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Matthaus B.,Max Rubner Institute MRI Federal Research Institute for Nutrition and FoodDetmoldGermany
European Journal of Lipid Science and Technology | Year: 2015

Phloridzyl octadecanoate was prepared by enzymatic reaction between the native phloridzin in Canadian crabapple (Malus baccata) extract and octadecanoic acid in the presence of Candida antarctica lipase. The antioxidant activity of the modified extract was assessed in rapeseed oil during accelerated storage at 65°C and frying at 180°C. Addition of 0.1% modified extract to refined, bleached, and deodorized rapeseed oil significantly improved storage stability with 40.7% decrease in the formation of lipid hydroperoxides at the end of the 7-day storage compared to rapeseed control sample without extract; however, no significant difference was observed in the potency of the modified extract and that of the native extract. On the contrary, the modified extract offered markedly better protection to the rapeseed substrate during frying, inhibiting polar component formation, and polymerization of triacylglycerol by up to 44%, compared to 26% by the native extract. At the end of the frying, French fries prepared in the presence of modified extract retained significantly more tocopherols than those prepared with the native extract indicating better protection of the oil's endogenous antioxidants by the modified phenolic extract. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Matthaus B.,Max Rubner Institute MRI Federal Research Institute for Nutrition and FoodDetmoldGermany | Vosmann K.,Max Rubner Institute MRI Federal Research Institute for Nutrition and FoodDetmoldGermany | Weitkamp P.,Max Rubner Institute MRI Federal Research Institute for Nutrition and FoodDetmoldGermany | Grundmann D.,Max Rubner Institute MRI Federal Research Institute for Nutrition and FoodDetmoldGermany | Kersting H.J.,Max Rubner Institute MRI Federal Research Institute for Nutrition and FoodDetmoldGermany
European Journal of Lipid Science and Technology | Year: 2015

Storage of oil samples in a refrigerator results in the degradation of glycidyl fatty acid esters (G-FE). In the present work, the degradation rate for G-FE in RBD palm oil was determined at different temperatures with 0.4mg/kg per month (5°C), 0.3mg/kg per month (10°C), 0.2mg/kg per month (15°C), 0.1mg/kg per month (-20°C), and 0.0mg/kg per month (20°C). The crystallization process was identified for RBD palm oil as reason for this phenomenon. Isothermal differential scanning calorimetry measurements show that this process delivers enough energy to cleave the epoxy bonding of the G-FE (33.7J/g [5 and 15°C] and 41.5J/g [10°C]). Practical applications: The occurrence of glycidyl fatty acid esters is a big issue in oil processing industry especially for RBD palm oil. Short after the first announcement about the appearance of the esters in edible oils, a degradation of G-FE was observed when oil samples were stored in a refrigerator. This observation was of great interest for analytics since oil samples usually are stored in the refrigerator until use to avoid deterioration of the oil quality. Thus, the investigation of the rate and the reason for the degradation of G-FE during storage of RBD palm oil at lower temperatures is important to explain this phenomenon. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

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