DO MONOACYLGLYCEROLS ACT AS PRO-OXIDANTS IN PURIFIED SOYBEAN OIL? EVIDENCE OF A DOSE-DEPENDENT EFFECT

被引：0
|
作者：
Caponio, F. [1 ]
Paradiso, V. M. [1 ]
Bruno, G. [1 ]
Summo, C. [1 ]
Pasqualone, A. [1 ]
Gomes, T. [1 ]
机构：
[1] Univ Bari, Dept Biol & Chem Agroforestry & Environm DIBCA, I-70126 Bari, Italy
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2011年 / 23卷 / 03期
关键词：
accelerated oxidation test; HPSEC analysis; monoacylglycerols; oxidative stability; polar compounds; pro-oxidant effect; FREE FATTY-ACIDS; OXIDATIVE STABILITY; OLIVE OIL; MECHANISMS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
An investigation was carried out on the effect of adding increasing amounts of monoacylglycerols (MAG) - obtained from a purified soybean oil (PSO) - on the oxidation of the same PSO. PSO and the MAG/PSO solutions were subjected, during accelerated oxidation at 60 degrees C, to routine analyses and High-Performance Size-Exclusion Chromatography of polar compounds. The addition of low amounts of MAG ( 5-10 g kg(-1)) caused an increase of oxidation. Adding higher amounts of MAG, the pro-oxidant effect progressively decreased. The solution containing 30 mg kg(-1) showed the lowest oxidative levels. Therefore, the effect of MAG in PSO oxidation is not univocal, being dose-dependent.
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页码：239 / 244
页数：6
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