Oxidative stability and triacylglycerols structure of lipid fraction from cookies for infants.

摘要

The quality of the lipid fraction extracted from commercially available cookies intended for infants was analysed. The composition, fatty acid distribution and oxidative stability of fats, interpreted as the resistance of fats against autooxidation, were studied. In addition, the kinetic parameters of the oxidation process, such as activation energies (E_a), pre-exponential factors (Z) and reaction rate constants (k) for fat oxidation under DSC test conditions, were calculated using the Ozawa-Flynn-Wall method and the Arrhenius equation. The distribution of fatty acids in the tested cookies was similar to that present in most infant formulas, but differed significantly from that in human milk. Based on the results obtained, high oxidative stability of tested fats was observed. E_a values ranged from 86.22 to 116.13 kJ/mol, Z from 1.95 x 109 to 1.05 x 1013 and k values from 5.70 x 10--4 min--1 at 100 degrees C to 2.12 x 10--1 min--1 at 170 degrees C.