Strategies to increase the oxidative stability of cold pressed oils

Publication date: Available online 16 February 2019Source: LWTAuthor(s): Silke Großhagauer, Raphael Steinschaden, Marc PignitterAbstractConsumption of cold pressed oils rich in polyunsaturated fatty acids (PUFA) is considered healthy. However, these oils are characterized by a lack of oxidative stability, leading to the accumulation of lipid oxidation products, which have been shown to have detrimental effects on health. Thus, it is of utmost interest to find strategies to increase the oxidative stability of PUFA-rich oils. The progress of lipid oxidation in edible oils has been shown to be influenced by many factors, such as light exposure, heat treatment, oxygen accessibility and the presence of antioxidants. While many attempts have been performed to prolong the shelf life of edible oils by fortification with antioxidants and limiting factors, which promote lipid oxidation, only few studies have been performed to evaluate the antioxidative effect of the enrichment of cold pressed oils with antioxidants by modifying the production process. By referring to key publications in the field novel strategies to increase oxidative stability of cold pressed oils are suggested. Besides the classical antioxidants in oils, such as polyphenols and vitamin E, advanced lipid oxidation end products (ALEs) have been reported to have antioxidative activities as well and are formed by the non-enzymatic reaction between lipid aldehydes and aminophospholipids. Therefore, the formation of ALEs ...
Source: LWT Food Science and Technology - Category: Food Science Source Type: research