Effect of water, metallic ions, fatty acid and temperature on oxidative stability of 1-octacosanol from sugarcane rind

卷:182

Feng, Simin ; Luo, Zisheng ; Zeng, Fangfang ; Liu, Songbai ; Khan, Zia Ullah

关键词: 1-Octacosanol;    Non-isothermal DSC;    Sugarcane;    Oxidative stability;    Phytosterol;   

DOI  :  10.1016/j.foodchem.2015.03.003

学科分类：食品科学和技术

【 摘 要 】

The chemical composition and selected physical parameters of crude 1-octacosanol (1-OC) extracted from sugarcane rind have been determined. GC MS results exhibited that 1-OC sample was primarily composed of 1-OC (45.17%), 1-docosene (12.04%), 1-triacontanol (0.23%), 1-heneicosanol (0.33%), 1-tetracosanal (0.28%), campesterol (4.5%), stigmasterol (9.12%) and B-sitosterol (8.23%). The linoleic acid had important effects on physical and chemical properties of 1-OC sample, as it notably changed the melting point and the onset oxidation temperature To of 1-OC sample from 83.75 +/- 0.35 degrees C to 63.25 +/- 0.35 degrees C and 245.64 +/- 2.04 degrees C to 160.03 +/- 0.01 degrees C, respectively. It was also proved that the oxidation reactions were significantly different at different temperature levels. 1-OC was stable up to 245.64 +/- 2.04 degrees C. However, when the temperature continued to rise, 1-OC and its oxidation products started to be oxidized. Therefore, attention should be paid to the quality of 1-OC during the preparation of food and to minimize the undesirable breakdown products. (C) 2015 Elsevier Ltd. All rights reserved.