Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols
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- Uemura Mariko
- Faculty of Fisheries Sciences, Hokkaido University
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- Shibata Ako
- Faculty of Fisheries Sciences, Hokkaido University
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- Hosokawa Masashi
- Faculty of Fisheries Sciences, Hokkaido University
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- Iwashima-Suzuki Ai
- Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.
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- Shiota Makoto
- Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.
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- Miyashita Kazuo
- Faculty of Fisheries Sciences, Hokkaido University
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<p>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.</p>
収録刊行物
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- Journal of Oleo Science
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Journal of Oleo Science 65 (9), 713-722, 2016
公益社団法人 日本油化学会
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詳細情報 詳細情報について
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- CRID
- 1390282679068466176
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- NII論文ID
- 130005261653
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- NII書誌ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL書誌ID
- 027549040
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- PubMed
- 27477074
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
