Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 221-229 |
| Number of pages | 9 |
| Journal | Journal of Food Composition and Analysis |
| Volume | 66 |
| Early online date | 15 Dec 2017 |
| DOIs | |
| Publication status | Published - Mar 2018 |
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Keywords
- Oxidative stability
- Rancimat
- PCA
- regression model
- oil
- fat
- food analysis
- food composition
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Revealing the relationship between vegetable oil composition and oxidative stability : a multifactorial approach. / Redondo-Cuevas, Lucía; Castellano, Gloria; Torrens, Francisco; Raikos, Vassilios.
In: Journal of Food Composition and Analysis, Vol. 66, 03.2018, p. 221-229.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Revealing the relationship between vegetable oil composition and oxidative stability
T2 - a multifactorial approach
AU - Redondo-Cuevas, Lucía
AU - Castellano, Gloria
AU - Torrens, Francisco
AU - Raikos, Vassilios
N1 - Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research program. The authors acknowledge financial support from Generalitat Valenciana (Project No. PROMETEO/2016/094) and Universidad Católica de Valencia San Vicente Mártir (Projects Nos. PRUCV/2015/617 and 2017). Authors would like to thank Agrovillaserra S.L. (Villajos) for providing monovariatal virgin olive oils. L. Redondo-Cuevas acknowledges Catholic University of Valencia San Vicente Mártir for providing the grant to support the stay in Scotland.
PY - 2018/3
Y1 - 2018/3
N2 - Abstract A detailed composition analysis was performed for 22 diverse oils and fats and included determination of tocopherols (α, γ and δ), β-carotene, chlorophyll, total phenolic compounds (TPC) and fatty acid (FA) composition, as well as the determination of their oxidative stability (Rancimat test). Principal components analysis was applied to obtain an overview of the sample variations and to identify behavioural patterns. Linear regression correlations and a multiple linear regression model were performed to quantify the relationship between the composition of oils and fats and their oxidative stability. The TPC and saturated FA were the main individual factors that correlated positively with oxidative stability (r2 = 0.417, r2 = 0.321 respectively, p < .01), whereas unsaturated FA, polyunsaturated FA and total tocopherols correlated negatively (r2 = 0.304, r2 = 0.264, r2 = 0.223 respectively, p < .01). Saturated, monounsaturated and polyunsaturated FA together accounted for 67% of variability and are considered the most important parameters to affect oxidative stability. Results of this study provide a better understanding of the complex relationship between oil and fat composition and their oxidative stability, which is an essential step for designing strategies to increase stability and shelf-life of culinary oils.
AB - Abstract A detailed composition analysis was performed for 22 diverse oils and fats and included determination of tocopherols (α, γ and δ), β-carotene, chlorophyll, total phenolic compounds (TPC) and fatty acid (FA) composition, as well as the determination of their oxidative stability (Rancimat test). Principal components analysis was applied to obtain an overview of the sample variations and to identify behavioural patterns. Linear regression correlations and a multiple linear regression model were performed to quantify the relationship between the composition of oils and fats and their oxidative stability. The TPC and saturated FA were the main individual factors that correlated positively with oxidative stability (r2 = 0.417, r2 = 0.321 respectively, p < .01), whereas unsaturated FA, polyunsaturated FA and total tocopherols correlated negatively (r2 = 0.304, r2 = 0.264, r2 = 0.223 respectively, p < .01). Saturated, monounsaturated and polyunsaturated FA together accounted for 67% of variability and are considered the most important parameters to affect oxidative stability. Results of this study provide a better understanding of the complex relationship between oil and fat composition and their oxidative stability, which is an essential step for designing strategies to increase stability and shelf-life of culinary oils.
KW - Oxidative stability
KW - Rancimat
KW - PCA
KW - regression model
KW - oil
KW - fat
KW - food analysis
KW - food composition
U2 - 10.1016/j.jfca.2017.12.027
DO - 10.1016/j.jfca.2017.12.027
M3 - Article
VL - 66
SP - 221
EP - 229
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
SN - 0889-1575
ER -