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