Comparing oxidative stability of two margarines with vegetable oils of equal composition in fatty acids.

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

Published: 01 December 2020 by MDPI in MOL2NET'20, Conference on Molecular, Biomed., Comput. & Network Science and Engineering, 6th ed. congress NICEXSM-06: North-Ibero-American Congress on Exp. and Simul. Methods, Valencia, Bilbao, Spain-Miami, USA, 2020

https://doi.org/10.3390/mol2net-06-08808 (registering DOI)

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

View paper

126 Reads
0 Recommendations

Comments on this paper

Humbert G. Díaz

30 January 2021

QSPR in Food Industry

Have you published these results?

What is the potential of QSAR/QSPR for the design/optimizaion of foods in food industry,
margarines, icecreams, sauces, etc. based on the proportion and structural descriptors of their components?

In your opinion using IR, RAMAN, or other spectroscopic or physichochemical techniques based on the sample as a whole may have adavantages or not???

Have you considered to develop an industry partnered project on this regard?

We are working on other complex systems like biofuels, pharmaceutical formulations, cosmetic products,
and the problem have similarities to this.

Note:

We invite you to act as post-publication rewwwiers making cuestions to other authors.
https://mol2net-06.sciforum.net/presentations/view Steps: go to [MOL2NET'2020 Full Papers List], click on paper title,
scroll down to post your comment, validate email in your inbox,
request reviewer certificate at mol2net.chair@gmail.com.

Gloria Castellano

31 January 2021

- This work continues a research of a PhD thesis , in our group, on oils for food use where a QSAR composition-oxidative stability was performed.

- We consider in the future to apply it to other substances that contain oils and fats, whether or not they are edible.

- It would be very interesting using IR, RAMAN, or other spectroscopic or physichochemical techniques based on the sample.

- We would like some interested company to contact us to fund our project

- We would like us to be able to collaborate with you.

Shirly Herb

8 May 2021

Thanks for the post.

Hello, I am glad I have found your post while reading about professional essay writers online and I am searching for them because I am a college student and I am looking for them to complete my assignment.

Susan McKinney

5 October 2021

Hello, I am so happy after finding your post because I was searching for it online. I am also searching for the business plan of a salon online but I don't know where I can find them. Can anyone over here please help me?

Gloria Castellano

Juan José Serra

Jessica Mura

Helen Carvache