title: Effect of water, metallic ions, fatty acid and temperature on oxidative stability of 1-octacosanol from sugarcane rind.
abstract: The chemical composition and selected physical parameters of crude 1-octacosanol (1-OC) extracted from sugarcane rind have been determined. GC-MS results exhibited that 1-OC sample was primarily composed of 1-OC (45.17%), 1-docosene (12.04%), 1-triacontanol (0.23%), 1-heneicosanol (0.33%), 1-tetracosanal (0.28%), campesterol (4.5%), stigmasterol (9.12%) and β-sitosterol (8.23%). The linoleic acid had important effects on physical and chemical properties of 1-OC sample, as it notably changed the melting point and the onset oxidation temperature To of 1-OC sample from 83.75 ± 0.35 °C to 63.25 ± 0.35 °C and 245.64 ± 2.04 °C to 160.03 ± 0.01 °C, respectively. It was also proved that the oxidation reactions were significantly different at different temperature levels. 1-OC was stable up to 245.64 ± 2.04 °C. However, when the temperature continued to rise, 1-OC and its oxidation products started to be oxidized. Therefore, attention should be paid to the quality of 1-OC during the preparation of food and to minimize the undesirable breakdown products.
authors.affiliation: Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang, People's Republic of China; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
authors.forename: Simin
authors.initials: S
authors.lastname: Feng
authors.affiliation: Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang, People's Republic of China; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China. Electronic address: luozisheng@zju.edu.cn.
authors.forename: Zisheng
authors.initials: Z
authors.lastname: Luo
authors.affiliation: Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang, People's Republic of China; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
authors.forename: Fangfang
authors.initials: F
authors.lastname: Zeng
authors.affiliation: Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang, People's Republic of China; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
authors.forename: Songbai
authors.initials: S
authors.lastname: Liu
authors.affiliation: Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang, People's Republic of China; Zhejiang University, College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.
authors.forename: Zia Ullah
authors.initials: ZU
authors.lastname: Khan
mesh_terms: D005227:Fatty Acids / Q000737:chemistry*; D005233:Fatty Alcohols / Q000032:analysis* / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D007477:Ions; D008670:Metals / Q000737:chemistry*; D010084:Oxidation-Reduction; D031786:Saccharum / Q000737:chemistry*; D013696:Temperature; D014867:Water / Q000737:chemistry*
chemical_list: D005227:Fatty Acids; D005233:Fatty Alcohols; D007477:Ions; D008670:Metals; D014867:Water; C044309:1-octacosanol
keywords: 1-Octacosanol; Non-isothermal DSC; Oxidative stability; Phytosterol; Sugarcane