Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

Date Received: Mar 06, 2020

Date Published: Jun 18, 2021

DOI: https://doi.org/10.31817/vjas.2021.4.1.06

Views

2191

Download

396

Issue: Vol. 4 No. 1 (2021): Vietnam Journal of Agricultural Sciences

Section:

ENGINEERING AND TECHNOLOGY

How to Cite:

Thao, P., Hang, T., Anh, P., & Son, V. (2021). Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils. Vietnam Journal of Agricultural Sciences, 4(1), 955–964. https://doi.org/10.31817/vjas.2021.4.1.06

Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

Phan Thi Phuong Thao (*) 1, 2 , Tran Thi Thu Hang 2 , Pham Le Nguyet Anh 3   , Vu Hong Son 1

  • Corresponding author: phanphuongthao@vnua.edu.vn
  • 1 School of Food Biotechnology, Hanoi University of Science and Technology, Hanoi 112012, Vietnam
  • 2 Faculty of Food Science and Technology, Vietnam National University of Agriculture, Trau Quy, Gia Lam, Hanoi, 131000, Vietnam
  • 3 Faculty of Science, University of Sheffield, Sheffield S10 2TN, UK

    • Keywords

    Tea seed oil, oxidative stability, oil preservation

    Abstract


    This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO),  and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.

    References

    Botterweck A. A. M., Verhagen H., Goldbohm R. A., Kleinjans J. & Van Den Brandt P. A. (2000). Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands Cohort Study. Food and Chemical Toxicology. 38(7): 599-605. DOI: 10.1016/S0278-6915(00)00042-9.

    Chen X., Zhang Y., Zu Y., Yang L., Lu Q. & Wang W. (2014). Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. International Journal of Food Science and Technology. 49(2): 385-391. DOI: 10.1111/ijfs.12311.

    Choe E. & Min D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety. DOI: 10.1111/j.1541-4337.2006.00009.x.

    Choe E. & Min D. B. (2005). Chemistry and reactions of reactive oxygen species in foods. Journal of Food Science. Institute of Food Technologists. DOI: 10.1111/j.1365-2621.2005.tb08329.x.

    Choe E. & Min D. B. (2009). Mechanisms of Antioxidants in the Oxidation of Foods. Comprehensive Reviews in Food Science and Food Safety. DOI: 10.1111/j.1541-4337.2009.00085.x.

    Choi Y. S., Park K. S., Kim H. W., Hwang K. E., Song D. H., Choi M. S., Lee S. Y., Paik H. D. & Kim C. J. (2013). Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees. Meat Science. 93(3): 652-658. DOI: 10.1016/j.meatsci.2012.11.025.

    Davis J. P., Price K. M., Dean L. L., Sweigart D. S., Cottonaro J. M. & Sanders T. H. (2016). Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant Oleic Acid/Linoleic Acid Ratios. Peanut Science. 43(1): 1-11. DOI: 10.3146/0095-3679-43.1.1.

    de Almeida Chuffa L. G., Vieira F. R., da Silva D. A. F. & Franco D. M. (2014). Soybean seed oil: Nutritional composition, healthy benefits and commercial applications. In Seed Oil: Biological Properties, Health Benefits and Commercial Applications (pp. 1–24). Nova Science Publishers, Inc.

    Dean Dr. L. L., Davis Dr. J. P. & Sanders Dr. T. H. (2011). Groundnut (Peanut) Oil. In Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition (pp. 226-242). John Wiley and Sons. DOI: 10.1002/97814-44339925.ch8.

    Fazel M., Sahari M. A. & Barzegar M. (2008). Determination of Main Tea Seed Oil Antioxidants and their Effects on Common Kilka Oil. International Food Research Journal. 15(2): 209-217.

    Fazel M., Sahari M. A. & Barzegar M. (2009). Comparison of tea and sesame seed oils as two natural antioxidants in a fish oil model system by radical scavenging activity. International Journal of Food Sciences and Nutrition. 60(7): 567-576. DOI: 10.3109/09637480801987625.

    Fereidoon S. & Ying Z. (2010). Lipid oxidation and improving the oxidative stability. Chemical Society Reviews. 39(11): 4067-4079. DOI: 10.1039/b922183m.

    Francenia Santos-Sánchez N., Salas-Coronado R., Villanueva-Cañongo C. & Hernández-Carlos B. (2019). Antioxidant Compounds and Their Antioxidant Mechanism. In Antioxidants. IntechOpen. DOI: 10.5772/intechopen.85270.

    Gordon M. H. (2004). Factors affecting lipid oxidation. In Understanding and Measuring the Shelf-Life of Food (pp. 128-141). Elsevier. DOI: 10.1533-/9781855739024.1.128.

    Guo S., Ge Y. & Na Jom K. (2017). A review of phytochemistry, metabolite changes, and medicinal uses of the common sunflower seed and sprouts (Helianthus annuus L.). Chemistry Central Journal. BioMed Central Ltd. 11: Article number: 95. DOI: 10.1186/s13065-017-0328-7.

    Ito N., Fukushima S. & Tsuda H. (1985). Carcinogenicity and modification of the carcinogenic response by bha, bht, and other antioxidants. Critical Reviews in Toxicology. 15(2): 109-150. DOI: 10.3109/10408448509029322.

    Jahreis G. & Schäfer U. (2011). Rapeseed (Brassica napus) Oil and its Benefits for Human Health. In Nuts and Seeds in Health and Disease Prevention (pp. 967-974). Elsevier Inc. DOI: 10.1016/B978-0-12-375688-6.10114-8.

    Lunn J. & Theobald H. E. (2006). The health effects of dietary unsaturated fatty acids. Nutrition Bulletin. 31(3): 178-224. DOI: 10.1111/j.1467-3010.2006.00571.x.

    Maszewska M., Florowska A., DÅ‚uzewska E., Wroniak M., Marciniak-Lukasiak K. & Zbikowska A. (2018). Oxidative stability of selected edible oils. Molecules. 23(7). DOI: 10.3390/molecules23071746.

    Merrill L. I., Pike O. A., Ogden L. V. & Dunn M. L. (2008). Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants. JAOCS, Journal of the American Oil Chemists’ Society. 85(8): 771-776. DOI: 10.1007/s11-746008-1256-4.

    Orsavova J., Misurcova L., Vavra Ambrozova J., Vicha R. & Mlcek J. (2015). Fatty acids composition of vegetable oils and its contribution to dietary energy intake and dependence of cardiovascular mortality on dietary intake of fatty acids. International Journal of Molecular Sciences. 16(6): 12871-12890. DOI: 10.3390/ijms16-0612871.

    Prabsangob N. & Benjakul S. (2018). Enhancement of thermal stability of soybean oil by blending with tea seed oil. Emirates Journal of Food and Agriculture. 30(11): 968-977. DOI: 10.9755/ejfa.2018.v30.i11.1862.

    Rajaei A., Barzegar M. & Sahari M. A. (2008). Comparison of antioxidative effect of tea and sesame seed oils extracted by different methods. Journal of Agricultural Science and Technology. 10(4): 345-350.

    Redondo-Cuevas L., Castellano G., Torrens F. & Raikos V. (2018). Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach. Journal of Food Composition and Analysis. 66: 221-229. DOI: 10.1016/j.jfca.2017.12.027.

    Rice-Evans C. A., Miller N. J. & Paganga G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine. Elsevier Inc. DOI: 10.1016/0891-5849(95)02227-9.

    Roszkowska B., Tańska M., Czaplicki S. & Konopka I. (2015). Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life. European Journal of Lipid Science and Technology. 117(5): 673-683. DOI: 10.1002/ejlt.201400271.

    Sahari M. A., Ataii D. & Hamedi M. (2004). Characteristics of tea seed oil in comparison with sunflower and olive oils and its effect as a natural antioxidant. JAOCS, Journal of the American Oil Chemists’ Society. 81(6): 585-588. DOI: 10.1007/s11746-006-0945-0.

    Shahbandeh M. (2019). Consumption of vegetable oils worldwide from 2013/14 to 2018/2019 by oil type. Retrieved from https://www.statista.com/statistics/2-63937/vegetable-oils-global-consumption/ on November 11, 2020.

    Symoniuk E., Ratusz K. & Krygier K. (2017). Oxidative stability and the chemical composition of market cold-pressed linseed oil. European Journal of Lipid Science and Technology. 119(11). DOI: 10.1002/ejlt.201700055.

    TCVN 6121:2010. Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination (in Vietnamese).

    TCVN 7597: 2013. Vegetable oils (in Vietnamese).

    TCVN 9670:2013. Animal and vegetable fats and oils - Determination of anisidine value (in Vietnamese).

    Chu Y. H. & Hsu H. F. (1999). Effects of antioxidants on peanut oil stability. Food Chemistry. 66(1): 29-34. DOI: 10.1016/S0308-8146(98)00082-X.

    Yanishlieva N. V. & Marinova E. M. (2001). Stabilisation of edible oils with natural antioxidants. European Journal of Lipid Science and Technology. 103(11): 752-767. DOI: 10.1002/1438-9312(200111)103:11<752::AID-EJLT752>3.0.CO;2-0.