Abstract
Due to the inconsistency of monoacylglycerols’ (MAGs) impacts and the lack of research concerning the weight of saturated monoacylglycerols on the oxidative stability of oils, the current study was designed. For this purpose, saturated MAGs at 0.5, 3.0 and 5.0% were added to canola oil and subsequently exposed to a Schaall oven test at 60 °C for 31 days (to assimilate moderate thermal conditions and a prolonged treatment time) and a Rancimat test at 110 °C (to assimilate extreme thermal conditions and shorter treatment time). To evaluate the quality and oxidative stability parameters of MAG-containing canola oil, free fatty acids (FFA), peroxide value (PV), and the oxidative stability index (OSI) were determined. The findings indicated that with the increase in MAG levels, the FFA increased from 0.05 up to 0.2%. The PV increased from 2 to 100 meq/L with the increase in MAG concentration. Also, it was shown that OSI increased from 12.20 to 13.10 h, which was proportional to MAG concentration.
Highlights
In addition to triacylglycerols (TAGs) as major constituents, edible oils contain minor components, which in spite of their lower contents, have a marked effect on physicochemical properties (Chen et al, 2011)
Monoacylglycerols (MAGs), diacylglycerols (DAGs), free fatty acids (FFAs) and phospholipids are important minor components which are present in oils (Caponio et al, 2011, Aubourg, 2001, Paradiso et al, 2010, Mistry and Min, 1987)
MAG addition in a concentration of 0.5% did not affect the fatty acid composition of canola oil; the addition of MAGs at levels of 3.0 or 5.0% to canola increased the content of palmitic acid (C16:0) (p < 0.05), whereas the percentages of stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2) decreased significantly (p < 0.05) from 3.7, 60.5 and 19.5% to 3.5, 57.4 and 18.5%, respectively
Summary
In addition to triacylglycerols (TAGs) as major constituents, edible oils contain minor components, which in spite of their lower contents, have a marked effect on physicochemical properties (Chen et al, 2011). Monoacylglycerols (MAGs), diacylglycerols (DAGs), free fatty acids (FFAs) and phospholipids are important minor components which are present in oils (Caponio et al, 2011, Aubourg, 2001, Paradiso et al, 2010, Mistry and Min, 1987). Such components, especially MAGs, DAGs, and FFAs exist inherently in oil; exposing the oil to unfavorable conditions, such as high temperature, moisture and/or the enzymatic activity of lipases results in the generation of said compounds (O’Brien, 2008). High dosage of oxidized cod liver oil and lard, besides impaired fertility in female rats, caused morphologically abnormal spermatozoa in male rats (Zidkova et al, 2004)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
