期刊
FOOD CHEMISTRY
卷 165, 期 -, 页码 119-128出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.065
关键词
Margarine; H-1 Nuclear Magnetic Resonance (H-1 NMR); Heating; Acyl groups; Monoglycerides; Diglycerides; Stanols; Sterols; Aldehydes; Epoxides
资金
- Spanish Ministry of Economy and Competitiveness (MINECO) [AGL2012-36466]
- Unit for Education and Research Food Quality and Safety [UPV/EHU-UFI-11/21]
- Basque Government (EJ-GV) [GIC10/IT-463-10]
In this study, H-1 Nuclear Magnetic Resonance was used to monitor the evolution of three margarines of varied compositions when submitted to heating at 180 degrees C in an oven with aeration. Heating causes degradation of polyunsaturated acyl groups and this depends not only on their unsaturation degree, but also on the concentration of the different acyl groups. The evolution of monounsaturated groups varies depending on the disappearance rate of the groups with higher unsaturation degree. Heat treatment also causes hydrolysis reactions that lead to a reduction in 1-monoglycerides and an increase in 1,2-diglycerides, especially in the margarines with higher water content, as well as degradation of some vegetable sterols. Different types of aldehydes and epoxides were identified and quantified, above all in the margarine with the highest proportion of polyunsaturated groups, especially linoleic; some of these are toxic, such as 4-hydroxy- and 4,5-epoxy-2-alkenals. (C) 2014 Elsevier Ltd. All rights reserved.
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