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. 2015:2015:806524.
doi: 10.1155/2015/806524. Epub 2015 Mar 3.

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β -Carotene Content of Arachis Oil

Ayodeji Osmund Falade  1 , Ganiyu Oboh  1
Affiliations

Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β -Carotene Content of Arachis Oil

Ayodeji Osmund Falade et al. Int J Food Sci. 2015.

Abstract

This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined. Subsequently, the level of lipid peroxidation was determined using change in malondialdehyde content. Then, the total carotenoid and β-carotene contents were evaluated using spectrophotometric method and high performance liquid chromatography, respectively. The results of the study revealed a significant increase (P < 0.05) in the acid and peroxide values and malondialdehyde concentration of the heated oil when compared with the fresh arachis oil. In contrast, a significant decrease (P < 0.05) was observed in the iodine value, total carotenoid, 13-cis-, 15-cis-, trans-, and 9-cis-β-carotene, and total β-carotene content of the heated oil. Hence, thermal oxidation induced lipid peroxidation and caused changes in the physicochemical properties and carotenoid contents of arachis oil, thereby reducing its nutritive value and health benefit. Therefore, cooking and frying with arachis oil for a long period might not be appropriate as this might lead to a loss of significant amount of the insignificant β-carotene in arachis oil.

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Figures

Figure 1
Figure 1
Structure of major pigments in arachis oil.
Figure 2
Figure 2
The initiation, propagation, and termination of thermal oxidation of oil. Source: Choe and Min [10].
Figure 3
Figure 3
Effect of thermal oxidation on acid value of arachis oil. Acid values are expressed as mean ± standard deviation (n = 3). Bars with different alphabets are significantly different (P < 0.05).
Figure 4
Figure 4
Effect of thermal oxidation on iodine value of arachis oil. Iodine values are expressed as mean ± standard deviation (n = 3). Bars with different alphabets are significantly different (P < 0.05).
Figure 5
Figure 5
Effect of thermal oxidation on peroxide value of arachis oil. Peroxide values are expressed as mean ± standard deviation (n = 3). Bars with different alphabets are significantly different (P < 0.05).
Figure 6
Figure 6
Effect of thermal oxidation on the MDA content of arachis oil. MDA contents are expressed as mean ± standard deviation (n = 3). Bars with different alphabets are significantly different (P < 0.05).
Figure 7
Figure 7
Effect of thermal oxidation on total carotenoid content of arachis oil. Total carotenoid contents are expressed as mean ± standard deviation (n = 3). Bars with different alphabets are significantly different (P < 0.05).
Figure 8
Figure 8
(a) Chromatogram of β-carotene of fresh arachis oil. (b) Chromatogram of β-carotene of heated arachis oil.
See this image and copyright information in PMC

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