Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.

Autores
Martinez, Marcela Lilian; Penci, Maria Cecilia; Ixtaina, Vanesa Yanet; Ribotta, Pablo Daniel; Maestri, Damian
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light e 800 Lux e or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate - AP -, and Tert-butylhidroquinone - TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE e alone or in combination with TBHQ or TBHQ plus AP e maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study.
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Penci, Maria Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Ixtaina, Vanesa Yanet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Materia
Walnut Oil
Antioxidants
Storage Conditions
Oxidative Stability
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:11336/10878
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.Martinez, Marcela LilianPenci, Maria CeciliaIxtaina, Vanesa YanetRibotta, Pablo DanielMaestri, DamianWalnut OilAntioxidantsStorage ConditionsOxidative Stabilityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light e 800 Lux e or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate - AP -, and Tert-butylhidroquinone - TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE e alone or in combination with TBHQ or TBHQ plus AP e maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study.Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Penci, Maria Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Ixtaina, Vanesa Yanet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; ArgentinaFil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; ArgentinaElsevier Science2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/10878Martinez, Marcela Lilian; Penci, Maria Cecilia; Ixtaina, Vanesa Yanet; Ribotta, Pablo Daniel; Maestri, Damian; Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.; Elsevier Science; Lwt - Food Science And Technology; 51; 4-2013; 44-500023-6438enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.10.021info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004458info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:12:23Zoai:ri.conicet.gov.ar:11336/10878instacron: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:34982025-09-10 13:12:23.436CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
title Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
spellingShingle Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
Martinez, Marcela Lilian
Walnut Oil
Antioxidants
Storage Conditions
Oxidative Stability
title_short Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
title_full Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
title_fullStr Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
title_full_unstemmed Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
title_sort Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.
dc.creator.none.fl_str_mv Martinez, Marcela Lilian
Penci, Maria Cecilia
Ixtaina, Vanesa Yanet
Ribotta, Pablo Daniel
Maestri, Damian
author Martinez, Marcela Lilian
author_facet Martinez, Marcela Lilian
Penci, Maria Cecilia
Ixtaina, Vanesa Yanet
Ribotta, Pablo Daniel
Maestri, Damian
author_role author
author2 Penci, Maria Cecilia
Ixtaina, Vanesa Yanet
Ribotta, Pablo Daniel
Maestri, Damian
author2_role author
author
author
author
dc.subject.none.fl_str_mv Walnut Oil
Antioxidants
Storage Conditions
Oxidative Stability
topic Walnut Oil
Antioxidants
Storage Conditions
Oxidative Stability
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light e 800 Lux e or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate - AP -, and Tert-butylhidroquinone - TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE e alone or in combination with TBHQ or TBHQ plus AP e maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study.
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Penci, Maria Cecilia. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Ixtaina, Vanesa Yanet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones En Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina
Fil: Ribotta, Pablo Daniel. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Maestri, Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina. Universidad Nacional de Córdoba; Argentina
description The aim of the work was to evaluate the combined effects of the storage condition (six months under fluorescent light e 800 Lux e or darkness condition, both at room temperature) with the addition of natural (rosemary extract, RE) and synthetic (ascorbyl palmitate - AP -, and Tert-butylhidroquinone - TBHQ) antioxidants on quality indices related to walnut oil (WO) oxidative stability. Neither RE nor synthetic antioxidants contributed markedly on inhibiting photo-oxidative degradation, resulting in significantly increased amounts of primary and secondary oxidation products in oils exposed to light. Under darkness-storage condition, the addition of the mentioned antioxidants significantly reduced lipid oxidation and improved oil shelf life. Oils added with RE e alone or in combination with TBHQ or TBHQ plus AP e maintain an acceptable quality at least up to six months of storage. Results from this work stressed the influence of the illumination condition on WO oxidative stability, suggesting that this oil should be stored in containers with light-barrier properties, and may be added with the antioxidants examined in the current study.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
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/11336/10878
Martinez, Marcela Lilian; Penci, Maria Cecilia; Ixtaina, Vanesa Yanet; Ribotta, Pablo Daniel; Maestri, Damian; Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.; Elsevier Science; Lwt - Food Science And Technology; 51; 4-2013; 44-50
0023-6438
url http://hdl.handle.net/11336/10878
identifier_str_mv Martinez, Marcela Lilian; Penci, Maria Cecilia; Ixtaina, Vanesa Yanet; Ribotta, Pablo Daniel; Maestri, Damian; Effect of natural and synthetic antioxidants on the oxidative stability of walnut oil under different storage conditions.; Elsevier Science; Lwt - Food Science And Technology; 51; 4-2013; 44-50
0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2012.10.021
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643812004458
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 Science
publisher.none.fl_str_mv Elsevier Science
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_ 1842980644823498752
score 12.993085

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