Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil

Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil

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Bibliographic Details
Main Author: Steenson, Donald Frank
Language:English
Published: The Ohio State University / OhioLINK 1999
Subjects:
Food Science
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1393194308
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu13931943082021-08-03T06:22:36Z Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil Steenson, Donald Frank Food Science Soybean oil used in processed foods is susceptible to lipid oxidation. Carotenes are utilized as colorants in processed foods containing soybean oil. Though carotenes are easily degraded during thermal processing, little is known regarding the effects of thermally degraded carotenes on the oxidative stability of soybean oil.Thermally degraded ß -carotene or lycopene solutions were added to soybean oil samples at concentrations of 0,25,45, and 50 ppm, respectively. Each sample, as well as controls containing 5, 25, and 50 ppm of unheated ß-carotene or lycopene, contained 3 ppm of chlorophyll to allow photosensitized singlet oxygen oxidation to occur. The vial containing each sample was sealed airtight and stored either at 25°C in a light box (1650 lumens) or in a dark oven at 60°C. The oxidative stability of each soybean oil sample was determined by measuring (every 4 hours for 24 hours) peroxide value and headspace oxygen depletion by thermal conductivity gas chromatography. Oxidative stability was further identified by first utilizing solid phase microextraction (SPME) fibers to adsorb volatile oxidation products in the headspace of the samples, then quantifying and comparing the volatiles' total peak area from their respective gas chromatogram.Soybean oil samples containing 50 ppm degraded ß-carotene displayed 11.5% higher peroxide values (under light) as well as higher headspace oxygen depletion values (in the dark) when compared with controls (p<0.01). Lycopene degradation products (50 ppm) in soybean oil decreased peroxide values up to 10.5% under light, and significantly decreased headspace oxygen depletion of samples in the dark (p<0.05). Over all concentration ranges, headspace oxygen depletion values for samples stored under light containing either ß-carotene or lycopene degradation products did not differ significantly from controls. After 30 days of storage in the dark at 60°C, samples containing 50 ppm degraded ß-carotene displayed a significantly higher (p<0.05) SPME-GC total volatile peak area when compared with controls containing 50 ppm all-trans ß-carotene. Under similar conditions, samples containing 50 ppm degraded lycopene displayed a significantly lower (p<0.05) SPME-GC total volatile peak area when compared with controls containing only oil.These results indicate that thermally degraded ß-carotene can act as a prooxidant in soybean oil exposed to elevated temperatures, which may cause a decrease in the oxidative stability of thermally processed foods containing soybean oil. Thermally degraded lycopene, however, may act as an antioxidant in soybean oil exposed to elevated temperatures and therefore may actually increase the oxidative stability of food systems containing soybean oil. 1999 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1393194308 http://rave.ohiolink.edu/etdc/view?acc_num=osu1393194308 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection NDLTD
language English
sources NDLTD
topic Food Science
spellingShingle Food Science
Steenson, Donald Frank
Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil
author Steenson, Donald Frank
author_facet Steenson, Donald Frank
author_sort Steenson, Donald Frank
title Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil
title_short Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil
title_full Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil
title_fullStr Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil
title_full_unstemmed Carotene Thermal Degradation Products and their Effects on the Oxidative Stability of Soybean Oil
title_sort carotene thermal degradation products and their effects on the oxidative stability of soybean oil
publisher The Ohio State University / OhioLINK
publishDate 1999
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1393194308
work_keys_str_mv AT steensondonaldfrank carotenethermaldegradationproductsandtheireffectsontheoxidativestabilityofsoybeanoil
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