Oxidative stability of crude oils relative to tocol content from eight oat cultivars: Comparing the Schaal oven and Rancimat tests

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98682" target="_blank" >RIV/60460709:41210/24:98682 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/24:63578818

Result on the web

<a href="https://www-sciencedirect-com.infozdroje.czu.cz/science/article/pii/S0889157523007925?via%3Dihub" target="_blank" >https://www-sciencedirect-com.infozdroje.czu.cz/science/article/pii/S0889157523007925?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2023.105918" target="_blank" >10.1016/j.jfca.2023.105918</a>

Result language

angličtina

Original language name

Oxidative stability of crude oils relative to tocol content from eight oat cultivars: Comparing the Schaal oven and Rancimat tests

Original language description

Oats are a good source of oil containing polyunsaturated fatty acids and natural antioxidants such as tocols. This study investigated tocol composition relative to oxidative stability in crude oils from eight oat cultivars. Tocol content in the cultivars was as follows: Santini > Saul > Korok > Atego > Kamil > Patrik > Oliver > Marco Polo. Santini had the highest tocol content (155.3 mg/kg of oil), whereas Marco Polo contained only 62.0 mg/kg of oil. Extracted oat oils were subjected to the Schaal oven test at 60 +/- 2 degree celsius and the Rancimat test at 100 degree celsius and 110 degree celsius to determine oxidative stability. The induction period of oat samples ranged from 51 to 56 days in the Schaal test, with a protection factor of 7.8-8.6. The Rancimat test yielded induction periods ranging from 3.78 h to 9.31 h at 100 degree celsius and 1.11 h to 4.25 h at 110 degree celsius. Both tests revealed remarkable stability against oxidation. Therefore, oat oil, particularly from the Santini cultivar, could be a valuable and stable source of natural antioxidants for the food and pharmaceutical industries. However, a significant correlation between Schaal-derived induction period and tocopherols or tocotrienols was not identified. This outcome indicates that oil stability is due to more than tocol presence, with other antioxidants in the crude oil likely playing important roles. In contrast, the Rancimat test revealed that beta-tocotrienol content was correlated with induction period at both temperatures 100 degree celsius and 110 degree celsius.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

—

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ISSN

0889-1575

e-ISSN

1096-0481

Volume of the periodical

126

Issue of the periodical within the volume

FEB 2024

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

9

Pages from-to

1-9

UT code for WoS article

001149832000001

EID of the result in the Scopus database

2-s2.0-85181117700