Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-03-22 DOI:10.3989/gya.0908212

J. Hossen, M. Abbas Ali, N. Hidayu Othman, A. Md Noor

引用次数: 0

Abstract

The present work evaluated the impact of microwave pre-treatment on the storage stability, fatty acids and triacylglycerol contents in black cumin seed oil (BCO) during storage at 62 ºC. During storage, the oxidative indicator values (free acidity, peroxide value, p-anisidine value, TOTOX, specific extinctions and thiobarbituric acid) for the oils increased faster in untreated oil samples than in the microwaved samples. The degradation rate of polyunsaturated fatty acids (PUFAs) and triacylglycerol species (LLL and OLL) during storage were higher in untreated samples compared to treated ones, indicating that oxidation proceeded more slowly in the treated samples. During storage, the generation of hydroperoxides, their degradation and the formation of secondary oxidation products as investigated by FTIR, were lower in the treated oils. In conclusion, microwave pre-treatment prior to oil extraction reduced the oxidative degradation of oil samples, thereby increasing the storage stability of BCO.

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加速氧化条件下微波辐照黑孜然籽油的氧化稳定性及组成特性

本文研究了微波预处理对黑孜然籽油(BCO)在62℃下贮藏稳定性、脂肪酸和甘油三酯含量的影响。在贮存过程中，未经处理的油品的氧化指标值(游离酸度、过氧化值、对茴香胺值、TOTOX、特定消光值和硫代巴比妥酸)比微波处理的油品增加得更快。在贮藏过程中，未处理样品的多不饱和脂肪酸(PUFAs)和三酰甘油(LLL和OLL)的降解率高于处理样品，表明处理样品的氧化过程更慢。在贮藏过程中，经处理的油脂中氢过氧化物的生成、降解和二次氧化产物的形成均较低。综上所述，提取前的微波预处理减少了油样的氧化降解，从而提高了BCO的储存稳定性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality