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Chemical Composition and Oxidative Stability of Selected Plant Oils

  • Arkadiusz SzterkEmail author
  • M. Roszko
  • E. Sosińska
  • D. Derewiaka
  • P. P. Lewicki
Original Paper

Abstract

Scientific data on the oxidative stability of borage oil, Camelina sativa oil, linseed oil, evening primrose oil and pumpkin seed oil are scarce. Chemiluminescence (CL) methods most commonly used to determine the oxidative stability of oils include measurement of hydroperoxide, intensity of light emitted during the accelerated oxidation process performed at high (>100 °C) temperatures or assisted by forced flow of air/oxygen through the sample. The aim of this study was to investigate the chemical composition and oxidative stability of selected vegetable oils available on the Polish market. Oxidative stability was determined using a fast, novel chemiluminescence-based method, in which light emitted during oxidation process conducted at 70 °C in the presence of some catalyzing Fe2+ ions is measured. A reaction of the applied type has not been reported so far. High contents of tocopherols and phytosterols were found in the analyzed oil samples. Oxidative stability of the samples was in most cases higher than the stability of refined rapeseed oil, a relatively stable substance from the oxidation point of view.

Keywords

Vegetable oils Oxidative stability Chemiluminescence 

Abbreviations

ALA

n-3 α-Linolenic acid

CAO

Crude amaranth oil

CBO

Crude borage oil

CCSO

Crude Camelina sativa oil

CHD

Coronary heart diseases

CLSO

Crude linseed oils

CPO

Crude primrose oil

DAD

Diode-array detector

DHA

22:6, n-3 Docosahexaenoic acid

EFSA

European Food Safety Authority

EI

Electron ionization

EPA

20:5, n-3 Eicosapentaenoic acid

FLD

Fluorescent detector

GC–MS

Gas chromatography–mass spectrometry

HDL

High density lipoprotein

LDL

Low density lipoprotein

MUFA

Monounsaturated fatty acids

PSO

Pumpkin seed oil

PUFA

Polyunsaturated fatty acids

RRO

Refined rapeseed oil

TAG

Triacylglycerides

TIC

Total ion current

UV

Ultraviolet detector

WHO

World Health Organization

Notes

Acknowledgments

This work was financially supported by the Polish Ministry of Science and Higher Education. Grant number N N312207736.

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Copyright information

© AOCS 2010

Authors and Affiliations

  • Arkadiusz Szterk
    • 1
    Email author
  • M. Roszko
    • 2
    • 3
  • E. Sosińska
    • 2
  • D. Derewiaka
    • 2
  • P. P. Lewicki
    • 4
  1. 1.Department of Functional Food and CommoditiesWarsaw University of Life SciencesWarsawPoland
  2. 2.Department of Biotechnology, Microbiology and Food EvaluationWarsaw University of Life SciencesWarsawPoland
  3. 3.Department of Food AnalysisInstitute of Agricultural and Food BiotechnologyWarsawPoland
  4. 4.Państwowa Wyższa Szkoła Informatyki i Przedsiębiorczości w ŁomżyŁomżaPoland

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