Oxidative stability of cottonseed butter products under accelerated storage conditions

Authors: He, Zhongqi; Nam, Sunghyun; Klasson, K Thomas

Submitted to: Molecules
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/3/2023
Publication Date: N/A
Citation: N/A
DOI: https://doi.org/10.3390/molecules28041599

Interpretive Summary: Cottonseed is a natural product of cotton crop. As a continuation of our effort on enhanced utilization of end-products of cottonseed as food products, this work monitored the changes of oxidative stability parameters of cottonseed butter products under accelerated storage conditions (i. e., at 60 °C for 25 days). As each day of this accelerated oxidation storage is equivalent to 16 days of storage at 20 °C, observations in this work should have reflected the oxidative stability behaviors of the cottonseed butters about 13 months of shelf storage under ambient storage conditions. Thus, these observations and conclusions derived from this work are useful in developing appropriate storage conditions of cottonseed end-products to prevent them from degradative autooxidation.

Technical Abstract: Cottonseed is a natural product of cotton (Gossypium spp.) crop. This work evaluated the oxida-tive stability of cottonseed butters through accelerated autoxidation by storage at 60 °C for 25 days. Three oxidative stability parameters (peroxide value, p-anisidine value and total oxidation value) were monitored over the storage time. These chemical measurements revealed that the storage stability of the butter products was dominated by primary oxidation of lipid (oil) com-ponents while the secondary oxidation levels were relatively unchanged over the storage time. Analysis of the tocopherols (natural oxidants in cottonseed) suggested not only the protection function of the molecules against oxidation of the cottonseed butter during storage, but also the dynamic mechanism against the primary oxidation of lipid components. ATR FTIR data con-firmed no changes of the major C functional groups of cottonseed butters over the storage time. On the other hand, characteristic minor peaks of conjugated diens and trienes related to lipid ox-idation were impacted by the accelerated storage. As each day of accelerated oxidation at 60 °C is equivalent to 16 days of storage at 20 °C, observations in this work should have reflected the ox-idative stability behaviors of the cottonseed butters about 13 months of shelf storage under am-bient storage conditions. Thus, these data collected under the accelerated oxidation testing would be useful not only in better understanding the autooxidation mechanism of lipid mole-cules in cottonseed butters, but also in developing or recommending appropriate storage condi-tions of cottonseed end products to prevent them from quality degradation.