Geometric structure of octadecenoic fatty acids in foods and its influence on the oxidation rate of lipids

Szukalska, E. . Katedra Technologii i Chemii Tluszczow

Geometric structure of octadecenoic fatty acids in foods and its influence on the oxidation rate of lipids

2003

Szukalska, E. (Politechnika Gdanska, Gdansk (Poland). Katedra Technologii i Chemii Tluszczow)

The aim of the study was to correlate the oxidative stability of cis and trans octadecenoic fatty acids. Fatty acid methyl esters of oleic and elaidic acids as well as partially hydrogenated oils were used in the study. The following two accelerated tests for studying the oxidative stability of fats were used: differential scanning calorimetry method and Schaal oven test. The results showed that the geometric configuration of octadecenoic fatty acids of triacylglycerols influenced the oxidative stability of fats. Fats containing higher quantities of trans isomers of these fatty acids were more stable. In case of oleic and elaidic acid methyl esters, the difference in oxidative stability was not significant

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