Journal
FOOD BIOPHYSICS
Volume 15, Issue 2, Pages 229-239Publisher
SPRINGER
DOI: 10.1007/s11483-019-09617-8
Keywords
Vegetable oil; Interfacial tension; Minor composition; Correlation analysis
Categories
Ask authors/readers for more resources
The interfacial tension is one of the most important fundamental properties and presents crucial impacts throughout vegetable oil production, application and digestion. In this study, composition of vegetable oil including tocopherols, phytosterols, phenolic compounds, phospholipids, fatty acid composition and other constituents were determined. Furthermore, interfacial tension and its relationship with vegetable oil compositions were analyzed. Distribution and profile of composition of vegetable oil were remarkably different. The interfacial tension results showed physical refined vegetable oil exhibited an obviously lower interfacial tension than chemical refined oil attributed to abundant minor compositions. Moreover, the correlation analysis results indicated that phenolic compounds demonstrated the greatest influence on interfacial tension of vegetable oil against water with r = - 0.671, p = 0.009, followed by free fatty acid value, linoleic acid of triglyceride and phospholipids with r = - 0.639, 0.626, - 0.576 and p = 0.014, 0.017 and 0.031, respectively. No significant correlation was found between interfacial tension and other minor compositions. These results contribute to regulating lipid metabolism and evaluating oil quality more scientifically.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available