ArticleInternational journal of food science2015
Thermal Oxidation Induces Lipid Peroxidation and Changes in the Physicochemical Properties and β -Carotene Content of Arachis Oil.
Article in International journal of food science, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 32 citations in OpenAlex.
- Microencapsulated polyphenol extracts from Georgia-grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions.Food science & nutrition · 2024Article
- Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls.Foods (Basel, Switzerland) · 2023Article
- Oxidized dietary lipids induce vascular inflammation and atherogenesis in post-menopausal rats: estradiol and selected antihyperlipidemic drugs restore vascular health in vivo.Lipids in health and disease · 2023Article
- Antioxidants in Oak (Antioxidants (Basel, Switzerland) · 2023Review
- Effects of Extraction Methods on the Bioactivities and Nutritional Value of Virginia and Valencia-Type Peanut Oil.Molecules (Basel, Switzerland) · 2022Article
- Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying-Chemical and Infrared Studies.Plants (Basel, Switzerland) · 2022Article
- Assessment of the Effects of Salt andFoods (Basel, Switzerland) · 2022Article
- Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts.Molecules (Basel, Switzerland) · 2020Article
- Are Fried Foods Unhealthy? The Dietary Peroxidized Fatty Acid, 13-HPODE, Induces Intestinal Inflammation In Vitro and In Vivo.Antioxidants (Basel, Switzerland) · 2020Article
- Evaluating the In Vitro Potential of Natural Extracts to Protect Lipids from Oxidative Damage.Antioxidants (Basel, Switzerland) · 2020Review
- The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice.Journal of lipids · 2020Article
- Negative Effects of a High-Fat Diet on Intestinal Permeability: A Review.Advances in nutrition (Bethesda, Md.) · 2020Review
- Physicochemical, nutritional, and quality parameters of salted semidried mullet (Food science & nutrition · 2019Article
- Article
- Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study sought to investigate the effect of thermal oxidation on the physicochemical properties, malondialdehyde, and β-carotene content of arachis oil. Pure arachis oil was heated for 20 mins with a corresponding temperature of 220°C. Thereafter, changes in the physicochemical properties (acid, iodine, and peroxide values) of the oil samples were determined. Subsequently, the level of lipid peroxidation was determined using change in malondialdehyde content. Then, the total carotenoid and β-carotene contents were evaluated using spectrophotometric method and high performance liquid chromatography, respectively. The results of the study revealed a significant increase (P < 0.05) in the acid and peroxide values and malondialdehyde concentration of the heated oil when compared with the fresh arachis oil. In contrast, a significant decrease (P < 0.05) was observed in the iodine value, total carotenoid, 13-cis-, 15-cis-, trans-, and 9-cis-β-carotene, and total β-carotene content of the heated oil. Hence, thermal oxidation induced lipid peroxidation and caused changes in the physicochemical properties and carotenoid contents of arachis oil, thereby reducing its nutritive value and health benefit. Therefore, cooking and frying with arachis oil for a long period might not be appropriate as this might lead to a loss of significant amount of the insignificant β-carotene in arachis oil.
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.