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EnglishBackground: 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 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°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. © 2010 Society of Chemical Industry.
| Titolo: | Effects of monoacylglycerols on the oxidative stability of olive oil | |
| Autori: | ||
| Data di pubblicazione: | 2010 | |
| Rivista: | ||
| 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 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°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. © 2010 Society of Chemical Industry. | |
| Handle: | http://hdl.handle.net/11587/439645 | |
| Appare nelle tipologie: | Articolo pubblicato su Rivista |
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