Reference : Enzymatic interesterification of anhydrous milk fat with rapeseed and/or linseed oil: ox...
Scientific journals : Article
Life sciences : Agriculture & agronomy
Life sciences : Food science
http://hdl.handle.net/2268/16011
Enzymatic interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability
English
Giet, Jean-Michel mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Aguedo, Mario mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Danthine, Sabine mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Paquot, Michel [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Thomas, Annick [> >]
Vandenbol, Micheline mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Thonart, Philippe mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Blecker, Christophe [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
Lognay, Georges mailto [Université de Liège - ULg > Gembloux Agro-Bio Tech > Gembloux Agro-Bio Tech >]
2009
Journal of Agricultural and Food Chemistry
American Chemical Society
57
15
6787-6794
Yes (verified by ORBi)
International
0021-8561
1520-5118
Washington
DC
[en] linseed oil ; rapeseed oil ; anhydrous milk fat ; enzymatic interesterification ; oxidative stability ; oven-ageing
[fr] shelf-life
[en] Blends of anhydrous milkfat (AMF) and linseed oil (70/30), and AMF, rapeseed oil (RO) and linseed oil (LO), 70/20/10, were submitted to enzymatic interesterification. The oxidative stability of the blends, the interesterified (IE) blends and IE blends with 50 ppm -tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60°C, 25°C and 4°C, and periodically submitted to peroxide, p-anisidine, TBA value determination and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60°C. Peroxides appeared to be the only significant oxidation products after 12 weeks storage at 4°C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25°C and 60°C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to ageing. A pro-oxidant effect of -tocopherol addition was observed at 25°C on both BB and TB. At 60°C, an antioxidant effect was observed on TB.
http://hdl.handle.net/2268/16011
also: http://hdl.handle.net/2268/62111
10.1021/jf9007955

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
66 Giet2009-RevisedManuscript.pdfNo commentaryAuthor postprint206.95 kBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.