Czech J. Food Sci., 2012, 30(6):527-533 | DOI: 10.17221/459/2011-CJFS

Lipid oxidation of fat blends modified by monoacylglycerol

Veronika Spěváčková, Iveta Hrádková, Jan ©midrkal, Vladimir Filip
Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

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

Published: December 31, 2012  Show citation

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Spěváčková V, Hrádková I, ©midrkal J, Filip V. Lipid oxidation of fat blends modified by monoacylglycerol. Czech J. Food Sci. 2012;30(6):527-533. doi: 10.17221/459/2011-CJFS.
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