Malaysian Journal of Analytical Sciences Vol 23 No 5 (2019): 861 - 869

THE EFFECT OF VANILLIN ON THE OXIDATIVE STABILITY OF PALM OLEIN

(Mengkaji Kesan Penambahan Vanilin terhadap Kestabilan Pengoksidaan Olein Sawit)

Fatin Nadzirah Mohd Azriyuddin, Mohammad Norazmi Ahmad, Muhammad Nor Omar, Erna Normaya Abdullah*

Experimental and Theoretical Research Laboratory,

Department of Chemistry, Kulliyyah of Science,

International Islamic University Malaysia, 25200 Kuantan, Pahang, Malaysia

*Corresponding author: ernanormaya@iium.edu.my

Received: 16 January 2019; Accepted: 25 August 2019

Abstract

The existence of unsaturated fatty acids in palm olein contributes to the oil’s degree unsaturation and reduces the oil’s oxidative stability when it is exposed to atmospheric oxygen and heat. The purpose of this research was to study the effect of vanillin on improving the oxidative stability of palm olein. 1% of vanillin was incorporated into palm olein and the sample was heated at 90 °C in an oven for 200 hours. Samples were collected at 0 hours, 50 hours, 100 hours, 150 hours and 200 hours heating prior to analysis using a thermal oxidative stability test including iodine value test, peroxide value test, Fourier transform infrared (FTIR) spectroscopy and thermogravimetric analysis (TGA). The results obtained were compared with the result of palm olein without antioxidant (blank). The results showed that the presence of vanillin in palm olein reduced the autoxidation process and increased the oxidative stability of palm olein by 16.10%, 46.51% and 25.00% based on the peroxide value, absorbance of the infrared spectrum and thermogravimetric sample’s weight gain per cent, respectively.

Keywords: oxidation, oxidative stability, palm olein, vanillin

Abstrak

Kewujudan asid lemak tak tepu dalam olein sawit menyumbang kepada darjah ketaktepuan minyak dan mengurangkan kestabilan pengoksidaan minyak apabila terdedah kepada oksigen dan haba atmosfera. Kajian ini bertujuan mengkaji kesan penambahan vanilin dalam meningkatkan kestabilan pengoksidaan olein sawit. Sampel olein sawit yang mengandungi 1% vanilin dipanaskan pada suhu 90 °C selama 200 jam. Sampel pada masa 0 jam, 50 jam, 100 jam, 150 jam dan 200 jam setelah dipanaskan telah dianalisis melalui ujian kestabilan pengoksidaan termal iaitu ujian nilai peroksida, spektroskopi inframerah transformasi Fourier (FTIR) dan analisis termogravimetri (TGA). Keputusan yang diperoleh dibandingkan dengan olein sawit tanpa antioksida. Hasil menunjukkan kehadiran vanilin dalam olein sawit mengurangkan proses pengautooksidaan dan meningkatkan kestabilan pengoksidaan olein sawit sebanyak 16.10%, 46.51% dan 25.00%, masing-masing berdasarkan nilai peroksida, keserapan pada spektrum inframerah dan peratus peningkatan berat sampel termogravimetri.

Kata kunci: pengoksidaan, kestabilan pengoksidaan, olein sawit, vanillin

References

1. Choe, E. and Min, D. B. (2006). Mechanisms and factors for edible oil oxidation. Comprehensive Reviews in Food Science and Food Safety, 5: 169-186.

2. Pimpa, B., Kanjanasopa, D. and Boonlam, S. (2009). Effect of addition of antioxidants on the oxidative stability of refined bleached and deodorized palm olein. Kasetsart Journal (Natural Science), 43: 370-377.

3. Shahidi, F. and Zhong, Y. (2010). Lipid oxidation and improving the oxidative stability. Chemical Society Reviews, 39: 4067-4079.

4. Choe, E. and Min, D. B. (2007). Chemistry of deep-fat frying oils. Journal of Food Science, 72(5): 77-86.

5. Koushki, M., Nahidi, M. and Cheraghali, F. (2015). Physico-chemical properties, fatty acid profile and nutrition in palm oil. Journal of Paramedical Sciences, 6(3): 117-134.

6. Sundram, K., Sambanthamurthi, R. and Tan, Y. A. (2003). Palm fruit chemistry and nutrition. Asia Pacific Journal of Clinical Nutrition, 12(3): 355-362.

7. Kuppithayanant, N., Hosap, P. and Chinnawong, N. (2014). The effect of heating on vitamin E decomposition in edible palm oil. International Journal of Environmental and Rural Development, 2014: 121-125.

8. Mourtzinos, I., Konteles, S., Kalogeropoulos, N. and Karathanos, V. T. (2009). Thermal oxidation of vanillin affects its antioxidant and antimicrobial properties. Food Chemistry, 114(3): 791-797.

9. Walton, N. J., Mayer, M. J. and Narbad, A. (2003). Vanillin. Phytochemistry, 63: 505-515.

10. Tai, A., Sawano T., Yazama, F. and Ito, H. (2011). Evaluation of antioxidant activity of vanillin by using multiple antioxidant assays. Biochimica et Biophysica Acta, 1810(2): 170-177.

11. Kumar, S. S., Priyadarsini, K. I. and Sainis, K. B. (2002). Free radical scavenging activity of vanillin and o-vanillin using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. Redox Report, 7(1): 35-40.

12. Sinha, A. K., Sharma, U. K. and Sharma, N. (2008). A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents. International Journal of Food Sciences and Nutrition, 59(4): 299-326.

13. Bera, D., Lahiri, D. and Nag, A. (2006). Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. Journal of Food Engineering, 74: 542-545.

14. Taghvaei, M. and Jafari, S. M. (2015). Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology, 52(3): 1272-1282.

15. American Oil Chemists’ Society (1993). Iodine value of fats and oils, cyclohexane method: Official recommended practice Cd 1b-87, revised 1990. In Official Methods and Recommended Practices of the American Oil Chemists’ Society (3rd ed.). Champaign: AOCS Press.

16. American Oil Chemists’ Society (1997). Peroxide value: Method Cd 8-53. In D. Firestone (Ed.), Official Methods and Recommended Practices of the American Oil Chemists’ Society, (4th ed.). Champaign: AOCS Press.

17. Liang, P., Chen, C., Zhao, S., Ge, F., Liu, D., Liu, B., Fan, Q., Han, B. and Xiong, X. (2013). Application of Fourier transform infrared spectroscopy for the oxidation and peroxide value evaluation in virgin walnut oil. Journal of Spectroscopy, 2013: 1-5.

18. Liang, P., Wang, H., Chen, C., Ge, F., Liu, D., Li, S., Han, B., Xiong, X. and Zhao, S. (2013). The use of Fourier transform infrared spectroscopy for quantification of adulteration in virgin walnut oil. Journal of Spectroscopy, 2013: 1-6.

19. Guillen, M. D. and Cabo, N. (1997). Infrared Spectroscopy in the study of edible oils and fats. Journal of the Science of Food and Agriculture, 75: 1-11.

20. Ghazali, Z., Nik, W. B. W., Bulat, K. H. K., Ani, F. N. and Xian, L. F. (2006). The effect of light on the oxidative stability of palm olein. International Conference on Natural Resources Engineering and Technology, 2006: 631-637.

21. Guillen, M. D. and Goicoechea, E. (2007). Detection of primary and secondary oxidation products by Fourier transform infrared spectroscopy (FTIR) and ¹H nuclear magnetic resonance (NMR) in sunflower oil during storage. Journal of Agricultural and Food Chemistry, 55: 10729-10736.

22. Guillen, M. D. and Cabo, N. (2002). Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry, 77: 503-510.

23. Guillen, M. D. and Cabo, N. (2000). Some of the most significant changes in the Fourier transform infrared spectra of edible oils under oxidative conditions. Journal of the Science of Food and Agriculture, 80: 2028-2036.

24. Goburdhun, D., Laulloo, S. B. J. and Musruck, R. (2001). Evaluation of soy bean oil quality during conventional frying by FT-IR and some chemical indexes. International Journal of Food Sciences and Nutrition, 52: 31-42.

25. Coni, E., Podesta, E. and Catone, T. (2004). Oxidizability of different vegetables oils evaluated by thermogravimetric analysis. Thermochimica Acta, 418: 11-15.

26. Gao, F. and Birch, J. (2015). Oxidative stability, thermal decomposition and oxidation onset prediction of carrot, flax, hemp and canola seed oils in relation to oil composition and positional distribution of fatty acids. European Journal of Lipid Science and Technology, 117: 1-11.

27. Jayadas, N. H. (2008). Evaluation of the oxidative properties of vegetable oils as base stocks for industrial lubricants using spectroscopic and thermogravimetric analyses. Journal of Synthetic Lubrication, 25: 105-113.