Relationship Between Tocopherols Depletion and Polymerised Triacylglycerols Formation During Heating of Vegetable Oils

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43918774" target="_blank" >RIV/60461373:22330/18:43918774 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/18:78130

Result on the web

<a href="https://www.agriculturejournals.cz/publicFiles/73_2018-CJFS.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/73_2018-CJFS.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/73/2018-CJFS" target="_blank" >10.17221/73/2018-CJFS</a>

Result language

angličtina

Original language name

Relationship Between Tocopherols Depletion and Polymerised Triacylglycerols Formation During Heating of Vegetable Oils

Original language description

Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180 degrees C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P &lt; 0.05). Consequently, no tocopherols were present in olive, peanut and palm oil at their half lifespan (i.e., at 6% of polymerised triacylglycerols), whereas tocopherols in maize, sunflower, grapeseed, rice and, particularly, soybean oil were present even at the end of their lifespan, (i.e., at 12% polymerised triacylglycerols). These findings have not been published yet, or only little published.

Czech name

—

Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40101 - Agriculture

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

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

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Volume of the periodical

36

Issue of the periodical within the volume

6

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

11

Pages from-to

441-451

UT code for WoS article

000455042800002

EID of the result in the Scopus database

2-s2.0-85063424862