Prooxidant Capacity of Thermoxidised Plant Oils

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900462" target="_blank" >RIV/60461373:22330/15:43900462 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-416.pdf" target="_blank" >http://www.agriculturejournals.cz/publishedArticles/CJFS/2015-33-5-416.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Prooxidant Capacity of Thermoxidised Plant Oils

Popis výsledku v původním jazyce

The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180 degrees C for 2, 4, and 6 hours. It was quantified as losses of alpha-tocopherol caused by the studied oils during 24-hincubation of their acetone-methanol solutions with addition of alpha-tocopherol at 30 degrees C, whereas the decrease in alpha-tocopherol concentration was studied as a decrease in antioxidant capacity determined by the spectrophotometric DPPH (2,2-diphenyl-1-picrylhydrazyl) method. During heating of all the studied plant oils, the prooxidant capacity grew due to the formation of reactive lipid oxidation products, but, except the sunflower oil, it did not depend on the time of heating - after the initiatory increase, the prooxidant capacity typically remained approximately constant or decreased. The prooxidant capacity of the heated oils ranged from 58 mg to 360 mg alpha-tocopherol/ kg and decreased in the order soybean oil > rapeseed

Název v anglickém jazyce

Prooxidant Capacity of Thermoxidised Plant Oils

Popis výsledku anglicky

The prooxidant capacity of rapeseed, sunflower, soybean, and olive oil was determined before and after heating at a temperature of 180 degrees C for 2, 4, and 6 hours. It was quantified as losses of alpha-tocopherol caused by the studied oils during 24-hincubation of their acetone-methanol solutions with addition of alpha-tocopherol at 30 degrees C, whereas the decrease in alpha-tocopherol concentration was studied as a decrease in antioxidant capacity determined by the spectrophotometric DPPH (2,2-diphenyl-1-picrylhydrazyl) method. During heating of all the studied plant oils, the prooxidant capacity grew due to the formation of reactive lipid oxidation products, but, except the sunflower oil, it did not depend on the time of heating - after the initiatory increase, the prooxidant capacity typically remained approximately constant or decreased. The prooxidant capacity of the heated oils ranged from 58 mg to 360 mg alpha-tocopherol/ kg and decreased in the order soybean oil > rapeseed

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

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

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Svazek periodika

33

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

416-423

Kód UT WoS článku

000361621700004

EID výsledku v databázi Scopus

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