Influence of the position of unsaturated fatty acid esterified glycerol on the oxidation rate of triglyceride
Wada, Shun | Koizumi, Chiaki
The influence of the position of unsaturated fatty acid esterified glycerol on the oxidation rate of triglycerides (TG) was examined using high-performance liquid chromatography (HPLC). Random esterification was used between saturated (tripalmitin, tristearin) and unsaturated (triolein, trilinolein) TG to generate randomized tristearin. The fatty acid compositions of the randomized TG were determined by enzymatic hydrolysis and chromatography. Oxygen absorption measurements showed that the randomized TG had a greater oxidation stability than TG prepared by mixing equivalent amounts of the same mono-fatty acid TG used in the random interesterification. The results also indicate that randomized TG having an unsaturated fatty acid at the glycerol 2-position is more stable to oxidation than a TG having the fatty acid at the 1- or 3-position. Fatty acid carbon chain length did not influence the oxidation rate. (wz)
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