Premium
Linalyl acetate and methyl silicone effects on cholesterol and triglyceride oxidation in heated lard
Author(s) -
Yan Pearlly S.,
White Pamela J.
Publication year - 1991
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02662168
Subject(s) - chemistry , cholesterol , triglyceride , food science , fatty acid , antioxidant , lipid oxidation , biochemistry
The effectiveness of linalyl acetate (LA) at 0.02 and 0.04% as a high‐temperature antioxidant was tested in lard with two levels (2 times and 10 times) of added cholesterol. Lard samples with and without added LA or methyl silicone (MS, 0.2 and 1.0 ppm) and a control with no additives were heated at 180°C for 10 hr/day for up to 240 hr. The loss of cholesterol, the formation of cholesterol oxidation products (COP) and the percentage fatty acid retention were measured during the heating periods. Addition of 1.0 ppm MS was significantly effective in reducing the loss of fatty acids (p<0.0005) in lard with 2 times the added cholesterol, but MS at 0.2 ppm was not effective in lard with 10 times the added cholesterol. Addition of LA at 0.02 and 0.04% had little effect at reducing changes in cholesterol loss, COP formation and fatty acid loss in lard samples with both cholesterol levels. But there was a tendency for MS and 0.04% LA to reduce formation of some COP in lard containing 2 times the added cholesterol and to reduce the loss of cholesterol.