Digital Commons Network^™

Minor Components And Their Roles On Lipid Oxidation In Bulk Oil That Contains Association Colloids, Bingcan Chen

Open Access Dissertations

The combination of water and surface active compounds found naturally in commercially refined vegetable oils have been postulated to form physical structures known as association colloids. This research studied the ability of 1,2-dioleoyl-sn-glycerol-3-phosphocholine (DOPC) and water to form physical structures in stripped soybean oil. Interfacial tension and fluorescence spectrometry results showed the critical micelle concentration (CMC) of DOPC in stripped soybean oil was 650 and 950 microM, respectively. Light scattering attenuation results indicated that the structure formed by DOPC was reverse micelles. The physical properties of DOPC reverse micelles were determined using small-angle X-ray scattering (SAXS) and fluorescence probes. These …

Effects Of Free Fatty Acids, Mono- And Diacylglycerols On Oxidative Stability Of Soybean Oil-In-Water Emulsions, Thaddao Waraho

Open Access Dissertations

Even though edible oils undergo refining processes to remove undesirable components, commercial oils still contain small amounts of minor components that can contribute to either prooxidant and antioxidant pathways which ultimately affect the quality of the oils. The objective of this research was to determine the role of free fatty acids and mono- and diacylglycerols on the oxidative stability of oil-in-water emulsions.

Free fatty acids acted as a strong prooxidants in stripped soybean oil-in-water emulsions. Concentrations as low as 0.1% of the lipid accelerated lipid oxidation rate by both shortening the lag phase of lipid hydroperoxide and hexanal formation. The …