Journal
FOOD CHEMISTRY
Volume 197, Issue -, Pages 1256-1263Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.11.058
Keywords
Margarine; Phytosterols; Fat concentration; Thermo-oxidation; H-1 Nuclear Magnetic Resonance (H-1 NMR); Acyl groups; Secondary oxidation compounds; Hydrolysis
Funding
- Spanish Ministry of Economy and Competitiveness [MINECO AGL 2012-36466]
- Basque Government (EJ-GV) [GIC10/IT-463-10]
- Unit for Education and Research Food Quality and Safety [UPV/EHU-UFI-11/21]
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The objective of this work was to study the influence of several factors, especially fat and phytosterols concentration, on the behavior of margarine under thermo-oxidative conditions. For this purpose, margarines with similar compositions in acyl groups, but differing in the concentration of both fat and phytosterols, were heated at 180 degrees C. The changes in the main components of margarine lipids and the formation of new compounds throughout the thermal treatment were monitored by H-1 Nuclear Magnetic Resonance. The results show that the presence of high concentrations of phytosterols seems to have an antioxidant effect, since it slows down the thermo-oxidation rate of margarine and, consequently, the generation rate and concentrations of secondary oxidation products such as some aldehydes, epoxides and alcohols. The oil-water ratio also seems to have an important effect on margarine behavior, in such a way that the lower the fat concentration is, the higher its thermo-oxidation rate. (C) 2015 Published by Elsevier Ltd.
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