Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils

Qi, Jin; Wang, Xiang Y.; Shin, Jung‐Ah; Lee, Young-Hwa; Jang, Young‐Seok; Lee, Jeung Hee; Hong, Soon-Taek; Lee, Ki‐Teak

doi:10.1111/1750-3841.12792

Cited by 22 publications

(16 citation statements)

References 23 publications

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“…Qi et al. () have compared the oxidative stability between diacylglycerol oil and soybean oil having a different composition of fatty acids. They have demonstrated that diacylglycerides isolated from diacylglycerol oil of commerce are more vulnerable to an accelerated oxidation compared to triglycerides isolated from soybean oil.…”

Section: Assessmentmentioning

confidence: 99%

“…Wang et al (2010) have compared the oxidative stability of a diacylglycerol oil-rich soybean oil with palmolein having a completely different composition of fatty acids and demonstrated that palmolein was more stable. Qi et al (2015) have compared the oxidative stability between diacylglycerol oil and soybean oil having a different composition of fatty acids. They have demonstrated that diacylglycerides isolated from diacylglycerol oil of commerce are more vulnerable to an accelerated oxidation compared to triglycerides isolated from soybean oil.…”

Section: Stability Of the Substance And Reaction And Fate In Foodmentioning

confidence: 99%

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Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

Younes¹,

Aggett²,

Aguilar³

et al. 2017

EFS2

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The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of mono-and di-glycerides of fatty acids (E 471) when used as a food additive. The Panel considered that it is very likely that hydrolysis of mono-and di-glycerides of fatty acids by lipases in the gastrointestinal tract would occur, resulting in the release of glycerol and fatty acids. Glycerol (E 422) and fatty acids (E 570) have been re-evaluated and the Panel concluded that there was no safety concern regarding their use as food additives. Toxicological studies with mono-and di-glycerides rich in unsaturated fatty acids were considered for the re-evaluation of E 471. No evidence for adverse effects was reported in short-term, subchronic studies, chronic, reproductive and developmental toxicity studies. Neither carcinogenic potential nor a promotion effect in initiation/promotion was reported. The available studies did not raise any concern with regard to genotoxicity. The refined estimates were based on 31 out of 84 food categories in which E 471 is authorised. The Panel noted that the contribution of E 471 represented at the mean only 0.8-3.5% of the recommended daily fat intake. Based on the approach described in the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010 and taking into account the considerations mentioned above, the Panel concluded that there was no need for a numerical acceptable daily intake (ADI) and that the food additive mono-and di-glycerides of fatty acids (E 471) was of no safety concern at the reported uses and use levels. The Panel recommended some modifications of the EU specifications for E 471.

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Section: Assessmentmentioning

confidence: 99%

Section: Stability Of the Substance And Reaction And Fate In Foodmentioning

confidence: 99%

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

Younes¹,

Aggett²,

Aguilar³

et al. 2017

EFS2

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“…The DAG content dramatically increased to 16.2% in the crude interesterified oil with a decrement of TAG (60.6%) and MAG (20.9%) content. Most MAG were concentrated in the MD distillate after MD with MAG purity of 82.9%, and DAG and TAG contents in the MD residual rose up to 22.6 and 76.7%, respectively, which revealed a promising applicability in food products due to the fact that DAG‐enriched oils has beneficial health effects though their oxidative stability is controversial depending on their composition and preparation method as well . Kristensen et al found that DAG oil was oxidatively less stable than TAG oil, but the butter blend with DAG oil (40 wt%) was oxidatively more stable than that with TAG oil .…”

Section: Resultsmentioning

confidence: 99%

Production of diacylglycerol‐enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol

Chen

et al. 2017

Euro J Lipid Sci & Tech

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The blend of refined soybean oil and distilled saturated monoacylglycerol in a mass ratio of 70: 30 w/w were enzymatically interesterified under the optimized enzyme dosage (5% w/w) and time (5 h) at 60°C, followed by further purification through molecular distillation (MD). All samples were evaluated and compared in terms of their iodine value (IV), acylglycerols, fatty acid composition, solid fat content (SFC), crystallization, and melting properties. The diacylglycerol content in the MD residual was found increased from 16.2% in interesterified oils to 22.6%. As the temperature increased, the SFC in the MD residual declined to the similar level of that in RSO. However, the crystallization onset temperature and melting point measured by differential scanning calorimetry were much higher than those of RSO. Moreover, the presence of β′ crystal was found in the MD residual by X‐ray diffraction and polarized light microscopy. In addition, the MD distillate had 27.4% of unsaturated fatty acids and the lowest IV amongst samples. Considering the properties above, the MD residual (diacylglycerol‐enriched oil) could be considered as plastic fats for fluid margarine and the MD distillate (by‐product) with 36.8 g/100 g of IV could be a potential emulsifier for oil and fat products. Practical applications: An innovative design for the production of diacylglycerol‐enriched oils was developed through optimized enzymatic interesterification and MD afterwards using oversupplied DSM and inexpensive RSO in China. On one hand, the resulting MD residual showed its promising application for fluid margarine because of its relatively high value in DAG, unsaturated fatty acid content, crystallization onset temperature, and melting point, as well as the existence of β′ crystal form found inside. On the other hand, the MD distillate as the MD by‐product may become a novel food emulsifier preferred by general consumers due to its lowest IV and enhanced unsaturated fatty acid content. The production of DAG‐enriched oils was developed using refined soybean oil (RSO) and distilled saturated monoacylglycerol (DSM) via coupling of optimized enzymatic interesterification and molecular distillation. The resulting MD residual and distillate were characterized by several physical and chemical analyses (e.g., GC‐FID, DSC, p‐NMR, XRD, and PLM) in order to prove their applicability for oil and fat products, especially in fluid margarine and food emulsification.

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“…Variations in acylglycerol compositions, as in the case of MAGs and DAGs, may result in changes in oxidative stability. Previous studies have shown contradictory results when comparing the oxidative stability of DAG‐rich oils and traditional TAG oils, since some researchers observed a decreased oxidative stability (Kristensen, Nielsen, Jacobsen, & Mu, ; Qi et al., ; Wang et al., ), whereas others reported a similar or even slightly increased oxidative stability for DAG‐enriched oils (Shimizu, Moriwaki, Nishide, & Nakajima, ). It is not surprising since so many factors can affect the oxidative stability of lipids as have mentioned above.…”

Section: Physicochemical Properties Of Slsmentioning

confidence: 98%

“…Therefore, it is important to keep in mind that other variables should be maintained as the same when investigating the effect of one factor like acylglycerol composition. This has been taken into consideration in the work of Qi et al (2015), where column chromatography was adopted to obtain purified DAGs and TAGs, respectively, so that the difference in their oxidative stability could only result from their different acylglycerol composition and fatty acid composition, which is a forward step to understand the effect of acylglycerol composition on lipid oxidation. Nevertheless, continuous efforts are still required before a definite conclusion can be reached.…”

Section: Acylglycerol Compositionmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils

Cited by 22 publications

References 23 publications

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives

Production of diacylglycerol‐enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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