Determination of the degree of oxidation in highly-oxidised lipids using profile changes of fatty acids

被引：40

作者：

Kim, Tae Soo ^{[1
]}

Yeo, JuDong ^{[1
]}

Kim, Ji Young ^{[1
]}

Kim, Mi-Ja ^{[1
]}

Lee, JaeHwan ^{[1
]}

机构：

[1] Sungkyunkwan Univ, Dept Food Sci & Biotechnol, Suwon, South Korea

来源：

FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期

关键词：

Profiles of fatty acids; Oxidation determining method; Abused lipid with excessive heat treatment; Antioxidant capacity; ANTIOXIDANT; QUALITY; OIL; STABILITY;

D O I：

10.1016/j.foodchem.2012.11.119

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The degree of highly oxidised lipids was determined by a modified method using profile changes of fatty acids in lard and soybean oil heated at 180 degrees C. The usefulness of the modified method was compared through conjugated dienoic acid (CDA) and/or p-anisidine value (p-AV) methods. Absolute values, which were expressed as equivalent to an internal standard (C11:0), of both unsaturated fatty acids (UFAs) and saturated fatty acids (SFAs) decreased significantly during thermal oxidation (p < 0.05) while relative percentage of SFA increased and those of UFA decreased significantly (p < 0.05). The content of caprylic acid (C8:0) increased significantly (p < 0.05) as thermal oxidation time increased. The ratio of total saturated over total unsaturated fatty acids (SFAs/UFAs) or caprylic acid (C8:0) over UFAs could be useful markers to determine the degree of oxidation. Antioxidant capacity of sesamol, a free radical scavenger, was determined using the ratio of fatty acids. The modified method can be applied to determine the quality control of fried foods containing highly oxidised and abused oils, which may not be measured correctly using CDA and p-AV. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1792 / 1799

页数：8

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