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Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil
Author(s) -
MISTRY BEHROZE S.,
MIN DAVID B.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07869.x
Subject(s) - chemistry , soybean oil , glyceride , chromatography , monoglyceride , gas chromatography , food science , biochemistry , fatty acid
Effects of 0, 0.25 and 0.5% monostearin, distearin, monolinolein or dilinolein on the oxidative stability of soybean oil were studied by measuring oxygen in the headspace of oil bottles by gas chromatography. As the levels of the monoglycerides and diglycerides increased from 0, 0.25 to 0.5%, headspace oxygen during storage decreased. The control sample (0%) was significantly different from the samples containing monostearin, distearin, monolinolein or dilinolein at α=0.05. All these mono‐ and di‐glycerides acted as prooxidants in soybean oil.