ASSESSING OIL OXIDATIVE STABILITY IN TARALLINI BY OXITEST®

Main Article Content

Y. Riciputi http://orcid.org/0000-0002-6915-2163
M. F. Caboni

Keywords

Accelerated Oxidation, Bakery products, OXITEST®, Shelf life, Tarallini

Abstract

The shelf life of the typical Italian snack “tarallini” depends on the recipe and on the cooking and storage conditions. In this work, the lipid shelf life of tarallini was measured using an OXITEST® instrument, an accelerated oxidation test. The setup of OXITEST® was for the sample amount and the sample particle size.

Homemade tarallini prepared using sunflower oil, extra virgin olive oil and a blend of extra virgin olive oil and lard was cooked twice and tested. The results showed a good ability of OXITEST® to discriminate between lipid unsaturation and cooking time, providing information on the lipid shelf life of complex food matrices, such as tarallini. 

Abstract 707 | PDF Downloads 640

References

Calligaris S., Pieve S.D., Kravina G., Manzocco L. and Nicoli C.M. 2008. Shelf life prediction of bead sticks using oxidation indices: a validation study. J Food Sci 73:E51.

Choe E. and Min D.B. 2006. Mechanisms and factors for edible oil oxidation. Compr Rev Food Sci Food Saf 5:169.

Christie W.W. (Ed) 1989. “Gas chromatography and lipids, a practical guide”. The Oily Press Ltd, Ayr, Scotland.

Comandini P., Verardo V., Maiocchi P. and Caboni M.F. 2009. Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument. Eur J Lipid Sci Technol 111:1.

Frankel E.N. (Ed.) 1998. “Lipid Oxidation”. The Oily Press Ltd, Dundee, Scotland.

Frenkel E.N. 1984. Lipid oxidation: mechanism, products and biological relevance. JAOCS 61:1908.

Gómez-Alonso S., Mancebo-Campos V., Salvador M.D., Fregapane G. 2004. Oxidation kinetics in olive oil triacylglycerols under accelerated shelf-life testing. Eur J Lipid Sci Technol 106:369.

Hrncirik K. and Fritsche S. 2005. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions. J. Agric. Food Chem. 53:2103.

Kacyn L.J., Saguy I., Karel M. 1983. Kinetics of oxidation of dehydrated food at low oxygen pressures. J Food Proc Preserv 7:161.

Labuza T.P., Schmidt M.K. 1985. Accelerated shelf-life test in foods. Food Technol 39:57.

Márquez-Ruis G., Martín-Polvillo M. and Dobarganes C. 2003. Effect of temperature and addition of ?-tocopherol on the oxidation of trilinolein model systems. Lipids 38:233.

Przybylski T. and Eskin N.A.M. 1988. A comparative study on the effectiveness of nitrogen or carbon dioxide flushing in preventing oxidation during the heating of oil. J Am Oil Chem Soc 65:629.

Ragnarsson J.O., Labuza T.P. 1977. Accelerated shelf-life testing for oxidative stability in foods-a review. Food Chem 2:291.

Tan C.P., Che Man Y.B., Selamat J. and Yusoff M.S.A. 2002. Comparative studies of oxidative stability of edible oils by differential scanning calorimetry and oxidative stability index methods. Food Chem 76:385.

Velp Scientifica: OXITEST Reactor Operating Manual (2006). VELP Scientifica srl, Usmate (Italy).

Verardo V., Gomez-Caravaca, A.M., Gori A., Losi G. and Caboni M.F. 2013a. Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area. J Sci Food Agr 93:3625

Verleyen T., Van Dyck S. and Adams C.A. 2005. In “Analysis of lipid oxidation” Kamal-Eldin A. and Pokorný J. (Ed.), p. 210, AOCS Publishing, Urbana, IL.

Wan P.J. 2000. Accelerated stability tests. In “Methods to Assess Quality and Stability of Oils and Fat-Containing Foods”. K. Warner and N.A.M Eskin (Ed.), p. 179. AOAC Press, Champaign, IL.

Waterman K.C., Adami R.C. 2005. Accelerating testing: prediction of chemical stability of pharmaceuticals. Int J Pharmacol 293:101.