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Lipid Oxidation in Dispersive Systems with Monoacylglycerols

Author

Listed:
  • V. Spěváčková
  • I. Hrádková

    (Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic)

  • M. Ebrtová

    (Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic)

  • V. Filip

    (Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic)

  • M. Tesařová

    (Department of Dairy and Fat Technology, Institute of Chemical Technology in Prague, Czech Republic)

Abstract

Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C. Influence of monoacylglycerol on oxidation and oxidation stability of the model fat blends was studied. The model fat blends were prepared by mixing of fully hydrogenated structured fats that contained only palmitic and stearic acid (fully hydrogenated zero-erucic rapeseed oil and fully hydrogenated palmstearin) and half-refined soybean oil. Lipid oxidation was measured by determination of the peroxide value. Volatile oxidation products were detected by the solid phase microextraction in connection with gas chromatography-mass detector (SPME/GC-MS). The oxidative stability was measured by the Rancimat method. Lipid oxidation in model system with 1-octadecenoylglycerol (MAG18:1) was the most extended. On the other hand minimal lipid oxidation was found out in the presence of 1-tetradecanoylglycerol (MAG14) and 1-hexadecanoylglycerol (MAG16).

Suggested Citation

  • V. Spěváčková & I. Hrádková & M. Ebrtová & V. Filip & M. Tesařová, 2009. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 169-172.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:1059-cjfs
    DOI: 10.17221/1059-CJFS
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    References listed on IDEAS

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    1. I. Pokorná & V. Filip & J. Šmidrkal, 2004. "Lipid oxidation in margarine emulsions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 140-143.
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