Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products

被引：11

作者：

Amft, Jonas ^{[1
]}

Meissner, Philipp M. ^{[1
]}

Steffen-Heins, Anja ^{[1
]}

Hasler, Mario ^{[2
]}

Stockmann, Heiko ^{[1
,3
]}

Meynier, Anne ^{[4
]}

Birault, Lucie ^{[4
]}

Velasco, Joaquin ^{[5
]}

Vermoesen, Ann ^{[6
]}

Perez-Portabella, Ines ^{[7
]}

Prio, Blanca ^{[7
]}

Porcellana, Tito ^{[8
]}

Forte, Emanuele ^{[8
]}

Yesiltas, Betuel ^{[9
]}

Merkx, Donny ^{[10
]}

Hennebelle, Marie ^{[10
]}

Wang, Jianli ^{[10
]}

van Duynhoven, John ^{[10
]}

Losada-Barreiro, Sonia ^{[11
]}

Bravo-Diaz, Carlos ^{[11
]}

Bernal, Claudio ^{[12
]}

Abramovic, Helena ^{[13
]}

Manzanos, Maria J. ^{[14
]}

Martinez-Yusta, Andrea ^{[14
]}

Nieva-Echevarria, Barbara ^{[14
]}

Guillen, Maria D. ^{[14
]}

Fruehwirth, Sarah ^{[15
]}

Pignitter, Marc ^{[15
]}

Wolosiak, Rafal ^{[16
]}

Derewiaka, Dorota ^{[16
]}

Costa, Marlene ^{[17
]}

Paiva-Martins, Fatima ^{[17
]}

Jacobsen, Charlotte ^{[9
]}

Schwarz, Karin ^{[1
,18
]}

机构：

[1] Univ Kiel, Inst Human Nutr & Food Sci, Div Food Technol, Kiel, Germany

[2] Univ Kiel, Fac Agr & Nutr Sci, Lehrfach Variationsstatist, Kiel, Germany

[3] ACT FOODS GmbH, Bad Fallingbostel, Germany

[4] INRAE, UR BIA, Nantes, France

[5] CSIC, Inst Grasa, Seville, Spain

[6] Karel Grote Hogesch, Ctr Expertise Sustainable Chem, Dept Sci & Technol, Antwerp, Belgium

[7] Lucta SA, Barcelona, Spain

[8] Soremartec Italia Srl, Alba, Italy

[9] Tech Univ Denmark, Natl Food Inst, Lyngby, Denmark

[10] Wageningen Univ & Res, Lab Food Chem, Wageningen, Netherlands

[11] Univ Vigo, Dept Quim Fis, Fac Quim, Vigo, Spain

[12] Univ Nacl Litoral, Fac Bioquim & Ciencias Biol, Catedra Bromatol & Nutr, Santa Fe, Argentina

[13] Univ Ljubljana, Chair Biochem & Food Chem, Dept Food Sci & Technol, Ljubljana, Slovenia

[14] Univ Basque Country UPV EHU, Fac Pharm, Dept Food Technol, Vitoria, Spain

[15] Univ Vienna, Fac Chem, Dept Physiol Chem, Vienna, Austria

[16] Warsaw Univ Life Sci, Div Food Qual Assessment, SGGW, Warsaw, Poland

[17] Univ Porto, Fac Sci, Dept Chem & Biochem, REQUIMTE LAQV, Porto, Portugal

[18] Univ Kiel, Inst Human Nutr & Food Sci, Div Food Technol, Heinrich Hecht Pl 10, D-24118 Kiel, Germany

来源：

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY | 2023年

关键词：

activation energy; Schaal Oven test; statistical modeling; temperature; vegetable oil; IN-WATER; ANTIOXIDANT ACTIVITY; VEGETABLE-OILS; SPECTROSCOPY; STABILITY; ACIDS;

D O I：

10.1002/ejlt.202300067

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Accelerated storage tests are frequently used to assess the oxidative stability of foods and related systems due to its reproducibility. Various methods and experimental conditions are used to measure lipid oxidation. Differences between laboratories make it necessary to determine the repeatability and reproducibility of oxidation tests performed under the same conditions. The objective of the present interlaboratory study was to evaluate the outcome of a storage test for two different bulk oils, sunflower oil (SFO) and rapeseed oil (RSO), during a period of 9 weeks at 20 degrees C, 30 degrees C, 40 degrees C, and 60 degrees C. Sixteen laboratories were provided with bottled oils and conducted the storage tests according to a detailed protocol. Lipid oxidation was monitored by the formation of conjugated dienes (CD) and the activation energy (E-a) was determined for comparative purposes and statistically evaluated. An increase in CD formation was observed for both oils when the storage temperature was increased in all laboratories. The E-a,E-1 ranged from 47.9 to 73.3 kJ mol(-1) in RSO and from 27.8 to 62.6 kJ mol(-1) in SFO, with average values of 58.2 and 46.8 kJ mol(-1), respectively. The reproducibility coefficients were 10.9% and 18.2% for RSO and SFO, respectively.

引用

页数：11

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