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Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage
Author(s) -
Caponio Francesco,
Summo Carmine,
Paradiso Vito M.,
Pasqualone Antonella,
Gomes Tommaso
Publication year - 2009
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.3600
Subject(s) - hydrolysis , food science , degradation (telecommunications) , polyunsaturated fatty acid , chemistry , fatty acid , oxidative phosphorylation , fraction (chemistry) , biochemistry , organic chemistry , computer science , telecommunications
BACKGROUND: There is little information in the scientific literature on the degradation of the fatty fraction of biscuits during storage. Thus two trials were performed utilizing two different kinds of margarine for a better evaluation of the phenomenon. RESULTS: Covariance analysis of the data evidenced a significant increase of the oxidized triacylglycerols ( P < 0.001), together with a significant decrease ( P < 0.001) in the amount of monounsaturated and polyunsaturated fatty acids. On the other hand, the level of hydrolytic degradation did not show significant variation. CONCLUSION: Principal components analysis ascertained that about 60% of the variance of the data could be attributed to the quality of the margarine, while about 30% was ascribable to the increase of oxidative degradation induced by storage. Copyright © 2009 Society of Chemical Industry