Relationship between the fat and oil composition and their initial oxidation rate during storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F20%3A84014" target="_blank" >RIV/60460709:41210/20:84014 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/20:43921086
Result on the web
<a href="https://doi.org/10.17221/207/2020-CJFS" target="_blank" >https://doi.org/10.17221/207/2020-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/207/2020-CJFS" target="_blank" >10.17221/207/2020-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Relationship between the fat and oil composition and their initial oxidation rate during storage
Original language description
Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 degrees C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 degrees C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P lower than 0,01). A highly reliable model (P lower than 0,0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
<a href="/en/project/LM2018100" target="_blank" >LM2018100: Infrastructure for Promoting Metrology in Food and Nutrition in the Czech Republic</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
38
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
6
Pages from-to
404-409
UT code for WoS article
000602955900008
EID of the result in the Scopus database
2-s2.0-85099082201