Oxidative stability of structured lipids produced from sunflower oil and caprylic acid

Abstract

Oxidative stability of structured lipids produced from sunflower oil and caprylic acidTraditional sunflower oil (SO), randomized lipid (RL) and specific structured lipid (SL), both produced from SO and tricaprylin/caprylic acid, respectively, were stored for up to 12 wk to compare their oxidative stabilities by chemical and sensory analyses. Furthermore, the effect of adding a commercial antioxidant blend Grindox 117 (propyl gallate/citric acid/ascorbyl palmitate) or gallic acid to the SL was investigated. The lipid type affected the oxidative stability: SL was less stable than SO and RL. The reduced stability was most likely caused by both the structure of the lipid and differences in production/purification, which caused lower tocopherol content and higher initial levels of primary and secondary oxidation products in SL compared with RL and SO. Grindox 117 and gallic acid did not exert a distinct antioxidative effect in the SL oil samples during storage.

Application of Antioxidants During Short‐path Distillation of Structured Lipids

“…A reduction in antioxidant contents after the purification process was observed for all antioxidants added. For α‐tocopherol, this effect has been reported in previous studies (Akoh and Moussata 2001; Senanayake and Shahidi 2002; Timm‐Heinrich et al. 2003; Nielsen et al.…”

“…The identity of the compounds was confirmed by GC‐MS. Other specific details are described elsewhere (Timm‐Heinrich et al. 2003).…”

“…2006; Xu and Yamane 2006). Regarding the quality of SLs, previous studies have shown that enzymatically produced SLs had lower storage stability and sensory quality compared with the original oil, both as bulk oil and when applied in food (Timm‐Heinrich et al. 2003, 2004).…”

“…For more than a decade, specific structured Lipids (SLs) have been studied thoroughly with focus on technological, nutritional and quality issues (Mu and Porsgaard 2005;Jacobsen et al 2006;Xu and Yamane 2006). Regarding the quality of SLs, previous studies have shown that enzymatically produced SLs had lower storage stability and sensory quality compared with the original oil, both as bulk oil and when applied in food (Timm-Heinrich et al 2003. The fact that SLs have been through a number of additional processing steps, as well as loss of natural antioxidants during processing and possibly an increase of metal ion concentration due to enzyme preparation or equipment, may explain the increased susceptibility to oxidation.…”

Oxidative stability, trans,trans-2,4-decadienals, and tocopherol contents during storage of dough fried in soybean oil with added medium-chain triacylglycerols (MCT)

“…Quantification has been reported for the following cases. Without including frying oils: after storage of sunflower oil for 12 week at 50°C, a quantity of 2.4 mg/kg 2,4-decadienal was detected (Timm-Heinrich, Xu, Scall-Nielsen, & Jacobsen, 2003); after storage of palm olein oil for 50 week at 50°C in the presence of copper, the trans,trans-2,4-decadienal concentration reached approximately 80 mg/kg (Ver der Nerwe, Du Plessis, & Taylor, 2003). Also, after heating trilinolein for 12 h and 24 h, the trans,trans-2,4-decadienal concentration reached 1138 mg/kg, and trans,cis-2,4-decadienal was found at 322.5 mg/kg (Mahungu, Hansen, & Artz, 1999).…”