| Literature DB >> 25212309 |
Thaddao Waraho1, D Julian McClements1, Eric A Decker2.
Abstract
Free fatty acids are strong prooxidants in both bulk and emulsified oils. Addition of oleic acid to an oil-in-water emulsions increased lipid hydroperoxide and hexanal formation at free fatty acid concentrations as low as 0.1% of the lipid. The prooxidant effect of free fatty acids was dependent on fatty acid type with lipid oxidation rates being in the order of linolenic<linoleic<oleic. There were no significant differences in lipid oxidation rates when free fatty acid isomers with cis or trans double bonds were compared. The prooxidant activity of the free fatty acids was postulated to be due to their ability to attract prooxidant metals as well as co-oxidise the triacylglycerol in the oil. Overall, these results show that the oxidative stability of oil-in-water emulsions is strongly linked to both the concentration and type of free fatty acids present.Entities:
Keywords: Emulsion droplet surface charge; Free fatty acids; Lipid oxidation; Oil-in-water emulsion; Prooxidant; Unsaturated fatty acids
Year: 2011 PMID： 25212309 DOI： 10.1016/j.foodchem.2011.05.034
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514