Effects of monoacylglycerols on the oxidative stability of olive oil

J Sci Food Agric. 2010 Oct;90(13):2228-32. doi: 10.1002/jsfa.4075.

Abstract

Background: The study of pro- and anti-oxidant compounds is important for their influence on the shelf-life and nutritional value of food. The aim of this research was to evaluate the activity of monoacylglycerols (MAG), obtained by partial saponification of a purified olive oil, added in increasing amounts to the same oil and submitted to the Rancimat test and oven test at 60 °C. Besides routine analyses, high-performance size exclusion chromatography analysis of polar compounds was performed.

Results: The addition of MAG led in all cases to a significant slowdown of the oxidative processes. These trends were more evident as the oxidation went on. The purified oil added with 30 g kg(-1) of MAG after 9 days of oven test at 60 °C presented a level of oxidative degradation significantly lower than the control after only 4 days.

Conclusion: The data showed a marked antioxidant effect of MAG in purified olive oil, contrary to what has been observed by other authors, who noticed either a pro-oxidant or a non-antioxidant activity of these compounds in soybean oil. A different behaviour of MAG during oxidation could depend on the different fatty acid composition of the oil matter they are added to.

Publication types

  • Comparative Study

MeSH terms

  • Antioxidants / analysis
  • Antioxidants / chemistry*
  • Antioxidants / isolation & purification
  • Chromatography, Gel
  • Chromatography, High Pressure Liquid
  • Diglycerides / analysis
  • Diglycerides / isolation & purification
  • Fatty Acids / analysis
  • Food Preservation / methods
  • Hot Temperature / adverse effects
  • Hydrolysis
  • Kinetics
  • Lipid Peroxides / analysis
  • Monoglycerides / analysis
  • Monoglycerides / chemistry*
  • Monoglycerides / isolation & purification
  • Olive Oil
  • Oxidation-Reduction
  • Plant Oils / chemistry*
  • Triglycerides / analysis
  • Triglycerides / chemistry
  • Triglycerides / isolation & purification

Substances

  • Antioxidants
  • Diglycerides
  • Fatty Acids
  • Lipid Peroxides
  • Monoglycerides
  • Olive Oil
  • Plant Oils
  • Triglycerides