Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds
The oxidative stability of açai-berry oil relating with the formation of oxidation products, the stability of minor components, and the evolution of volatile compounds under accelerated auto- and photo-oxidation was investigated. In both tests, peroxide value increased linearly with time and was neg...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24000145 |
| _version_ | 1827218704812736512 |
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| author | Aline Gabrielle Alves de Carvalho Laís de Oliveira Silva Mariana Monteiro Daniel Perrone Vanessa Naciuk Castelo-Branco Alexandre Guedes Torres |
| author_facet | Aline Gabrielle Alves de Carvalho Laís de Oliveira Silva Mariana Monteiro Daniel Perrone Vanessa Naciuk Castelo-Branco Alexandre Guedes Torres |
| author_sort | Aline Gabrielle Alves de Carvalho |
| collection | DOAJ |
| description | The oxidative stability of açai-berry oil relating with the formation of oxidation products, the stability of minor components, and the evolution of volatile compounds under accelerated auto- and photo-oxidation was investigated. In both tests, peroxide value increased linearly with time and was negatively associated (R² ≥ 0.98) with α- and β-tocopherols, and chlorophyll a. γ-Tocopherol was one of the most unstable compounds, reaching complete loss between 0-to-3 days in auto-oxidation, and between 3-to-5 days in photo-oxidation. α-Tocopherol remained stable during auto-oxidation whereas β-Tocopherol degraded from 5-to-7 days, reaching 57 % loss. At 7 days of photo-oxidation, α-Tocopherol reached a small 26 % loss and β-Tocopherol a 32 % loss. Anthocyanins content decayed exponentially with time, reaching a 93 % loss after 7 days of auto-oxidation and a complete loss between 0-to-3 days of photo-oxidation. Hexanal and nonanal were formed in the advanced stages of auto-oxidation and in early stages of photo-oxidation, reaching after 7 days of oxidation contents that were over 15-fold and over 7-fold higher in the later than in the former. Conversely, 2-heptenal was formed only in photo-oxidation. Açai-berry oil was highly stable in auto-oxidation in the dark, but it requires storage under protection from light due to its low photo-oxidation stability. |
| first_indexed | 2024-03-08T11:23:23Z |
| format | Article |
| id | doaj.art-1731f87b1507441b84682ce8e3750cbd |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2025-03-21T15:39:09Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-1731f87b1507441b84682ce8e3750cbd2024-06-19T04:47:18ZengElsevierFood Chemistry Advances2772-753X2024-06-014100618Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compoundsAline Gabrielle Alves de Carvalho0Laís de Oliveira Silva1Mariana Monteiro2Daniel Perrone3Vanessa Naciuk Castelo-Branco4Alexandre Guedes Torres5Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Brazil; Laboratório de Lipidômica e Bioquímica de Lipídios (LipBio), Instituto de Química, Universidade Federal do Rio de Janeiro, BrazilLaboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, BrazilLaboratório de Alimentos Funcionais, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, BrazilLaboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, BrazilLaboratório de Biotecnologia de Alimentos, Faculdade de Farmácia, Universidade Federal Fluminense, BrazilLaboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Brazil; Laboratório de Lipidômica e Bioquímica de Lipídios (LipBio), Instituto de Química, Universidade Federal do Rio de Janeiro, Brazil; Corresponding author at: Av. Horácio Macedo, 1281, sala 245, Pólo de Química, Cidade Universitária, Ilha do Fundão, Rio de Janeiro, RJ 21941-598, Brazil.The oxidative stability of açai-berry oil relating with the formation of oxidation products, the stability of minor components, and the evolution of volatile compounds under accelerated auto- and photo-oxidation was investigated. In both tests, peroxide value increased linearly with time and was negatively associated (R² ≥ 0.98) with α- and β-tocopherols, and chlorophyll a. γ-Tocopherol was one of the most unstable compounds, reaching complete loss between 0-to-3 days in auto-oxidation, and between 3-to-5 days in photo-oxidation. α-Tocopherol remained stable during auto-oxidation whereas β-Tocopherol degraded from 5-to-7 days, reaching 57 % loss. At 7 days of photo-oxidation, α-Tocopherol reached a small 26 % loss and β-Tocopherol a 32 % loss. Anthocyanins content decayed exponentially with time, reaching a 93 % loss after 7 days of auto-oxidation and a complete loss between 0-to-3 days of photo-oxidation. Hexanal and nonanal were formed in the advanced stages of auto-oxidation and in early stages of photo-oxidation, reaching after 7 days of oxidation contents that were over 15-fold and over 7-fold higher in the later than in the former. Conversely, 2-heptenal was formed only in photo-oxidation. Açai-berry oil was highly stable in auto-oxidation in the dark, but it requires storage under protection from light due to its low photo-oxidation stability.http://www.sciencedirect.com/science/article/pii/S2772753X24000145Accelerated oxidationJussara fruitSpecialty oilOxidative stabilityFruit oil |
| spellingShingle | Aline Gabrielle Alves de Carvalho Laís de Oliveira Silva Mariana Monteiro Daniel Perrone Vanessa Naciuk Castelo-Branco Alexandre Guedes Torres Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds Food Chemistry Advances Accelerated oxidation Jussara fruit Specialty oil Oxidative stability Fruit oil |
| title | Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds |
| title_full | Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds |
| title_fullStr | Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds |
| title_full_unstemmed | Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds |
| title_short | Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds |
| title_sort | jussara palm tree euterpe edulis m acai berry oil performance on auto and photo oxidation minor components stability and evolution of volatile compounds |
| topic | Accelerated oxidation Jussara fruit Specialty oil Oxidative stability Fruit oil |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24000145 |
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