Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902073" target="_blank" >RIV/60461373:22330/16:43902073 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1002/ejlt.201600027" target="_blank" >http://dx.doi.org/10.1002/ejlt.201600027</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/ejlt.201600027" target="_blank" >10.1002/ejlt.201600027</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil

Popis výsledku v původním jazyce

The paper describes laboratory deodorization of rapeseed oil (Ro), model sunflower (SoM), and model rapeseed (RoM) oils, its effect on the tocopherol content and the kinetics of tocopherol degradation. We now present a novel approach to analysis of alpha-tocopherol degradation product as well as kinetic study esters of alpha-tocopherol with fatty acids and alpha-tocopheryl quinones. Alpha-tocopherol esters were found to be the principal products of tocopherols degradation in high temperature experiment. A laboratory deodorization, lasting 2 h caused formation of 70-128 mg/kg of alpha-tocopherol esters in model oils and 25 mg/kg of alpha-tocopherol esters in rapeseed oil without modification. The commercially available sunflower and rapeseed oils contained 3-12 mg/kg of alpha-tocopherol esters. The alpha-tocopherol esters are formed at higher rate than alpha-tocopheryl quinone, which was unstable at high deodorization temperature. Tocopherols took no part in non-radical thermal reactions, taking place in second high-temperature experiments with oxygen-free atmosphere. We proved by DART TOF-MS the formation of polymeric fatty acids via Diels-Alder reaction taking place in heated oils.

Název v anglickém jazyce

Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil

Popis výsledku anglicky

The paper describes laboratory deodorization of rapeseed oil (Ro), model sunflower (SoM), and model rapeseed (RoM) oils, its effect on the tocopherol content and the kinetics of tocopherol degradation. We now present a novel approach to analysis of alpha-tocopherol degradation product as well as kinetic study esters of alpha-tocopherol with fatty acids and alpha-tocopheryl quinones. Alpha-tocopherol esters were found to be the principal products of tocopherols degradation in high temperature experiment. A laboratory deodorization, lasting 2 h caused formation of 70-128 mg/kg of alpha-tocopherol esters in model oils and 25 mg/kg of alpha-tocopherol esters in rapeseed oil without modification. The commercially available sunflower and rapeseed oils contained 3-12 mg/kg of alpha-tocopherol esters. The alpha-tocopherol esters are formed at higher rate than alpha-tocopheryl quinone, which was unstable at high deodorization temperature. Tocopherols took no part in non-radical thermal reactions, taking place in second high-temperature experiments with oxygen-free atmosphere. We proved by DART TOF-MS the formation of polymeric fatty acids via Diels-Alder reaction taking place in heated oils.

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

2016

Kód důvěrnosti údajů

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

Název periodika

European Journal of Lipid Science and Technology

ISSN

1438-7697

e-ISSN

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Svazek periodika

119

Číslo periodika v rámci svazku

1600027

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

15

Strana od-do

1-15

Kód UT WoS článku

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EID výsledku v databázi Scopus

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