IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v36y2018i6id73-2018-cjfs.html
   My bibliography  Save this article

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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jakub FIŠNAR & Monika SABOLOVÁ & Zuzana RÉBLOVÁ, 2018. "Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(6), pages 441-451.
    • Handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:73-2018-cjfs
    DOI: 10.17221/73/2018-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/73/2018-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/73/2018-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/73/2018-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    References listed on IDEAS

    as
    1. Liliya Mekhanoshina & Zuzana Réblová, 2016. "Content of polymerised triacylglycerols in fat of fried foods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(3), pages 211-216.
    Full references (including those not matched with items on IDEAS)

    Most related items

    These are the items that most often cite the same works as this one and are cited by the same works as this one.

      Corrections

      All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:36:y:2018:i:6:id:73-2018-cjfs. See general information about how to correct material in RePEc.

      If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

      If CitEc recognized a bibliographic reference but did not link an item in RePEc to it, you can help with this form .

      If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

      For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

      Please note that corrections may take a couple of weeks to filter through the various RePEc services.

      IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.