Revealing the relationship between vegetable oil composition and oxidative stability: a multifactorial approach

Lucía Redondo-Cuevas; Gloria Castellano; Francisco Torrens; Vassilios Raikos

doi:10.1016/j.jfca.2017.12.027

Revealing the relationship between vegetable oil composition and oxidative stability: a multifactorial approach

Lucía Redondo-Cuevas, Gloria Castellano, Francisco Torrens, Vassilios Raikos

The Rowett Institute of Nutrition and Health

Research output: Contribution to journal › Article › peer-review

90 Citations (Scopus)

14 Downloads (Pure)

Abstract

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.

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	https://doi.org/10.1016/j.jfca.2017.12.027
Publication status	Published - Mar 2018

Bibliographical note

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.

Keywords

Oxidative stability
Rancimat
PCA
regression model
oil
fat
food analysis
food composition

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https://www.sciencedirect.com/science/article/pii/S0889157517303058

Cite this

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title = "Revealing the relationship between vegetable oil composition and oxidative stability: a multifactorial approach",

abstract = "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.",

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author = "Luc{\'i}a Redondo-Cuevas and Gloria Castellano and Francisco Torrens and Vassilios Raikos",

note = "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 Cat{\'o}lica de Valencia San Vicente M{\'a}rtir (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 M{\'a}rtir for providing the grant to support the stay in Scotland.",

year = "2018",

month = mar,

doi = "10.1016/j.jfca.2017.12.027",

language = "English",

volume = "66",

pages = "221--229",

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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

SN - 0889-1575

VL - 66

SP - 221

EP - 229

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

ER -

Revealing the relationship between vegetable oil composition and oxidative stability: a multifactorial approach

Abstract

Bibliographical note

Keywords

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