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Effect of the Addition of a Cocoa Butter–Like Fat Enzymatically Produced from Olive Pomace Oil on the Oxidative Stability of Cocoa Butter
Author(s) -
Çiftçi Ozan Nazım,
Kowalski Bolesław,
Göğüş Fahrettin,
Fadıloğlu Sibel
Publication year - 2009
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.1750-3841.2009.01128.x
Subject(s) - chemistry , differential scanning calorimetry , glycerol , pomace , lipid oxidation , kinetics , activation energy , decomposition , lipase , oxidative phosphorylation , peroxide value , iodine value , food science , nuclear chemistry , antioxidant , chromatography , organic chemistry , enzyme , biochemistry , physics , quantum mechanics , thermodynamics
A cocoa butter (CB)–like fat was produced in a packed bed enzyme reactor using sn ‐1,3 specific lipase, and its blends with CB were prepared at different ratios (CB: CB‐like fat; 100: 0, 90: 10, 80: 20, 70: 30, 60: 40, 50: 50, 0: 100). The oxidation kinetics of CB: CB‐like fat blends was studied by differential scanning calorimeter (DSC). Samples were heated in DSC at different temperatures (130, 140, 150, 160 °C) under 100 mL/min oxygen. From DSC exotherms, oxidation induction times (OIT) were determined and used for the assessment of the oxidative stabilities of the blends. Oxidation kinetics parameters (activation energy, E a ; preexponential factor, Z ; and oxidation rate constant, k ) were calculated. In general, it has been observed that above 110 °C increasing the ratio of CB‐like fat in the blend increased the k value with increasing temperature. It has been observed that for all blends the increase in k value with temperature was significant ( P < 0.05). Increasing CB‐like fat ratio in the blend decreased the content of major TAGs (1,3‐dipalmitoyl‐2‐oleoyl‐glycerol [POP]; 1[3]‐palmitoyl‐3[1]stearoyl‐2‐oleoyl‐glycerol [POS]; 1,3‐distearoyl‐2‐oleoyl‐glycerol [SOS]), and decreased the oxidative stability of the blends.