Various phenolic compounds, including gallic acid (GA), propyl gallate (PG), 1-<i>o</i>-galloylglycerol (GG), ferulic acid (FA), caffeic acid (CA), rosmarinic acid (RA), carnosic acid (CRA), tocopherol mixture (TOC), and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL). The SL was enzymatically synthesized by acidolysis of menhaden oil with caprylic and stearic acid. The synthesized SL had similar melting point, solid fat content, thermal behavior, rheological property, and polymorphism to butterfat. However, the SL was more susceptible to oxidation than butterfat. To increase its oxidative stability, the above antioxidants were added to SL at 100 ppm, respectively. The samples were evaluated for stability by following the change in fatty acid composition, hydrolysis of triacylglycerol, peroxide, <i>p</i>-anisidine, and TOTOX values during an accelerated oxidation test. GG, RA, and BHT significantly improved the oxidative stability of SL better than the rest of the compounds. Oxidation induction time (OIT) using differential scanning calorimetry (DSC) also showed a good correlation with the effects of these compounds in the accelerated oxidation test. A mixture of GG and TOC at 50:50 ppm had the best antioxidant effect on SL than the other combinations at the same concentration, including rosemary extract at 100, 200, and 500 ppm.

Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil structured lipid as butterfat analog

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

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