Skip to main content
SpringerLink
Log in

Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants

  • Original Article
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The oxidative stability of oils is a complex process influenced by several factors, making the evaluation of antioxidant effects of new compounds difficult. Thus, the objective of this study was to apply a factorial design to obtain the combination of factors that maximizes the formation of oil oxidation products, and use this model to evaluate the antioxidant activity of different compounds. Temperature, Fe2+ and ascorbyl palmitate were evaluated in two full-factorial designs (23 and 32). The validated optimized oxidation model was obtained by adding 1.47 mmol/L of Fe2+ and 1.54 mmol/L of ascorbyl palmitate to flaxseed oil stripped of tocopherol kept at 40 °C for 8 days. Antioxidant activities of six compounds were evaluated using this model. All antioxidant samples were statistically different (p < 0.001) at 200 ppm concentration, indicating the efficiency of the optimized model to evaluate the antioxidant action of natural and synthetic compounds.

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

  1. Zhang Y, Yang L, Zu Y, Chen K, Wang F, Liu F (2010) Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage. Food Chem 118:656–662

    Article  CAS  Google Scholar 

  2. Choe E, Min DB (2006) Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci Food Saf 5:169–186

    Article  CAS  Google Scholar 

  3. Kubow S (1992) Routes of formation and toxic consequences of lipid oxidation products in foods. Free Radic Biol Med 12:63–81

    Article  CAS  Google Scholar 

  4. McClements DJ, Decker EA (2000) Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J Food Sci 65:1270–1282

    Article  CAS  Google Scholar 

  5. Bera D, Lahir D, Nag A (2006) Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. J Food Eng 74:542–545

    Article  CAS  Google Scholar 

  6. Soubra L, Sarkis D, Hilan C, Verger P (2007) Dietary exposure of children and teenagers to benzoates, sulphites, butylhydroxyanisol (BHA) and butylhydroxytoluene (BHT) in Beirut(Lebanon). Regul Toxicol Pharm 47:68–77

    Article  CAS  Google Scholar 

  7. Maqsood S, Benjakul S (2010) Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince. Food Chem 119:123–132

    Article  CAS  Google Scholar 

  8. Capitani CD, Carvalho ACL, Botelho PB, Carrapeiro MM, Castro IA (2009) Synergism on antioxidant activity between natural compounds optimized by response surface methodology. Eur J Lipid Sci Technol 111:1100–1110

    Article  CAS  Google Scholar 

  9. Frankel EN, Finley JW (2008) How to standardize the multiplicity of methods to evaluate natural antioxidants. J Agric Food Chem 56:4901–4908

    Article  CAS  Google Scholar 

  10. Laguerre M, Lecomte J, Villeneuve P (2007) Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Progr Lipid Res 46:244–282

    Article  CAS  Google Scholar 

  11. Niki E (2010) Assessment of antioxidant capacity in vitro and in vivo. Free Radic Biol Med 49:503–515

    Google Scholar 

  12. Choo W-S, Birch J, Dufour J-P (2007) Physicochemical and quality characteristics of cold-pressed flaxseed oils. J Food Compos Anal 20:202–211

    Article  CAS  Google Scholar 

  13. Khan MA, Shahidi F (2002) Photooxidative stability of stripped and non-stripped borage and evening primrose oils and their emulsions in water. Food Chem 79:47–53

    Article  CAS  Google Scholar 

  14. Waraho T, Cardenia V, Rodriguez-Estrada MT, McClements DJ, Decker EA (2009) Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions. J Agric Food Chem 57:7112–7117

    Article  CAS  Google Scholar 

  15. Derringer G, Suich R (1980) Simultaneous optimization of several response variables. J Qual Technol 12:214–219

    Google Scholar 

  16. Shanta NC, Decker EA (1994) Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J AOAC Int 77:421–424

    Google Scholar 

  17. McDonald RE, Hultin HO (1987) Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. J Food Sci 52:15–21

    Article  CAS  Google Scholar 

  18. Gliszczynska-Swiglo A, Sikorska E (2004) Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils. J Chromatogr A 1048:195–198

    Article  CAS  Google Scholar 

  19. Chaiyasit W, Elias RJ, McClements DJ, Decker EA (2007) Role of physical structures in bulk oils on lipid oxidation. Crit Rev Food Sci Nutr 47:299–317

    Article  CAS  Google Scholar 

  20. Orlien V, Risbo J, Rantanen H, Skibsted LH (2006) Temperature-dependence of rate of oxidation of rapeseed oil encapsulated in a glassy food matrix. Food Chem 94:37–46

    Article  CAS  Google Scholar 

  21. Yin H, Sathivel S (2010) physical properties and oxidation rates of unrefined menhaden oil (Brevoortia patronus). J Food Sci 75:E163–E168

    Article  CAS  Google Scholar 

  22. Niki E, Noguchi N (2000) Evaluation of antioxidant capacity. What capacity id being measured by which method. IUBMB Life 50:323–329

    Article  CAS  Google Scholar 

  23. Miccichè F, van Haveren J, Oostveen E, Laven J, Ming W, Oyman ZO, van der Linde R (2005) Oxidation of methyl linoleate in micellar solutions induced by the combination of iron(II)/ascorbic acid and iron(II)/H2O2. Arch Biochem Biophy 443:45–52

    Article  Google Scholar 

  24. Let MB, Jacbosen C, Meyer AS (2007) Ascorbyl palmitate, γ-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently. J Agric Food Chem 55:2369–2375

    Article  CAS  Google Scholar 

  25. Miccichè F, van Haveren J, Oostveen E, Ming W, van der Linde R (2006) Oxidation and oligomerization of ethyl linoleate under the influence of the combination of ascorbic acid 6-palmitate/iron-2-ethylhexanoate. App Catal A 297:174–181

    Article  Google Scholar 

  26. Castro IA, Rogero MM, Junqueira RM, Carrapeiro MM (2006) Free radical scavenger and antioxidant capacity correlation of α-tocopherol and trolox measured by three in vitro methodologies. Int J Food Sci Nutr 57:75–82

    Article  CAS  Google Scholar 

  27. Konczak I, Zabaras D, Dunstan M, Aguas P (2010) Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices. Food Chem 122:260–266

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This research was supported by Fundação de Amparo à Pesquisa do Estado de São Paulo (Process 08/09296-1) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (PROEX).

Author information

Authors and Affiliations

  1. Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Lineu Prestes 580 B14, 05508-900, São Paulo, Brazil

    Gabriel Favalli Branco & Inar Alves Castro

Authors
  1. Gabriel Favalli Branco
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Inar Alves Castro
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Inar Alves Castro.

About this article

Cite this article

Branco, G.F., Castro, I.A. Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants. J Am Oil Chem Soc 88, 1747–1758 (2011). https://doi.org/10.1007/s11746-011-1842-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-011-1842-8

Keywords

Search

Navigation