Influence of medium quality for lipid oxidation and alpha-tocopherol concentration on the formation of oxidation products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43927775" target="_blank" >RIV/60461373:22330/23:43927775 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Influence of medium quality for lipid oxidation and alpha-tocopherol concentration on the formation of oxidation products

Original language description

Lipid oxidation is the most widely spread reaction together with the Maillard reaction in food. During the antioxidant activity study, the choice medium for oxidation is problematic. The medium should contain the minimum of naturally occurring antioxidants that change overall results (antioxidant activity of naturally occurring antioxidants is determined with added antioxidant), and also the fatty acid composition of the medium must also be suitable for lipid oxidation – the presence of polyunsaturated fatty acids is required.In this study, sunflower oil was chosen as the raw material suitable for lipid oxidation. Sunflower oil was converted to fatty acid methyl esters, and then distilled at low pressure and high temperature (105 and 135 ° C) to maximise the removal of naturally occurring antioxidants, mainly tocopherols. The degree of lipid oxidation was monitored at storage temperature 60 ° C with added alpha-tocopherol at concentrations of 0,75 and 1,5 mmol/kg by conjugated diene content, p-anisidine value, induction period (Rancimat) at 120 ° C, 9-oxononanoic acid methyl ester concentration.The medium for lipid oxidation, which was distilled at higher temperature (135 °C), contained an undetectable amount of naturally occurring tocopherols, but during distillation, secondary oxidative products (2-alkenals) formed to a great extent. The concentration of 0,75 mmol/kg of added alpha-tocopherol showed the maximum antioxidant effect, while the concentration of 1,5 mmol/kg of added alpha-tocopherol had a pro-oxidant effect.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK22010135" target="_blank" >QK22010135: New sustainable processing technologies for use of domestic oilseed crops</a><br>

Continuities

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

Publication year

2023

Confidentiality

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