Effectiveness of different antioxidants in suppressing the evolution of thermally induced peroxidation products in hemp seed oil

Food Res Int. 2024 Jul:188:114415. doi: 10.1016/j.foodres.2024.114415. Epub 2024 May 3.

Abstract

Several scientific studies have warned that the ingestion of dietary lipid oxidation products (LOPs) may initiate or exacerbate the development of several chronic non-communicable diseases in humans. Indeed, the constantly increasing consumption of culinary oils by larger global populations indicates the need for scientific techniques to suppress the evolution of LOPs in thermo-oxidised oils. This study employed a 600.13 MHz frequency NMR spectrometer in evaluating the effect of 10, 50, and 100 ppm concentrations of chemical compounds reported to have antioxidant properties in continuously-stirred and thermally stressed polyunsaturated fatty acid (PUFA)-rich hemp seed oil at a frying temperature of 180℃ for 180 min. Research data acquired showed that the antioxidants α- and γ-tocopherol, γ-oryzanol, β-carotene, eugenol, resveratrol, ascorbyl palmitate, gentisic acid, and L-ascorbic acid all played a vital role in suppressing the evolution of secondary aldehydic lipid oxidation products in hemp seed oil. However, the most ineffective LOP-suppressing agent was L-lysine, an observation which may be accountable by its poor oil solubility. Nonetheless, trends deduced for compounds acting as antioxidants were mainly unique for each class of agent tested. Conversely, the antioxidant capacity of resveratrol was consistently higher, and this effect was found to be independent of its added amounts. This report provides a direct approach in developing scientific methods for the suppression of LOPs in thermo-oxidatively susceptible PUFA-rich cooking oils.

Keywords: Aldehydes; Continuous thermo-oxidation; Proton nuclear magnetic resonance ((1)H NMR) spectroscopy; Suppression activity; lipid oxidation products (LOPs).

MeSH terms

  • Antioxidants* / chemistry
  • Ascorbic Acid / chemistry
  • Cannabis* / chemistry
  • Cooking
  • Fatty Acids, Unsaturated / analysis
  • Fatty Acids, Unsaturated / chemistry
  • Hot Temperature*
  • Lipid Peroxidation* / drug effects
  • Magnetic Resonance Spectroscopy
  • Plant Extracts
  • Plant Oils* / chemistry
  • Resveratrol / chemistry
  • Seeds / chemistry

Substances

  • Antioxidants
  • Plant Oils
  • hempseed oil
  • Resveratrol
  • Fatty Acids, Unsaturated
  • Ascorbic Acid
  • Plant Extracts