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2012, vol. 39, br. 1, str. 1-10
Efekat matriksa na formiranje transmasnih kiselina u semenu uljarica
aAustrian Agency for Health and Food Safety (AGES) Spargelfeldstrasse, Vienna, Austria
bUniversity of Natural Resources and Applied Life Sciences, Vienna, Department of Food Sciences and Technology, Austria
cGlatz GmbH & Co KG, Austria
Ključne reči: transmasne kiseline; cistrans izomerizacija; katalizatori; uticaj matriksa; laneno seme; bundeva; uljana repica; soja; suncokret
Sažetak
U radu je ispitivano formiranje trans-masnih kiselina u semenima i uljima lana, bundeve, uljane repice, soje i suncokreta pod uticajem povišene temperature. Uzorci su podvrgnuti temperaturnim režimima u opsegu 423-573 K u trajanju od 30 do 180 min. Masne kiseline su ispitivane na gasnom hromatografu korišćenjem plamenog jonizatora kao detektora. U slučaju lanenog semena i ulja, rezultati su dobijeni pomoću GC/MS analize. Korišćen je elektronski tip jonizacije. Na 473 K je detektovano slabo formiranje trans-masnih kiselina u semenima kao posledice izlaganja visokim temperaturama dok su u uljima detektovani tragovi pri tretmanu na 523 K u trajanju od 120 min. U semenima je udeo trans-masnih kiselina u spektru masnih kiselina bio oko pet puta veći nego u uljima. Može se pretpostaviti da je intenziviranje cistrans izomerizacije u semenima posledica prisustva tiil radikala u intaktnoj organskoj materiji.
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jezik rada: engleski
vrsta rada: originalan članak
objavljen u SCIndeksu: 22.03.2013.

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