Lipid oxidation of fat blends modified by monoacylglycerol

Veronika Spěváčková, Iveta Hrádková, Jan Šmidrkal and Vladimir Filip
Additional contact information
Veronika Spěváčková: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Iveta Hrádková: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Jan Šmidrkal: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Vladimir Filip: Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2012, vol. 30, issue 6, 527-533

Abstract: Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10-MAG18) and 1-octadecenoylglycerol and without MAG (as blank) were prepared. We find out the influence of the addition of monoacylglycerol on oxidation of the fat dispersion. Trihexadecanoylglycerol (tripalmitoylglycerol - TAG48) was used as the dispersive phase and soybean oil was used as the dispersive medium. Primary (conjugated diens) and volatile secondary (by SPME in connection with GC-MS) lipid oxidation products and oil stability index (OSI) were measured during autoxidation of the fat blends in storage conditions. MAGs with a shorter (or the same) acyl chain length (MAG10-MAG16) than the acyl chain length of the structured fat (TAG48) arrange tightly on the interface oil/crystals of structured fat, thus prevent lipid oxidation.

Keywords: conjugated diens; secondary oxidation products; oil stability index - OSI; structured fat; trihexadecanoylglycerol; tripalmitoylglycerol (search for similar items in EconPapers)
Date: 2012
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/459/2011-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/459/2011-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:459-2011-cjfs

DOI: 10.17221/459/2011-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().