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http://dx.doi.org/10.3746/jkfn.2006.35.10.1399

Oxidative Stability of Structured Lipid Containing Conjugated Linoleic Acid  

Yu, Hee-Jin (Dept. of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
Lee, Gyu-Hee (Dept. of Food Science and Technology, Woosong University)
Oh, Man-Jin (Dept. of Food Science and Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.10, 2006 , pp. 1399-1404 More about this Journal
Abstract
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 $60^{\circ}C\;or\;150^{\circ}C$, 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.
Keywords
structured lipid; conjugated linoleic acid; oxidation;
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Times Cited By KSCI : 1  (Citation Analysis)
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