Modified carbon paste electrode as a tool for the evaluation of oxidative stability of rapeseed oil
Keywords:edible oil, peroxide value, cyclic voltammetry, carbon paste electrode,
Carbon paste electrode was used for evaluation of oxidative stability of rapeseed oil samples using cyclic voltammetry in 0.1 mol.L-1 HCl as a supporting electrolyte. Rapeseed oil samples were exposed to daylight and oxygen in open glass baker at the laboratory condition in order to obtain oils with accelerated primary and secondary products of oxidation. The oxidation status was determinated by peroxide value and p-anisidine value. Total oxidative stability was expressed as TOTOX index. The edible oils were used for preparation (modification) of the carbon paste composite material followed by the cyclic voltammetric measurement. Peroxide values significantly increased whereas p-anisinde value rather fluctuated during 40 days of storage in all the samples. Cyclic voltammograms showed anodic current peaks at 575 - 600 mV and cathodic current peaks at 400 - 425 mV. The oxidation and reduction waves diminished at pH ≥3.0 suggesting not only phenolic compounds contributed to the electrochemical characteristic of oil samples. The peroxide value or p-anisidine value did not correlate with oxidation or reduction peak currents at the potential 575 - 600 mV and 400 - 425 mV, respectively. Both cathodic and anodic currents increased with increasing TOTOX index exhibiting positive correlation with high Spearman correlation coefficient (r = 0.894 and r = 0.914 for anodic and cathodic current, respectively). Linear relationship was found for each sample individually. A caution has to be done when interpreting results since the correlation seems to be of oil sample specific. Nevertheless, the modified carbon paste electrode with rapeseed oil represents a suitable and alternative tool for determination of the oxidative state of edible oils without use of organic solvents.
Adhoum, N., Monser, L. 2008. Electrochemical sensor for hydroperoxides determination based on Prussian blue film modified electrode. Sensor. Actuator. B, vol. 133, p. 588-592. https://doi.org/10.1016/j.snb.2008.03.039 DOI: https://doi.org/10.1016/j.snb.2008.03.039
AOAC, 2005.Official Methods of Analysis of AOAC International. 18th ed. GAITHERSBURG, MD, USA: AOAC International, Official Method 965.33. ISBN: 0-935584-78-1.
Apetrei, C., Rodríguez-Méndez, M. L., de Saja, J. A. 2005. Modified carbon paste electrodes for discrimination of vegetable oils. Sensor. Actuator. B, vol. 111-112,
Cao, J., Deng, L., Zhu, X. M., Fan., Y., Hu, J. N., Li. J., Deng, Z. Y. 2014. Novel approach to evaluate the oxidation state of vegetable oils using characteristic oxidation indicators. J. Agric. Food Chem., vol. 62, p. 12545-12552. https://doi.org/10.1021/js5047656 DOI: https://doi.org/10.1021/jf5047656
Gambarra-Neto, F. F., Marino, G., Araújo, M. C. U., Galvão, R. K. H., Pontes, M. J. C., de Medeiros, E. P., Lima, R. S. 2009. Classification of edible vegetable oils using square wave voltammetry with multivariate data analysis. Talanta, vol. 77, p. 1660-1666. https://doi.org/10.1016/j.talanta.2008.10.003 DOI: https://doi.org/10.1016/j.talanta.2008.10.003
Gromadzka, J., Wardencki, W. 2011. Trends in edible vegetable oils analysis. Part B. Application of different analytical techniques. Pol. J. Food Nutr. Sci., vol. 61, no. 2, p. 89-99. https://doi.org/10.2478/v10222-011-0009-5 DOI: https://doi.org/10.2478/v10222-011-0009-5
Choe, E., Min, D. B. 2006. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. F., vol. 5, no. 4, p. 169-186. https://doi.org/10.1111/j.1541-4337.2006.00009.x DOI: https://doi.org/10.1111/j.1541-4337.2006.00009.x
IFS, 1999. Codex standarad for named vegetable oils. [online] Codex stan 210-1999 [cit. 2015-02-6]. Available at: http://www.codexalimentarius.org/input/download/standards/336/CXS_210e.pdf
IUPAC, 1992. Standard methods for the analysis ofoils, fats, and derivates. 7th ed. OXFORD, GB: Blackwell Scientific, Official Method 2.504. ISBN:0-632-03337-1.
McKevith, B. 2005. Nutritional aspects of oilseeds. Nutr. Bull., vol. 30, no. 1, p. 13-26. http://onlinelibrary.wiley.com/doi/10.1111/j.1467-3010.2005.00472.x/abstract;jsessionid=11510D4615C35652C548858484C7C535.f01t04 DOI: https://doi.org/10.1111/j.1467-3010.2005.00472.x
Oliveri, P., Baldo, A., Daniele, S., Forina, M. 2009. Development of a voltammetric electronic tongue for discrimination of edible oils. Anal. Bioanal. Chem., vol. 395, p. 1135-1143. https://doi.org/10.1007/s00216-009-3070-8 DOI: https://doi.org/10.1007/s00216-009-3070-8
Pawłowicz, R., Gromadzka, J., Tynek, M., Tylingo, R., Wardencki, W., Karlovits, G. 2013. The influence of the UV irradiation on degradation of virgin rapeseed oils. Eur. J. Lipid Sci. Technol., vol. 115, p. 648-658. https://doi.org/10.1002/ejlt.201200126 DOI: https://doi.org/10.1002/ejlt.201200126
Pignitter, M., Somoza, V. 2012. Critical evaluation of methods for the measurement of oxidative rancidity in vegetable oils. J. Food Drug. Anal., vol. 20, no. 4, p. 772-777. https://doi.org/10.6227/jfda.2012200305 DOI: https://doi.org/10.38212/2224-6614.2024
Saad, B., Wai, W. T., Lim, B. P., Saleh, M. I. 2006. Flow injection determination of peroxide value in edible oils using triiodide detector. Anal. Chim. Acta, vol. 565, p. 261-270. https://doi.org/10.1016/j.aca.2006.02.039 DOI: https://doi.org/10.1016/j.aca.2006.02.039
Saad, B., Wai, W. T., Lim, B. P., Saleh, M. I. 2007. Flow injection determination of anisidine value in palm oil samples using a triiodide potentiometric detector. Anal. Chim. Acta, vol. 591, p. 248-254. https://doi.org/10.1016/j.aca.2007.03.067 DOI: https://doi.org/10.1016/j.aca.2007.03.067
Shelke, A. V., More, P. S. 2013. Synthesis and analysis of optical transmission/capacitance bridge system for oil deterioration identification. Int. J. Instrument. Sci., vol. 2, no. 2, p. 41-45. https://doi.org/10.5923/j.instrument.20130202.04
Szterk, A., Roszko, M., Sosińska, E., Derewiaka D., Lewicki, P. P. 2010. Chemical composition and oxidative stability of selected plant oils. J. Am. Oil Chem. Soc., vol. 87, p. 637-645. https://doi.org/10.1007/s11746-009-1539-4 DOI: https://doi.org/10.1007/s11746-009-1539-4
Švancara, I., Kalcher, K., Walcarius, A., Vytras, K. 2012. Electroanalysis with carbon paste electrodes. BOCA RATON, FL: CRC Press. ISBN: 978-1-4398-3019-2. DOI: https://doi.org/10.1201/b11478
Švancara, I., Metelka, R. 2000. Piston-driven carbon paste holders for electrochemical measurements. In Vytřas, K., Kalcher, K. Sensing in Electroanalysis, vol. 1. Pardubice: University of Pardubice, p. 7 - 8. ISBN:80-7194-831-4.
Yang, Y., Li, Q., Yu, X., Chen, X., Wang, Y. 2014. A novel method for determining peroxide value of edible oils using electrical conductivity. Food Control, vol. 39, p. 198-203. https://doi.org/10.1016/j.foodcont.2013.11.017 DOI: https://doi.org/10.1016/j.foodcont.2013.11.017
Zheng, C., Yang, M., Zhou, Q., Liu, C. S., Huang, F. H. 2014. Changes in the content of calonol and total phenolics, oxidative stability of rapeseed oil during accelerated storage. Eur. J. Lipid Sci. Technol., vol. 116, p. 1675-1684. https://doi.org/10.1002/ejlt.20130229 DOI: https://doi.org/10.1002/ejlt.201300229
How to Cite
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.