Retarded Autoxidation of Sardine Oil with Oleate

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概要

• 論文の詳細を見る

• The triglyceride structure of sardine oil was modified by enzymatic acidolysis or by transesterification with saturated and mono-unsaturated fatty acids and their corresponding triglycerides. The oxidation rate of the modified oil was then assessed by the oxygen absorption method. Sardine oil modified by acidolysis with oleic (18:1, cis-9) and elaidic acids (18:1, trans-9) showed a markedly reduced oxidation rate, while acidolysis with myristic (14:0) and erucic acids (22:1) slightly reduced the oxidation rate, although that with stearic acid (18:0) had no affect. Mixing or transesterification with tridecanoin, trimyristin and triolein extended the induction period of sardine oil. In particular, a longer induction period was observed for sardine oil enzymatically transesterified with triolein.

• 社団法人日本農芸化学会の論文
• 1993-12-23

著者

• Endo Y

  School Of Bionics Tokyo University Of Technology

• Fujimoto K

  Tohoku Univ. Sendai Jpn

• Fujimoto K

  Department Of Applied Biological Chemistry Tohoku University

• Yasushi Endo

  Laboratory Of Food And Bio-molecular Science Graduate School Of Agricultural Science Tohoku Universi

• Endo Y

  Department Of Applied Biological Chemistry Faculty Of Agriculture Tohoku University

• Endo Yasushi

  Faculty Of Agriculture Tohoku University

• Fujimoto Kenshiro

  Faculty of Agriculture, Tohoku University

• Kimoto Hiromi

  Faculty of Agriculture, Tohoku University

• Fujimoto Kenshiro

  Faculty Of Agriculture Tohoku University

• Kimura F

  Laboratory Of Food And Biomolecular Science Graduate School Of Agricultural Science Tohoku Universit

• Kimoto H

  Department Of Biochemistry I Fukui Medical School

• Kimoto H

  National Inst. Livestock And Grassland Sci. Ibaraki Jpn

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