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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/18:78130

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40101 - Agriculture

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

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

36

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

441-451

Kód UT WoS článku

000455042800002

EID výsledku v databázi Scopus

2-s2.0-85063424862