Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

The effect of dihydrosphingosine (d18:0) on triacylglycerol (TAG) oxidation was examined with and without α-tocopherol. Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (...

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Veröffentlicht in:	Journal of Oleo Science 2016/09/01, Vol.65(9), pp.713-722
Hauptverfasser:	Uemura, Mariko, Shibata, Ako, Hosokawa, Masashi, Iwashima-Suzuki, Ai, Shiota, Makoto, Miyashita, Kazuo
Format:	Artikel
Sprache:	eng
Schlagworte:	acrolein alpha-Tocopherol - chemistry Antioxidants Antioxidants - chemistry Autoxidation dihydrosphingosine fish oil oxidation Fish oils flavor deterioration Linseed oil Molecular Conformation Oxidation Oxidation-Reduction oxidative stability Oxygen consumption Soybean oil Soybeans Sphingosine - analogs & derivatives Sphingosine - chemistry Tocopherol Triglycerides Triglycerides - chemistry Vitamin E Volatile Organic Compounds - chemical synthesis Volatile Organic Compounds - chemistry volatiles α-tocopherol
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