کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7595858 1492126 2014 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature
چکیده انگلیسی
In this study, 1H Nuclear Magnetic Resonance was used to monitor the evolution of three margarines of varied compositions when submitted to heating at 180 °C in an oven with aeration. Heating causes degradation of polyunsaturated acyl groups and this depends not only on their unsaturation degree, but also on the concentration of the different acyl groups. The evolution of monounsaturated groups varies depending on the disappearance rate of the groups with higher unsaturation degree. Heat treatment also causes hydrolysis reactions that lead to a reduction in 1-monoglycerides and an increase in 1,2-diglycerides, especially in the margarines with higher water content, as well as degradation of some vegetable sterols. Different types of aldehydes and epoxides were identified and quantified, above all in the margarine with the highest proportion of polyunsaturated groups, especially linoleic; some of these are toxic, such as 4-hydroxy- and 4,5-epoxy-2-alkenals.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 165, 15 December 2014, Pages 119-128
نویسندگان
, , ,