Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils

To compare the oxidative stability between diacylglycerol (DAG) oil and conventional triacylglycerol (TAG) oil (that is, soybean oil), the prepared stripped diacylglycerol oil (SDO) and soybean oil (SSBO) were stored at 60 °C in the dark for 144 h. During storage peroxide values (POVs), contents of...

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Veröffentlicht in:	Journal of food science 2015-03, Vol.80 (3), p.C510-C514
Hauptverfasser:	Qi, Jin F., Wang, Xiang Y., Shin, Jung-Ah, Lee, Young-Hwa, Jang, Young-Seok, Lee, Jeung Hee, Hong, Soon-Taek, Lee, Ki-Teak
Format:	Artikel
Sprache:	eng
Schlagworte:	Aldehydes diacylglycerol Diet Diglycerides - analysis Fatty acids Food science Glycerides - analysis Humans Lipid Peroxidation Oils & fats Oils - analysis oxidation constant Oxidation-Reduction Peroxides POV Rate constants Soya bean oil Soybean Oil - analysis Soybeans Stability triacylglycerol Triacylglycerols Triglycerides - analysis Unsaturated
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