Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

Changes in Chemical Composition of Flaxseed Oil during Thermal-Induced Oxidation and Resultant Effect on DSC Thermal Properties

To investigate the changes in chemical composition of flaxseed oil during thermal-induced oxidation and the resultant effect on thermal properties, samples with different oxidation levels were obtained by being heated at 180 °C for two hours and four hours. The oxidation degree was evaluated using peroxide value (PV), extinction coefficient at 232 nm and 268 nm (K232 and K268), and total polar compounds (TPC). Using chromatography, the fatty acid profile and triacylglycerol (TAG) profile were examined. Differential scanning calorimetry (DSC) was used to determine the crystallization and melting profiles. Thermal-induced oxidation of flaxseed oil led to a significant increase (p < 0.05) in PV, K232, K268, and TPC, but the relative content of linolenic acid (Ln) and LnLnLn reduced dramatically (p < 0.05). TPC derived from lipid degradation affected both crystallization and melting profiles. Statistical correlations showed that the onset temperature (Ton) of the crystallization curve was highly correlated with K232, TPC, and the relative content of LnLnLn (p < 0.05), whereas the offset temperature (Toff) of the melting curve was highly correlated with the relative content of most fatty acids (p < 0.05). This finding provides a new way of rapid evaluation of oxidation level and changes of chemical composition for flaxseed oils using DSC.

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study

BACKGROUND

The nature of the relationship between differential scanning calorimetry thermal properties and the oxidation and hydrolysis compounds formed during a real auto-oxidation process in virgin olive oils has not been evaluated so far, as these samples are difficult to find. In this work, 21 samples of virgin olive oil, stored under ideal conditions since their years of production (production range 1991-2005) to develop the natural auto-oxidation process, were analysed in order to evaluate this relationship.

RESULTS

Oils stored the longest time showed the highest hydrolytic degradation while the others exhibited higher contents of oxidised fatty acids and triacylglycerols, instead. Thermal properties of transitions were differently influenced by degradation compounds with the onset of both the cooling and heating profiles particularly influenced by diacylglycerols and oxidised lipids. Chemical data and thermal properties were correlated by using principal component analysis. Twenty-three variables were selected for the analysis with the first component fully segregating samples into two groups according to the year of storage and the level of hydrolysis and/or oxidation, on the basis of selected thermal properties obtained by cooling and heating transitions.

CONCLUSIONS

These preliminary findings showed that differential scanning calorimetry could be considered an useful tool to evaluate lipid degradation in virgin olive oils, indicating its value as a support to chemical techniques.

Oxidative and nutrient stability of a standard rodent spaceflight diet during long-term storage

The National Aeronautics and Space Administration's standard spaceflight diet for rodents is the nutrient-upgraded rodent food bar (NuRFB). The shelf life of the NuRFB needs to be determined in order to avoid malnutrition of rodents and confounding of research results resulting from nutritional deficiency. The authors compared the oxidative and nutrient stability of NuRFBs stored at either ambient temperature (26 °C) or at refrigeration temperature (4 °C) for use in long-term rodent feeding experiments. After 0, 3, 6, 9 and 12 months (mo) of storage, lipid oxidation, fatty acid composition and amounts of specific vitamins and amino acids in NuRFBs were analyzed. No oxidative rancidity developed in NuRFBs stored at 4 °C for up to 12 mo, but NuRFBs stored at 26 °C for 6 mo developed oxidative rancidity and had reduced amounts of γ-linolenic acid (18:3n-6). Despite loss of vitamin E, vitamin A and thiamin after storage at 26 °C for 12 mo, vitamin levels in NuRFBs remained at or above the levels recommended for optimal rodent health. The amino acid profile of NuRFBs was unaffected by storage at 4 °C or 26 °C for 12 mo. The results suggest that NuRFBs stored at 4 °C for up to 12 mo and NuRFBs stored at 26 °C for up to 6 mo provide suitable nutrition for rodents in long-term experiments.