Effect of water, metallic ions, fatty acid and temperature on oxidative stability of 1-octacosanol from sugarcane rind

Simin Feng; Zisheng Luo; Fangfang Zeng; Songbai Liu; Zia Ullah Khan

doi:10.1016/j.foodchem.2015.03.003

Effect of water, metallic ions, fatty acid and temperature on oxidative stability of 1-octacosanol from sugarcane rind

Food Chem. 2015 Sep 1:182:171-7. doi: 10.1016/j.foodchem.2015.03.003. Epub 2015 Mar 9.

Authors

Simin Feng¹, Zisheng Luo², Fangfang Zeng¹, Songbai Liu¹, Zia Ullah Khan¹

Affiliations

¹ Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang, People's Republic of China; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
² Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang, People's Republic of China; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China. Electronic address: luozisheng@zju.edu.cn.

PMID: 25842324
DOI: 10.1016/j.foodchem.2015.03.003

Abstract

The chemical composition and selected physical parameters of crude 1-octacosanol (1-OC) extracted from sugarcane rind have been determined. GC-MS results exhibited that 1-OC sample was primarily composed of 1-OC (45.17%), 1-docosene (12.04%), 1-triacontanol (0.23%), 1-heneicosanol (0.33%), 1-tetracosanal (0.28%), campesterol (4.5%), stigmasterol (9.12%) and β-sitosterol (8.23%). The linoleic acid had important effects on physical and chemical properties of 1-OC sample, as it notably changed the melting point and the onset oxidation temperature To of 1-OC sample from 83.75 ± 0.35 °C to 63.25 ± 0.35 °C and 245.64 ± 2.04 °C to 160.03 ± 0.01 °C, respectively. It was also proved that the oxidation reactions were significantly different at different temperature levels. 1-OC was stable up to 245.64 ± 2.04 °C. However, when the temperature continued to rise, 1-OC and its oxidation products started to be oxidized. Therefore, attention should be paid to the quality of 1-OC during the preparation of food and to minimize the undesirable breakdown products.

Keywords: 1-Octacosanol; Non-isothermal DSC; Oxidative stability; Phytosterol; Sugarcane.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Fatty Acids / chemistry*
Fatty Alcohols / analysis*
Fatty Alcohols / chemistry
Gas Chromatography-Mass Spectrometry
Ions
Metals / chemistry*
Oxidation-Reduction
Saccharum / chemistry*
Temperature*
Water / chemistry*

Substances

Fatty Acids
Fatty Alcohols
Ions
Metals
Water
1-octacosanol