Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

Autor:	M. Ranný, J. Sedláček, Jan Pokorný, M. Vierecklová, J. Davídek
Rok vydání:	1990
Předmět:	chemistry.chemical_compound Chromatography Rapeseed chemistry Autoxidation Glyceride Lysine chemistry.chemical_element Composition (visual arts) Ammonium Phosphatidic acid Calcium Food Science
Zdroj:	Food / Nahrung. 34:719-725
ISSN:	1521-3803 0027-769X
DOI:	10.1002/food.19900340814
Popis:	Phosphorylated acylglycerols and their salts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospho-lipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02–0.10%) but well pronounced at higher levels (0.5–2.0%), the protection factor being proportional to the concentration of phospholipids. Ammonium salts are more active than lysine and arginine salts which are more active than free phosphatidic acids. Zinc salts have only very low activity, and calcium and sodium salts are inefficient. The activity depends on the quality of oils, and in lesser degree, on the composition of phospholipids.
Databáze:	OpenAIRE
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