An experimental investigation was carried out in order to verify the influence of monoacylglycerols on the oxidative processes in different vegetable oils. With this aim, three oils (soybean, sunflower, peanut) were purified in laboratory, added with 0.5% and 1% of monoacylglycerols obtained in purity by purified soybean oil and submitted to accelerated oxidation at 60°C for 10 days. The results showed that monoacylglycerols slowed down the rate of oxidation when added to sunflower oil and peanut oil, while they acted as pro-oxidants in soybean oil, showing therefore a different behavior depending on the fatty acid composition of the oils they are added to.
Monoacylglycerols and their influence on the evolution of the oxidation in purified vegetable oils
Paradiso V. M.;
2013-01-01
Abstract
An experimental investigation was carried out in order to verify the influence of monoacylglycerols on the oxidative processes in different vegetable oils. With this aim, three oils (soybean, sunflower, peanut) were purified in laboratory, added with 0.5% and 1% of monoacylglycerols obtained in purity by purified soybean oil and submitted to accelerated oxidation at 60°C for 10 days. The results showed that monoacylglycerols slowed down the rate of oxidation when added to sunflower oil and peanut oil, while they acted as pro-oxidants in soybean oil, showing therefore a different behavior depending on the fatty acid composition of the oils they are added to.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
