Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage

Autores
Li, Qi; Wang, Mengmeng; Fernández, María Belén; Sagymbek, Altayuly; Dong, Yaoyao; Gao, Yuan; Yu, Xiuzhu
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a* and b* values showed different trends depending on brands. The photodegradation rates of chlorophylls were 8.6 ∼ 15 times higher than those of carotenoids. The change in color of FROs was mainly caused by the light-induced photodegradation of chlorophyll. Compared with the hydroperoxides, the contents of some secondary oxidation products [i.e., 2-butenal, octane, (Z)-2-octene, 2,4-octadiene, (Z)-2-heptenal, (E, E)-2,4-heptadienal, and (E)-2-decenal] were more closely associated with the color variation with correlation coefficients of 0.6 ∼ 0.94. Significant negative correlation was found between α-tocopherol content and oil color difference. Therefore, illumination was the main reason for the color degradation of the FROs. The varying degree of color difference was strongly linked to the quality deterioration caused by oxidation.
Fil: Li, Qi. Northwest A&f University; China
Fil: Wang, Mengmeng. Northwest A&f University; China
Fil: Fernández, María Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina
Fil: Sagymbek, Altayuly. Saken Seifullin Kazakh Agrotechnical University; Kazajistán
Fil: Dong, Yaoyao. Northwest A&f University; China
Fil: Gao, Yuan. Northwest A&f University; China
Fil: Yu, Xiuzhu. Northwest A&f University; China
Materia
FRAGRANT RAPESEED OILS
COLOR
OXIDATION
TOCOPHEROL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/251770
Acceder
id CONICETDig_5340c3c5d096faf7f8741646ee926265
oai_identifier_str oai:ri.conicet.gov.ar:11336/251770
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storageLi, QiWang, MengmengFernández, María BelénSagymbek, AltayulyDong, YaoyaoGao, YuanYu, XiuzhuFRAGRANT RAPESEED OILSCOLOROXIDATIONTOCOPHEROLhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a* and b* values showed different trends depending on brands. The photodegradation rates of chlorophylls were 8.6 ∼ 15 times higher than those of carotenoids. The change in color of FROs was mainly caused by the light-induced photodegradation of chlorophyll. Compared with the hydroperoxides, the contents of some secondary oxidation products [i.e., 2-butenal, octane, (Z)-2-octene, 2,4-octadiene, (Z)-2-heptenal, (E, E)-2,4-heptadienal, and (E)-2-decenal] were more closely associated with the color variation with correlation coefficients of 0.6 ∼ 0.94. Significant negative correlation was found between α-tocopherol content and oil color difference. Therefore, illumination was the main reason for the color degradation of the FROs. The varying degree of color difference was strongly linked to the quality deterioration caused by oxidation.Fil: Li, Qi. Northwest A&f University; ChinaFil: Wang, Mengmeng. Northwest A&f University; ChinaFil: Fernández, María Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Sagymbek, Altayuly. Saken Seifullin Kazakh Agrotechnical University; KazajistánFil: Dong, Yaoyao. Northwest A&f University; ChinaFil: Gao, Yuan. Northwest A&f University; ChinaFil: Yu, Xiuzhu. Northwest A&f University; ChinaElsevier2023-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/251770Li, Qi; Wang, Mengmeng; Fernández, María Belén; Sagymbek, Altayuly; Dong, Yaoyao; et al.; Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage; Elsevier; Food Chemistry: X; 20; 12-2023; 1-312590-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2590157523003516info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2023.100908info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:21:29Zoai:ri.conicet.gov.ar:11336/251770instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:21:29.361CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
title Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
spellingShingle Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
Li, Qi
FRAGRANT RAPESEED OILS
COLOR
OXIDATION
TOCOPHEROL
title_short Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
title_full Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
title_fullStr Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
title_full_unstemmed Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
title_sort Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage
dc.creator.none.fl_str_mv Li, Qi
Wang, Mengmeng
Fernández, María Belén
Sagymbek, Altayuly
Dong, Yaoyao
Gao, Yuan
Yu, Xiuzhu
author Li, Qi
author_facet Li, Qi
Wang, Mengmeng
Fernández, María Belén
Sagymbek, Altayuly
Dong, Yaoyao
Gao, Yuan
Yu, Xiuzhu
author_role author
author2 Wang, Mengmeng
Fernández, María Belén
Sagymbek, Altayuly
Dong, Yaoyao
Gao, Yuan
Yu, Xiuzhu
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv FRAGRANT RAPESEED OILS
COLOR
OXIDATION
TOCOPHEROL
topic FRAGRANT RAPESEED OILS
COLOR
OXIDATION
TOCOPHEROL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a* and b* values showed different trends depending on brands. The photodegradation rates of chlorophylls were 8.6 ∼ 15 times higher than those of carotenoids. The change in color of FROs was mainly caused by the light-induced photodegradation of chlorophyll. Compared with the hydroperoxides, the contents of some secondary oxidation products [i.e., 2-butenal, octane, (Z)-2-octene, 2,4-octadiene, (Z)-2-heptenal, (E, E)-2,4-heptadienal, and (E)-2-decenal] were more closely associated with the color variation with correlation coefficients of 0.6 ∼ 0.94. Significant negative correlation was found between α-tocopherol content and oil color difference. Therefore, illumination was the main reason for the color degradation of the FROs. The varying degree of color difference was strongly linked to the quality deterioration caused by oxidation.
Fil: Li, Qi. Northwest A&f University; China
Fil: Wang, Mengmeng. Northwest A&f University; China
Fil: Fernández, María Belén. Universidad Nacional del Centro de la Provincia de Buenos Aires. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires. - Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigaciones en Física e Ingeniería del Centro de la Provincia de Buenos Aires; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; Argentina
Fil: Sagymbek, Altayuly. Saken Seifullin Kazakh Agrotechnical University; Kazajistán
Fil: Dong, Yaoyao. Northwest A&f University; China
Fil: Gao, Yuan. Northwest A&f University; China
Fil: Yu, Xiuzhu. Northwest A&f University; China
description The cause and trend of color change and their links to oxidative properties were investigated by simulating shelf storage conditions for fragrant rapeseed oils (FROs). Under illumination, the L* value gradually increased with the storage time. The a* and b* values showed different trends depending on brands. The photodegradation rates of chlorophylls were 8.6 ∼ 15 times higher than those of carotenoids. The change in color of FROs was mainly caused by the light-induced photodegradation of chlorophyll. Compared with the hydroperoxides, the contents of some secondary oxidation products [i.e., 2-butenal, octane, (Z)-2-octene, 2,4-octadiene, (Z)-2-heptenal, (E, E)-2,4-heptadienal, and (E)-2-decenal] were more closely associated with the color variation with correlation coefficients of 0.6 ∼ 0.94. Significant negative correlation was found between α-tocopherol content and oil color difference. Therefore, illumination was the main reason for the color degradation of the FROs. The varying degree of color difference was strongly linked to the quality deterioration caused by oxidation.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/251770
Li, Qi; Wang, Mengmeng; Fernández, María Belén; Sagymbek, Altayuly; Dong, Yaoyao; et al.; Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage; Elsevier; Food Chemistry: X; 20; 12-2023; 1-31
2590-1575
CONICET Digital
CONICET
url http://hdl.handle.net/11336/251770
identifier_str_mv Li, Qi; Wang, Mengmeng; Fernández, María Belén; Sagymbek, Altayuly; Dong, Yaoyao; et al.; Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage; Elsevier; Food Chemistry: X; 20; 12-2023; 1-31
2590-1575
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2590157523003516
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2023.100908
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082603509088256
score 13.22299

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