Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains

Antioxidant properties of mono- and dihydroxyphenolic acids and their alkyl esters were examined, with emphasis on the relationship between their molecular structure and antioxidant activity. Test media with different tocopherol level were used for determining the oxidative stability: original refined sunflower oil (total tocopherols 149.0 mg/kg), partially tocopherol-stripped sunflower oil (total tocopherols 8.7 mg/kg) and distilled fatty acid methyl esters (FAME) as a tocopherol-free medium. The chemical reaction of tocopherols with diazomethane tested for the purpose to eliminate their antioxidant activity failed due to the negligible degree of methylation of hydroxyl group in the tocopherol molecule. Caffeic acid and protocatechuic acid (3,4-dihydroxyphenolic acids) and their alkyl esters were found to be more active antioxidants than monohydroxyphenolic acid (p-hydroxybenzoic acid), 2,5-dihydroxyphenolic acid (gentisic acid), 3-methoxy-4-hydroxyphenolic acids (vanillic and ferulic acids) and their corresponding alkyl esters. Naturally present tocopherols in refined sunflower oil proved to have a synergistic effect on gentisic acid but not on its alkyl esters. In contrast, tocopherols showed an antagonistic effect on alkyl esters of caffeic acid, because their protection factors decreased with increasing level of tocopherols in the test medium. Moreover, the antioxidant activity of these alkyl esters decreased with increasing length of their alkyl chain in conformity with the polar paradox hypothesis.Practical applications:Tocopherols as naturally present antioxidants influence considerably the antioxidant activity of other antioxidants added to plant oils used as a test medium. Distilled fatty acid methyl esters prepared from refined sunflower oil may serve as an optimal tocopherol-free test medium. Some alkyl esters of phenolic acids were evaluated to be applicable as natural more lipophilic antioxidants in comparison with phenolic acids.

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“…The fatty acid profiles were analyzed using the modified methods ISO 5509:2000 and ISO 5508:1990, according to Zárubová et al .…”

Section: Methodsmentioning

confidence: 99%

Antioxidant effect of mono‐ and dihydroxyphenols in sunflower oil with different levels of naturally present tocopherols

Hrádková

Merkl

Šmidrkal

et al. 2013

Euro J Lipid Sci & Tech

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“…Hardfats have been the subject of recent studies focused on processes of lipid modification. Their fatty acid and TAG profiles can be used as guidance when estimating their structural and modifying actions in continuous fat phase crystallization . Even being composed, in their entirety, by trisaturated TAGs, specific hardfats from a particular oil source have a unique and distinctive TAG profile.…”

Section: Introductionmentioning

confidence: 99%

Hardfats as crystallization modifiers of cocoa butter

Ribeiro

Basso

Santos

et al. 2013

Euro J Lipid Sci & Tech

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Hardfats, or fully hydrogenated oils, consist of materials with homogeneous composition, composed of high melting point triacylglycerol. Hardfats are regarded as relatively new materials, and remain unexplored in lipid technology, notwithstanding being low-cost industrial products. They can behave as modulators of the crystallization process, acting as preferential nuclei for ordering the crystal lattice and inducing specific polymorphic habits, with great potential for use in crystallization processes. This work evaluated the influence of the addition of different hardfats on the crystallization patterns of cocoa butter (CB). Fully hydrogenated oils with significantly different chemical composition, obtained from palm kernel oil (FHPKO), palm oil (FHPO), cottonseed oil (FHCO), soybean oil (FHSO), and crambe oil (FHCrO), were considered. Blends of CB/hardfats, at concentrations of 1%, 3%, and 5% (by weight) were produced and the crystallization isotherms, thermal behavior, and polymorphism determined. Hardfats FHPO, FHCO, FHSO, and FHCrO proved to be effective additives to modulate the crystallization characteristics of CB, in respect to crystallization kinetics and thermal behavior. Only the hardfat from crambe oil, FHCrO, presented stabilizing effect on the polymorphism of CB, delaying the transition V ! VI.Practical applications: The use of hardfats as crystallization additives in products containing CB, for technological adjustment of CB formulations in order to harmonize events like solidification kinetics, thermal behavior, and polymorphism. Hardfats may act as potential modulators of CB crystallization, with the purpose to obtain higher quality products at significantly reduced cost in industrial processing.

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“…Composition of FA of FHF: FHCO (C8:0 5.6%; C10:0 5.1%; C12:0 45.4%; C14:0 19.1%; C16:0 10.6%; C18:0 13.5% w/w); FHHERO (C 16:0 3.9%; C 18:0 36.2%; C 20:0 9.5%; C 22:0 48.0% w/w). Both FHF were mixed in variable ratios (Table 1) and interesterified with sodium methoxide (Zárubová et al 2009). …”

Section: Methodsmentioning

confidence: 99%

“…Fats, that contain a higher amount of palmitic and/or stearic acid as fully hydrogenated zero erucic rapeseed oil and palmstearin, are suitable (Piska et al 2006). The substitution of palmitic to stearic acid is healthy positive (Kelly et al 2001), does not alter rheologic and crystallic properties of FB (Zárubová et al 2009) and permits high content of 72-78% liquid zero rapeseed oil, i.e. unsaturated FA in fat blend of soft margarine.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends

Tesařová¹,

Zárubová²,

Filip³

et al. 2009

Czech J. Food Sci.

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Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0-C14:0) and long chain (L; C16:0-C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated:unsaturated FA in FB for soft-margarines is 33:67 w/w.

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Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains

Cited by 13 publications

References 10 publications

Antioxidant effect of mono‐ and dihydroxyphenols in sunflower oil with different levels of naturally present tocopherols

Antioxidant effect of mono‐ and dihydroxyphenols in sunflower oil with different levels of naturally present tocopherols

Hardfats as crystallization modifiers of cocoa butter

The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends

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