Skip to main content
SpringerLink
Log in

Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Oxidative stability of horse fat rendered at 70 °C, − 0.1 MPa under vacuum and 110 °C, 0.1 MPa from horse fatty tissues was investigated after the addition of α-tocopherol at 0, 30, 60, and 150 mg/kg during storage at 60 °C in the dark. Peroxide values of initial horse fat rendered at 70 °C under vacuum ranged from 6.10 to 7.40 meq/kg. After 14 days, those of horse fat with α-tocopherol at 0, 30, 60, and 150 mg/kg increased to 142.40, 34.10, 39.37, and 58.23 meq/kg, respectively. Acid values and thiobarbituric acid values of horse fat rendered at 70 °C were lower than those of horse fat at 110 °C. Unsaturated fatty acids contents of horse fat rendered at 70 °C and 110 °C were 58.04 and 57.15%, respectively. These results indicate that rendering at 70 °C under vacuum improved the oxidative stability of horse fat and the addition of α-tocopherol helped to prevent lipid oxidation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • AOAC. Official Methods of Analysis of AOAC Intl. 16th ed. Method 969.17. Association of Official Analytical Chemists, Arlington, VA, USA (1995)

  • AOCS. Official Methods and Recommended Practices of the American Oil Chemists’ Society. 4th ed. Method Cd 8b-90 and Ch 2a-94. American Oil Chemist’s Society, Champaign, IL, USA (2006)

  • Azzi A, Stocker A. Vitamin E: non-antioxidant roles. Prog. Lipid Res. 39: 231-255 (2000)

    Article  CAS  Google Scholar 

  • Bouaid A, Martinez M, Aracil J. Long storage stability of biodiesel from vegetable and used frying oils. Fuel 86: 2596-2602 (2007)

    Article  CAS  Google Scholar 

  • Capuano E, Oliviero T, Açar ÖÇ, Gökmen V, Fogliano V. Lipid oxidation promotes acrylamide formation in fat-rich model systems. Food Res. Int. 43: 1021-1026 (2010)

    Article  CAS  Google Scholar 

  • Enig MG, Pallansch LA, Sampugna J, Keeney M. Fatty acid composition of the fat in selected food items with emphasis on trans components. J. Am. Oil Chem. Soc. 60: 1788-1795 (1983)

    Article  CAS  Google Scholar 

  • Esterbauer H, Schaur RJ, Zollner H. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes. Free Radic. Biol. Med. 11: 81-128 (1991)

    Article  CAS  Google Scholar 

  • Evans JC, Kodali DR, Addis PB. Optimal tocopherol concentrations to inhibit soybean oil oxidation. J. Am. Oil Chem. Soc. 79: 47-51 (2002)

    Article  CAS  Google Scholar 

  • Food and Agriculture Organization of the United Nations, Fishery Industries Division. The production of fish meal and oil. Available from: http://www.fao.org. Accessed Nov. 27, 2018.

  • Frankel EN. Lipid oxidation, 2nd ed. Woodhead Publishing, Philadelphia, PA, USA (2014)

    Google Scholar 

  • Herrera E, Barbas C. Vitamin E: action, metabolism and perspectives. J. Physiol. Biochem. 57: 43-56 (2001)

    Article  CAS  Google Scholar 

  • Huang SW, Frankel EN, German JB. Antioxidant activity of α- and γ-tocopherols in bulk oils and in oil-in-water emulsions. J. Agric. Food Chem. 42: 2108-2114 (1994)

    Article  CAS  Google Scholar 

  • Joseph S. Analysis of fat-soluble vitamins from food matrix for nutrition labeling. Publication Number 5990-8668EN. Agilent Technologies, Inc., Santa Clara, CA, USA (2011)

  • Jung DY, Kwon MN, Hong JH, Byun DS. Effects of flavonoids and α-tocopherol on the oxidation of n-3 polyunsaturated fatty acids-1. Inhibition of fish oil oxidation by heating and during storage. Hanguk Susan Kwahak Hoeji. 27: 155-165 (1994)

    CAS  Google Scholar 

  • Kim HJ, Lee HO, Min DB. Effects and prooxidant mechanisms of oxidized α-tocopherol on the oxidative stability of soybean oil. J. Food Sci. 72: C223-C230 (2007)

    Article  CAS  Google Scholar 

  • Kim HJ. Effect of α-, β-, γ-, and δ-tocotrienol on the oxidative stability of lard. J. Am. Oil Chem. Soc. 91: 777-782 (2014)

    Article  CAS  Google Scholar 

  • Kim HJ. A variation of the moisture and oil persistency in moisture cream and horse oil cream. MS thesis, Konkuk University, Seoul, Korea (2015)

  • Kim JH, Choe EO. Effects of selected herb extracts on iron-catalyzed lipid oxidation in soybean oil-in-water emulsion. Food Sci. Biotechnol. 25: 1017-1022 (2016)

    Article  CAS  Google Scholar 

  • Lee JH, Cho NJ. Effect of the pan oil type on the releasing power, changes of peroxide and acid value of the oil. J. Food Sci. Nutr. 11: 137-142 (1998)

    CAS  Google Scholar 

  • Lee NH, Kang TS, Sung KS, Han CK, Lee BH, Kim YJ, Yoon CS. Changes in lipid components of highly unsaturated-pork at storage. Korean J. Food Sci. Anim. Resour. 36: 160-167 (1994)

    CAS  Google Scholar 

  • Lee YS, Yoon JH, Kim B, Park CI, Yoo WK, Cho JW, Kim MR. Effects of horse oil on the DNCB-induced contact hypersensitivity in balb/c mice. Korean J. Herb. 28: 77-81 (2013)

    Article  Google Scholar 

  • Li Y, Li YB, Liu CJ. Changes in lipid oxidation and fatty acids in altay sheep fat during a long time of low temperature storage. J. Oleo Sci. 66: 321-327 (2017)

    Article  CAS  Google Scholar 

  • Player ME, Kim HJ, Lee HO, Min DB. Stability of α-, γ-, or δ-tocopherol during soybean oil oxidation. J. Food Sci. 71: C456-C460 (2006)

    Article  CAS  Google Scholar 

  • Rhee KC, Cater CM, Mattil KF. Simultaneous recovery of protein and oil from raw peanuts in an aqueous system. J. Food Sci. 37: 90-93 (1972)

    Article  CAS  Google Scholar 

  • Rosenthal A, Pyle DL, Niranjan K. Aqueous and enzymatic processes for edible oil extraction. Enzyme Microbiol. Technol. 19: 402-420 (1996)

    Article  CAS  Google Scholar 

  • Sidwell CG, Salwin H, Benca M, Mitchell JH. The use of thiobarbituric acid as a measure of fat oxidation. J. Am. Oil Chem. Soc. 31: 603-606 (1945)

    Article  Google Scholar 

  • Sung JH, Kim H, Choi HD, Kim YS. Fat acidity and flavor pattern analysis of brown rice and milled rice according to storage period. J. Food Sci. Nutr. 40: 613-617 (2011)

    CAS  Google Scholar 

  • Uemura M, Shibata A, Hosokawa M, Iwashima-Suzuki A, Shiota M, Miyashita K. Inhibitory effect of dihydrosphingosine with α-tocopherol on volatile formation during the autoxidation of polyunsaturated triacylglycerols. J. Oleo Sci. 65: 713-722 (2016)

    Article  Google Scholar 

  • Wang Y, Li F, Zhuang H, Chen X, Li L, Qiao W, Zhang J. Effects of plant polyphenols and α-tocopherol on lipid oxidation, microbiological characteristics, and biogenic amines formation in dry-cured bacons. LWT-Food Sci. Technol. 60: 199-206 (2015)

    Article  CAS  Google Scholar 

  • Wille JJ, Kydonieus A. Palmitoleic acid isomer (C16:1, delta-6) in human skin sebum is effective against gram-positive bacteria. Skin Pharmacol. Physiol. 16: 176-187 (2003)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT and Future Planning (NRF-2017R1C1B5016456).

Author information

Authors and Affiliations

  1. Jeju Special Self-Governing Province Institute of Health and Environment Research, 41 Samdonggil, Jeju, Jeju Special Self-Governing Province, 63142, Republic of Korea

    Man Jae Cho

  2. Department of Food Bioengineering, Jeju National University, 102 Jejudaehakno, Jeju, Jeju Special Self-Governing Province, 63243, Republic of Korea

    Hyun Jung Kim

Authors
  1. Man Jae Cho
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hyun Jung Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hyun Jung Kim.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Cho, M.J., Kim, H.J. Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat. Food Sci Biotechnol 29, 169–177 (2020). https://doi.org/10.1007/s10068-019-00653-1

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-019-00653-1

Keywords

Search

Navigation