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Thus, it is important to consider the processes that form TFAs in foods, and the alternatives to minimise their formation. The influence of two added natural antioxidants on TFA formation during heat treatment (120 h at 1808C) of sunflower vegetable oil were examined: rosemary extract (Rosmarinus officinalis L.) (1 g per kg oil) and lutein (0.1 g per kg oil). Changes in FA composition were determined using Ag-ion SPE and gas-liquid chromatography, with total polar compounds determined using dielectric constant measurements and the index of atherogenicity was calculated. Total TFAs with !1 trans double bond increased from 0.91 to 1.71% in control samples; this increase was significantly less with both rosemary extract (1.55%) and lutein (1.43%) additions. Among the individual TFAs, significant increases were seen for C18:1,t-9, C18:2,t-9,t-12 and C18:2,c-9,t-12/9t,12-c. Polar compounds also increased, with the highest concentrations in control samples, and significantly less with both rosemary extract and lutein additions. According to results of our study, we can summarize that addition of lutein have greater effect on reduction of TFA formation than rosemary extract.","publication_date":"2011,,","publication_name":"European Journal of Lipid Science and Technology","grobid_abstract_attachment_id":"44100050"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Influence of natural antioxidants on the formation of trans-fatty-acid isomers during heat treatment of sunflower oil","broadcastable":true,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [33533806,33469333]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "full_page_mobile_sutd_modal"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":44100050,"attachmentType":"pdf"}"><img alt="First page of “Influence of natural antioxidants on the formation of trans-fatty-acid isomers during heat treatment of sunflower oil”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/44100050/mini_magick20190215-1153-vaavkp.png?1550223292" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Influence of natural antioxidants on the formation of trans-fatty-acid isomers during heat treatment of sunflower oil</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="33533806" href="https://uni-lj.academia.edu/SebastjanFilip"><img alt="Profile image of Sebastjan Filip" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Sebastjan Filip</a><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="33469333" href="https://uni-lj.academia.edu/RajkoVidrih"><img alt="Profile image of Rajko Vidrih" class="ds-work-card--author-avatar" src="//a.academia-assets.com/images/s65_no_pic.png" />Rajko Vidrih</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2011, European Journal of Lipid Science and Technology</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">7 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 14515622; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">The intake of foods containing trans fatty acids (TFAs) can have deleterious effects on human health, mainly on the cardiovascular system. Thus, it is important to consider the processes that form TFAs in foods, and the alternatives to minimise their formation. The influence of two added natural antioxidants on TFA formation during heat treatment (120 h at 1808C) of sunflower vegetable oil were examined: rosemary extract (Rosmarinus officinalis L.) (1 g per kg oil) and lutein (0.1 g per kg oil). Changes in FA composition were determined using Ag-ion SPE and gas-liquid chromatography, with total polar compounds determined using dielectric constant measurements and the index of atherogenicity was calculated. Total TFAs with !1 trans double bond increased from 0.91 to 1.71% in control samples; this increase was significantly less with both rosemary extract (1.55%) and lutein (1.43%) additions. Among the individual TFAs, significant increases were seen for C18:1,t-9, C18:2,t-9,t-12 and C18:2,c-9,t-12/9t,12-c. Polar compounds also increased, with the highest concentrations in control samples, and significantly less with both rosemary extract and lutein additions. According to results of our study, we can summarize that addition of lutein have greater effect on reduction of TFA formation than rosemary extract.</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":44100050,"attachmentType":"pdf","workUrl":"https://www.academia.edu/14515622/Influence_of_natural_antioxidants_on_the_formation_of_trans_fatty_acid_isomers_during_heat_treatment_of_sunflower_oil"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":44100050,"attachmentType":"pdf","workUrl":"https://www.academia.edu/14515622/Influence_of_natural_antioxidants_on_the_formation_of_trans_fatty_acid_isomers_during_heat_treatment_of_sunflower_oil"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div><div class="ds-signup-banner-trigger-container"><div class="ds-signup-banner-trigger ds-signup-banner-trigger-control"></div></div><div class="ds-signup-banner ds-signup-banner-control"><div id="ds-signup-banner-close-button"><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--inverse"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">close</span></button></div><div class="ds-signup-banner-ctas"><img src="//a.academia-assets.com/images/academia-logo-capital-white.svg" /><h4 class="ds2-5-heading-serif-sm">Sign up for access to the world's latest research</h4><button class="ds2-5-button ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"signup-banner"}">Sign up for free<span class="material-symbols-outlined" style="font-size: 20px" translate="no">arrow_forward</span></button></div><div class="ds-signup-banner-divider"></div><div class="ds-signup-banner-reasons"><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Get notified about relevant papers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Save papers to use in your research</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Join the discussion with peers</span></div><div class="ds-signup-banner-reasons-item"><span class="material-symbols-outlined" style="font-size: 24px" translate="no">check</span><span>Track your impact</span></div></div></div><script>(() => { // Set up signup banner show/hide behavior: // 1. 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Antioxidants are the substances which retard or prevent oxidative deterioration of food products. They are mostly added to fat and fat-containing substances to retard oxidation, increase their wholesomeness, palatability, and shelflife. Plants and animals are the major sources of antioxidants, on the other hand, they can also be chemically synthesized by a chemical process. Present review paper discusses the term antioxidants, mechanism, types of antioxidants, and effect on edible oils.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of natural antioxidants on edible oil","attachmentId":91385880,"attachmentType":"pdf","work_url":"https://www.academia.edu/87071244/Effect_of_natural_antioxidants_on_edible_oil","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/87071244/Effect_of_natural_antioxidants_on_edible_oil"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="83692011" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/83692011/A_Review_on_the_Potential_of_Natural_Antioxidant_Sources_to_Improve_Oxidative_Stability_in_Edible_Oils">A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="33622026" href="https://independent.academia.edu/HerySutanto1">Hery Sutanto</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Advances in Biological Sciences Research, 2022</p><p class="ds-related-work--abstract ds2-5-body-sm">Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils","attachmentId":88953440,"attachmentType":"pdf","work_url":"https://www.academia.edu/83692011/A_Review_on_the_Potential_of_Natural_Antioxidant_Sources_to_Improve_Oxidative_Stability_in_Edible_Oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/83692011/A_Review_on_the_Potential_of_Natural_Antioxidant_Sources_to_Improve_Oxidative_Stability_in_Edible_Oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="99109954" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/99109954/Processing_induced_trans_fatty_acid_quantification_analysis_of_selected_edible_oils_and_their_probable_outcome">Processing induced trans fatty acid quantification analysis of selected edible oils and their probable outcome</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="257736520" href="https://independent.academia.edu/PrashastiTripathi2">Prashasti Tripathi</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Current Science</p><p class="ds-related-work--abstract ds2-5-body-sm">The repeated processing and over-cooking of food may adversely affect the oil quality, causing various physiological and chemical changes in it. Isomerization of the double bond is one such process which may generate trans fatty acids (TFAs) in food. In the present study, we analysed the effect of thermal processing (frying, heating and microwave treatment) on trans fat formation in selected oils/fats with reference to their fatty acids bond length and double-bond position. It was observed that frying and microwave treatment significantly affected the TFA content in oils/fats.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Processing induced trans fatty acid quantification analysis of selected edible oils and their probable outcome","attachmentId":100283869,"attachmentType":"pdf","work_url":"https://www.academia.edu/99109954/Processing_induced_trans_fatty_acid_quantification_analysis_of_selected_edible_oils_and_their_probable_outcome","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/99109954/Processing_induced_trans_fatty_acid_quantification_analysis_of_selected_edible_oils_and_their_probable_outcome"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="24866186" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/24866186/Antioxidants_in_Leafy_Vegetables_and_Their_Efficacy_in_Preventing_Lipid_Peroxidation_in_Heated_and_Stored_Oils">Antioxidants in Leafy Vegetables and Their Efficacy in Preventing Lipid Peroxidation in Heated and Stored Oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="46886295" href="https://independent.academia.edu/GlobalScienceBooks">Global Science Books</a></div><p class="ds-related-work--abstract ds2-5-body-sm">This study was conducted with the objective of determining the antioxidants in four leafy vegetables (LVs), namely cabbage (Brassica oleracea var. capitata), coriander leaves (Coriandrum sativum), hongone (Alternanthera sessilis) and spinach (Spinacia oleracea) and study their efficacy in preventing lipid peroxidation in heated and stored oils. The vegetables were analyzed for ascorbic acid, total caro-tene and-carotene and antioxidant capacity. The antioxidant efficacy of the LVs was determined by analyzing free fatty acid (FFA) and the peroxide values of heated and stored refined groundnut (GN) and sunflower (SF) oils for four weeks. Results revealed that ascorbic acid, total carotene and-carotene content ranged between 12.8–49.8, 2.8–141.1 and 1.1–21.1 mg/100g, respectively. The total antio-xidant capacity was found to be in the range of 6495.1–19902.0 mol/g of LV extract. Cabbage powder was effective in inhibiting peroxi-dation in GN and SF oils up to four weeks of storage whereas coriander leaf powder inhibited peroxidation in SF oil for four weeks. In the case of heated oils, all the four LVs significantly inhibited peroxide formation in the two oils (with the exception of spinach in the heated GN oil). Among the LVs, cabbage showed a comparatively better antioxidant property and was also effective in retarding the formation of FFA in stored oils. Overall, the LVs were more effective in preventing lipid peroxidation in SF oil than in GN oil indicating their substrate specificity. It can be concluded that LVs possess antioxidant properties hence, may serve as substitutes for synthetic antioxidants.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Antioxidants in Leafy Vegetables and Their Efficacy in Preventing Lipid Peroxidation in Heated and Stored Oils","attachmentId":45189636,"attachmentType":"pdf","work_url":"https://www.academia.edu/24866186/Antioxidants_in_Leafy_Vegetables_and_Their_Efficacy_in_Preventing_Lipid_Peroxidation_in_Heated_and_Stored_Oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/24866186/Antioxidants_in_Leafy_Vegetables_and_Their_Efficacy_in_Preventing_Lipid_Peroxidation_in_Heated_and_Stored_Oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="86484068" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/86484068/Current_trends_on_the_utility_of_antioxidant_in_cooking_oil_A_review">Current trends on the utility of antioxidant in cooking oil: A review</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="168946150" href="https://independent.academia.edu/AbhishekBiswal4">Abhishek Biswal</a></div><p class="ds-related-work--metadata ds2-5-body-xs">The Pharma Innovation Journal, 2021</p><p class="ds-related-work--abstract ds2-5-body-sm">Antioxidant is a health preventive agent given by many nutritional supplements, and by inhibiting the oxidation process, it also plays a significant role in food preservation. According to many studies performed in two decades, there are many natural antioxidants being used to decrease the oxidation stability in cooking oil. Spices, herbs, medicinal plant extract are used as natural antioxidant in cooking oil to control the rancidity level while cooking. Many studies also confirm that natural antioxidants have better character than synthetic antioxidants. Different extracts stabilise the natural antioxidants in cooking oil like corn oil, sunflower oil, rapseed oil, palm oil, soyabean oil etc. Natural antioxidants also have better thermal stability against synthetic antioxidants. Some synthetic antioxidants like BHA, BHT, tBHQ and propyl gallates also being present as standard antioxidants in cooking oil that controls the rancidity while cooking and also inhibits lipid oxidation. Det...</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Current trends on the utility of antioxidant in cooking oil: A review","attachmentId":90926402,"attachmentType":"pdf","work_url":"https://www.academia.edu/86484068/Current_trends_on_the_utility_of_antioxidant_in_cooking_oil_A_review","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/86484068/Current_trends_on_the_utility_of_antioxidant_in_cooking_oil_A_review"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="48887437" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/48887437/Evaluation_of_fatty_acid_composition_tocols_profile_and_oxidative_stability_of_some_fully_refined_edible_oils">Evaluation of fatty acid composition, tocols profile and oxidative stability of some fully refined edible oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="140144367" href="https://independent.academia.edu/DrMustafaTopkafa">Dr. Mustafa Topkafa</a></div><p class="ds-related-work--metadata ds2-5-body-xs">International Journal of Food Properties, 2015</p><p class="ds-related-work--abstract ds2-5-body-sm">The accuracy of the Content should not be relied upon and should be independently verified with primary sources of information. Taylor and Francis shall not be liable for any losses, actions, claims, proceedings, demands, costs, expenses, damages, and other liabilities whatsoever or howsoever caused arising directly or indirectly in connection with, in relation to or arising out of the use of the Content. This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Evaluation of fatty acid composition, tocols profile and oxidative stability of some fully refined edible oils","attachmentId":67295739,"attachmentType":"pdf","work_url":"https://www.academia.edu/48887437/Evaluation_of_fatty_acid_composition_tocols_profile_and_oxidative_stability_of_some_fully_refined_edible_oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/48887437/Evaluation_of_fatty_acid_composition_tocols_profile_and_oxidative_stability_of_some_fully_refined_edible_oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="15144027" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/15144027/Effect_of_Antioxidants_on_Oxidative_Stability_of_Edible_Fats_and_Oils_Thermogravimetric_Analysis">Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="34347970" href="https://vt.academia.edu/MVanAardt">M. Van Aardt</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="34263125" href="https://independent.academia.edu/OKeefeSean">Sean O'Keefe</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="34181731" href="https://vt.academia.edu/JosephMarcy">Joseph Marcy</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Agricultural and Food Chemistry, 2004</p><p class="ds-related-work--abstract ds2-5-body-sm">Thermogravimetric analysis was used to determine the oxidative stability of various edible oils (olive oil, milkfat) and triacylglycerides (triolein, trilinolein), while the effect of natural (R-tocopherol, ascorbic acid) and synthetic antioxidants (butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), and tertiary butyl hydroquinone were evaluated by addition to trilinolein. Oil resistance to oxidation was obtained by measuring the increase in sample weight due to the uptake of molecular oxygen, the temperature at maximum sample weight, and the temperature at the onset of oxidation. When comparing sample weight increase, trilinolein proved to be oxidatively less stable than triolein, olive oil, and milk fat, while triolein was less stable than olive oil and milk fat. Olive oil showed significantly higher stability than milkfat when comparing the temperature at the onset of oxidation. When comparing effectiveness of antioxidants, a combination of 0.01% BHA and 0.01% BHT increased trilinolein stability the most.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effect of Antioxidants on Oxidative Stability of Edible Fats and Oils: Thermogravimetric Analysis","attachmentId":43534412,"attachmentType":"pdf","work_url":"https://www.academia.edu/15144027/Effect_of_Antioxidants_on_Oxidative_Stability_of_Edible_Fats_and_Oils_Thermogravimetric_Analysis","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/15144027/Effect_of_Antioxidants_on_Oxidative_Stability_of_Edible_Fats_and_Oils_Thermogravimetric_Analysis"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="126432557" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/126432557/Rapid_Method_for_Extracting_and_Quantifying_Synthetic_Antioxidants_in_All_Edible_Fats_and_Oils">Rapid Method for Extracting and Quantifying Synthetic Antioxidants in All Edible Fats and Oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="109709581" href="https://independent.academia.edu/LRashidi">Ladan Rashidi</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Analytical Methods, 2016</p><p class="ds-related-work--abstract ds2-5-body-sm">A simple, rapid, and accurate analytical method was applied to the quantification synthetic antioxidants (SAs) in all kinds of fats and oils, including propyl gallate (PG), tertiary butyl hydroquinone (TBHQ), butylated hydroxyanisole (BHA), and butylated hydroxytoluene (BHT). Moreover, the activity and function of the added SAs to edible oils were evaluated by quantifying oxidative stability (OS) and peroxide value (PV) of the test samples. For the quantification of SAs, high performance liquid chromatography (HPLC) with the gradient method was applied. Under the recommended conditions, the separation of four SAs was achieved in less than 14 min. In this method, the SAs were extracted from the edible oils using methanol/ acetonitrile (1:1, (v/v)). The mixture was subjected to vortex/ ultrasonic treatment. The extracts were next kept in a freezer (−20°C) for 1 h. The upper layer was injected into HPLC. The recovery value of each SA was obtained in the ranges of 89.95-100.38 % for PG, 96.45-100.10 % for TBHQ, 91.57-98.80 % for BHA, and 90.23-95.56 % for BHT. The method was applied for the evaluation of SAs in 57 samples of fats and oils such as sunflower, canola, frying, hydrogenated, soybean, olive, margarine, blended oils, animal butter, and butter oils. The amount of each SA in the test samples was in the legal standard limit set for SAs in the National Standards of Iran (INSO 3608). Results showed that OS was directly related to the amount of SAs and inversely related to PV in all the test samples. PG and TBHQ were detected in almost all margarine and all edible oil samples, respectively.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Rapid Method for Extracting and Quantifying Synthetic Antioxidants in All Edible Fats and Oils","attachmentId":120310538,"attachmentType":"pdf","work_url":"https://www.academia.edu/126432557/Rapid_Method_for_Extracting_and_Quantifying_Synthetic_Antioxidants_in_All_Edible_Fats_and_Oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/126432557/Rapid_Method_for_Extracting_and_Quantifying_Synthetic_Antioxidants_in_All_Edible_Fats_and_Oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="88339105" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/88339105/Evaluation_of_antioxidants_stability_by_thermal_analysis_and_its_protective_effect_in_heated_edible_vegetable_oil">Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="49811187" href="https://independent.academia.edu/SemeReda">Seme Reda</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Ciência e Tecnologia de Alimentos, 2011</p><p class="ds-related-work--abstract ds2-5-body-sm">Cooking was a breakthrough for mankind that improved the flavor digestibility and quality of food. Heat treatment is an operation widely used in food processing. As heat-processed foods are much appreciated, analytical studies that can assess the changes caused by heating have been demanded from researchers (LAMBELET et al., 2003). Some foods like fats and oils, when heated, suffer thermal oxidation and produce compounds such as peroxides. The peroxides turn into aldehydes, ketones, epoxides, dimers and polymers, undermining the quality of food. In order to minimize such effects, the food industry makes use the antioxidants (LITWINIENKO; KASPRZSYCKA-GUTTMAN; JAMANEK, 1999). There has been considerable interest in the field of antioxidants in recent years and these efforts have led to a better understanding of the mechanisms involved and of the application areas in food. In addition, efforts are underway for devising better and more uniform methodologies for the evaluation and measurement of the oxidation and efficacy of antioxidants (SHAHIDI, 2008). Resumo Neste trabalho, utilizando as técnicas de análise térmica foram investigadas as estabilidades térmicas de alguns antioxidantes com o objetivo de avaliar sua resistência com relação a termo oxidação em óleos comestíveis, por meio do aquecimento do óleo de canola e sugerir quais seriam mais adequados para aumentar a resistência de óleos vegetais frente a processos de degradação térmica em frituras. As técnicas utilizadas foram a Termogravimetria (TG) e Calorimetria Exploratória Diferencial (DSC) e uma alusão da possível ação protetora em óleos vegetais, tomando como base, o estudo específico da termo-oxidação do óleo de canola realizado em laboratório, sob aquecimento constante em 180 °C/8 hours, por 10 dias. Os antioxidantes estudados foram o ácido ascórbico, ácido sórbico, ácido cítrico, eritorbato de sódio, BHT (3,5-di-terc-butil-4-hidroxitolueno), BHA (2, 3-terc-butil-4-metoxifenol), TBHQ (terc-butilhidroquinona), PG (galato de propila), descritos como antioxidantes pela ANVISA e pela FDA e também o antioxidante ácido fítico e o aditivo SAIB (isobutirato acetato de sacarose) utilizado na indústria de alimentos, para testar seu comportamento como antioxidante em óleo vegetal. Os antioxidantes ácido cítrico, eritorbato de sódio, BHA, BHT, TBHQ e ácido sórbico se decompõem em temperaturas inferiores a 180 °C, em que teriam pouca ação protetora em óleos vegetais submetidos a processos de frituras. Os antioxidantes ácidos fítico, ascórbico e PG são mais resistentes e iniciam o processo de decomposição no intervalo de temperatura entre 180-200 °C. As técnicas termoanalíticas mostraram também que o antioxidante SAIB é mais resistente à ação oxidativa e pode ser uma escolha para ser usado na prevenção da decomposição térmica de óleos comestíveis, melhorando a estabilidade em face de processos oxidativos. Palavras-chave: análise térmica; termo-oxidação; decomposição térmica; aditivos em alimentos; antioxidantes.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Evaluation of antioxidants stability by thermal analysis and its protective effect in heated edible vegetable oil","attachmentId":92330762,"attachmentType":"pdf","work_url":"https://www.academia.edu/88339105/Evaluation_of_antioxidants_stability_by_thermal_analysis_and_its_protective_effect_in_heated_edible_vegetable_oil","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/88339105/Evaluation_of_antioxidants_stability_by_thermal_analysis_and_its_protective_effect_in_heated_edible_vegetable_oil"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":44100050,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":44100050,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_44100050" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. 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