Study on the Oxidative Stability of Conjugated Linoleic Acid Esters

Abstract

Abstract: This paper studied the oxidative stability of Conjugated Linoleic Acid-Ethyl Ester (CLA-EE) and Conjugated LinoleicAcid Tyiglycerides(CLA-TG), and compared it with the safflower seed oil which was of rich unsaturated fatty acid. This paperalso studied the effects of transitional metallic ions and antioxidants on the oxidative stability of CLA-EE and CLA-TG. The resultsshowed that the oxidative stability of CLA-TG was higher than CLA-EE, their oxidative stability could be improved when theamount of vitamine E was added 0.02%. Nevertheless the addition of 0.02% FeCl3 could decrease their oxidative stability, whereasthe addition of vitamine C had no enhancement on the antioxidative effect of vitamine E in the oil system of Conjugated LinoleicAcid esters.

Key words: CLA-EE, CLA-TG, oxidative stability, free radical scavenger

Liu-Mei-Yu, REN Fa-Zheng. Study on the Oxidative Stability of Conjugated Linoleic Acid Esters[J]. FOOD SCIENCE, 2006, 27(3): 37-40.

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Study on the Oxidative Stability of Conjugated Linoleic Acid Esters

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