Examination of Lipid Fraction Quality of Margarine

Caponio, Francesco; Gomes, Tommaso

doi:10.1111/j.1365-2621.2004.tb17857.x

Cited by 17 publications

(12 citation statements)

References 16 publications

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“…The HPSEC analysis of PC has been successfully carried out to assess the actual oxidative and hydrolytic degradation of refined oils (including those used in high temperature processes) (Dobarganes and others 1988; Hopia 1993; Gomes and Caponio 1998). This technique was also adopted to monitor changes occurring during frying operations (Arroyo and others 1992; Garrido‐Polonio and others 1994) and to assess the quality of the lipid fraction of foods (Caponio and Gomes 2004; Caponio and others 2007; Summo and others 2008). …”

Section: Resultsmentioning

confidence: 99%

Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli

Caponio

Giarnetti

Summo

et al. 2011

Journal of Food Science

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An experimental investigation was carried out to evaluate the quality of taralli as a function of the type of oil used in their dough formulation. To this end, 4 types of oil (extra virgin olive oil, olive oil, olive-pomace oil, and refined palm oil) were utilized to prepare taralli to investigate on the lipid fraction degradation and evaluate the taralli acceptability by consumers. The data obtained pointed out that taralli manufactured with extra virgin olive oil were significantly more appreciated than those made with refined oils due to their visual appearance and odor. Moreover, with respect to the other kinds of oil, the use of extra virgin olive oil led to significantly lower values (P < 0.05) of specific absorption at 232 and 270 nm (K(232) and K(270) , respectively) and of triacylglycerol oligopolymers. It also proved to present a much lower content in oxidized triacylglycerols and diacylglycerols than olive-pomace oil and refined palm oil, respectively. Furthermore, trans fatty acid isomers were absent in taralli made with extra virgin olive oil but were constantly present in those produced with refined oils.

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Section: Resultsmentioning

confidence: 99%

Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli

Caponio

Giarnetti

Summo

et al. 2011

Journal of Food Science

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“…Previous studies showed that routine analytical determinations (free fatty acids, peroxide value, spectrophotometric constants) do not enable a good evaluation of the level of oxidative and hydrolytic degradation of refined vegetable oils and hydrogenated vegetable fats 17, 18. On the contrary, the HPSEC analysis of polar compounds is able to fully characterise the quality of the lipid fraction of foodstuffs.…”

Section: Resultsmentioning

confidence: 99%

Quality of the lipid fraction of Italian biscuits

Caponio¹,

Summo²,

Delcuratolo³

et al. 2005

J Sci Food Agric

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Although not perceived as fatty foods by consumers, biscuits contain a consistent quantity of lipids. Since they are daily present in the diet, an experimental study was carried out with the aim of evaluating the quality of the lipid fraction of biscuits. Amounts of fat ranging from 75 to 231 g kg −1 , mainly constituted by refined vegetable oils and margarine, were present. A high variability in fatty acid composition was found and in some cases high amounts of trans isomers of unsaturated fatty acid were observed. In addition, HPSEC analysis of polar compounds indicated an extensive hydrolytic degradation of triacylglycerols and also a high level of oxidative degradation. The latter, demonstrated by means of the contemporary measure of oxidised triacylglycerols and of triacylglycerol oligopolymers, was comparable to that found in hydrogenated oils and fats.

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“…Moreover, it was used also to monitor the changes occurring in oil during frying (Arroyo, Cuesta, GarridoPolonio, López-Varela, & Sánchez-Muñiz, 1992; Garrido-Polonio, Sánchez-Muñiz, Arroyo, & Cuesta, 1994;López-Varela, Sánchez-Muñiz, Garrido-Polonio, Arroyo, & Cuesta, 1995) as well as to assess the quality of the lipid fraction of various foods (Caponio & Gomes, 2004;Caponio, Gomes, & Summo, 2003;Caponio, Gomes, Pasqualone, & Summo, 2007;Summo, Bilancia, & Caponio, 2008). It is worth noting that the products of triacylglycerol oxidation, at high amounts, could have harmful effects on the consumer's health (Billek, 2000;Saguy & Dana, 2003), as well as a pro-oxidative activity (Frankel, Neff, Selke, & Brooks,1988;Gomes, Delcuratolo, & Paradiso, 2008;Mistry & Min, 1988), that could negatively influence the shelflife of oils.…”

Section: Introductionmentioning

confidence: 99%