Volume 21, Issue 154 (2024)
FSCT 2024, 21(154): 50-64 |
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Bakhshabadi H, Ganje M, Rostami Z, Mansournia A, Hosseini S M. Investigating the effect of nanoliposomes containing ascorbyl palmitate on the oxidative stability of soybean oil. FSCT 2024; 21 (154) :50-64
URL: http://fsct.modares.ac.ir/article-7-75345-en.html
URL: http://fsct.modares.ac.ir/article-7-75345-en.html
1- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran , h.bakhshabadi@yahoo.com
2- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran
3- Khorasan Cotton and Oilseeds Company, Neyshabour, Iran.
2- Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran
3- Khorasan Cotton and Oilseeds Company, Neyshabour, Iran.
Abstract: (337 Views)
Ascorbyl palmitate is a fat-soluble ester of vitamin C and palmitic acid, which is used to increase the oxidative stability of oils. In this study, in order to increase its stability to the environmental conditions of heat, humidity, oxidation and light, encapsulation technologies (nanoliposome) were used in refined soybean oil without antioxidants. In this regard, in this study, 5 concentrations of nanoliposomes containing ascorbyl palmitate (0, 50, 100, 200 and 500 ppm) were used to increase the oxidative stability of soybean oil stored at 63°C (electric oven) for a period of 16 days. Tests such as acidity, peroxide, conjugated dienes, anisidine and oxidative stability were performed on those oils. The results showed that acidity, conjugated dienes and anisidine increased with increasing storage time, but with increasing concentration of nanoliposome containing ascorbyl palmitate, the increase in these characteristics was less intense. By increasing the storage time until the 12th day, the amount of peroxide in the samples increased and then decreased, and with the increase in the antioxidant concentration, the amount of peroxide in the samples decreased. On the other hand, it was shown that increasing the concentration of nanoliposome from zero to 500 ppm in soybean oil increases the oxidative stability by about 96%. Finally, it was found that increasing the concentration of nanoliposomes containing ascorbyl palmitate in soybean oil reduces oil oxidation.
Article Type: Original Research |
Subject:
Oil and products technology
Received: 2024/05/28 | Accepted: 2024/07/3 | Published: 2024/12/21
Received: 2024/05/28 | Accepted: 2024/07/3 | Published: 2024/12/21
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