Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
Volume 63, Issue 3, Pages 296-302Publisher
TAYLOR & FRANCIS LTD
DOI: 10.3109/09637486.2011.627838
Keywords
quality of fat; distribution of fatty acids; kinetic analysis; DSC; Rancimat
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Funding
- Ministry of Science and Higher Education [N N312 068439]
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The aim of this research was to analyse the quality of the lipid fraction extracted from commercially available cookies intended for infants. The composition, fatty acid distribution and oxidative stability of fats, interpreted as the resistance of fats against autooxidation, were studied. In addition, the kinetic parameters of the oxidation process, such as activation energies (E-a), pre-exponential factors (Z) and reaction rate constants (k) for fat oxidation under the differential scanning calorimetry tests conditions were calculated using the Ozawa-Flynn-Wall method and the Arrhenius equation. The distribution of fatty acids in the tested cookies is similar to that present in most of infant formulas, but differs significantly from that in human milk. Based on the results obtained, high oxidative stability of tested fats can be observed. The E-a values ranged from 86.22 to 116.13 kJ/mol; Z from 1.95 x 10(9) to 1.05 x 10(13); and k values ranged from 5.70 x 10(-4) min(-1) at 100 degrees C to 2.12 x 10(-1) min(-1) at 170 degrees C.
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