Lipid oxidation of fat blends modified by monoacylglycerol
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 fa...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0006_lipid-oxidation-of-fat-blends-modified-by-monoacylglycerol.php |
| _version_ | 1797899779178496000 |
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| author | Veronika Spěváčková Iveta Hrádková Jan Šmidrkal Vladimir Filip |
| author_facet | Veronika Spěváčková Iveta Hrádková Jan Šmidrkal Vladimir Filip |
| author_sort | Veronika Spěváčková |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T08:34:18Z |
| format | Article |
| id | doaj.art-ed37c8ce14c548faae203d80bef0a291 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:34:18Z |
| publishDate | 2012-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-ed37c8ce14c548faae203d80bef0a2912023-02-23T03:27:52ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172012-12-0130652753310.17221/459/2011-CJFScjf-201206-0006Lipid oxidation of fat blends modified by monoacylglycerolVeronika Spěváčková0Iveta Hrádková1Jan Šmidrkal2Vladimir Filip3Department of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicDepartment of Dairy, Fat and Cosmetic Science, Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech RepublicModel 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.https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0006_lipid-oxidation-of-fat-blends-modified-by-monoacylglycerol.phpconjugated dienssecondary oxidation productsoil stability index - osistructured fattrihexadecanoylglyceroltripalmitoylglycerol |
| spellingShingle | Veronika Spěváčková Iveta Hrádková Jan Šmidrkal Vladimir Filip Lipid oxidation of fat blends modified by monoacylglycerol Czech Journal of Food Sciences conjugated diens secondary oxidation products oil stability index - osi structured fat trihexadecanoylglycerol tripalmitoylglycerol |
| title | Lipid oxidation of fat blends modified by monoacylglycerol |
| title_full | Lipid oxidation of fat blends modified by monoacylglycerol |
| title_fullStr | Lipid oxidation of fat blends modified by monoacylglycerol |
| title_full_unstemmed | Lipid oxidation of fat blends modified by monoacylglycerol |
| title_short | Lipid oxidation of fat blends modified by monoacylglycerol |
| title_sort | lipid oxidation of fat blends modified by monoacylglycerol |
| topic | conjugated diens secondary oxidation products oil stability index - osi structured fat trihexadecanoylglycerol tripalmitoylglycerol |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201206-0006_lipid-oxidation-of-fat-blends-modified-by-monoacylglycerol.php |
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