Dataset from: Phenolic Compounds as Antioxidants to Improve Oxidative Stability of Menhaden Oil-Based Structured Lipid as Butterfat Analog

Description

Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants. SL with 1-o-galloylglycerol, rosmarinic acid, or BHT showed the highest oxidative stability during an accelerated oxidation test with the total oxidation (TOTOX) value around 250 after 18 days. Oxidation induction time (OIT) using differential scanning calorimetry showed a good correlation with the accelerated oxidation test. A mixture of 1-o-galloylglycerol and tocopherols at 50:50 ppm had the strongest protective effect on SL (OIT = 115.1 min) compared to the other tested compounds or combinations at the same concentration (OIT < 100 min).

OCLC

1193988692

Document Type

Dataset

DCMI Type

Dataset

File Format

.txt, .zip, .csv., .pdf, JPEG

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Publication Date

7-27-2020

Funder

USDA, National Institute of Food and Agriculture (NIFA)

Publisher

Ag Data Commons

Award Number

USDA, National Institute of Food and Agriculture (NIFA) 2017-67017-26476

Award Title

Understanding bubble dynamics in sonicated edible lipids to improve their physiochemical properties

Methodology

The effectiveness of the tested compounds in SL was evaluated at different stages of oxidation by measuring peroxide value (PV), p-anisidine value (pAV), and total oxidation (TOTOX) value. The oxidation induction time (OIT) of SL with different antioxidants/antioxidant combinations was evaluated by differential scanning calorimetry (DSC).

Referenced by

Zhang, S., Willett, S. A., Hyatt, J. R., Martini, S., & Akoh, C. C. (2021). Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog. Food Chemistry, 334, 127584. https://doi.org/10.1016/j.foodchem.2020.127584

Start Date

1-1-2017

End Date

12-31-2019

Location

University of Georgia

Language

eng

Code Lists

See the README.txt file.

Disciplines

Food Science

License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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