Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils
ABSTRACT The objective of this study was to assess the effect of sunlight on the oxidative stability, color, and fatty acid composition of sunflower, sesame, groundnut, mustard, and rice bran oils compared to ambient dark conditions. Oil samples were exposed to sunlight and ambient conditions for 90...
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| Format: | Article |
| Language: | English |
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Wiley
2025-06-01
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| Series: | Future Postharvest and Food |
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| Online Access: | https://doi.org/10.1002/fpf2.70010 |
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| author | Fabrice Tonfack Djikeng Veshe‐Teh Zemoh Sylvia Ninying Mallampalli Sri Lakshmi Karuna Leslie Asobo Forlemu Hilaire Macaire Womeni |
| author_facet | Fabrice Tonfack Djikeng Veshe‐Teh Zemoh Sylvia Ninying Mallampalli Sri Lakshmi Karuna Leslie Asobo Forlemu Hilaire Macaire Womeni |
| author_sort | Fabrice Tonfack Djikeng |
| collection | DOAJ |
| description | ABSTRACT The objective of this study was to assess the effect of sunlight on the oxidative stability, color, and fatty acid composition of sunflower, sesame, groundnut, mustard, and rice bran oils compared to ambient dark conditions. Oil samples were exposed to sunlight and ambient conditions for 90 days. The samples were collected after every 30 days for quality analysis [peroxide value (PV), p‐anisidine (p‐AnV), total oxidation (TOTOX), thiobarbituric acid (TBA), free fatty acid (FFA) values, induction period on Rancimat, color, and fatty acid composition]. Results showed that sunlight significantly increases the formation of primary and secondary oxidation products as well as the hydrolysis rate of sesame, mustard, sunflower, groundnut, and rice bran oils compared to ambient dark conditions. In the same line, it significantly reduces the color and oil resistance to oxidation (induction time) compared to ambient dark conditions. However, sunlight did not affect the fatty acid composition of these oils. Looking at the oils amongst themselves, rice bran oil was the most affected oil in terms of the TOTOX value. Oils should not be exposed to sunlight in order to preserve their quality. |
| format | Article |
| id | doaj-art-2f3d6d1fee93487f8e81b7c669e9b8a2 |
| institution | Kabale University |
| issn | 2837-6846 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Wiley |
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| series | Future Postharvest and Food |
| spelling | doaj-art-2f3d6d1fee93487f8e81b7c669e9b8a22025-08-20T03:59:32ZengWileyFuture Postharvest and Food2837-68462025-06-012220521510.1002/fpf2.70010Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran OilsFabrice Tonfack Djikeng0Veshe‐Teh Zemoh Sylvia Ninying1Mallampalli Sri Lakshmi Karuna2Leslie Asobo Forlemu3Hilaire Macaire Womeni4Department of Biochemistry and Molecular Biology Faculty of Science University of Buea Buea CameroonDepartment of Public Health and Administration Nutrition and Dietetics School of Health Science Biaka University Institute of Buea Buea CameroonCSIR‐Indian Institute of Chemical Technology Centre for Lipid Research Hyderabad IndiaDepartment of Bakery and Food Processing Redemption Higher Institute of Biomedical Sciences Buea CameroonDepartment of Biochemistry Faculty of Science University of Dschang Dschang CameroonABSTRACT The objective of this study was to assess the effect of sunlight on the oxidative stability, color, and fatty acid composition of sunflower, sesame, groundnut, mustard, and rice bran oils compared to ambient dark conditions. Oil samples were exposed to sunlight and ambient conditions for 90 days. The samples were collected after every 30 days for quality analysis [peroxide value (PV), p‐anisidine (p‐AnV), total oxidation (TOTOX), thiobarbituric acid (TBA), free fatty acid (FFA) values, induction period on Rancimat, color, and fatty acid composition]. Results showed that sunlight significantly increases the formation of primary and secondary oxidation products as well as the hydrolysis rate of sesame, mustard, sunflower, groundnut, and rice bran oils compared to ambient dark conditions. In the same line, it significantly reduces the color and oil resistance to oxidation (induction time) compared to ambient dark conditions. However, sunlight did not affect the fatty acid composition of these oils. Looking at the oils amongst themselves, rice bran oil was the most affected oil in terms of the TOTOX value. Oils should not be exposed to sunlight in order to preserve their quality.https://doi.org/10.1002/fpf2.70010groundnut oilmustard oilphotooxidationrice bran oilsesame oilsunflower oil |
| spellingShingle | Fabrice Tonfack Djikeng Veshe‐Teh Zemoh Sylvia Ninying Mallampalli Sri Lakshmi Karuna Leslie Asobo Forlemu Hilaire Macaire Womeni Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils Future Postharvest and Food groundnut oil mustard oil photooxidation rice bran oil sesame oil sunflower oil |
| title | Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils |
| title_full | Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils |
| title_fullStr | Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils |
| title_full_unstemmed | Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils |
| title_short | Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils |
| title_sort | monitoring the influence of sunlight on the oxidative stability color and fatty acid composition of sunflower sesame groundnut mustard and rice bran oils |
| topic | groundnut oil mustard oil photooxidation rice bran oil sesame oil sunflower oil |
| url | https://doi.org/10.1002/fpf2.70010 |
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