Comparison of Oxidative Stability of Sesame (Sesamum Indicum), Soybean (Glycine Max) and Mahua (Mee) (Madhuca Longifolia) Oils Against Photo-Oxidation and Autoxidation

Lipid oxidation is one of the major causes of food spoilage. This study was conducted to evaluate and compare the oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (Madhuca longifolia) against photooxidation and autoxidation. Stability of oils against photo-oxidation and autoxidation was determined by exposing the oils to florescent light over 28 days and storing the oils at an elevated temperature (60 °C) for 28 days, respectively. The level of oxidation was determined by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and conjugated trienes (CT). Sesame oil exhibited the strongest oxidative stability against both photo-oxidation and autoxidation while Mahua oil exhibited the least stability highest both photo-oxidation and autoxidation as measured by primary oxidative products. However, Mahua oil showed the strongest stability against both photo-oxidation and autoxidation as measured by secondary oxidative products. In conclusion, higher oxidative stability was shown by the Mahua oil than sesame and soybean oils for photooxidation and autoxidation.fals

Comparison of Oxidative Stability of Sesame (Sesamum Indicum), Soybean (Glycine Max) and Mahua (Mee) (Madhuca Longifolia) Oils Against Photo-Oxidation and Autoxidation

AbstractLipid oxidation is one of the major causes of food spoilage. This study was conducted to evaluate and compare the oxidative stability of sesame (Sesamum indicum), soybean (Glycine max) and mahua (Madhuca longifolia) against photooxidation and autoxidation. Stability of oils against photo-oxidation and autoxidation was determined by exposing the oils to florescent light over 28 days and storing the oils at an elevated temperature (60°C) for 28 days, respectively. The level of oxidation was determined by measuring peroxide value (PV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and conjugated trienes (CT). Sesame oil exhibited the strongest oxidative stability against both photo-oxidation and autoxidation while Mahua oil exhibited the least stability highest both photo-oxidation and autoxidation as measured by primary oxidative products. However, Mahua oil showed the strongest stability against both photo-oxidation and autoxidation as measured by secondary oxidative products. In conclusion, higher oxidative stability was shown by the Mahua oil than sesame and soybean oils for photooxidation and autoxidation

Refractory high anion gap metabolic acidosis due to chronic paracetamol use: a case report

Abstract Introduction Metabolic acidosis is a frequent finding in clinical practice, particularly among critically ill patients. While common causes of high anion gap metabolic acidosis, such as diabetic ketoacidosis, renal failure, lactic acidosis, and toxins are easy to diagnose, less typical causes require heightened clinical suspicion. We report an unusual cause of high anion gap metabolic acidosis, which required specific therapeutic measures. Case presentation A 45-year-old Sinhalese female with diabetes presented with severe metabolic acidosis and Kussmaul breathing. Initial treatment for sepsis and renal failure, including intravenous bicarbonate and dialysis, failed to correct the acidosis. Further evaluation revealed chronic therapeutic use of paracetamol and elevated urinary 5-oxoproline levels, which confirmed pyroglutamic acidosis. Her acidosis resolved promptly with N-acetylcysteine therapy and suspension of paracetamol. Discussion Chronic ingestion of therapeutic doses of paracetamol is an increasingly reported cause of high anion gap metabolic acidosis. This is a distinct entity from acidosis that results from paracetamol toxicity, which is due to liver derangement and lactic acidosis. Paracetamol depletes glutathione and this impacts the gamma glutamyl cycle, causing accumulation of 5-oxyproline/pyruvic acid. Clinicians should be aware of this rare but reversible cause in patients on long-term paracetamol therapy

Oxidative Stability of Edible Plant Oils

Edible plant oils play a vital role in daily diets of people worldwide. Stability against oxidation is the major factor limiting the application of most edible plant oils for cooking and processing. Most native plant oils vary greatly in their stability to oxidation depending on their composition. Oxidative stability of edible plant oils has been extensively studied to find out the ways of improving their stability against oxidation to widen their application. Synthetic antioxidants are effective to improve the oxidative stability of these oils, however, recently, following the evidences on possible toxicities of synthetic antioxidants, the use of natural plant sources as antioxidant is gaining interest. In addition, modification of composition of the oils through genetic modification is another successful means to improve the oxidative stability of these oils. This chapter focuses on the mechanism and factors of oxidation and ways of improving oxidative stability of oils.</p