Trans fatty acid content and positional distribution in refined and heated rice bran oil

Autor:	Karl Eichner, Samia Mezouari
Rok vydání:	2008
Předmět:	chemistry.chemical_classification Vegetable oil chemistry Edible oil Rice bran oil food and beverages Fatty acid Organic chemistry General Chemistry Food science Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	European Journal of Lipid Science and Technology. 110:1058-1061
ISSN:	1438-9312 1438-7697
DOI:	10.1002/ejlt.200700235
Popis:	The objective of this study was to evaluate the impact of the refining process and of heating at frying temperature (180 °C, 8 h) on the content of trans fatty acids and their positional distribution in sn-positions of triacylglycerols (TAG) of rice bran oil. Tr-18:2 was an artifact specific to the deodorization step, which additionally changed its distribution at the 2-MAG and 1,3-DAG positions. No correlation between the formation of polymer TAG and trans fatty acids could be observed.
Databáze:	OpenAIRE
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