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Study of the Effect of Tyrosyl Oleate on Lipid Oxidation in a Typical Italian Bakery Product

Author:
Marzocchi, Silvia, Caboni, Maria Fiorenza
Source:
Journal of agricultural and food chemistry 2018 v.66 no.47 pp. 12555-12560
ISSN:
1520-5118
Subject:
antioxidants, fatty acid composition, lipid peroxidation, oleic acid, oxidation, peroxide value, storage time, volatile compounds
Abstract:
Tyrosyl oleate (TO), synthesized using oleic acid and tyrosol, was added to the original receipt of tarallini, to evaluate its antioxidant effectiveness. Lipid oxidation in control sample and samples with 1%, 4%, and 7% of TO at different storage times (0, 15, 30, 37, and 45 days) was evaluated. Accelerated oxidation analysis showed that the control sample took more than four times to complete the oxidation compared tarallini with TO. The control sample and tarallini with 1% of TO exceeded the peroxide value limit after 30 days of storage and the other two final products after 45 days. The control sample registered a oxidized fatty acid concentration higher than all the samples formulated with TO. The concentration of volatile compounds from lipid oxidation in tarallini with TO showed a lower concentration than the control sample. All the determinations carried out confirm, for the first time, that TO can counteract lipid oxidation in a real lipid system.
Agid:
6238053