Effect of the Oxidation of Oils on the Deterioration of Foods

Part II. Effects of the food components on linoleic acid oxidation

Abstract

The models for experiment were prepared replacing the food with a support of Celite as a structural component, impregnating this with glucose, sucrose, soluble starch, glycine, monosodium glutamate, pepton and ovalbumin at the concentration of 0.1, 1.0, 5.0 and 10.0% to the oil. Effects of the added components on the TBA value and the change of the weight were investigated at 30°C.
Subsequently it was found that glucose, sucrose and soluble starch had no effect at all even in the higher concentration. While, glycine, monosodium glutamate, peptone and ovalbumin had a protective effect from the oxidation. Such a protective effect was remarkable in the high concentration in the range of 0.1 to 5.0%. When the nitrogenous compounds were used, a yellowish color and the uncomfortable smell, which was different from rancidity-smell caused by linoleic acid oxidation, were developed and they were more remarkable in the higher concentration than 5%.