Abstract

Among the compounds deriving from lipid degradation considerable importance should be given to the products of triacylglycerols hydrolysis, as well as those arising from oxidation. It was shown, in fact, that some of these compounds could have pro-oxidant activity, and therefore affect the shelf-life of foods and their nutritional value, with obvious implications to the consumers' health. The aim of the present research was to evaluate the role of partial acylglycerols and free fatty acids on the evolution of oxidation in vegetable oils. At the purpose, purified diacylglyerols, monoacylglycerols and free fatty acids were added in percent amounts between 0.25% and 3% to vegetable purified oils prepared in laboratory; the mixtures obtained were subjected to Rancimat test. The results showed a different behavior towards the oxidative stability of oils of the different partial acylglycerols considered.

Autore Pugliese

• Summo Carmine , Caponio Francesco , Paradiso Vito Michele

Tutti gli autori

• SUMMO C.;CAPONIO F.;GOMES T.F.;PARADISO V.M.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2011

ISSN

1129-8723

ISBN

Non Disponibile

Numero di citazioni Wos

1

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile