Salaries and research support provided by State and Federal funds appropriate to The Ohio Agricultural Research & Development Center, The Ohio State Univ. Journal Article No. 31-87.
Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 53, Issue 6, pages 1896–1897, November 1988
How to Cite
MISTRY, B. S. and MIN, D. B. (1988), Prooxidant Effects of Monoglycerides and Diglycerides in Soybean Oil. Journal of Food Science, 53: 1896–1897. doi: 10.1111/j.1365-2621.1988.tb07869.x
We sincerely acknowledge the statistical consultation of Dr. Fred Ruland of the Instruction & Research Computer Center, The Ohio State Univ.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- MS received 3/23/88; accepted 6/14/88.
Effects of 0, 0.25 and 0.5% monostearin, distearin, monolinolein or dilinolein on the oxidative stability of soybean oil were studied by measuring oxygen in the headspace of oil bottles by gas chromatography. As the levels of the monoglycerides and diglycerides increased from 0, 0.25 to 0.5%, headspace oxygen during storage decreased. The control sample (0%) was significantly different from the samples containing monostearin, distearin, monolinolein or dilinolein at α=0.05. All these mono- and di-glycerides acted as prooxidants in soybean oil.