Lipid oxidation of fat blends modified by monoacylglycerol
V. Spěváčková, I. Hrádková, J. Šmidrkal, V. Filiphttps://doi.org/10.17221/459/2011-CJFSCitation:Spěváčková V., Hrádková I., Šmidrkal J., Filip V. (2012): Lipid oxidation of fat blends modified by monoacylglycerol. Czech J. Food Sci., 30: 527-533.
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.Keywords:
conjugated diens; secondary oxidation products; oil stability index – OSI; structured fat; trihexadecanoylglycerol; tripalmitoylglycerol