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Lipid oxidation of fat blends modified by monoacylglycerol

Author

Listed:
  • 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)

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.

Suggested Citation

  • Veronika Spěváčková & Iveta Hrádková & Jan Šmidrkal & Vladimir Filip, 2012. "Lipid oxidation of fat blends modified by monoacylglycerol," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(6), pages 527-533.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:6:id:459-2011-cjfs
    DOI: 10.17221/459/2011-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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    Cited by:

    1. Sorelle NSOGNING DONGMO & Hilaire Macaire WOMENI & Féliçité TCHOUANGUEP MBIAPO & Michel LINDER & Jacques FANNI & Martin ZARNKOW & Thomas BECKER, 2014. "Cooking and drying process optimisation of shea (Butyrospermum parkii) butter extraction," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(6), pages 578-584.

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    2. V. Filip & I. Hrádková & J. Šmidrkal, 2009. "Antioxidants in Margarine Emulsions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 9-11.

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