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Data from: Phenolic Compounds as Antioxidants to Improve Oxidative Stability of Menhaden Oil-Based Structured Lipid as Butterfat Analog

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posted on 2024-02-13, 14:29 authored by Silvana Martini, Casimir C. Akoh

Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants. SL with 1-o-galloylglycerol, rosmarinic acid, or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days. Oxidation induction time (OIT) using differential scanning calorimetry showed a good correlation with the accelerated oxidation test. A mixture of 1-o-galloylglycerol and tocopherols at 50:50 ppm had the strongest protective effect on SL (OIT = 115.1 min) compared to the other tested compounds or combinations at the same concentration (OIT < 100 min).


Resources in this dataset:

  • Resource Title: README.

    File Name: README.txt

    Resource Description: This is the README file for this dataset. it also included the data dictionary.


  • Resource Title: Dataset for: Phenolic Compounds as Antioxidants to Improve Oxidative Stability of Menhaden Oil-Based Structured Lipid as Butterfat Analog.

    File Name: Dataset.zip

    Resource Description: This .zip file contains the actual data files for this dataset. Within the .zip there are 9 folders. Folders Fig 1, Fig 2, Fig 3, Fig S1, Fig S2, Fig S3, Fig S4, Fig S5, and Fig S6 contain the experimental data used for a specific figure reported in the manuscript. Fig 1, 2, 3, S2, and S6 have commas delimited data. Fig. S1 folder contains jpeg stills images. Fig S3, S4, and S5 have PDF files. There are total 27 .csv spreadsheets, 12 .jpeg still images, and 8 PDF files are in this dataset.

Funding

USDA-NIFA: 2017-67017-26476

History

Data contact name

Martini, Silvana

Data contact email

silvana.martini@usu.edu

Publisher

Ag Data Commons

Intended use

Oxidation is a major cause of loss in the food industry. These data look at using phenolic compounds as antioxidants to improve the oxidative stability of manhaden oil-based lipid, which can be used as an analog for butterfat to help reduce food loss to oxidation.

Use limitations

none

Temporal Extent Start Date

2017-01-01

Temporal Extent End Date

2019-12-31

Theme

  • Not specified

Geographic Coverage

{"type":"FeatureCollection","features":[{"geometry":{"type":"Point","coordinates":[-83.3773221,33.9480053]},"type":"Feature","properties":{}}]}

Geographic location - description

N 33° 57' 7'' W 83° 22' 26'', University of Georgia

ISO Topic Category

  • economy

National Agricultural Library Thesaurus terms

antioxidants; oxidative stability; menhaden; milk fat; propyl gallate; ferulic acid; tocopherols; butylated hydroxytoluene; acidolysis; menhaden oil; stearic acid; physical properties; oxidation; rosmarinic acid; differential scanning calorimetry; protective effect; phenolic compounds

Primary article PubAg Handle

Pending citation

  • No

Public Access Level

  • Public

Preferred dataset citation

Martini, Silvana; Akoh, Casimir C. (2020). Data from: Phenolic Compounds as Antioxidants to Improve Oxidative Stability of Menhaden Oil-Based Structured Lipid as Butterfat Analog. Ag Data Commons. https://doi.org/10.15482/USDA.ADC/1519173

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