Evaluation of the oxidative stability of diacylglycerol-enriched soybean oil and palm olein under rancimat-accelerated oxidation conditions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 5, 2010, Pages 483-491

  Wang, Yong ^a   Zhao, Mouming ^a   Tang, Shuze ^b   Song, Keke ^b   Han, Xue ^b   Ou, Shiyi ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b JINAN UNIVERSITY   (China)

Author keywords

Antioxidant; Diacylglycerol; Rancimat method Oxidative stability

Indexed keywords

ANTIOXIDANT; DIACYLGLYCEROL; INDUCTION PERIODS; LECITASE; MOLECULAR DISTILLATION; OXIDATION CONDITIONS; OXIDATIVE STABILITY; PALM OLEIN; PARTIAL HYDROLYSIS; PHOSPHOLIPASES; RANCIMAT; SOYBEAN OIL; SYNERGISTIC EFFECT; SYNTHETIC ANTIOXIDANTS; TERT-BUTYLHYDROQUINONE (TBHQ); TRIACYLGLYCEROLS; UNSATURATED FATTY ACIDS;

DISTILLATION; FATTY ACIDS; OXIDATION RESISTANCE; STABILITY;

GLYCEROL;

GLYCINE MAX;

EID: 80053514562     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1521-1     Document Type: Article

References (23)

1. Watanabe T, Sugiura M, Sato M, Yamada N, Nakanishi K (2005) Diacylglycerol production in a packed bed bioreactor. Process Biochem 40:637-643
2. Ai M, Tanaka A, Shoji K, Ogita K, Hase T, Tokimitsu I, Shimokado K (2007) Suppressive effects of diacylglycerol oil on postprandial hyperlipidemia in insulin resistance and glucose intolerance. Atherosclerosis 195:398-103
3. Tomonobu K, Hase T, Tokimitsu I (2006) Dietary diacylglycerol in a typical meal suppresses postprandial increases in serum lipid levels compared with dietary triacylglycerol. Nutrition 22:128-135
4. Nagao T, Watanabe H, Goto N, Onizawa K, Taguchi H, Matsuo N, Yasukawa T, Tsushima R, Shimasaki H, Itakura H (2000) Dietary diacylglycerol suppresses accumulation of body fat compared to triacylglycerol in men in a double-blind controlled trial. J Nutr 130:792-797
5. Umeda T, Bauer JE, Otsuji K (2006) Weight loss effect of dietary diacylglycerol in obese dogs. J Anim Physiol Anim Nutr 90:208-215
6. Nishide T, Shimizu M, Tiffany TR, Ogawa H (2004) Cooking oil: cooking properties and sensory evaluation. In: Katsuragi Y, Yasukawa T, Matsuo N, Flickinger BD, Tokimitsu I, Matlock MG (eds) Diacylglycerol oil. AOCS Press, Champaign, IL, pp 197-207
7. Shimizu M, Moriwaki J, Nishide T, Nakajima Y (2004) Thermal deterioration of diacylglycerol and triacylglycerol oils during deep-frying. J Am Oil Chem Soc 81:571-576
8. Li CM, Kimura F, Endo Y, Maruyama C, Fujimoto K (2005) Deterioration of diacylglycerol-and triacylglycerol-rich oils during frying of potatoes. Eur J Lipid Sci Tech 107:173-179
9. Kristensen JB, Nielsen NS, Jacobsen C, Mu HL (2006) Oxidative stability of diacylglycerol oil and butter blends containing dia-cylglycerols. Eur J Lipid Sci Tech 108:336-350
10. Farhoosh R, Moosavi SMR (2007) Rancimat test for the assessment of used frying oils quality. J Food Lipids 3:263-271
11. Wang Y, Zhao MM, Ou SY, Xie LY, Tang SZ (2009) Preparation of a diacylglycerol-enriched soybean oil by phospholipase A1 catalyzed hydrolysis. J Mol Catal B Enzym 56:165-172
12. Posada LR, Shi J, Kakuda Y, Xue SJ (2007) Extraction of to-cotrienols from palm fatty acid distillates using molecular distillation. Sep Purif Technol 57:220-229
13. Farhoosh R (2007) The effect of operational parameters of the Rancimat method on the determination of the oxidative stability measures and shelf-life prediction of soybean oil. J Am Oil Chem Soc 84:205-209
14. Farhoosh R, Niazmand R, Rezaei M, Sarabi M (2008) Kinetic parameter determination of vegetable oil oxidation under Ranc-imat test conditions. Eur J Lipid Sci Tech 110:587-592
15. Dunn RO (2008) Antioxidants for improving storage stability of biodiesel. Biofuels Bioprod Bioref 2:304-318
16. Mateos R, Uceda M, Aguilera MP, Escuderos ME, Maza GB (2006) Relationship of Rancimat method values at varying temperatures for virgin olive oils. Eur Food Res Technol 223:246-252
17. Wang Y, Hua XF, Tang YL (2007) Effects of antioxidants on oxidative stability of biodiesel (in Chinese). J Chin Cereals Oils Assoc 23:153-156
18. Shahidi F, Zhang Y (2005) Antioxidants: regulatory status. In: Shahidi F (ed) Bailery's industrial oil and fat products, v1: edible oil and fat products: chemistry, properties, and health effects, 6th edn. Wiley, Hoboken, NJ, pp 491-512
19. Kulas E, Ackman RG (2001) Properties of α-, β-, and γ-tocopherol in purified fish oil triacylglycerols. J Am Oil Chem Soc 78:361-367 (Pubitemid 32497693)
20. Merrill LI, Pike OA, Ogden LV, Dunn ML (2008) Oxidative stability of conventional and high-oleic vegetable oils with added antioxidants. J Am Oil Chem Soc 85:771-776
21. Beddows CG, Jagait C, Kelly MJ (2001) Effect of ascorbyl pal-mitate on the preservation of alpha-tocopherol in sunflower oil, alone and with herbs and spices. Food Chem 73:255-261
22. Shihadi F, Wanasundara PKJPD (2005) Antioxidants: science, technology, and applications. In: Shahidi F (ed) Bailery's industrial oil and fat products, v1: edible oil and fat products: chemistry, properties, and health effects, 6th edn. Wiley, Hobo-ken, NJ, pp 431-489
23. Schroeder MT, Becker EM, Skibsted LH (2006) Molecular mechanism of antioxidant synergism of tocotrienols and carote-noids in palm oil. J Agr Food Chem 54:3445-3453