Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

Mariko Uemura; Ako Shibata; Masashi Hosokawa; Ai Iwashima-Suzuki; Makoto Shiota; Kazuo Miyashita

doi:10.5650/jos.ess16071

この記事には本公開記事があります。本公開記事を参照してください。
引用する場合も本公開記事を引用してください。

Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols

Mariko Uemura, Ako Shibata, Masashi Hosokawa, Ai Iwashima-Suzuki, Makoto Shiota, Kazuo Miyashita

著者情報

キーワード: dihydrosphingosine, α-tocopherol, fish oil oxidation, flavor deterioration, volatiles, acrolein, oxidative stability

ジャーナルフリー早期公開

論文ID: ess16071

DOI https://doi.org/10.5650/jos.ess16071

この記事には本公開記事があります。

The final version of this article is now available: Vol. 65 (2016), No. 9 p. 713

詳細

抄録

The effect of dihydrosphingosine (d18:0) on triacylglycerol (TAG) oxidation was examined with and without α-tocopherol. Three types of TAG from fish, linseed, and soybean oil were oxidized at 50°C to determine the effect of dihydrosphingosine (d18:0) with or without α-tocopherol on triacylglycerol (TAG) oxidation. The analysis of oxygen consumption and total volatile formation demonstrated a small effect of d18:0 on TAG oxidation in the absence of α-tocopherol. On the other hand, the combination of d18:0 with α-tocopherol showed strong antioxidant activity and completely inhibited volatile formation within 1400 h for soybean oil TAG, 650 h for linseed oil TAG, and 380 h for fish oil TAG.

責任著者(Corresponding author)

J-STAGEへの登録はこちら（無料）