Stabilization of highly unsaturated edible oils

Abstract:

Lipid oxidation is a major cause of quality deterioration of edible oils especially the highly unsaturated ones. The oxidation of oils occurs primarily via autoxidation and photooxidation. Therefore, to control oxidative processes of edible oils, use of specific compounds is required. This is of paramount importance to consumers, academia, and the industry.  Furthermore, as synthetic antioxidants are falling out of favor, use of natural antioxidants is of interest to satisfy the “clean label” criterion demanded by the consumers. The edible oils are primarily composed of triacylglycerols (TAG), but some may contain a substantial proportion of phospholipids (PL). In order to examine the susceptibility of TAG and PL to oxidation, krill oil components were examined.  The work intended to then examine use of several highly unsaturated oils to control their oxidation using selected antioxidants. The research intends to use phospholipids and sphingolipids which have been reported to have antioxidant potential with or without the use of mixed tocopherols. While alpha-tocopherol is often used, the efficacy of gamma-tocopherol is considered to be superior in stabilizing food lipids.  As mixed tocopherols are a by-product of edible oil processing and these are dominated by gamma-tocopherol, we expect that the potential synergism between PL and mixed tocopherols would provide effective protection to highly unsaturated edible oils.

My name is Abrehem  Abad. I have finished my BSc in food Technology in Libya and MSc in Biochemistry (Food Science) at Mun in Dr. Shahid's Lab 2018, and I have joined back Dr.Shahidi's lab for Ph.D. program at January 2020 as part Time student.

Webesx Link: 

https://mun.webex.com/mun/j.php?MTID=mb5b96c32f29e54e3c135e72d9c027061