The effect of randomization on the stability of blends of trioleoylglycerol and linseed oil

The effect of fatty acid arrangement on triacylglycerols was determined by assessing the stability of mixtures of trioleoylglycerol (consisting of a comparatively stable fatty acid) and linseed oil (containing a high amount of unstable fatty acids in the form of linoleic and linolenic acids) in the...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society Vol. 69; no. 6; pp. 538 - 544
Main Authors: Tautorus, C.L. (Univesity of Saskatchewan, Saskatoon, Saskatchewan, Canada), McCurdy, A.R
Format: Journal Article
Language:English
Published: Berlin/Heidelberg Springer‐Verlag 01-06-1992
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Summary:The effect of fatty acid arrangement on triacylglycerols was determined by assessing the stability of mixtures of trioleoylglycerol (consisting of a comparatively stable fatty acid) and linseed oil (containing a high amount of unstable fatty acids in the form of linoleic and linolenic acids) in the ratios of 90:10, 85:15, 80:20, 70:30 and 60:40 (w/w), respectively, before and after enzymatic randomization. Randomization resulted in increased stability; however, increasing the content of the unstable triacylglycerol resulted in a decrease in this effect. Based on these results, it was concluded that randomization of triacylglycerols can have a positive effect on the oxidative stability of an oil if the content of autoxidatively unstable triacylglycerols is low in the original blend. This results in substantial dilution of unstable fatty acids among the more stable triacylglycerols upon randomization.
Bibliography:Q04
9305922
Q02
ISSN:0003-021X
1558-9331
DOI:10.1007/BF02636105