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American Chemical Society, Journal of Agricultural and Food Chemistry, 44(62), p. 10776-10782, 2014

DOI: 10.1021/jf5025888

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Complex Role of Monoacylglycerols in the Oxidation of Vegetable Oils: Different Behaviors of Soybean Monoacylglycerols in Different Oils

This paper is available in a repository.
This paper is available in a repository.

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Abstract

The relationship between fatty acid composition of the oils and their oxidative stability in presence of monoacylglycerols was investigated. Purified vegetable oils were added with increasing amounts (0.5%, 1%, 2%, and 3%) of monoacylglycerols obtained from purified soybean oil and submitted to oven test (60 °C for 18 days). The obtained results showed a generally antioxidant effect of monoacylglycerols, with remarkable differences among oils. The antioxidant effect was significantly higher in less unsaturated oils, such as palm and olive oils. Among the more unsaturated vegetable oils, peanuts and sunflower oils showed an almost linear slowdown of oxidation, slightly less pronounced in sunflower oil, that was the most susceptible to oxidation due to its high content of linoleic acid. A peculiar trend was highlighted for soybean oil, where the antioxidant effect of high amounts of monoacylglycerols was opposed to a pro-oxidant effect observed up to 1%.