil and that is not hazardous to human health or the environment. Previously we have developed an eco-friendly dust suppressant with low toxicity and high suppression ability using ingredients and by-products of biodiesel production, marine biomass, and commercial vegetable oils (Tsgot and Oh, 2021, J. Air Waste Manag. Assoc. 71:1386–1396). However, due to the low biodegradability of surfactant, the synthesized dust suppressants showed limited biodegradability. As a follow-up to our previous study, we employed readily biodegradable surfactants as additives to enhance the biodegradability of the dust suppressants with the same excellent suppressing ability. To determine the optimal conditions, the synthesis and preparation of the dust suppressants was conducted using biodegradable surfactants, including coco glucoside and lauryl glucoside. The factors affecting the suppressing ability of the suppressants were examined via wind tunnel tests. These factors include the dilution factors, the viscosity of the suppressants, and the type of suppressed particles. Possible suppressing mechanisms were also discussed.

Determination of multi-mycotoxins in vegetable oil via liquid chromatography-high resolution mass spectrometry assisted by a complementary liquid–liquid extraction

The simultaneous determination of multi-mycotoxins in food commodities are highly desirable due to their potential toxic effects and mass consumption of foods. Herein, liquid chromatography-quadrupole exactive orbitrap mass spectrometry was proposed to analyze multi-mycotoxins in commercial vegetable oils. Specifically, the method featured a successive liquid–liquid extraction process, in which the complementary solvents consisted of acetonitrile and water were optimized. Resultantly, matrix effects were reduced greatly. External calibration approach revealed good quantification property for each analyte. Under optimal conditions, the recovery ranging from 80.8% to 109.7%, relative standard deviation less than 11.7%, and good limit of quantification (0.35 to 45.4 ng/g) were achieved. The high accuracy of proposed method was also validated. The detection of 20 commercial vegetable oils revealed that aflatoxins B1 and B2, zearalenone were observed in 10 real samples. The as-developed method is simple and low-cost, which merits the wide applications for scanning mycotoxins in oil matrices.

Comparative Analysis and Determination of the Fatty Acid Composition of Kazakhstan’s Commercial Vegetable Oils by GC-FID

Here, we present the results of analyzing the fatty acid composition of the main edible vegetable oils from Kazakhstani oilseed producers (safflower, sunflower, maize (corn), linseed, cottonseed, soybean and rapeseed) in comparison with the known fatty acid (FA) composition of specific vegetable oils complying with the Codex Standard for Named Vegetable Oil (Codex Stan 210-1999). The fatty acid composition of 35 different vegetable oils was analyzed by gas chromatography with a Shimadzu GC-2010 Plus instrument with flame ionization detection using a high-polarity CP-Sil 2560, which allowed us to establish their authenticity for high accuracy and excellent separation. A comparative study of the fatty acid composition, groups and omega-6/omega-3 ratios in seven different vegetable oils was carried out. Subsequently, the data were processed by hierarchical clustering analysis, principal component analysis, artificial neural network and Pearson’s correlation. Artificial neural network analysis demonstrated correct predictions. Principal component analysis showed the effects of oleic, linoleic and α-linolenic acids to vegetable oils classification.

Physicochemical Characteristics and Technological Properties of Lupinus mutabilis Oil

AbstractThe aim of the presented study is to examine the physicochemical parameters of the lipids present in Lupinus mutabilis seed and to compare the results with the available data for other commonly used vegetable oils. The oil quality indexes, oxidative stability index (OSI), and melting characteristics are examined. Andean lupin oil has remarkably high oxidative stability (OSI = 65 h) comparable to high‐oleic oils counterparts. Quality parameters meet commonly accepted standards, including peroxide value (3.95 meq O2 kg−1) and p‐anisidine value (1.25). The acid number value is 1.85 mg KOH g−1. The iodine value is 110.27 g/100 g, while the enthalpy required to increase the temperature of the sample from −60 to 80 °C is equal to 57.41 kJ kg−1. The beginning of the melting event (Tonset) and the phase transition temperature (Tpeak) values for L. mutabilis seed oil are −29.46 and −22.63 °C, respectively. The presented results indicate the unusually high oxidative stability of the oil obtained from L. mutabilis seeds, which opens up a whole spectrum of application possibilities, e.g., designing blends with other commonly used vegetable oils to enhance their low stability.Practical Applications: The presented results provide insight into physicochemical parameters of the lipid fraction isolated from Lupinus mutabilis seeds. Andean lupin oil has very high oxidative stability, comparable to high‐oleic rapeseed and sunflower oils. Therefore, the identified potential use of the studied oils is, e.g. an additive that can increase the stability of commercial vegetable oils characterized by much lower oxidative stability.

Study of the viability of using lipase-hydrolyzed commercial vegetable oils to produce microbially conjugated linolenic acid-enriched milk

This work studied the viability of using vegetable oils as precursor substrates to develop a dairy product enriched in microbial conjugated linoleic (CLA) and conjugated linolenic (CLNA) acids.Hydrolysis of hempseed, flaxseed (FSO) and soybean (SBO) oils was tested with Candida rugosa (CRL), Pseudomonas fluorescens, or Pancreatic porcine lipases. FSO and SBO, previously hydrolyzed with CRL, were further selected for cow’s milk CLA/CLNA-enrichment with Bifidobacterium breve DSM 20091. Thereafter, higher substrate concentrations with hydrolyzed FSO were tested.For all tested oils, CRL revealed the best degrees of hydrolysis (>90 %). Highest microbial CLA/CLNA yield in milk was achieved with hydrolyzed FSO, which led to the appearance of mainly CLNA isomers (0.34 mg/g). At higher substrate concentrations, maximum yield was 0.88 mg/g CLNA.Therefore, it was possible to enrich milk with microbial CLNA using vegetable oil, but not with CLA, nor develop a functional product that can deliver a reliable effective dose.

Effects of Different Vegetable Oils on the Nonalcoholic Fatty Liver Disease in C57/BL Mice.

Nonalcoholic fatty liver disease (NAFLD) is the most common hepatic disorder, affecting 22-28% of the adult population and more than 50% of obese people all over the world. Modulation of the fatty acids in diet as a means of prevention against nonalcoholic fatty liver disease in animal models (NAFLD) remains unclear. The treatment of NAFLD has not been described in specific guidelines so far. Thus, the justification for the study is to check modifications in macronutrients composition, fatty acids, in particular, play a significant role in the treatment of NAFLD regardless of weight loss. To investigate different vegetable oils in prevention and progression of NAFLD in animal models. For the experiment were used fifty C57BL/6J mice male fed with high fat and fructose diet (HFD) to induce the NAFLD status and they received different commercial vegetable oils for 16 weeks to prevent steatosis. Liver steatosis and oxidative stress parameters were analyzed using biochemical and histological methods. Fatty acids profile in the oils and in the liver samples was obtained. The high fat and fructose diet led to obesity and the vegetable oils offered were effective in maintaining body weight similar to the control group. At the end of the experiment (16 weeks), the HFHFr group had a greater body weight compared to control and treated groups (HFHFr: 44.20 ± 2.34 g/animal vs. control: 34.80 ± 3.45 g/animal; p < 0.001; HFHFr/OL: 35.40 ± 4.19 g/animal; HFHFr/C: 36.10 ± 3.92 g/animal; HFHFr/S: 36.25 ± 5.70 g/animal; p < 0.01). Furthermore, the HFD diet has caused an increase in total liver fat compared to control (p < 0.01). Among the treated groups, the animals receiving canola oil showed a reduction of hepatic and retroperitoneal fat (p < 0.05). These biochemical levels were positively correlated with the hepatic histology findings. Hepatic levels of omega-3 decreased in the olive oil and high fat diet groups compared to the control group, whereas these levels increased in the groups receiving canola and soybean oil compared to control and the high fat groups. In conclusion, the commercial vegetable oils either contributed to the prevention or reduction of induced nonalcoholic fatty liver with high fat and fructose diet, especially canola oil.

Identification of coriander oil adulteration using a portable NIR spectrometer

Coriander oil is a vegetable oil extracted from coriander seed that has about 70% of petroselinic acid, apart from anti-inflammatory and anti-aging properties, thus gaining the status of new food ingredient. Due to its properties and added value, it can become the target of adulteration as occurs with other edible vegetable oils of high market value. Therefore, the objective of this work was to identify the authenticity of coriander oil and adulteration with other commercial vegetable oils such as palm olein, canola oil and soybean oil. Principal component analysis (PCA) differentiated the matrices of pure oils using 3 principal components, which explained 87% of the variance. Linear discriminant analysis (LDA) and k-nearest neighbors algorithm (k-NN) were used to classify pure oil samples and adulterated coriander oils. Partial Least Squares (PLS) regression models presented coefficient of determination ( R 2 ) of 0.98, 0.99 and 0.99, for coriander oil adulterated with palm olein soybean oil and canola oil, respectively. RPD was between 7.1 and 10, which indicates robust models that can be used for quality control during the processing of coriander oil. • Portable NIR spectrometer was used to detect coriander oil adulteration. • Supervised classification methods can identify adulterated coriander oil. • PLSR can predict concentration of different adulterants in coriander oil.

Effect of Industrial Refining Process on Fatty Acid, Sterol, Volatile Compound Profile and 3-MCPD Ester Content of Canola and Corn Oils

The study reports the changes in fatty acid and sterol composition; as well as volatile and 3-MCPD ester content of two commercial vegetable oils at different steps of refining process. Canola and corn oils were collected from neutralization, bleaching, winterization and deodorization stages of a chemical refining plant and oil samples were evaluated for fatty acid, sterol, volatile compounds and 3-MCPD ester contents. Results have shown that total sterol contents decreased throughout the process by 15.22% and 42.57% for canola and corn oils, respectively. Total volatiles of canola oil decreased gradually during refining, however corn oil had significant increases at bleaching step. 3-MCPD ester contents were between 0.19-0.26 mg kg-1 for corn and 0.20-0.48 mg kg-1 for canola oils. Deodorization was found to be the most influential refining stage for formation of 3-MCPD esters.

The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish.

Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.

Preparations and application of dust suppressants from biomass-based materials

ABSTRACT Both natural and anthropogenic fugitive dust can cause serious hazards to the environment and human health. In this study, the development of biodegradable dust suppressants and their environmental impacts were evaluated. Biodegradable dust suppressants were prepared using various biomass-based polymeric materials such as crude glycerol (a by-product of biodiesel manufacturing), biodiesel, palm oil, cooking oil, seaweed mixtures, wakame (Undaria pinnatifida), and red algae. The results of wind-tunnel tests with Korean standard sand demonstrated that spraying diluted mixtures of crude glycerol and biomass materials can significantly reduce the generation of dust. The optimal molar mixing ratio of crude glycerol and the biomass materials was 1:1, and the optimal dilution concentration was determined to be 100 times for the mixture of crude glycerol and biodiesel, palm oil, and cooking oil and 50 times for the mixture of crude glycerol with a seaweed mixture, wakame, and red algae. The suppression ability was 83.4%, 60.4%, 99.5%, and 98.1% for the mixtures of glycerol with soybean oil, palm oil, wakame, and red algae, respectively. The mixtures of glycerol plus wakame or red algae were the most efficient suppressants; they also have substantial biodegradability. Our results suggest that the mixture of crude glycerol with the various oils or the seaweeds may be a promising option to develop nontoxic biodegradable dust suppressants. Implications: Since the early 2010s, anthropogenic fugitive dust from industrial activities has become a serious environmental issue due to its serious hazards to the environment and human health in South Korea. The origin and responsibility of the dusts is still disputable to prepare appropriate actions to take, which could be solved by scientific collaboration with surrounding countries. Regardless, domestic efforts to reduce the generation of fine dust from various sources should also be made. So far, several dust suppressants (mostly salts) were made and used for field application. However, due to their toxic effects, it is necessary to develop a new eco-friendly suppressant that can be biodegraded in the soil and that is not hazardous to human health or the environment. In this study, we try to develop an eco-friendly dust suppressant with low toxicity, to evaluate various potential dust suppressants, and to propose promising candidate products for commercialization and mass production. Ingredients and by-products of biodiesel production, marine biomass, and commercial vegetable oils were selected for the synthesis of suppressants. The optimal mixing ratio was determined, and the suppression ability was evaluated via wind tunnel tests. Considering biodegradability, the most effective suppressants were determined.

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions.

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

Canola and olive oil gelled emulsions as pork fat replacers in beef burgers

PurposeTo meet the consumer demand for a healthier diet, this study emphasizes the feasibility of using vegetable oil gelled emulsions in low-fat industrialized burgers with high contents of polyunsaturated fatty acids (PUFAS). Commercial canola and olive oils have been tested as a relatively inexpensive source of PUFAS.Design/methodology/approachBeef burgers were reformulated by replacing (0, 25, 50, 75 and 100%) pork back-fat with two carrageenan gelled emulsions of vegetable oils (canola and olive oil). The technological characteristics, sensorial properties and the fatty acid profile of reformulated burgers were evaluated.FindingsMoisture content and cooking loss increased and fat and protein contents reduced with higher replacements. Oxidative stability was not affected and replacements of up to 75% did not affect the burger's acceptance. A total fat content reduction of 40% was achieved in burgers with 100% back-fat replacement, improving its nutrient value by increasing the ω−6/ω−3 ratio and decreasing the saturated fatty acids content (in 47%) and the atherogenic (from 0.61 to 0.22) and thrombogenic (from 1.29 to 0.65) indexes. Replacing up to 75% with canola oil gelled emulsion is a promising approach in the design of healthier industrial low-fat burgers.Originality/valueDue to the association of some diseases with the consumption of products rich in saturated fat, the industry looks for alternatives not only to reduce the fat content but also to modify the fatty acid profile in meat products. This study further confirms the possibility of using carrageenan gelled fat replacer in industrialized burgers formulated with meat and other ingredients/additives commonly used to provide economic benefit. Also, confirms the feasibility to use commercial vegetable oils with relatively cheap cost than ω−3 rich oils as the oil phase in the gelled emulsion.

Vegetable oils: Are they true? A point of view from ATR-FTIR, 1H NMR, and regiospecific analysis by 13C NMR

Problems related to oil authenticity make it difficult to obtain the benefits associated with each type of vegetable oil. Fraudulent practices have been revealed by several targeted and nontargeted methods. In this paper, spectroscopic techniques (FT-IR, 1H NMR, and 13C NMR) were applied to determine the chemical profiles of 23 Brazilian commercial vegetable oils obtained from five different high-value aggregated matrices (andiroba, babassu, baru, castor, and sweet almond oils) and investigate their adulteration, by comparison with the corresponding reference samples. Each technique is useful for the particular information it provides: differences in free fatty acids by FT-IR; adulteration with omega-3-enriched oils by 1H NMR, and adulteration of unsaturated-enriched oil with another unsaturated oil without linoleic acid by regiospecific analysis. Our findings highlight the importance of fusion-based methods in providing precise information for use in oil quality authentication.

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck skin (P < 0.05) than for the control. Storage modulus (G′) and loss modulus (G″) of reduced-fat duck meat emulsions treated with corn, grape seed, soy, and olive oils were similar to the values of control; the highest G′ and G″ values were reported for the reduced-fat duck meat emulsion treated with coconut oil. Myofibril protein solubility was the highest for the reduced-fat duck meat emulsion treated with coconut oil and duck skin (P < 0.05). Replacing of pork back fat with different vegetable oils for emulsification may impart superior quality to reduced-fat duck meat emulsion. We recommend preemulsion with vegetable oils and duck skin to enhance the quality characteristics of reduced-fat duck meat emulsion.

Synthesis and Characterization of Fatty Acid Amides from Commercial Vegetable Oils and Primary Alkyl Amines for Phase Change Material Applications

The feasibility of synthesizing bio-based fatty acid amides for phase change material (PCM) applications was studied. Fatty acid amides (FAAms) were successfully synthesized from commercial vegetable oils and primary alkyl amines. The chemical structures of the samples were characterized through FTIR, ¹H-NMR, and ¹³C-NMR, while their thermal properties were studied using DSC and TGA. Results show the potential of FAAms synthesized from corn and sunflower oils to be used as PCMs, which exhibited single transitions over narrow temperature ranges upon cooling/heating even when no fractionation or separation of the material was carried out. The melting temperature of the FAAms increased with the length of the precursor amine, and a similar trend was observed for latent heat except for FAAms from hexadecylamine. Latent heats of the synthesized materials were as high as 141 kJ/kg, and all the FAAms were thermally stable under 200 °C.

D-optimal mixture design for the optimization of extraction induced by emulsion breaking for multielemental determination in edible vegetable oils by microwave-induced plasma optical emission spectrometry

A sample pretreatment based on an extraction process by emulsion breaking for multi-element determination in edible oils was developed. The determination of eight trace elements (Al, Ba, Cu, Cr, P, Ni, Ti, and Zn) was carried out by microwave-induced plasma optical emission spectrometry (MIP OES) after the extraction procedure. A D-optimal mixture experimental design was used to obtain the best experimental conditions for the extraction induced by emulsion breaking (EIEB). The proportion of HNO3 solution, Triton X-100 solution and sample was evaluated in a multivariate manner. The best recovery efficiency was obtained with 1.0 mL of 30% (v/v) HNO3, 1.0 mL of 30% (w/v) Triton-X 100 and 3.0 mL of the sample. The precisions, established as the relative standard deviation (RSD, %), were better than 2.5% for all analytes. The developed method was applied to the analysis of commercial vegetable oils with low limits of detection and good precision.

Different source of commercial vegetable oils may regulate metabolic, inflammatory and redox status in healthy rats

• The vegetable oils intake induces changes in metabolic and inflammatory parameters. • Coconut oil induces glycometabolic and hepatic alterations in healthy rats. • Linseed oil reduces serum TAG and IL-6. • Sunflower oil increases superoxide dismutase and catalase activity and reduces total glutathione, IL-6 e TNF. • Sunflower oil increases hepatic lipogenesis and reduces serum lipids. Our goal was to carry out a comparative study to evaluate the metabolic and inflammatory effects and the redox status of commercial vegetable oils supplementation [linseed (LO), coconut (VCO), and sunflower (SO)] in metabolically healthy rats. The results found in this study showed that the LO group decreased the HOMA-IR and hepatic cholesterol, and increased the serum levels of IL-6. Supplementation with VCO increased glucose and HOMA-IR, cholesterol concentration and serum triacylglycerol (TAG). In this group, there was also an increase in TBARS. In the SO group there was a decrease in serum concentrations of cholesterol and TAG and an increase in hepatic concentration of these lipids. In addition, in the SO group there was a decrease in hepatic and serum concentrations of IL-6 and hepatic levels of TNF, as well as a decrease in the GSH/GSSG ratio, suggesting changes in glutathione metabolism and inflammatory mediators.

Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

The effects of chia, linseed, and olive oils as backfat replacers on the physico-chemical, oxidative stability and sensory attributes of lamb sausages storage at 2 °C were assessed. Four batches were studied: a control (CONT; with pork fat); and three with fat replaced by commercial vegetable oils: chia (CHIA), linseed (LINS), and olive (OLIV). The incorporation of vegetable oils led to consistent improvement in the fatty acid profile and nutritional indexes. CHIA, LINS, and OLIV batches decreased the atherogenicity (IA) and thrombogenicity (IT) indexes (P < 0.05); however, only the CHIA and LINS groups showed a n-6/n-3 ratio (0.86 and 0.92, respectively) and PUFA/SFA within the recommended. Regarding sensory analysis of the cooked products, LINS treatment did not differ from CONT group, while CHIA and OLIV batches caused damage to taste. During storage, there was no difference in the color, discoloration, and odor of the raw products (P > 0.05). The CONT group presented the highest a* value over time, but this was not noticed by the panelists. CHIA and OLIV batches had an increase in the hardness over time. Protein oxidation increased until day 60; showing only significant difference at the beginning of the display since OLIV group presented the highest value (7.96 nmol carbonyl/mg).

Investigations on thermostability of carotenoids from tomato peels in oils using a kinetic approach

Our study focused on the characterization of the extract obtained from tomato peels. The chromatographic profile revealed the presence of lycopene and β-carotene. The in silico tests suggested that the thermal treatment of lycopene molecules pairs at temperatures over 100°C cause the alteration of all-trans conformation into 9,9′cis lycopene, which might decrease its biological activity. Also, the thermal degradation of the total carotenoids, β-carotene, and lycopene was studied in the temperature range 100–145°C and followed a first-order kinetic model, with activation energy of 81.76 ± 6.82 kJ/M, 89.81 ± 8.48 kJ/M, and 79.66 ± 4.03 kJ/M, respectively. The Rancimat analysis indicated that the enriched peanut and cotton oils with extract displayed higher induction time values, thus showing a protection factor of the tomato-derived carotenoids. The present results highlighted the thermostability of carotenoids in vegetable oils and the potential of using tomato peel as a valuable source of biologically active compounds, with antioxidative properties. Practical applications Our study explores the possibilities of reuse the underutilized tomato-derived by-products, rich in biologically active compounds such as lycopene and β-carotene. The results are valuable because the thermal degradation mechanisms of the main biologically active compounds extracted from tomato peels are described by two methods: classical kinetic models and in silico approach. Both methods have highlighted the degradation of lycopene and β-carotene, with an impact on antioxidant activity. The present study provides cumulative information for the selection of industrial processing parameters from the perspective of preservation of bioactives and obtaining the desired quality end products. The extracts have gained also applicative value in our study, being tested for its protective effect on commercial vegetable oils, but also for improving their antioxidant activity and color.

Validation and application of a chromatographic method for evaluation of commercial vegetable oils possibly adulterated

A method of separation, identification and quantification of fatty acid methyl esters (FAMEs) was developed by gas chromatography with flame ionization detector (GC-FID) using a basic transesterification. In this sense, there were analyzed FAMEs in commercial samples of vegetable oils from soybean and olive oil. The referred method was linear (r&gt;0.99), accurate and precise for palmitic (C16:0), linoleic (C18:2), oleic (C18:2), linolenic (C18:3) and stearic (C18:0) acids. The limits of detection (LOD) and quantification (LOQ) were from 0.03 to 0.31 and 0.08 to 0.94 mg.mL-1 for the five fatty acids, respectively. The results demonstrated that the unsaturated fatty acids were the most abundant for the two samples, being the oleic acid (C18:1) the major in three brands of olive oil (D, E and F), and the linoleic acid (C18:2) the most abundant in soybean oil and the other brands of olive oil (G, H and I), suggesting a possible adulteration in these brands. The proposed method could be considered a tool for the investigation of adulteration in commercial vegetable oils for guaranteed reliability in the results to be comparable with correlated legislations.