Effect of storage conditions on rancidity and antioxidant activity of gac oil compared with healthy oils

Authors

  • Montip Chamchong Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Nakhon Pathom 73140, Thailand
  • Darun Waeruwanaruk Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Nakhon Pathom 73140, Thailand
  • Chanikarn Guntornkun Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart University, Nakhon Pathom 73140, Thailand
  • Tania Alam Department of Nutrition and Food Engineering, Faculty of Allied Health Science, Daffodil International University, Dhaka 1207, Bangladesh

Keywords:

Antioxidant, Gac oil, Kinetic, Lycopene, Rancidity

Abstract

The kinetic changes were studied of the chemical attributes (oxidative and hydrolytic rancidity, lycopene, beta-carotene, antioxidant capacity) of gac oil during storage with and without limited oxygen at different temperatures. The results were compared with those of other healthy oils (virgin olive, virgin rice bran, virgin camellia tea seed) stored under the same conditions. Samples (each 7 mL) of the oils were stored in 10 mL open-capped and closed-capped amber glass bottles and kept at four different storage temperatures (5°C, 25°C, 40°C, 60°C) for 1 mth. Before being kept in storage, the gac oil had the highest antioxidant capacity (mean ± SD; 143.53 ± 10.62 mg ascorbic acid equivalents (AAE)/g oil) and after storage at 40–60°C, its degradation rate of antioxidant capacity was the lowest. The antioxidant capacity of the gac oil remained the highest in the range 46.75 ± 1.05 mg AAE/g oil to 54.06 ± 0.29 mg AAE/g oil despite decolorization from dark-red to an orange-yellow color at these storage temperatures (40–60°C). The rate constant of reaction regarding hydrolytic rancidity for rice bran oil increased more rapidly than for the other oils when the storage temperature increased.

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Published

2021-04-09

How to Cite

Montip Chamchong, Darun Waeruwanaruk, Chanikarn Guntornkun, and Tania Alam. 2021. “Effect of Storage Conditions on Rancidity and Antioxidant Activity of Gac Oil Compared With Healthy Oils”. Agriculture and Natural Resources 55 (2). Bangkok, Thailand:201–208. https://li01.tci-thaijo.org/index.php/anres/article/view/251030.

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Section

Research Article