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Strategies to increase the oxidative stability of cold pressed oils

Grosshagauer, Silke, Steinschaden, Raphael, Pignitter, Marc
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.106 pp. 72-77
aldehydes, antioxidant activity, antioxidants, cold, cooking fats and oils, heat treatment, lipid peroxidation, oilseeds, oxidative stability, oxygen, polyphenols, polyunsaturated fatty acids, seeds, shelf life, vitamin E
Consumption of cold pressed oils rich in polyunsaturated fatty acids (PUFA) is considered healthy. However, these oils are characterized by a lack of oxidative stability, leading to the accumulation of lipid oxidation products, which have been shown to have detrimental effects on health. Thus, it is of utmost interest to find strategies to increase the oxidative stability of PUFA-rich oils. The progress of lipid oxidation in edible oils has been shown to be influenced by many factors, such as light exposure, heat treatment, oxygen accessibility and the presence of antioxidants. While many attempts have been performed to prolong the shelf life of edible oils by fortification with antioxidants and limiting factors, which promote lipid oxidation, only few studies have been performed to evaluate the antioxidative effect of the enrichment of cold pressed oils with antioxidants by modifying the production process. By referring to key publications in the field novel strategies to increase oxidative stability of cold pressed oils are suggested. Besides the classical antioxidants in oils, such as polyphenols and vitamin E, advanced lipid oxidation end products (ALEs) have been reported to have antioxidative activities as well and are formed by the non-enzymatic reaction between lipid aldehydes and aminophospholipids. Therefore, the formation of ALEs in the PUFA-rich oil seeds and their extraction from the seeds to the oil should be promoted. The review provides new strategies to enrich edible oils with antioxidants by modifying production processes.