Autoxidation interference assay to evaluate the protection against lipid oxidation of antioxidant administration: Comparison of the efficiency of progressive release or total administration
•The progressive release of antioxidants is less efficient.•The total addition of the antioxidant in the feed is more efficient.•The antioxidant should be administered at the onset of oxidation. Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of ad...
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| Published in | Food chemistry Vol. 444; p. 138580 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
30.06.2024
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| Abstract | •The progressive release of antioxidants is less efficient.•The total addition of the antioxidant in the feed is more efficient.•The antioxidant should be administered at the onset of oxidation.
Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency. |
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| AbstractList | Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency. Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency. •The progressive release of antioxidants is less efficient.•The total addition of the antioxidant in the feed is more efficient.•The antioxidant should be administered at the onset of oxidation. Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency. |
| ArticleNumber | 138580 |
| Author | Florencia Cravero, Carolina Stefani Juncos, Nicolle Rubén Grosso, Nelson Horacio Olmedo, Rubén |
| Author_xml | – sequence: 1 givenname: Carolina surname: Florencia Cravero fullname: Florencia Cravero, Carolina email: craverocarolina@agro.unc.edu.ar organization: Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias. Laboratorio de Lactología. Córdoba. Argentina – sequence: 2 givenname: Nicolle surname: Stefani Juncos fullname: Stefani Juncos, Nicolle email: njuncos@agro.unc.edu.ar organization: Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina – sequence: 3 givenname: Nelson surname: Rubén Grosso fullname: Rubén Grosso, Nelson email: nrgrosso@agro.unc.edu.ar organization: Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina – sequence: 4 givenname: Rubén surname: Horacio Olmedo fullname: Horacio Olmedo, Rubén email: rolmedo@agro.unc.edu.ar organization: Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias, Laboratorio de Tecnología de Alimentos (LabTA), Córdoba, Argentina |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/38330603$$D View this record in MEDLINE/PubMed |
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| Cites_doi | 10.1021/jf903203n 10.1007/s13197-019-03731-8 10.1002/ejlt.201800428 10.1016/j.foodhyd.2021.106992 10.1016/j.foodcont.2022.109128 10.1007/s13197-021-05128-y 10.1016/j.foodchem.2014.01.087 10.1016/j.lwt.2023.114730 10.1016/j.scienta.2023.111855 10.1007/s13197-020-04386-6 10.1007/s11947-018-2121-6 10.1021/jf000227d 10.1021/acs.jafc.5b03839 10.1016/j.foodchem.2004.08.004 10.3989/gya.096908 10.3390/foods12051000 10.1007/s11694-020-00732-6 10.1007/s13197-019-03876-6 10.1016/j.fbio.2021.101251 10.1021/jf403496k 10.1007/s13197-018-3459-5 |
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| Keywords | Oregano Antioxidant activity Lipid oxidation BHT |
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| Snippet | •The progressive release of antioxidants is less efficient.•The total addition of the antioxidant in the feed is more efficient.•The antioxidant should be... Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The... |
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| Title | Autoxidation interference assay to evaluate the protection against lipid oxidation of antioxidant administration: Comparison of the efficiency of progressive release or total administration |
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