Oxidative Stability of Triacylglycerols in Aqueous Solution

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  • 水分散系における各種トリアシルグリセリンの酸化安定性
  • ミズブンサンケイ ニ オケル カクシュ トリアシルグリセリン ノ サンカ アンテイセイ

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Abstract

The oxidative stability of six typical triacylglycerols (TGs) in aqueous solution was compared based on measurements of decrease in unoxidized polyunsaturated fatty acids (PUFAs) and total peroxide formation. Stability was highest in the case of olive TG and tuna TG, followed by perila TG, rapeseed TG, soybean TG and safflower TG. This order indicates TGs containing docosahexaenoic acid (DHA) and α-linolenic acid as main PUFAs to be oxidatively more stable than TGs containing linoleic acid and high oleic acid content to increase the resistance of TG toward aqueous oxidation. Decrease in oxidative stability with increase in linoleic acid content was also confirmed by comparison of the oxidative stability of four oleic acid-enriched TGs.<BR>The oxidative stability of five DHA-enriched TGs indicated TGs containing approximately 30mol% DHA to be the most oxidatively stable and oleic acid incorporation in DHA-TG to enhance this stability.

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