title: Enzymatic interesterification of anhydrous milk fat with rapeseed and/or linseed oil: oxidative stability.
abstract: Blends of anhydrous milk fat (AMF) and linseed oil (70:30) and of AMF, rapeseed oil (RO), and linseed oil (LO) (70:20:10) were submitted to enzymatic interesterification. The oxidative stabilities of the blends, the interesterified (IE) blends, and IE blends with 50 ppm of alpha-tocopherol added as antioxidant were studied. Samples were stored in open flasks at 60, 25, and 4 degrees C and periodically submitted to peroxide, p-anisidine, and TBA value determinations and UV measurement at 232 and 268 nm. The analysis of volatile compounds was carried out by SPME for the samples stored at 60 degrees C. Peroxides appeared to be the only significant oxidation products after 12 weeks of storage at 4 degrees C. As expected, the binary blends (BB) were more sensitive to oxidation than the ternary blends (TB). The BB were associated with increased volatile emission compared to the TB. Interesterification led to variable effects on the oxidation of fat mixtures, depending on composition and temperature (beneficial effect on BB, at both 25 and 60 degrees C, and a rather neutral effect on TB). The IE blends exhibited higher volatile release prior to aging. A pro-oxidant effect of alpha-tocopherol addition was observed at 25 degrees C on both BB and TB. At 60 degrees C, an antioxidant effect was observed on TB.
authors.affiliation: Laboratory of Food Technology, Department of Chemistry and Bio-Industries, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium.
authors.forename: Jean-Michel
authors.initials: JM
authors.lastname: Giet
authors.forename: Mario
authors.initials: M
authors.lastname: Aguedo
authors.forename: Sabine
authors.initials: S
authors.lastname: Danthine
authors.forename: Michel
authors.initials: M
authors.lastname: Paquot
authors.forename: Annick
authors.initials: A
authors.lastname: Thomas
authors.forename: Micheline
authors.initials: M
authors.lastname: Vandenbol
authors.forename: Philippe
authors.initials: P
authors.lastname: Thonart
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Wathelet
authors.forename: Christophe
authors.initials: C
authors.lastname: Blecker
authors.forename: Georges
authors.initials: G
authors.lastname: Lognay
mesh_terms: D000818:Animals; D029741:Brassica rapa / Q000737:chemistry; D004951:Esterification; D005223:Fats / Q000737:chemistry*; D005229:Fatty Acids, Monounsaturated; D008043:Linseed Oil / Q000737:chemistry*; D008049:Lipase / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D014835:Volatilization
chemical_list: D005223:Fats; D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D008043:Linseed Oil; C093666:Lipozyme; D008049:Lipase