Traditional sunflower oil (SO), randomized lipid (RL) and specific structured lipid (SL), both produced from SO and tricaprylin/caprylic acid, respectively, were stored for up to 12 wk to compare their oxidative stabilities by chemical and sensory analyses. Furthermore, the effect of adding a commercial antioxidant blend Grindox 117 (propyl gallate/citric acid/ascorbyl palmitate) or gallic acid to the SL was investigated. The lipid type affected the oxidative stability: SL was less stable than SO and RL. The reduced stability was most likely caused by both the structure of the lipid and differences in production/purification, which caused lower tocopherol content and higher initial levels of primary and secondary oxidation products in SL compared with RL and SO. Grindox 117 and gallic acid did not exert a distinct antioxidative effect in the SL oil samples during storage
|Journal||European Journal of Lipid Science and Technology|
|Publication status||Published - 2003|
Timm Heinrich, M., Xu, X., Nielsen, N. S., & Jacobsen, C. (2003). Oxidative stability of structured lipids produced from sunflower oil and caprylic acid. European Journal of Lipid Science and Technology, 105(8), 436-448.