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Antioxidant activity of mono- and diacylglycerols (0.01–2.50% of oil) was observed in 1.0% non-stripped and stripped soybean oil-in-water emulsions by monitoring lipid hydroperoxides and headspace hexanal formation. Addition of 1-monooleoylglycerol only had a slight impact on the oxidative stability of non-stripped soybean oil-in-water emulsions but did inhibit lipid oxidation in emulsions prepared...
Free fatty acids are strong prooxidants in both bulk and emulsified oils. Addition of oleic acid to an oil-in-water emulsions increased lipid hydroperoxide and hexanal formation at free fatty acid concentrations as low as 0.1% of the lipid. The prooxidant effect of free fatty acids was dependent on fatty acid type with lipid oxidation rates being in the order of linolenic<linoleic<oleic. There...
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