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Formation of Acrolein in the Autoxidation of Triacylglycerols with Different Fatty Acid Compositions
| Title: | Formation of Acrolein in the Autoxidation of Triacylglycerols with Different Fatty Acid Compositions |
| Authors: | Shibata, Ako Browse this author | | Uemura, Mariko Browse this author | | Hosokawa, Masashi Browse this author →KAKEN DB | | Miyashita, Kazuo Browse this author →KAKEN DB |
| Keywords: | Fish oil oxidation | | Flavor deterioration | | Volatiles | | Acrolein | | Oxidative stability |
| Issue Date: | Dec-2015 |
| Publisher: | Springer |
| Journal Title: | Journal of the American oil chemists society |
| Volume: | 92 |
| Issue: | 11-12 |
| Start Page: | 1661 |
| End Page: | 1670 |
| Publisher DOI: | 10.1007/s11746-015-2732-2 |
| Abstract: | Fish, echium, linseed, and soybean oil triacyglycerols (TAGs) were oxidized at 50 or 60 A degrees C to determine the effect of the polyunsaturated fatty acid composition on the volatile product formation. The analysis of the oxygen consumption and total volatile formation demonstrated that the soybean oil TAG had the highest oxidative stability followed by linseed, echium, and fish oil TAGs. Our results were in agreement with the expected average number of bis-allylic positions of each TAG. Higher quantities of acrolein (2-propenal) and propanal were detected using the static headspace gas chromatography method at the early stages of oxidation of echium and fish oil TAGs; however, a considerable amount of propanal and only a small amount of acrolein were found in the oxidized linseed oil TAG. The peak area ratios of acrolein to propanal were 0.115, 0.569, and 2.554 after the 8-h oxidation of linseed, echium, and fish oil TAG, respectively, suggesting the preferential formation of acrolein, especially during the fish oil TAG oxidation. The acrolein quickly increased during the first stage of oxidation, but thereafter it either did not change or slightly decreased during the fish oil oxidation. Because fish oil induces flavor deterioration from the very early stage of the oxidation, the acrolein formation observed in the present study may be important for fish oil deterioration. |
| Rights: | The final publication is available at www.springerlink.com |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/63706 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 宮下 和夫
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