Journal
FOOD CHEMISTRY
Volume 334, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127584
Keywords
Menhaden oil-based structured lipid; Antioxidant; 1-o-Galloylglycerol; Polyunsaturated fatty acid; Butterfat analog
Funding
- Agricultural and Food Research Initiative from the USDA National Institute of Food and Agriculture, Improving Food Quality [2017-67017-26476, A1361]
- Food Science Research, University of Georgia
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Phenolic compounds like 1-o-galloylglycerol, rosmarinic acid, and BHT showed the highest oxidative stability in structured lipids, with a mixture of 1-o-galloylglycerol and tocopherols performing the best in protecting against oxidation.
Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants. SL with 1-o-galloylglycerol, rosmarinic acid, or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days. Oxidation induction time (OIT) using differential scanning calorimetry showed a good correlation with the accelerated oxidation test. A mixture of 1-o-galloylglycerol and tocopherols at 50:50 ppm had the strongest protective effect on SL (OIT = 115.1 min) compared to the other tested compounds or combinations at the same concentration (OIT < 100 min).
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