Relationship between the fat and oil composition and their initial oxidation rate during storage
| Autor: | Monika Sabolová, Václav Zeman, Gabriela Lebedová, Marek Doležal, Josef Soukup, Zuzana Réblová |
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| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 38, Iss 6, Pp 404-409 (2020) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/207/2020-CJFS |
| Popis: | Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an increase in the peroxide value during storage in the dark at 35 °C with free access to air (oxygen). The initial oxidation rates of fats and oils were compared with parameters characterising these fats and oils (peroxide value, acid value, fatty acid composition, antioxidant capacity, and tocochromanol content). Using a simple correlation analysis, the initial oxidation rate correlated the most strongly with the peroxide value of the analysed fats and oils (P < 0.01). A highly reliable model (P < 0.0001) was obtained by multivariate statistical analysis. According to this model, the initial oxidation rate is affected mainly by the peroxide value and then by total trans fatty acid content, and antioxidant capacity. |
| Databáze: | Directory of Open Access Journals |
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