Int. J. Mol. Sci. 2012, 13(7), 9240-9259; doi:10.3390/ijms13079240
Article

Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract

Faculty of Food Processing Technology, Banat’s University of Agricultural Sciences and Veterinary Medicine from Timisoara, Calea Aradului 119, RO 300645, Timisoara, Romania
Received: 22 May 2012; in revised form: 11 July 2012 / Accepted: 12 July 2012 / Published: 24 July 2012
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Abstract: This study was performed to investigate the effectiveness of grape seed extract (GSE) compared to butylated hydroxytoluene (BHT) on retarding lipid oxidation of sunflower oil subjected to convection and microwave heating up to 240 min under simulated frying conditions. The progress of lipid oxidation was assessed in terms of peroxide value (PV), p-anisidine value (p-AV), conjugated dienes and trienes (CD, CT), inhibition of oil oxidation (IO) and TOTOX value. In addition, total phenolic content (TP) was evaluated in samples before and after heating in order to assess the changes in these compounds relative to the extent of lipid oxidation. The results of this study highlight that GSE showed a significantly inhibitory effect on lipid oxidation during both treatments, although to a different extent. This ability was dose-dependent; therefore, the extent of lipid oxidation was inversely related to GSE level. Convective heating, respective microwave exposure for 240 min of samples supplemented by GSE to a level of 1000 ppm, resulted in significant decreases of investigated indices relative to the control values as follows: PV (48%; 30%), p-AV (29%; 40%), CD (45%; 30%), CT (41%; 36%), TOTOX (35%; 37%). GSE to a level of 600–800 ppm inhibited the lipid oxidation in a similar manner to BHT. These results suggested that GSE can be used as a potential natural extract for improving oxidative stability of sunflower oil during thermal applications.
Keywords: sunflower oil; grape seed extract; primary and secondary oxidation; oxidative stability; convective heating; microwave heating

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MDPI and ACS Style

Poiana, M.-A. Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract. Int. J. Mol. Sci. 2012, 13, 9240-9259.

AMA Style

Poiana M-A. Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract. International Journal of Molecular Sciences. 2012; 13(7):9240-9259.

Chicago/Turabian Style

Poiana, Mariana-Atena. 2012. "Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract." Int. J. Mol. Sci. 13, no. 7: 9240-9259.

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