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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils
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Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

机译：单酰基甘油在植物油氧化中的复杂作用：大豆单酰基甘油在不同油中的不同行为

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摘要

The relationship between fatty acid composition of oils and their oxidative stability in the presence of monoacylglycerols was investigated. Purified vegetable oils were added at increasing amounts (0.5, 1, 2, and 3%) of monoacylglycerols obtained from purified soybean oil and submitted to an oven test (60 °C for 18 days). The obtained results showed a generally antioxidant effect of monoacylglycerols, with remarkable differences among oils. The antioxidant effect was significantly higher in less unsaturated oils, such as palm and olive oils. Among the more unsaturated vegetable oils, peanut and sunflower oils showed an almost linear slowdown of oxidation, slightly less pronounced in sunflower oil, which was the most susceptible to oxidation due to its high content of linoleic acid. A peculiar trend was highlighted for soybean oil, where the antioxidant effect of high amounts of monoacylglycerols was opposed to a pro-oxidant effect observed up to 1%.
机译：研究了在单酰基甘油存在下油中脂肪酸组成与其氧化稳定性之间的关系。加入纯化的植物油，以增加量（0.5、1、2和3％）从纯化的大豆油中获得的单酰基甘油，并进行烘箱测试（60°C持续18天）。所得结果表明，单酰基甘油具有一般的抗氧化作用，各油之间存在显着差异。在不饱和度较低的油（例如棕榈油和橄榄油）中，抗氧化作用明显更高。在较不饱和的植物油中，花生油和葵花籽油显示出几乎线性的氧化减慢，而在葵花籽油中则不太明显，葵花籽油由于其高的亚油酸含量而最易被氧化。大豆油有一个独特的趋势，其中高含量的单酰基甘油的抗氧化作用与高达1％的促氧化剂作用相反。

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