Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions

The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light - 800 Lux - or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate - AP -, and Tert-butylhidroquinone...

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Autores principales: Martínez, M.L., Penci, M.C., Ixtaina, V., Ribotta, P.D., Maestri, D.
Formato: JOUR
Lenguaje:English
Materias:
Antioxidants
Oxidative stability
Shelf life
Storage conditions
Walnut oil
Storage condition
Food technology
Oxidation resistance
Juglans
Rosmarinus officinalis
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v51_n1_p44_Martinez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v51_n1_p44_Martinez
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spelling todo:paper_00236438_v51_n1_p44_Martinez2023-10-03T14:34:12Z Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions Martínez, M.L. Penci, M.C. Ixtaina, V. Ribotta, P.D. Maestri, D. Antioxidants Oxidative stability Shelf life Storage conditions Walnut oil Antioxidants Oxidative stability Shelf life Storage condition Walnut oil Food technology Oxidation resistance Juglans Rosmarinus officinalis The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light - 800 Lux - or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate - AP -, and Tert-butylhidroquinone - TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE - alone or in combination with TBHQ or TBHQ plus AP - maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study. © 2012 Elsevier Ltd. JOUR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v51_n1_p44_Martinez
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language English
orig_language_str_mv English
topic Antioxidants
Oxidative stability
Shelf life
Storage conditions
Walnut oil
Antioxidants
Oxidative stability
Shelf life
Storage condition
Walnut oil
Food technology
Oxidation resistance
Juglans
Rosmarinus officinalis
spellingShingle Antioxidants
Oxidative stability
Shelf life
Storage conditions
Walnut oil
Antioxidants
Oxidative stability
Shelf life
Storage condition
Walnut oil
Food technology
Oxidation resistance
Juglans
Rosmarinus officinalis
Martínez, M.L.
Penci, M.C.
Ixtaina, V.
Ribotta, P.D.
Maestri, D.
Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
topic_facet Antioxidants
Oxidative stability
Shelf life
Storage conditions
Walnut oil
Antioxidants
Oxidative stability
Shelf life
Storage condition
Walnut oil
Food technology
Oxidation resistance
Juglans
Rosmarinus officinalis
description The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light - 800 Lux - or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate - AP -, and Tert-butylhidroquinone - TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE - alone or in combination with TBHQ or TBHQ plus AP - maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study. © 2012 Elsevier Ltd.
format JOUR
author Martínez, M.L.
Penci, M.C.
Ixtaina, V.
Ribotta, P.D.
Maestri, D.
author_facet Martínez, M.L.
Penci, M.C.
Ixtaina, V.
Ribotta, P.D.
Maestri, D.
author_sort Martínez, M.L.
title Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
title_short Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
title_full Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
title_fullStr Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
title_full_unstemmed Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
title_sort effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions
url http://hdl.handle.net/20.500.12110/paper_00236438_v51_n1_p44_Martinez
work_keys_str_mv AT martinezml effectofnaturalandsyntheticantioxidantsontheoxidativestabilityofwalnutoilunderdifferentstorageconditions
AT pencimc effectofnaturalandsyntheticantioxidantsontheoxidativestabilityofwalnutoilunderdifferentstorageconditions
AT ixtainav effectofnaturalandsyntheticantioxidantsontheoxidativestabilityofwalnutoilunderdifferentstorageconditions
AT ribottapd effectofnaturalandsyntheticantioxidantsontheoxidativestabilityofwalnutoilunderdifferentstorageconditions
AT maestrid effectofnaturalandsyntheticantioxidantsontheoxidativestabilityofwalnutoilunderdifferentstorageconditions
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