Relationship between the fat and oil composition and their initial oxidation rate during storage

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/20:43921086

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Relationship between the fat and oil composition and their initial oxidation rate during storage

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Relationship between the fat and oil composition and their initial oxidation rate during storage

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

<a href="/cs/project/LM2018100" target="_blank" >LM2018100: Infrastruktura pro propagaci metrologie v potravinářství a výživě v České republice</a><br>

Návaznosti

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

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

38

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

404-409

Kód UT WoS článku

000602955900008

EID výsledku v databázi Scopus

2-s2.0-85099082201