Shelf Life Of Oil Research Articles

The effect of natural antioxidant from clove (Syzygium aromaticum L.) on the oxidative stability of crude oil produced by the traditional wet rendering process of coconut (Cocos nucifera L.)

Coconut oil produced by the traditional wet rendering process may contain free fatty acids and water which lead to rancidity and shorter shelf life. Previous studies proved that cloves (Syzygium aromaticum L.), as a natural source of antioxidant eugenol, can increase coconut oil oxidation stability. This research aimed to investigate the effects of clove addition during the wet rendering process on the Peroxide Value of coconut oil and to estimate shelf life using Accelerated Shelf Life Testing (ASLT) and Artificial Neural Network (ANN). Clove powder was added into coconut milk prior to oil rendering or into coconut oil, followed by oil storage at 28, 63, and 100°C. ASLT method predicted that adding 1 g clove/kg coconut milk and 5 g clove/kg coconut oil gave the best result by improving oil shelf life from approximately 11 days (control) to 14 days, while the ANN method predicted that adding 10 g clove/kg coconut milk gave the best result by improving estimated oil shelf life to 47 days at 28oC. Coconut oil produced from clovetreated coconut milk had the best oxidative stability during storage. Activation energies and activation enthalpies of coconut oil oxidation increased due to clove addition and therefore, improved stability during storage.

Pembuatan Minyak Kelapa Murni (Virgin Coconut Oil) dengan Metode Fermentasi dan Optimasi Waktu Simpan dan Penjernihan Menggunakan Ekstrak Daun Lada dan Karbon Aktif

Coconut oil is a valuable part of the coconut fruit and is widely used as an industrial raw material or part of it is made into cooking oil. Oil extraction from coconut meat can be done in several ways. Extraction of coconut oil that is being developed at this time is the fermentation method using several enzymes or microbes, one of which can be used is yeast tempeh. This research aims to analyze the yield content and quality criteria of coconut oil made using the fermentation method and to analyze the effect of adding pepper leaf extract and activated carbon on the shelf life and clarification of coconut oil. From the results of experiments carried out in mixing tempeh yeast, the free fatty acid test, yield test, aroma test and density test were carried out. As for the test results, the determination of free fatty acids in this cooking oil study used the titration method with NaOH until the color changed to pink. For the redemption test, the highest oil concentration was 3 grams, while the tempeh yeast 4 grams and 5 grams decreased. Aroma test where in week 9 coconut oil without treatment experienced rancidity. This was caused by auto-oxidation which began to form radicals due to the presence of fat peroxidation factors. The density test is close to the SNI standard value, namely the lowest density of 0.9600 g/cm3 obtained from closed treatment with 0.5 ml of extract. This is because in this treatment very little cooking oil is contaminated with other substances.

Investigating the effect of replacing the antioxidants Ascorbyl palmitate and tocopherol instead of TBHQ on the shelf life of sunflower oil using temperature accelerated method

In this study, D-alpha-tocopherol and Ascorbyl palmitate antioxidants were used in sunflower oil instead of TBHQ, and the effect of these antioxidants on the shelf-life factor was determined. The Rancimat stability of sunflower oil samples with different concentrations of D-alpha-tocopherol and Ascorbyl palmitate was evaluated. The results showed that the samples containing 200 ppm of Ascorbyl palmitate along with 100 ppm of D-alpha-tocopherol have the highest Rancimat resistance. This indicates the synergistic effect of the combination of D-alpha-tocopherol with Ascorbyl palmitate, which has better stability than the individual effect of each of them. To quantitatively and accurately the shelf life of the product, the accelerated temperature method (ASLT) was chosen and the progress of the oxidation reaction was determined by peroxide value (PV), anisidine index, and the amount of free fatty acids (FFA) at temperatures of 40, 80, and 110 °C for samples A, B, and C. By obtaining the retention time through the Arrhenius equation and determining the Q10 factor, the shelf life of the product was limited to 628.48 h when the peroxide reached the set limit. The results showed the presence of antioxidants Ascorbyl palmitate and tocopherol was comparable to TBHQ and had a similar increasing trend.

Multivariate stability monitoring and shelf life models of deterioration of vegetable oils under real time ageing conditions – Extra virgin olive oil as a main case of study

Modelling quality depletion of oils and establishing their shelf life (or ageing rate) remains a challenge for food industry. A persistent issue in the control of lipid oxidation is deciding which oxidation products are the most suitable to be monitored. Several attempts have been done in this regard, however, the number of parameters that can be considered to assess oil shelf life is excessively wide and the proposed univariate models have proven to be extremely dependent on experimental conditions. For this reason, the methodology for carrying out a multivariate kinetic model is presented, combining physico-chemical and sensory parameters from experimental analytical determinations, and chemometric data processing tools. The main objective is to develop a multivariate shelf life model that allow predicting the number of months in which an extra virgin olive oil complies with the requirements of its commercial category when ageing takes place under standard trading conditions.

Effect of Black Caraway Oil on Prolonging the Storage Life of Flaxseed Oil

The study was conducted for the purpose of prolonging the shelf life of flax oil by replacing different percentages of flax oil with black caraway oil. Flax oil was replaced with black caraway oil with of 10,5,2.5%, as well as a Comparison sample without addition. The samples were kept at a temperature of 25-30 °C for a period of 1 day, 3, 5 and 8 weeks. The results of estimating the fatty acids of flax oil showed a high content of alpha-linolenic fatty acid, as It reached 50.88%. As for oleic and linoleic acid, they reached 15.18,16.20%, respectively, while the percentages of linolenic, oleic and linoleic acid in black caraway oil were 0.22, 24.51, 55.2%, respectively. The results of estimating the effective compounds also showed that black caraway oil contains many effective compounds, and the compound, Phellandral, recorded the highest percentage, which amounted to 2.54%, and the paeonol compound recorded the lowest percentage, which amounted to 0.13%. As for the development in the pH, peroxide and thiobarbituric acid values of the samples, it was less in the oil sample with a 10% replacement ratio, as it reached 6.80, 3.33 mEq / kg fat, 0.051 mg Malone Dehyde / kg, respectively and the highest in the control treatment oil was 5.75, 5.25 mEq / kg fat, 0.085 mg Malone Aldehyde / kg, respectively, after 8 weeks of storage at a temperature of 30-25 ° C.

Uji Ketahanan pH Minyak Atsiri dari Kulit Buah Jeruk dan Bunga Kenanga sebagai Bahan Pengganti Aromaterapi pada Mata Kuliah Perawatan Badan

The formulation of the problem in this study tested the stability of the chemical content of essential oils from citrus fruit peels and ylang flowers. The aim of the study was to determine the feasibility of the chemical content in the essential oils of orange peel and ylang flowers. The research method used is laboratory tests and descriptive analysis in the collection and analysis of research data. The results of the study showed that the pH contained in essential oils was classified as acidic, so it could be used as aromatherapy. The conclusion of the research from the research that has been done needs further research related to the shelf life and durability of essential oils.

Formation of hierarchical assemblies by collagen peptides derived from fish skin and bladder and their subsequent application as antiperoxide agents in lipid-rich food.

This study attempts to identify the significant role played by the secondary and tertiary structure of collagen-derived peptides that are involved in lipid peroxide quenching in food products. Fish collagen hydrolysate (CH) was extracted with an efficiency of 70%. The constituent peptides of CH (8.2-9.7kDa) existed in a polyproline-II (PP-II) conformation and at a minimum concentration of 1mgml-1 and pH range 7 to 8, assembled into a stable, hierarchical, quasi-fibrillar (QF) network. The peroxide quenching activity of this QF-CH increased with increasing ionic stability of the assembly and decreased upon proteolytic dismantling. Upon being used as an additive, the QF-CH reduced peroxide formation by 84.5% to 98.9% in both plant and fish-based oil and increased the shelf life of soya oil by a factor of 5 after 6months of storage. The addition of QF-CH to cultured cells quenched peroxide ions generated in situ and decreased stressor activity by a factor of 12.16 abundant peptides were identified from the CH. The reason behind the high efficacy displayed by CH was attributed to its unique charge distribution, prevalence of proton-donating amino acid residues and proximal charge delocalization by the QF network, making fish derived CH a suitable substitute for antiperoxide agents in lipid-rich food.

Разработка состава и технологии получения синтетического компонента основы гидравлических масел для специальной техники

The rapid development of technology, the creation of promising products with characteristics corresponding to or exceeding the characteristics of the best world analogues, dictate the need to create a new level of quality oils – synthetic. The advantages of synthetic-based oils are excellent viscosity-temperature characteristics, good low-temperature fluidity, high anticorrosive properties, as well as increased thermal-oxidative stability, compatibility with materials. Since synthetic oils are chemically stable, they retain their original characteristics longer under adverse operating conditions. Other advantages of synthetic oils include increased resistance to shear deformations (due to the uniformity of the structure), high dispersing ability, fire resistance, chemical inertia and non-toxicity. It is also important that the synthetic base requires the introduction of a minimum amount of thickening additives. In addition, their resource significantly exceeds the resource of petroleum oils of a similar purpose. Among the numerous lubricants, a special place is given to low-viscosity hydraulic oils used in autonomous hydraulic drives of special equipment. The use of a basic synthetic base makes it possible to increase the guarantees of the shelf life and operation of hydraulic oil in products and ensure a quality preservation resource for 20 years or more.

Zeaxanthin Combined with Tocopherol to Improve the Oxidative Stability of Chicken Oil.

Chicken oil is prone to oxidation due to the high content of unsaturated fatty acids. The interaction of antioxidants was affected by their concentration, ratio, and reaction system. In this article, mixtures of zeaxanthin and tocopherols (α-tocopherol and γ-tocopherol) were chosen to enhance the oxidative stability of chicken oil. The antioxidation of zeaxanthin with tocopherols was analyzed using the Rancimat test, the free radical scavenging capacity and the Schaal oven test (the variation of antioxidant content, PV and shelf life prediction). The optimal concentration of zeaxanthin determined by Rancimat in chicken oil was 20 mg/kg. The binary mixtures have a strong synergistic effect in the ABTS experiment, and the clearance rate was up to 99%, but antagonistic effect in ORAC. The degree of synergism between zeaxanthin and tocopherols was determined by ratio. The interaction between zeaxanthin and α-tocopherol was synergistic, while the types of interaction between zeaxanthin and γ-tocopherol were affected by concentration. The main synergistic interaction mechanism was the regeneration of tocopherol by zeaxanthin. Synergistic combinations of zeaxanthin with α-tocopherol and γ-tocopherol played a key role in the primary oxidation stage of the lipid. The best synergistic combination was A3 (zeaxanthin+α-tocopherol: 15+50 23 mg/kg), which could extend the shelf life of chicken oil (92.46 d) to 146.93 days. This work provides a reference for zeaxanthin and tocopherol to improve the oxidative stability of animal fat.

Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea)

In the food industry, oil blending represents a simple method for the generation of products with desired nutritional and technological properties. The objective of this work was to blend anchoveta oil (AO) with virgin olive oil (VOO) to modify the ω-6/ω-3 ratio of the product for nutritional purposes and to evaluate its oxidative stability index (OSI) for technological purposes. Four AO/VOO blends were formulated: 50/50, 40/60, 30/70 and 20/80 (w/w), generating a ω-6/ω-3 ratio between 0.610–2.129, nutritionally recommendable. The Rancimat method allowed determining the OSI of the formulations at temperatures of 100, 110 and 120 °C, finding OSI ranges between 0.963–3.410 h, 0.430–1.730 h and 0.183–0.813 h, respectively. The kinetic behavior of the formulations with respect to activation energy (89.622 to 93.414 kJ/mol), entropy (−13.248 to −17.657 kJ/mol), enthalpy (86.455 to 90.248 kJ/mol), Gibbs energy (91.928 to 96.348 kJ/mol) and Q10 (2.090 to 2.153) has been described. The formulations are proposed as an alternative to increase the shelf life of AO and increase the nutritional value of VOO.

Vitamin E dosage variations as antioxidants for improving the quality of fish oil derived from processing waste of Pangasius catfish

The limited availability of tubifex poses a challenge in obtaining green catfish fry. Fish oil, comprising saturated and unsaturated fatty acids, serves as an alternative fat source in commercial feed. Utilizing by-products from catfish processing, fish oil production has garnered attention; however, its rich unsaturated fatty acid content renders it prone to oxidation. Vitamin E emerges as a potential antioxidant to curb this oxidation. This study aims to evaluate fish oil quality with vitamin E supplementation. Peroxide number (PV) and storage duration (0, 3, 6, 9, 12, and 15 days) were analyzed. Fish oil received varying doses of vitamin E (0, 1, 3, 5, and 7 mg/100 g), with each treatment replicated twice. Findings indicated that without vitamin E (0 mg/100 g), PV reached 10.0 meq/kg after 15 days of storage. Conversely, with vitamin E (1, 3, 5, and 7 mg/100 g), PV values after 15 days were 7.2, 6.0, 5.4, and 4.0 meq/kg respectively. The study establishes that higher vitamin E doses effectively prolong fish oil shelf life while conforming to the Codex PV standard (≤ 5 meq/kg).

Evaluation of antioxidant properties of nanoencapsulated sage (Salvia officinalis L.) extract in biopolymer coating basedon whey protein isolate and Qodumeh Shahri (Lepidiumperfoliatum) seed gum to increase the oxidative stability ofsunflower oil.

Sage leaf extract (SLE) is considered an excellent source of bioactive compounds mainly because of its high content of phenolics, widely known as natural antioxidants. This study aimed to compare the performance of free/encapsulated SLE by different coatings in protecting sunflower oil against oxidative deterioration. The coating materials were whey protein isolate and qodumeh seed gum at different ratios (1:0, 1:1, and 0:1). Each nanocapsule was analyzed for particle size, zeta potential, encapsulation efficiency, phenolics release, and SEM images. The total phenolic compounds of SLE were 31.12 mg GA/g. The antioxidant activity of SLE was increased in both DPPH and FRAP assays by increasing extract concentration from 50 to 250 ppm. All nanoparticles exhibited nanometric size, negative zeta potential, encapsulation efficiency higher than 60%, and gradual release during storage. The oxidative stability of sunflower oil with or without the incorporation of 250 ppm of free/encapsulated SLE was evaluated during 24 days of storage at 60°C. Peroxide value (PV), thiobarbituric acid value (TBA), oxidative stability index (OSI), color index (CI), and conjugated dienes (CD) were determined. COPM nanoparticles showed the lowest PV, TBA, CI, and CD but both SGUM and WHEY were more effective in delaying oil oxidation than TBHQ and free extract. Higher OSI was observed in oil-containing nanoparticles with composite coating. Results obtained reinforce the use of whey protein isolate and qodumeh seed gum as a coating for encapsulating SLE to increase the shelf life of sunflower oil as a natural antioxidant.

Effect of Heat Sealing and Storage on Mechanical and Barrier Properties of Maillard Modified Fish Skin Gelatin/L-arabinose Composite Films

The increasing accumulation of non-degradable plastic food packaging is a global concern. In this study, we aimed to optimize the heat-sealing process of fish skin gelatin/L-arabinose (FG-Ara) composite films modified by the Maillard reaction. The effects of storage temperature, humidity, and time on the mechanical and barrier properties of the modified FG-Ara composite films were investigated. The optimal heat-sealing parameters were 24 V, with vacuum, heat-sealing, and cooling times of 7.0, 3.0, and 3.0 s, respectively. After 120 days of storage at low temperatures (4, −17 °C), the tensile strength of the composite films decreased to 11.15 ± 1.64 and 13.14 ± 1.68 MPa, respectively, and the elongation at break increased by 39.07% and 18.29% compared with the initial value, respectively. Moreover, the water vapor permeability in the low-temperature treatment groups remained relatively stable at the initial stages of storage (0–40 days) and reached 39.57 ± 3.09 and 26.95 ± 18.50 g·mm/m2·d·kPa after 120 days, respectively. The milk powder packed in the FG-Ara composite films had good quality and no hardening in low-temperature environments. After 120 days of storage, the peroxide value of the soybean oil packed in the films still met the quality standard of first-grade soybean oil. Furthermore, the Arrhenius equation was used to fit the peroxide values of soybean oil at different temperatures. The maximum shelf life of soybean oil coated by the composite film was predicted to be 250 days. The experimental results demonstrated that the optimized films might serve as effective food packaging materials.

Application of metabolomics to explore the automatic oxidation process of hazelnut oil

The oxidation metabolites of hazelnut oil are complex and vary with different degrees of oxidation. At present, few studies have investigated the change law of metabolites during the oxidation process of hazelnut oil. In this study, ultrahigh-performance liquid chromatography tandem Q-Exactive high-resolution mass spectrometry (UPLC-QE/MS) was used to analyze the differential metabolites resulting from the oxidation of cold-pressed hazelnut oil during storage for 40 days with accelerated oxidation. The oxidation level of cold-pressed hazelnut oil was evaluated by monitoring the free radical relative strength during accelerated oxidation. A total of 1010 metabolites in 12 super classes were detected in fresh hazelnut oil. Based on multivariate statistical analysis of all metabolites and the change law of free radicals in hazelnut oil, it was found that hazelnut oil enters the deep oxidation stage after accelerated oxidation for 30 days. A statistical analysis of differential metabolites and metabolic pathways was also carried out. The metabolite map obtained in this study can further distinguish hazelnut oil with different degrees of oxidation. Bioinformatics analysis indicated that linoleic acid metabolism and sphingolipid (SP) metabolism are the most important metabolic pathways in the entire oxidation process. These results provide a basis for better understanding the composition of hazelnut oil metabolites with different oxidation levels, identifying markers for oxidation level evaluation and analyzing the oxidative metabolism mechanism of hazelnut oil. This study provides new resources and new ideas for studying methods to prolong the shelf life of edible oils.

EFFECT OF GARLIC ON SOME QUALITY CHARACTERISTICS OF GROUNDNUT OIL REPEATEDLY USED FOR DEEP-FRYING.

Deep frying is one of the most commonly used procedures for the preparation and manufacture of foods throughout the world, for both domestic and industrial food preparation procedures. During deep-frying, the oil is exposed to elevated temperatures in the presence of air and moisture. A number of chemical reactions, including oxidation and hydrolysis, occur during this time, as do changes due to thermal decomposition. The oil commonly used in deep-frying includes groundnut oil, canola oil, sunflower oil, palm olefin, soybean oil. The addition of antioxidants is the most commonly used form to retard lipid oxidation processes and extend the shelf life of oils and fats. Synthetic antioxidants such as BHT, BHA, TBHQ and PQ are reported to be health hazardous, and some are removed from the GRAS (generally recognized as safe) list and banned in many countries. Natural antioxidants are mainly polyphenolic compounds that help to stabilize oils and food, trapping free radicals and retarding oxidative processes. Garlic (Allium sativum L.) is known to contain natural antioxidants that can remove reactive oxygen species (ROS) and reduce lipid peroxides and low-density lipoprotein oxidation. The antioxidant properties of garlic compounds are allyl cysteine, alliin, allicin, and allyl disulfide. This study was conducted to determine the effect of garlic on some quality characteristics of repeatedly used groundnut oil. The initial phenolic content of the oil before frying was 677±2.83g GAE/g. At the end of the frying period, the total mean value for the phenolic content of the samples were 493±7.53g GAE/g, 407±3.43g GAE/g, and 346±4.44g GAE/g for Sample GS2 (7% garlic), Sample GS1 (4% garlic) and Sample GS0 (untreated groundnut oil) respectively. This research work is significant for decision –making and policy formulation in the food industry value chain in Nigeria. Keywords: Antioxidant, Deep-Frying, Garlic, Food Chain, Polyphenol.

Enzymatic synthesis of ascorbyl oleate and evaluation of biological activities

Compounds that reduce or neutralize free radicals have been evaluated for use as nutraceutical or antioxidant additives in processed foods. This study aimed to enzymatically produce ascorbyl oleate and assess its biological properties. The synthesis was performed under previously maximized conditions (L-ascorbic acid/oleic acid 1:9 molar ratio, 70 °C, 1 h reaction). Immobilized commercial lipase from Candida antarctica (NS 88011) was used as biocatalyst. The reaction product was isolated, and its structure was confirmed by High-Performance Liquid Chromatography and Nuclear Magnetic Resonance. Ascorbyl oleate showed antioxidant and antimicrobial activity, besides no toxicity, did not influencing blood coagulation and also not presenting hemolytic profile. Better storage stability was achieved under refrigerated conditions, and the oxidative stability demonstrated free radicals fighting efficiency, increasing olive oil's shelf life. In vitro gastrointestinal simulation showed that ascorbyl oleate maintained antioxidant potential up to the duodenum stage during the digestive process. Therefore, the synthesized natural compound presented a high potential to be applied in the food and pharmaceutical industries.

Effect of extraction methods on the efficiency of sumac (Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions.

Herbal extracts containing natural bioactive substances with numerous beneficial effects have been recently noticed as appropriate alternatives for synthetic food preservatives. In this study, we aimed to optimize the effects of different sumac (Rhus coriaria) fruit extracts (SFE) on oxidative stability of soybean oil under accelerated conditions compared to a synthetic antioxidant. Hydro‐ethanolic extracts (70%) of sumac fruits were prepared by three methods of immersion (I‐SFE), ultrasound (U‐SFE), and microwave (M‐SFE). According to the response surface methodology (RSM), 13 runs were considered in the concentrations of 0, 500, and 1000 ppm of each extract that were added to the soybean oil and stored at 60°C for a 20‐day period. All of the treatments were significantly (p < .05) efficient in preventing the chemical and sensory changes of soybean oil compared to the control in the dose‐dependent manner during storage period. I‐SFE treatment showed the lowest peroxide value (PV) (0.000063 meq (milliequivalents) O2/kg oil), thiobarbituric acid reactive substances (TBARS) (115.06 MDA (malondialdehyde)/kg oil), and acid value (0.0169 mg KOH (potassium hydroxide)/kg oil) among the other extracts at the end of the storage period. Furthermore, I‐SFE treatment earned the highest sensory scores (flavor, color, odor, and overall acceptability) of soybean oil in the range of 4–5 in comparison to the other treatments and synthetic antioxidant during storage time. According to the analysis of RSM, I‐SFE in the concentration of 999.998 ppm could optimally enhance the shelf life of soybean oil for 11.3614 days under accelerated conditions. It was concluded that I‐SFE with the same efficiency as synthetic antioxidants can be considered as a suitable alternative in soybean oil with various health benefits.

Shelf-Life Prediction of Peanut Oil (Arachis hypogaea L.) Using an Accelerated Shelf-Life Testing (ASLT) Method in the Polypropylene Packaging

Peanut oil has fairly low oxidation stability compared to some other vegetable oils, so it is easily damaged. The Accelerated Shelf-Life Testing (ASLT) method can be used to determine the shelf life of peanut oil due to oxidative damage. The purpose of this study was to determine the shelf life of cold-pressed and hot-pressed peanut oil in polypropylene (PP) bottles based on the peroxide value at room temperature (25 °C). The research method used was a simple linear regression method followed by an approach through the Arrhenius equation to determine the shelf life. The storage temperature variations used were 30 °C, 40 °C, and 50 °C with a frequency of testing 5 times for 14 days of incubation. The results showed that the shelf life of peanut oil was 23 days for cold pressing and 18 days for hot pressing.

Evaluation of antioxidant activity of nano- and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil.

There has been interest in the use of plant extract as a natural preservative agent for improving the oxidative stability of vegetable oils. However, plant extracts have low stability against heat and environmental stress. In this study, the antioxidant potential of nano‐ and microencapsulated Rosmarinus officinalis L. extract (RE) obtained using the ultrasonication method was measured. The total phenolic and flavonoid content of the extract was 174.4 ± 25.9 mg gallic acid/g extract and 78.30 ± 3.2 mg rutin/g extract, respectively. Antioxidant activity of 50, 100, 200, and 400 ppm of RE was measured by DPPH free radical scavenging methods, ferric reduction assay, and β‐carotene/linoleic acid assay, and then compared to the 100 ppm of TBHQ as a common synthetic antioxidant. The results showed that the antioxidant activity increased with increasing the concentration of the extract in all evaluating methods. The antioxidant activity of 200 ppm of the free and encapsulated extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums at different ratios (1:0, 1:1, and 0:1) was compared to sunflower oil without antioxidants, and oil‐containing TBHQ which was stored at 60°C for 24 days. The oxidation indexes of oil samples include peroxide value, thiobarbituric acid value, and p‐anisidine value measured at 4‐day intervals. A lower oil oxidation was observed in oil‐containing nanoencapsulated extract followed by microencapsulated extract, free extract, and TBHQ. Since producing nanoencapsulated RE requires a higher time and speed of homogenization and due to no statistically significant difference between the antioxidant properties of nanocapsules and microcapsules in oil, the use of microcapsules of RE in basil seed gum to increase the shelf life of sunflower oil is recommended.

Physico-chemical characteristics and oxidative stability of oils from different Peruvian castor bean ecotypes

The aim of this research was to assess the physico-chemical properties and shelf-life of oils press-extracted at two temperatures (60 °C and 80 °C) from five Peruvian castor bean ecotypes. A wide variation for all traits was observed. Low acidity index, low peroxide index and absence of p-anisidine were recorded. The total tocopherol contents ranged from 798 to 1040 mg/kg. A higher antioxidant capacity was detected in methanolic extracts than in hexane extract. From the Rancimat performed at 150-170 °C, the predicted shelf-life at 25 °C ranged from 0.15 to 8.93 years; the higher extraction temperature led to a longer shelf-life, probably because of enzyme inactivation.