Abstract

BACKGROUND: The study of pro-and anti-oxidant compounds is important for their influence on the shelf-life and nutritional value of food. The aim of this research was to evaluate the activity of monoacylglycerols(MAG), obtained by partial saponification of a purified olive oil, added in increasing amounts to the same oil and submitted to the Rancimat test and oven test at 60 degrees C. Besides routine analyses, high-performance size exclusion chromatography analysis of polar compounds was performed. RESULTS: The addition of MAG led in all cases to a significant slowdown of the oxidative processes. These trends were more evident as the oxidation went on. The purified oil added with 30 g kg(-1) of MAG after 9 days of oven test at 60 degrees C presented a level of oxidative degradation significantly lower than the control after only 4 days. CONCLUSION: The data showed a marked antioxidant effect of MAG in purified olive oil, contrary to what has been observed by other authors, who noticed either a pro-oxidant or a non-antioxidant activity of these compounds in soybean oil. A different behaviour of MAG during oxidation could depend on the different fatty acid composition of the oil matter they are added to.

Autore Pugliese

• Summo Carmine , Caponio Francesco , Paradiso Vito Michele

Tutti gli autori

• SUMMO C.;CAPONIO F.;PARADISO V.M.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2010

ISSN

0022-5142

ISBN

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Settori ERC

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