Sopelana P, Ibargoitia María L, Guillén María D
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain.
Food Chem. 2016 Apr 15;197 Pt B:1256-63. doi: 10.1016/j.foodchem.2015.11.058. Epub 2015 Nov 14.
The objective of this work was to study the influence of several factors, especially fat and phytosterols concentration, on the behavior of margarine under thermo-oxidative conditions. For this purpose, margarines with similar compositions in acyl groups, but differing in the concentration of both fat and phytosterols, were heated at 180°C. The changes in the main components of margarine lipids and the formation of new compounds throughout the thermal treatment were monitored by (1)H Nuclear Magnetic Resonance. The results show that the presence of high concentrations of phytosterols seems to have an antioxidant effect, since it slows down the thermo-oxidation rate of margarine and, consequently, the generation rate and concentrations of secondary oxidation products such as some aldehydes, epoxides and alcohols. The oil-water ratio also seems to have an important effect on margarine behavior, in such a way that the lower the fat concentration is, the higher its thermo-oxidation rate.
这项工作的目的是研究几个因素，特别是脂肪和植物甾醇浓度，对人造黄油在热氧化条件下行为的影响。为此，将酰基组成相似但脂肪和植物甾醇浓度不同的人造黄油在180°C下加热。通过核磁共振氢谱监测了人造黄油脂质主要成分的变化以及整个热处理过程中新化合物的形成。结果表明，高浓度植物甾醇的存在似乎具有抗氧化作用，因为它减缓了人造黄油的热氧化速率，从而降低了一些醛、环氧化物和醇等二次氧化产物的生成速率和浓度。油水比似乎对人造黄油的行为也有重要影响，脂肪浓度越低，其热氧化速率越高。
