EventsMOL2NET'20, Conference on Molecular, Biomed., Comput. & Network Science and Engineering, 6th ed.
Event submissions
Published
with-doi10.3390/mol2net-06-08808 (registering DOI)
This submission belongs to the session 04. NICEXSM-06: North-Ibero-American Congress on Exp. and Simul. Methods, Valencia, Bilbao, Spain-Miami, USA, 2020 of the event MOL2NET'20, Conference on Molecular, Biomed., Comput. & Network Science and Engineering, 6th ed.
Published date
01 Dec, 2020
Citation
Gloria Castellano, Juan José Serra, Jessica Mura, Helen Carvache, Carmen Fagoaga, Irene Sarrión, Francisca Sempere, Francisco Torrens, Comparing oxidative stability of two margarines with vegetable oils of equal composition in fatty acids., in Proceedings of MOL2NET'20, Conference on Molecular, Biomed., Comput. & Network Science and Engineering, 6th ed., 30 January 2020–30 January 2021, MDPI: Basel, Switzerland, doi: 10.3390/mol2net-06-08808
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Comparing oxidative stability of two margarines with vegetable oils of equal composition in fatty acids.

image
Gloria Castellano 1
Juan José Serra 2
Jessica Mura 3
Helen Carvache 3
Carmen Fagoaga 4
Irene Sarrión 4
Francisca Sempere 4
image
Francisco Torrens 5
1. Centro de Investigación Traslacional San Alberto Magno (CITSAM). Universidad Católica de Valencia San Vicente Mártir, 46001, Valencia, Spain. ORCID: 0000-0001-7284-880X
2. Escuela de Doctorado, Universidad Católica de Valencia San Vicente Mártir, 46008, Valencia, Spain.
3. Universidad Católica de Valencia San Vicente Mártir. 46001, Valencia, Spain
4. Centro de Investigación Traslacional San Alberto Magno (CITSAM). Universidad Católica de Valencia San Vicente Mártir. 46001, Valencia, Spain
5. Institut Universitari de Ciència Molecular, Universitat de València, Edifici d'Instituts de Paterna, P.O. Box 22085, E-46071, València, Spain. ORCID: 0000-0002-8534-208X
Abstract

This work compares the oxidative stability of two margarines with vegetable oils of equal composition in both saturated and unsaturated fatty acids. For this purpose, weighted averages of the composition of the oils are calculated and their induction times at 1200C were previously computed by QSPR. The results obtained from this calculation are compared to those obtained for equal weight of margarine in Rancimat at the same temperature. These results show that margarines have lower oxidative stability than oils with the same composition in fatty acids, which is explained by the fact that the presence of water in margarines generates hydrolysis reactions that speed up the oxidative process.

Keywords
Oxidative stability
margarines
edible oil
Manuscript
cefb72bb2ca3e71853ce79cef42a059d (1).pdf
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