The effect of fatty acid profile on the stability of nontraditional and traditional plant oils

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3AN0000041" target="_blank" >RIV/60460709:41210/19:N0000041 - isvavai.cz</a>

Result on the web

<a href="https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1064/1073" target="_blank" >https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1064/1073</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1064" target="_blank" >10.5219/1064</a>

Result language

angličtina

Original language name

The effect of fatty acid profile on the stability of nontraditional and traditional plant oils

Original language description

The effect of fatty acid composition on the autoxidation of selected plant oils (rapeseed (canola) oil, corn oil, frying oil, grapeseed oil, pomace olive oil, rice bran oil, sunflower oil and high oleic sunflower oil) during their storage was studied. Oils were purchased in retail food stores. Oxidative stability of plant oils was monitored during the storage under the Schaal test conditions at 60 degrees C in 100 mL beakers and the dark for 40 days. The weight changes, the peroxide and acid values were analysed during the storage. Changes in the composition of fatty acids were analyzed by the gas chromatography-mass spectrometry. The results obtained by monitoring the weight changes of oils correlated with their peroxide values. The induction period in case of grapeseed and sunflower oils was 27 and 28 days respectively. The induction period for frying and rapeseed oils were around 35 days. The remaining four oils had induction periods over 40 days. The acid values at the end of experiment correspond to both the relative weight gain and the the peroxide values. The stability of oils depended mainly on the degree of fatty acids unsaturation. A strong negative correlation between oleic acid content and oil stability expressed as the peroxide value was found. The significant positive correlation was found in case of linoleic acid. The relative content of polyunsaturated fatty acids decreased during the storage while the content of saturated and monounsaturated fatty acids increased. The highest relative increase in oleic acid was found at the least stable oils, grapeseed and sunflower oils, by 37,5% and 25,3% respectively. The initial content of free fatty acids monitored by the acid value did not affect the oxidation rate. With consideration to all monitored parameters the grapeseed and the sunflower oils were the least stable. The most stable ones were olive pomace and high oleic sunflower oils.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

30308 - Nutrition, Dietetics

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1337-0960

e-ISSN

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Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

744-750

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85072852154