Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils

Jakub Fišnar, Monika Sabolová and Zuzana Réblová
Additional contact information
Jakub Fišnar: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technoogy, University of Chemistry and Technology, Prague, Czech Republic
Monika Sabolová: Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, Czech Republic
Zuzana Réblová: Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technoogy, University of Chemistry and Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2018, vol. 36, issue 6, 441-451

Abstract: Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180°C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P < 0.05). Consequently, no tocopherols were present in olive, peanut and palm oil at their half lifespan (i.e., at 6% of polymerised triacylglycerols), whereas tocopherols in maize, sunflower, grapeseed, rice and, particularly, soybean oil were present even at the end of their lifespan, (i.e., at 12% polymerised triacylglycerols). These findings have not been published yet, or only little published.

Keywords: frying; lipid oxidation; plant oils; vitamin E (search for similar items in EconPapers)
Date: 2018
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/73/2018-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/73/2018-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:36:y:2018:i:6:id:73-2018-cjfs

DOI: 10.17221/73/2018-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 ().