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.

引用

页码：239 / 244

页数：6