Effect of Linoleic Acid Position in Triacylglycerols on their Oxidative Stability

Neff, W. E.; El-Agaimy, M.

doi:10.1006/fstl.1996.0121

Cited by 33 publications

(24 citation statements)

References 19 publications

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“…Wada and Koizumi (21) have proposed that unsaturated FA in the sn-1 and sn-3 positions, disregarding the chain length, are more susceptible to oxidation than the FA in the sn-2 position. Neff and El-Agaimy (22), on the other hand, found that TAG containing adjacent unsaturated FA oxidized faster than TAG containing unsaturated FA in the outer positions, probably due to interactions between the adjacent FA. Thus, SFO contained a large amount of MLL and FO contained only LLL (data not shown).…”

Section: Discussionmentioning

confidence: 97%

Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

Nielsen

Timm‐Heinrich

et al. 2004

J Americ Oil Chem Soc

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Structured lipids produced by enzymatic or chemical methods for different applications have been receiving considerable attention. The oxidative stability of a randomized structured lipid (RFO), produced by chemical interesterification from fish oil (FO) and tricaprylin, and a specific structured lipid (SFO), produced by enzymatic interesterification from the same oil and caprylic acid, was compared with the stability of FO. Oils were stored at 2°C for 11 wk followed by storage at 20°C for 6 wk. In addition, the antioxidative effect of adding the metal chelators EDTA or citric acid to SFO was investigated. FO contained the largest amount of PUFA and RFO the lowest. However, SFO had a higher PV initially and during storage at 2°C, whereas the PV of FO was highest during storage at 20°C. The level of volatile oxidation products was highest in SFO during the entire storage period, and off-flavors were more pronounced in SFO. The lower oxidative stability of SFO was probably related to the initially lower quality (regarding oxidation products), which is apparently a result of the long production procedure required. Addition of metal chelators did not reduce the oxidation of the SFO.

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Section: Discussionmentioning

confidence: 97%

Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

Nielsen

Timm‐Heinrich

et al. 2004

J Americ Oil Chem Soc

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“…Working with synthetic triacylglycerols, Neff and ElAgaimy () observed that sn ‐1(3)‐palmitoyl‐ sn ‐1,2(2,3)‐dilinoleoyl‐glycerol (PLL) had lower oxidative stability than sn ‐2‐palmitoyl‐ sn ‐1,3‐dilinoleoyl‐glycerol (LPL). They attributed the effect to an easier propagation of the chain reaction between the adjacent LA chains of PLL compared to nonadjacent LA of LPL.…”

Section: The General Rules Of Lipid Oxidationmentioning

confidence: 99%

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Berton‐Carabin

Ropers

Génot

2014

Comp Rev Food Sci Food Safe

480

372

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More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

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“…In consequence, the thermal stability of frying oils is a vital criterion in the selection of a frying medium [4]. The search for oil with improved frying stability has led to several modifications of the fatty acid composition of many commodity oils [5][6][7][8][9]. On the other hand, a body of research has demonstrated the significant role of endogenous minor components on the frying stability of oil [10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

Aladedunye

Przybylski

2011

J Americ Oil Chem Soc

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The endogenous minor components from canola, rice bran, sesame and palm oils including selected phospholipids, and various combinations of tocopherol isomers were tested during frying using canola oil triacylglycerols as the frying medium. Thermo-oxidative degradation was assessed by measurement of the total polar components, the rate of volatile carbonyl compounds and 4-hydroxynonenal formation. All the tested minor components protected to a different extent canola triacylglycerides from thermo-oxidative degradation during frying. No significant differences were observed in the protection of the triacylglycerides among all the tested tocopherol isomers and their mixtures. Irrespective of the composition of tocopherol homologous, an increase in the added amounts above 1,000 lg/g did not improve protection. Minor components isolated from rice bran and sesame oils offered better protection during canola triacylglycerides frying than endogenous minor components isolated from canola oil. When 0.2% phosphatidylcholine or phosphatidylethanolamine was added to the canola triacylglycerides, the amount of formed polar components decreased twice as compared to the tocopherol isomers. Accordingly, by optimizing the composition and the concentration of the endogenous minor components, the frying performance of oil can be significantly enhanced.

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Effect of Linoleic Acid Position in Triacylglycerols on their Oxidative Stability

Cited by 33 publications

References 19 publications

Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Frying Performance of Canola Oil Triacylglycerides as Affected by Vegetable Oils Minor Components

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