Skip to main content
SpringerLink
Log in

Oxidative Stability of α-Linolenic Acid in Corn Chips Enriched with Linseed Oil Pro/Antioxidative Activity of Tocopherol

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Extruded products, particularly those which are corn-based, are widely consumed salty or sweet snacks; moreover, they very often provide a basis for breakfast for people around the world. Extruded products are characterised by a low nutritional value, and a particularly low content of polyunsaturated fatty acids of the n-3 group. An attempt was made to enrich extruded corn crisps with α-linolenic acid (ALA) through the addition of refined linseed oil at an amount of 5 %. Corn crisps were produced with the addition of the oil concerned so that the concentration of ALA in the finished product was at least 2 g 100 g−1 (in a portion). With such a content of ALA, the crisps may be classified as ‘functional food’ in accordance with Commission Regulation (EU) No 432/2012 of May 2012. The following were tested: oxidative stability, and changes to the content of ALA during 6-month storage of crisps with the addition of linseed oil and various concentrations of δ-tocopherol and ascorbic acid. The crisps were packed in polyamide/polyethylene barrier film packages (30/70 µm), using either atmospheric air of argon for the packaging process. The study showed that with each applied concentration of δ-tocopherol added to the linseed oil (200–800 mg 100 g−1), it had a strong pro-oxidant effect. Packaging in argon atmosphere play very protective role in ALA stabilisation in functional corn crisp.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Abbreviations

ALA:

α-Linolenic acid

BHT:

Butylhydroxytoluene

PA/PE:

Polyamide/polyethylene

PUFA:

Polyunsaturated fatty acid

TAG:

Triacylglycerol

TBHQ:

tert-Butylhydroquinone

References

  1. Riaz MN, Anjum FM, Khan MI (2007) Latest trends in food processing using extrusion technology. Pak J Food Sci 17(1):53–138

    Google Scholar 

  2. Cheftel JC (1986) Nutritional effects of extrusion-cooking. Food Chem 20:263–283

    Article  CAS  Google Scholar 

  3. Singh S, Gamlath S, Wakeling L (2007) Nutritional aspects of food extrusion: a review. Int J Food Sci Technol 42:916–929

    Article  CAS  Google Scholar 

  4. Brennan MA, Derbyshire E, Tiwari BK, Brennan CS (2013) Ready-to-eat snack products: the role of extrusion technology in developing acceptable and nutritious snacks. Int J Food Sci Technol 48:893–902

    Article  CAS  Google Scholar 

  5. Kannadhason S, Rosentrater KA, Muthukumarappan K, Brown ML (2010) Twin screw extrusion of DDGS-based aquaculture feeds. J World Aquac Soc 41(S1):1–15

    Article  Google Scholar 

  6. Szterk A, Rogalski M, Szymborski Ł (2015) Impact of linseed oil lipids on the physical properties of corn crisps and possibility to obtain crisps enriched with n-3 fatty acids. J Am Oil Chem Soc 92(8):1195–1203. doi:10.1007/s11746-015-2672-x

    Article  CAS  Google Scholar 

  7. Barden L, Decker EA (2013) Lipid oxidation in low-moisture food: a review. Crit Rev Food Sci Nutr. doi:10.1080/10408398.2013.848833

    Google Scholar 

  8. Ilo S, Schoenlechner R, Berghofe E (2000) Role of lipids in the extrusion cooking processes. Grasas y Aceites 51(1e2):97–110

    CAS  Google Scholar 

  9. Ying DY, Edin L, Cheng L, Sanguansri L, Augustin MA (2015) Enhanced oxidative stability of extruded product containing polyunsaturated oils. LWT Food Sci Technol 62:1105–1111

    Article  CAS  Google Scholar 

  10. Camire ME, Dougherty MP, Briggs JL (2005) Antioxidant-rich foods retard lipid oxidation in extruded corn. Cereal Chem 82:666–670

    Article  CAS  Google Scholar 

  11. Artz WE, Rao SK, Sauer RM (1992) Lipid oxidation in extruded products during storage as affected by extruder temperature and selected antioxidants. In: Kokini JL, Ho CT, Karwe MW (eds) Food extrusion science and technology. Marcel Dekker, New York, pp 449–461

    Google Scholar 

  12. Butt MS, Ali A, Pasha I, Hashmi AM, Dogar S (2003) Effect of different antioxidants and packaging materials on the storage stability of breakfast cereals. Internet J Food Saf 2:1–5

    Google Scholar 

  13. Iverson F (1999) In vivo studies on butylated hydroxyanisole. Food Chem Toxicol 37:993–997

    Article  CAS  Google Scholar 

  14. Malkinson AM, Radcliffe RA, Bauer AK (2002) Quantitative trait locus mapping of susceptibilities to butylated hydroxytoluene-induced lung tumor promotion and pulmonary inflammation in CXB mice. Carcinogenesis 23:411–417

    Article  CAS  Google Scholar 

  15. Wagner K-H, Elmadfa I (2000) Effects of tocopherols and their mixtures on the oxidative stability of olive oil and linseed oil under heating. Eur J Lipid Sci Technol 102:624–629

    Article  CAS  Google Scholar 

  16. Azeez OT, Ejeta KO, Frank EO, Gerald NE (2013) Effect of antioxidants on the oxidative stability of vegetable oil at elevated temperature. Int J Appl Sci Technol 3(5):107–115

    Google Scholar 

  17. Paradiso VM, Summo C, Trani A, Caponio F (2008) An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols. J Cereal Sci 47:322–330

    Article  CAS  Google Scholar 

  18. European Commission Regulation (EU) No. 432/2012 of 16 May 2012 Establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. The Official Journal of The European Union (as amended)

  19. Official methods of analysis of AOAC International (2005) Methods 922.06 and 954.02, 18th edn. AOAC International, Gaithersburg

    Google Scholar 

  20. Folch J, Lees M, Sloane SGH (1957) A simple method for the isolation and purification of total lipides from animal tissue. J Biol Chem 226(1):497–509

    CAS  Google Scholar 

  21. AOAC Official Method 965.33 peroxide value of oils and fats titration method first action 1965, final action 1969

  22. Szterk A, Roszko M, Najman K, Kruk M, Mroczek E, Zarodkiewicz M, Rogalski M, Waszkiewicz-Robak B (2013) Comparison of various detection systems coupled to high performance liquid chromatography for determination of tocopherols in meat. The influence and comparison of the most popular sample preparation method. J Anal Bioanal Tech S2:005. doi:10.4172/2155-9872.S2-005

    Google Scholar 

  23. AOAC Official Method 984.26 Vitamin C (Total) in Food. Semiautomated Fluorometric Method First Action 1984 Final Action 1985

  24. AOAC Official Method 999.10 Lead, Cadmium, Zinc, Copper, and Iron in Foods Atomic Absorption Spectrophotometry after Microwave Digestion First Action 1999, Final Action 2005

  25. Duncan DB (1955) Multiple range and multiple F tests. Biometrics 11:1–42

    Article  Google Scholar 

  26. Pongracz G, Weiser H, Matzinger D (1995) Tocopherols—antioxidants in nature. Fett Wiss Technol 97:90–104

    CAS  Google Scholar 

  27. Buettner GR (1993) The pecking order of free radicals and antioxidants: lipid peroxidation, α-tocopherol, and ascorbate. Arch Biochem Biophys 300(2):535–543

    Article  CAS  Google Scholar 

  28. Carelli AA, Franco IC, Crapiste GH (2005) Effectiveness of added natural antioxidants in sunflower oil. Grasas Aceites 56(4):303–310

    Article  CAS  Google Scholar 

  29. Kim TS, Decker EA, Lee JH (2012) Antioxidant capacities of a-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsion. Food Chem 133:68–75

    Article  CAS  Google Scholar 

  30. Kim JY, Kim M-J, Yi B, Oh S, Lee JH (2015) Antioxidant properties of ascorbic acid in bulk oils at different relative humidity. Food Chem 176:302–307

    Article  CAS  Google Scholar 

  31. Andersson Y, Hedlund B (1990) Extruded wheat flour: correlation between processing and product quality parameters. Food Qual Prefer 2:201–216

    Article  Google Scholar 

  32. Killeit U (1994) Vitamin retention in extrusion cooking. Food Chem 49:149–155

    Article  Google Scholar 

  33. Sriburi P, Hill SE (2000) Extrusion of cassava starch with either variations in ascorbic acid concentration or pH. Int J Food Sci Technol 35:141–154

    Article  CAS  Google Scholar 

  34. Plunkett A, Ainsworth P (2007) The influence of barrel temperature and screw speed on the retention of l-ascorbic acid in an extruded rice based snack product. J Food Eng 78(2007):1127–1133

    Article  CAS  Google Scholar 

  35. Choe E, Min DB (2006) Mechanisms and factors for edible oil oxidation comprehensive reviews. Food Sci Food Saf 5:169–186

    Article  CAS  Google Scholar 

  36. Shibasaki-Kitakawa N, Murakami M, Kubo M, Yonemoto T (2012) A kinetic model describing antioxidation and prooxidationof β-carotene in the presence of a-tocopherol and ascorbic acid. J Am Oil Chem Soc 89:815–824

    Article  CAS  Google Scholar 

  37. Jayasinghe C, Gotoh N, Wada S (2013) Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions. Food Chem 141:3077–3084

    Article  CAS  Google Scholar 

  38. Booth CK, Reilly C, Farmakalidis E (1996) Mineral composition of Australian ready-to-eat breakfast cereals. J Food Compos Anal 9:135–147

    Article  CAS  Google Scholar 

  39. Maga JA, Sizer CE (1978) Ascorbic acid and thiamin retention during extrusion of potato flakes. Lebensm Wiss Und Technol 11(4):192–194

    CAS  Google Scholar 

  40. Gliszczyńska-Świgło A, Sikorska E, Khmelinskii I, Sikorski M (2007) Tocopherol content in edible plant oils. Pol J Food Nutr Sci 57(4A):157–161

    Google Scholar 

  41. Griewahn J, Daubert BF (1948) Delta-tocopherol as an antioxidant in lard. J Am Oil Chem Soc 25(1):26–27

    Article  CAS  Google Scholar 

  42. Georgantelis D, Blekas G, Katikou P, Ambrosiadis I, Fletouris DJ (2007) Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers. Meat Sci 75(2):256–264

    Article  CAS  Google Scholar 

  43. Gerling EM, Ternes W (2014) Stability of α-tocotrienol and α-tocopherol in salami-type sausages and curing brine depending on nitrite and pH. Meat Sci 98(4):657–664

    Article  CAS  Google Scholar 

  44. Poyato C, Navarro-Blasco I, Calvo MI, Cavero RY, Astiasarán I, Ansorena D (2013) Oxidative stability of O/W and W/O/W emulsions: effect of lipid composition and antioxidant polarity. Food Res Int 51(1):132–140

    Article  CAS  Google Scholar 

  45. Szterk A, Roszko M, Górnicka E (2013) Chemical stability of the lipid phase in concentrated beverage emulsions colored with natural β-carotene. J Am Oil Chem Soc 90(4):483–491

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska, 02-776, Warsaw, Poland

    Mateusz Rogalski

  2. Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, 36 Rakowiecka, 02-532, Warsaw, Poland

    Arkadiusz Szterk

Authors
  1. Mateusz Rogalski
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Arkadiusz Szterk
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Arkadiusz Szterk.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rogalski, M., Szterk, A. Oxidative Stability of α-Linolenic Acid in Corn Chips Enriched with Linseed Oil Pro/Antioxidative Activity of Tocopherol. J Am Oil Chem Soc 92, 1461–1471 (2015). https://doi.org/10.1007/s11746-015-2713-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2713-5

Keywords

Search

Navigation