Effect of endogenous minor constituents and association colloids in vegetable oil on lipid oxidation
Abstract
The mechanism of free radical chain reaction in lipid oxidation has been summarized. In addition, the role of endogenous trace constituents, such as oxygen, water, free fatty acids, monoacylglycerol and diacylglycerol, etc, on the oil oxidation has been highlighted. The existence of association colloids self-assembled by the surface active minor constituents in vegetable oil and the corresponding action on oil oxidation has all been discussed. The limiting the presence of pro-oxidants and the degrading of antioxidants should be limited strictly during oil refining, for the critical control point to enhance vegetable oil quality.
Publication Date
6-28-2015
First Page
242
Last Page
245,255
DOI
10.13652/j.issn.1003-5788.2015.03.054
Recommended Citation
Wei, GAO; Yangping, DING; and Jian, YANG
(2015)
"Effect of endogenous minor constituents and association colloids in vegetable oil on lipid oxidation,"
Food and Machinery: Vol. 31:
Iss.
3, Article 54.
DOI: 10.13652/j.issn.1003-5788.2015.03.054
Available at:
https://www.ifoodmm.cn/journal/vol31/iss3/54
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