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Effect of phosphorylated acylglycerols on the oxidative stability of edible oils

✍ Scribed by Pokorný, J. ;Davídek, J. ;Vierecklová, M. ;Ranný, M. ;Sedláček, J.

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
397 KB
Volume
34
Category
Article
ISSN
0027-769X

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✦ Synopsis

Phosphorylated acylglycerols and their sdts containing nitrogen inhibit the autoxidation of rapeseed, soybean, sunflowerseed, and hydrogenated rapeseed oils, similarly as natural soybean or rapeseed phospholipid concentrates (lecithins). The activity is moderate at low concentration levels (0.02-0.10 %) but well pronounced at higher levels (0.5-2.0 %), the protection factor being proportional to the concentration of phospholipids. Ammonium salts are more active than Iysine and arginine salts which are more active than free phosphatidic acids. Zinc salts have only very low activity, and calcium and sodium salts are inefficient. The activity depends on the quality of oils, and in lesser degree, on the composition of phospholipids.

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