Impact of synthetic antioxidants on lipid peroxidation of distiller’s dried grains with solubles and distiller’s corn oil stored under high temperature and humidity conditions

This experiment evaluated the effect of antioxidants, oil content in distiller’s dried grains with solubles (DDGS), quality of distiller’s corn oil, and storage time on lipid peroxidation. A source of low-oil DDGS (LO-DDGS; 5.0% ether extract [EE], as-fed basis), high-oil DDGS (HO-DDGS; 13.0% EE, asfed basis), and 2 sources of distiller’s corn oil (DCO; 1.20, 0.08, and 0.48% moisture, insoluble impurities, and unsaponifiables [MIU], respectively [DCO-1], and 1.20, 0.01, and 0.10% MIU, respectively [DCO-2]) were obtained. Each of the 4 ingredients was divided into 18 representative subsamples (approximately 908 g for DDGS or 2 kg of DCO). Six subsamples of each ingredient were mixed with either no supplemental antioxidants (CON), Rendox-CQ (REN; 1,000 mg/kg EE; Kemin, Industries, Des Moines, IA), or Santoquin-Q4T (SAN; 1,500 mg/kg EE; Novus International, St. Louis, MO). Each mixture (n = 72) was split into thirds, and 1 portion was immediately frozen at-20°C (d 0). Two portions were stored under hot (38.6 ± 0.1°C) and humid conditions (94.0 ± 0.3% relative humidity) for 14 or 28 d. The MIXED procedure of SAS was used to evaluate the effects of ingredient, antioxidant, storage time, and interactions, with d-0 values used as a covariate. From d 14 to 28, peroxide value (PV), p-anisidine value (AnV), and thiobarbituric acid reactive substances (TBARS) of DCO and DDGS increased by 3-to 4-fold (P < 0.05). Over the entire storage period, PV of DCO-1 and HO-DDGS (12.3 ± 0.3 and 12.6 ± 0.3 mEq O₂/ kg oil, respectively) exceeded (P < 0.05) that of DCO-2 and LO-DDGS (9.6 ± 0.3 and 9.3 ± 0.3 mEq O₂/kg oil, respectively). Adding REN or SAN (P < 0.05) reduced TBARS and AnV relative to CON (TBARS = 11.0 ± 0.2 mg malondialdehyde Eq/kg oil and AnV = 6.5 ± 0.2) over the entire period (mean of d 14 and 28), but TBARS and AnV did not differ (P > 0.05) between antioxidants (TBARS = 6.1 ± 0.2 and 5.9 ± 0.2 mg malondialdehyde Eq/kg oil, respectively, and AnV = 1.9 ± 0.2 and 1.8 ± 0.2 for REN and SAN, respectively). The PV on d 14 and 28 and overall was less (P < 0.05) when either antioxidant was added relative to CON (16.0 mEq O₂/ kg) and was greater for ingredients treated with SAN (P < 0.05) compared with REN (8.8 ± 0.2 and 8.0 ± 0.2 mEq O₂/kg oil for SAN and REN, respectively). In summary, antioxidants reduced peroxidation of DDGS and DCO by approximately 50% during 28 d of storage at 38.6°C and 94.0% relative humidity, but neither antioxidant completely stabilized the ingredients.