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Formation of Epoxy Fatty Acids in Triacylglycerol Standards during Heating.
Nishimura, Kazuya; Huang, Xiannan; Yoshinaga-Kiriake, Aya; Yahata, Yuna; Tanaka, Seiya; Gotoh, Naohiro; Yoshinaga, Kazuaki.
Afiliação
  • Nishimura K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
  • Huang X; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
  • Yoshinaga-Kiriake A; Department of Life Science, Graduate School of Engineering Science, Akita University.
  • Yahata Y; Faculty of Food and Agricultural Sciences, Fukushima University.
  • Tanaka S; Faculty of Food and Agricultural Sciences, Fukushima University.
  • Gotoh N; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
  • Yoshinaga K; Department of Food Science and Technology, Tokyo University of Marine Science and Technology.
J Oleo Sci ; 73(5): 637-644, 2024.
Article em En | MEDLINE | ID: mdl-38692888
ABSTRACT
Epoxy fatty acid formation during heating was estimated using triolein (OOO) and trilinolein (LLL). Epoxy octadecanoic acids were found in heated OOO, while epoxy octadecenoic acids were found in heated LLL. The content of epoxy fatty acids increased with heating time, and trans-epoxy fatty acids were formed significantly more than cis-epoxy fatty acids. A comparison between OOO and LLL indicated that epoxy fatty acid formation was higher in the OOO than that in the LLL. Heating tests in the presence of α- tocopherol suggested that the formation of epoxy fatty acids could be suppressed by antioxidants.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triglicerídeos / Compostos de Epóxi / Ácidos Graxos / Temperatura Alta / Antioxidantes Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triglicerídeos / Compostos de Epóxi / Ácidos Graxos / Temperatura Alta / Antioxidantes Idioma: En Ano de publicação: 2024 Tipo de documento: Article