title: Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter.
abstract: A cocoa butter (CB)-like fat was produced in a packed bed enzyme reactor using sn-1,3 specific lipase, and its blends with CB were prepared at different ratios (CB: CB-like fat; 100: 0, 90: 10, 80: 20, 70: 30, 60: 40, 50: 50, 0: 100). The oxidation kinetics of CB: CB-like fat blends was studied by differential scanning calorimeter (DSC). Samples were heated in DSC at different temperatures (130, 140, 150, 160 degrees C) under 100 mL/min oxygen. From DSC exotherms, oxidation induction times (OIT) were determined and used for the assessment of the oxidative stabilities of the blends. Oxidation kinetics parameters (activation energy, E(a); preexponential factor, Z; and oxidation rate constant, k) were calculated. In general, it has been observed that above 110 degrees C increasing the ratio of CB-like fat in the blend increased the k value with increasing temperature. It has been observed that for all blends the increase in k value with temperature was significant (P < 0.05). Increasing CB-like fat ratio in the blend decreased the content of major TAGs (1,3-dipalmitoyl-2-oleoyl-glycerol [POP]; 1[3]-palmitoyl-3[1]stearoyl-2-oleoyl-glycerol [POS]; 1,3-distearoyl-2-oleoyl-glycerol [SOS]), and decreased the oxidative stability of the blends.
authors.affiliation: Univ. of Gaziantep, Faculty of Engineering, Dept. of Food Engineering, 27310 Gaziantep, Turkey. ciftci@gantep.edu.tr
authors.forename: Ozan Nazim
authors.initials: ON
authors.lastname: Ciftçi
authors.forename: Bolesław
authors.initials: B
authors.lastname: Kowalski
authors.forename: Fahrettin
authors.initials: F
authors.lastname: Göğüş
authors.forename: Sibel
authors.initials: S
authors.lastname: Fadiloğlu
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002152:Calorimetry, Differential Scanning; D004041:Dietary Fats / Q000008:administration & dosage* / Q000032:analysis / Q000378:metabolism; D004355:Drug Stability; D006358:Hot Temperature; D007700:Kinetics; D008049:Lipase / Q000378:metabolism; D000069463:Olive Oil; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000378:metabolism*; D013816:Thermodynamics; D024505:Tocopherols / Q000032:analysis; D014280:Triglycerides / Q000032:analysis
chemical_list: D000975:Antioxidants; D004041:Dietary Fats; D000069463:Olive Oil; D010938:Plant Oils; D014280:Triglycerides; C052387:cocoa butter; D008049:Lipase; D024505:Tocopherols