Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures

Pop, Flavia; Semeniuc, Cristina Anamaria

Flavia Pop, Cristina Anamaria Semeniuc

Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures

Abstract:

The objective of this research was to investigate the effect of heating temperature on the quality parameters of avocado and peanut oils subjected to heating. Vegetable oils were heated at varying temperatures (110, 140, 170, 200 and 230°C for 30 min) to follow quality alterations. Levels of peroxide value, iodine value, thiobarbituric acid reactive substances, total polar compounds, refractive index, free acidity, and fatty acids composition were determined to measure the extent of lipid oxidation. Peroxide value was significantly (p [ 0.001) influenced by heating temperature in the case of peanut oil. Iodine value decreased significantly (p [ 0.01) in both oils with the increase in heating temperature due to the decrease of the unsaturation degree. Avocado oil showed the smallest increase in thiobarbituric acid reactive substances and total polar compounds during heat treatment. The fatty acids profile of peanut oil was rich in polyunsaturated fatty acids with a level of 42%, followed by monounsaturated fatty acids with about 36%. The heat treatment of oils has produced changes in unsaturated fatty acids, these have undergone isomerization from cis to trans form. The increases of heating temperature up to 230°C significantly deteriorated the quality of peanut oil, but to a lesser extent the one of avocado oil.

Keywords:
avocado oil; peanut oil; heating; fatty acids profile; polar compounds

Issue: 2022, Volume 73, Issue 1

Pages: 1-8

Publication date: 2022/1/31

https://doi.org/10.37358/RC.22.1.8468

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
POP, F., SEMENIUC, C.A., Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures, Rev. Chim., 73(1), 2022, 1-8.

Vancouver
Pop F, Semeniuc CA. Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures. Rev. Chim.[internet]. 2022 Jan;73(1):1-8. Available from: https://doi.org/10.37358/RC.22.1.8468

APA 6th edition
Pop, F., Semeniuc, C.A. (2022). Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures. Revista de Chimie, 73(1), 1-8. https://doi.org/10.37358/RC.22.1.8468

Harvard
Pop, F., Semeniuc, C.A. (2022). 'Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures', Revista de Chimie, 73(1), pp. 1-8. https://doi.org/10.37358/RC.22.1.8468

IEEE
F. Pop, C.A. Semeniuc, "Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures". Revista de Chimie, vol. 73, no. 1, pp. 1-8, 2022. [online]. https://doi.org/10.37358/RC.22.1.8468

Text
Flavia Pop, Cristina Anamaria Semeniuc,
Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures,
Revista de Chimie,
Volume 73, Issue 1,
2022,
Pages 1-8,
ISSN 2668-8212,
https://doi.org/10.37358/RC.22.1.8468.
(https://revistadechimie.ro/Articles.asp?ID=8468)
Keywords: avocado oil; peanut oil; heating; fatty acids profile; polar compounds

RIS
TY - JOUR
T1 - Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures
A1 - Pop, Flavia
A2 - Semeniuc, Cristina Anamaria
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2022
VL - 73
IS - 1
SP - 1
EP - 8
UR - https://doi.org/10.37358/RC.22.1.8468
KW - avocado oil
KW - peanut oil
KW - heating
KW - fatty acids profile
KW - polar compounds
ER -

BibTex
@article{RevCh2022P1,
author = {Pop Flavia and Semeniuc Cristina Anamaria},
title = {Oxidative Stability of Avocado and Peanut Oils Under Different Heating Temperatures},
journal = {Revista de Chimie},
volume = {73},
number = {1},
pages = {1-8},
year = {2022},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.22.1.8468},
url = {https://revistadechimie.ro/Articles.asp?ID=8468}
}

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