Effect of the Addition of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil on the Oxidative Stability of Cocoa Butter
| Autor: | Fahrettin Göğüş, Bolesław Kowalski, Ozan N. Ciftci, Sibel Fadıloğlu |
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| Rok vydání: | 2009 |
| Předmět: |
Hot Temperature
food.ingredient Kinetics Tocopherols chemistry.chemical_element Activation energy Oxygen Antioxidants Differential scanning calorimetry food Drug Stability Plant Oils Food science Lipase Olive Oil Triglycerides Calorimetry Differential Scanning biology Food additive Pomace Dietary Fats Vegetable oil chemistry biology.protein Thermodynamics Oxidation-Reduction Food Science |
| Zdroj: | Journal of Food Science. 74:E184-E190 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/j.1750-3841.2009.01128.x |
| Popis: | A cocoa butter (CB)-like fat was produced in a packed bed enzyme reactor using sn-1,3 specific lipase, and its blends with CB were prepared at different ratios (CB: CB-like fat; 100: 0, 90: 10, 80: 20, 70: 30, 60: 40, 50: 50, 0: 100). The oxidation kinetics of CB: CB-like fat blends was studied by differential scanning calorimeter (DSC). Samples were heated in DSC at different temperatures (130, 140, 150, 160 degrees C) under 100 mL/min oxygen. From DSC exotherms, oxidation induction times (OIT) were determined and used for the assessment of the oxidative stabilities of the blends. Oxidation kinetics parameters (activation energy, E(a); preexponential factor, Z; and oxidation rate constant, k) were calculated. In general, it has been observed that above 110 degrees C increasing the ratio of CB-like fat in the blend increased the k value with increasing temperature. It has been observed that for all blends the increase in k value with temperature was significant (P < 0.05). Increasing CB-like fat ratio in the blend decreased the content of major TAGs (1,3-dipalmitoyl-2-oleoyl-glycerol [POP]; 1[3]-palmitoyl-3[1]stearoyl-2-oleoyl-glycerol [POS]; 1,3-distearoyl-2-oleoyl-glycerol [SOS]), and decreased the oxidative stability of the blends. |
| Databáze: | OpenAIRE |
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