Acetone as Indicator of Lipid Oxidation in Stored Margarine
Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and <i>o</i>/<i>w</i> emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/10/1/59 |
| _version_ | 1797542158290386944 |
|---|---|
| author | Sarah Fruehwirth Sandra Egger Thomas Flecker Miriam Ressler Nesrin Firat Marc Pignitter |
| author_facet | Sarah Fruehwirth Sandra Egger Thomas Flecker Miriam Ressler Nesrin Firat Marc Pignitter |
| author_sort | Sarah Fruehwirth |
| collection | DOAJ |
| description | Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and <i>o</i>/<i>w</i> emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O<sub>2</sub>/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine. |
| first_indexed | 2024-03-10T13:26:42Z |
| format | Article |
| id | doaj.art-000fc19520dc420abac562f98a0fe30a |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T13:26:42Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-000fc19520dc420abac562f98a0fe30a2023-11-21T08:46:42ZengMDPI AGAntioxidants2076-39212021-01-011015910.3390/antiox10010059Acetone as Indicator of Lipid Oxidation in Stored MargarineSarah Fruehwirth0Sandra Egger1Thomas Flecker2Miriam Ressler3Nesrin Firat4Marc Pignitter5Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaJosef Ressel Center for Development of Comprehensive Analytical Tools for the Pharmaceutical Industry, Department of Biomedical Science, FH JOANNEUM, 8020 Graz, AustriaJosef Ressel Center for Development of Comprehensive Analytical Tools for the Pharmaceutical Industry, Department of Biomedical Science, FH JOANNEUM, 8020 Graz, AustriaSenna Nahrungsmittel GmbH & Co KG, 1140 Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, AustriaMargarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and <i>o</i>/<i>w</i> emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O<sub>2</sub>/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.https://www.mdpi.com/2076-3921/10/1/59acetoneHS-SPME-GC-MSmargarinelipid oxidation |
| spellingShingle | Sarah Fruehwirth Sandra Egger Thomas Flecker Miriam Ressler Nesrin Firat Marc Pignitter Acetone as Indicator of Lipid Oxidation in Stored Margarine Antioxidants acetone HS-SPME-GC-MS margarine lipid oxidation |
| title | Acetone as Indicator of Lipid Oxidation in Stored Margarine |
| title_full | Acetone as Indicator of Lipid Oxidation in Stored Margarine |
| title_fullStr | Acetone as Indicator of Lipid Oxidation in Stored Margarine |
| title_full_unstemmed | Acetone as Indicator of Lipid Oxidation in Stored Margarine |
| title_short | Acetone as Indicator of Lipid Oxidation in Stored Margarine |
| title_sort | acetone as indicator of lipid oxidation in stored margarine |
| topic | acetone HS-SPME-GC-MS margarine lipid oxidation |
| url | https://www.mdpi.com/2076-3921/10/1/59 |
| work_keys_str_mv | AT sarahfruehwirth acetoneasindicatoroflipidoxidationinstoredmargarine AT sandraegger acetoneasindicatoroflipidoxidationinstoredmargarine AT thomasflecker acetoneasindicatoroflipidoxidationinstoredmargarine AT miriamressler acetoneasindicatoroflipidoxidationinstoredmargarine AT nesrinfirat acetoneasindicatoroflipidoxidationinstoredmargarine AT marcpignitter acetoneasindicatoroflipidoxidationinstoredmargarine |