The role of triacylglycerol hydrolysis products on evolution of oxidation in vegetable oil

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.