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KMID : 1134820060350101399
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1399 ~ p.1404
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Oxidative Stability of Structured Lipid Containing Conjugated Linoleic Acid
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Yu Hee-Jin
Lee Ki-Teak
Lee Gyu-Hee
Oh Man-Jin
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Abstract
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Structured lipid (SL) containing conjugated linoleic and caproic acid was produced from soybean oil through lipase-catalyzed reaction, and its oxidative stability was compared. When heated at 60℃ or 150℃, soybean oil as control was more susceptible to oxidation than SL. When the antioxidants, such as ascorbyl palmitate, tea polyphenol, alpha-tocopherol, and rosemary extract, were added in SL, the induction periods of each antioxidant treats in SL were increased. The tea polyphenol showed the most effective antioxidant activity among them. When the emulsion form with SL was heated from oxidation, its oxidation stability was reduced compared to SL. The oxidation stability were also observed in photooxidation of SL.
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KEYWORD
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structured lipid, conjugated linoleic acid, oxidation
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