Effect of phospholipids on the oxidation of rapeseed oil
1996
Ledahudec, J. | Kourimska, L. | Reblova, Z. | Pokorny, J. (Vysoka Skola Chemickotechnologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) | Sakurai, H.
The antioxidant activity of soybean phospholipids was tested in rapeseed oil. Changes of rapessed oil were compared with those in 0.5 % and 2.0 % solution of lecithin in oil. The oxidation proceeded at 60 degrees C in the darkness at free access of air. Lecithin inhibited the increase of lipid hydroperoxides, total oxidized fatty acids, particularly at the higher concentration, and inhibited the deterioration of flavour acceptability as well. The development of rancid off-flavour was delayed, and other off-flavour characteristics for oxidized oil were efficiently suppressed. The intensity of oily flavour increased during the induction period, but decreased again afterwards. The brown discolouration was produced during the induction period, and was decomposed at higher concentrations of hydroperoxides. The effect of different phospholipid preparations was very similar.
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