Heterogeneous aspects of lipid oxidation in dried microencapsulated oils

被引:81
|
作者
Velasco, J [1 ]
Marmesat, S [1 ]
Dobarganes, C [1 ]
Márquez-Ruiz, G [1 ]
机构
[1] CSIC, Inst Grasa, Seville 41012, Spain
基金
英国医学研究理事会;
关键词
microencapsulated oils; lipid oxidation; free oil; encapsulated oil;
D O I
10.1021/jf052313p
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
This work was aimed at studying lipid oxidation in dried microencapsulated oils (DMOs) during long-term storage. Samples were prepared by freeze-drying of emulsions containing sodium caseinate and lactose as encapsulating components. Evaluation of lipid oxidation was approached by quantitative analysis of nonvolatile lipid oxidation products and tocopherol. Lipid oxidation products were analyzed by separation of polar compounds by adsorption chromatography followed by HPSEC with refraction index detection for quantitation of oxidized triglycericle monomers, dimers, and oligomers. The analytical method applied enabled the detection of different oxidative patterns between the free and encapsulated oil fractions. The free oil fraction of DMOs showed a typical oxidative pattern for oils in continuous phase, which consisted of a clear induction period, in which hydroperoxides (oxidized triglyceride monomers) accumulated, before oxidation accelerated. The end of the induction period was marked by the total loss of tocopherol and the initiation of polymerization. On the contrary, the encapsulated oil showed a pattern characteristic of a mixture of oils with different oxidation status. Thus, high contents of advanced oxidation compounds (polymerization compounds) were detected when the antioxidant (tocopherol) was still present in high amounts. It is concluded that the encapsulated oil was comprised of oil globules with very different oxidation status. The results obtained in this study gave evidence of heterogeneous aspects of lipid oxidation in a dispersed-lipid food system.
引用
收藏
页码:1722 / 1729
页数:8
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