Work

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

Year: 2016

Type: article

Abstract: 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 (TAG) oxidation. The analysis of oxygen consumption and total volatile formation demonstrated a small effect of d18:0 on TAG oxidation in the absence of α-tocopherol. On the other hand, the combination of d18:0 with α-tocopherol showed strong antioxidant activity and completely inhibited volatile formation within 1400 h for soybean oil TAG, 650 h for linseed oil TAG, and 380 h for fish oil TAG.

Source: Journal of Oleo Science

DOI: 10.5650/jos.ess16071

Authors: Mariko Uemura, Ako Shibata, Masashi Hosokawa, Ai Iwashima-Suzuki, Makoto Shiota, Kazuo Miyashita

Institutions: Hokkaido University, Megmilk Snow Brand (Japan)

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $301