Combination of natural strategies to improve the oxidative stability of echium seed oil
Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the s...
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| Veröffentlicht in: | Journal of food science 2021-02, Vol.86 (2), p.411-419 |
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| creator | Roschel, Gabriela Grassmann Silveira, Tayse Ferreira Ferreira Cajaíba, Letícia Maeda Ferrari, Roseli Aparecida Castro, Inar Alves |
| description | Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil.
Practical Application
Our study successfully applied an optimized combination of simple and low‐cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf‐life. |
| doi_str_mv | 10.1111/1750-3841.15590 |
| format | Article |
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Practical Application
Our study successfully applied an optimized combination of simple and low‐cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf‐life.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.15590</identifier><identifier>PMID: 33448021</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Antioxidants ; Antioxidants - administration & dosage ; Consumption ; Drug Stability ; Echium - chemistry ; Echium oil ; Echium plantagineum ; Fatty acids ; Fatty Acids, Omega-3 ; Food Handling - methods ; Food Storage - methods ; lipid oxidation ; Malondialdehyde ; natural antioxidants ; Oilseeds ; omega‐3 fatty acids ; Oxidation ; Oxidation-Reduction ; Oxidative Stress ; Peroxide ; Plant Oils - chemistry ; Seeds ; Seeds - chemistry ; Solvent extraction ; Stability ; stearidonic acid ; Sunflower oil ; Sunflowers ; Temperature</subject><ispartof>Journal of food science, 2021-02, Vol.86 (2), p.411-419</ispartof><rights>2021 Institute of Food Technologists</rights><rights>2021 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3720-353a468696e85df4199d9fe45bff6b77c4a221d18b0fc5c3e7127067f036d5b43</citedby><cites>FETCH-LOGICAL-c3720-353a468696e85df4199d9fe45bff6b77c4a221d18b0fc5c3e7127067f036d5b43</cites><orcidid>0000-0001-6801-3279</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.15590$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.15590$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33448021$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Roschel, Gabriela Grassmann</creatorcontrib><creatorcontrib>Silveira, Tayse Ferreira Ferreira</creatorcontrib><creatorcontrib>Cajaíba, Letícia Maeda</creatorcontrib><creatorcontrib>Ferrari, Roseli Aparecida</creatorcontrib><creatorcontrib>Castro, Inar Alves</creatorcontrib><title>Combination of natural strategies to improve the oxidative stability of echium seed oil</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil.
Practical Application
Our study successfully applied an optimized combination of simple and low‐cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf‐life.</description><subject>Antioxidants</subject><subject>Antioxidants - administration & dosage</subject><subject>Consumption</subject><subject>Drug Stability</subject><subject>Echium - chemistry</subject><subject>Echium oil</subject><subject>Echium plantagineum</subject><subject>Fatty acids</subject><subject>Fatty Acids, Omega-3</subject><subject>Food Handling - methods</subject><subject>Food Storage - methods</subject><subject>lipid oxidation</subject><subject>Malondialdehyde</subject><subject>natural antioxidants</subject><subject>Oilseeds</subject><subject>omega‐3 fatty acids</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Oxidative Stress</subject><subject>Peroxide</subject><subject>Plant Oils - chemistry</subject><subject>Seeds</subject><subject>Seeds - chemistry</subject><subject>Solvent extraction</subject><subject>Stability</subject><subject>stearidonic acid</subject><subject>Sunflower oil</subject><subject>Sunflowers</subject><subject>Temperature</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkDtPwzAURi0EgvKY2ZAlFpZSO35mROUtJAZAjJaTXIOrpC5xAvTf41DowIIX-1rnfvp0EDqk5JSmM6FKkDHTnJ5SIXKygUbrn000IiTLxpRytYN2Y5yRYWZyG-0wxrkmGR2h52loCj-3nQ9zHBxOr761NY5dazt48RBxF7BvFm14B9y9Ag6fvkp4mmJnC1_7bjksQvnq-wZHgAoHX--jLWfrCAc_9x56urx4nF6P7-6vbqZnd-OSqSwVFcxyqWUuQYvKcZrnVe6Ai8I5WShVcptltKK6IK4UJQNFM0WkcoTJShSc7aGTVW4q-NZD7EzjYwl1becQ-mgyrrTQTOc6ocd_0Fno23lqlygtBKWSkkRNVlTZhhhbcGbR-sa2S0OJGZybwbAZDJtv52nj6Ce3Lxqo1vyv5ATIFfDha1j-l2duL88fVslfsO-KjA</recordid><startdate>202102</startdate><enddate>202102</enddate><creator>Roschel, Gabriela Grassmann</creator><creator>Silveira, Tayse Ferreira Ferreira</creator><creator>Cajaíba, Letícia Maeda</creator><creator>Ferrari, Roseli Aparecida</creator><creator>Castro, Inar Alves</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-6801-3279</orcidid></search><sort><creationdate>202102</creationdate><title>Combination of natural strategies to improve the oxidative stability of echium seed oil</title><author>Roschel, Gabriela Grassmann ; Silveira, Tayse Ferreira Ferreira ; Cajaíba, Letícia Maeda ; Ferrari, Roseli Aparecida ; Castro, Inar Alves</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3720-353a468696e85df4199d9fe45bff6b77c4a221d18b0fc5c3e7127067f036d5b43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Antioxidants - administration & dosage</topic><topic>Consumption</topic><topic>Drug Stability</topic><topic>Echium - chemistry</topic><topic>Echium oil</topic><topic>Echium plantagineum</topic><topic>Fatty acids</topic><topic>Fatty Acids, Omega-3</topic><topic>Food Handling - methods</topic><topic>Food Storage - methods</topic><topic>lipid oxidation</topic><topic>Malondialdehyde</topic><topic>natural antioxidants</topic><topic>Oilseeds</topic><topic>omega‐3 fatty acids</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>Oxidative Stress</topic><topic>Peroxide</topic><topic>Plant Oils - chemistry</topic><topic>Seeds</topic><topic>Seeds - chemistry</topic><topic>Solvent extraction</topic><topic>Stability</topic><topic>stearidonic acid</topic><topic>Sunflower oil</topic><topic>Sunflowers</topic><topic>Temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Roschel, Gabriela Grassmann</creatorcontrib><creatorcontrib>Silveira, Tayse Ferreira Ferreira</creatorcontrib><creatorcontrib>Cajaíba, Letícia Maeda</creatorcontrib><creatorcontrib>Ferrari, Roseli Aparecida</creatorcontrib><creatorcontrib>Castro, Inar Alves</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Roschel, Gabriela Grassmann</au><au>Silveira, Tayse Ferreira Ferreira</au><au>Cajaíba, Letícia Maeda</au><au>Ferrari, Roseli Aparecida</au><au>Castro, Inar Alves</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Combination of natural strategies to improve the oxidative stability of echium seed oil</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2021-02</date><risdate>2021</risdate><volume>86</volume><issue>2</issue><spage>411</spage><epage>419</epage><pages>411-419</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil.
Practical Application
Our study successfully applied an optimized combination of simple and low‐cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf‐life.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>33448021</pmid><doi>10.1111/1750-3841.15590</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-6801-3279</orcidid></addata></record> |
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| subjects | Antioxidants Antioxidants - administration & dosage Consumption Drug Stability Echium - chemistry Echium oil Echium plantagineum Fatty acids Fatty Acids, Omega-3 Food Handling - methods Food Storage - methods lipid oxidation Malondialdehyde natural antioxidants Oilseeds omega‐3 fatty acids Oxidation Oxidation-Reduction Oxidative Stress Peroxide Plant Oils - chemistry Seeds Seeds - chemistry Solvent extraction Stability stearidonic acid Sunflower oil Sunflowers Temperature |
| title | Combination of natural strategies to improve the oxidative stability of echium seed oil |
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