Art

J-GLOBAL ID：202002217341895973   Reference number：20A2354072

Effect of Molecular Form of Conjugated Linoleic Acid on Oxidative Stability : Comparison of Triacylglycerol and Phosphatidylcholine Form

共役リノール酸の分子形態が酸化安定性に及ぼす影響:トリアシルグリセロール型とホスファチジルコリン型の比較

Author (5)： Fauziah Riska Rian (Faculty of Life and Environmental Science, Prefectural University of Hiroshima) ,  Fauziah Riska Rian (Faculty of Agricultural Technology, University of Jember) ,  Ogita Shinjiro (Faculty of Life and Environmental Science, Prefectural University of Hiroshima) ,  Yoshino Tomoyuki (Faculty of Life and Environmental Science, Prefectural University of Hiroshima) ,  Yamamoto Yukihiro (Faculty of Life and Environmental Science, Prefectural University of Hiroshima)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 69  Issue： 8  Page： 801-807(J-STAGE)  Publication year： 2020 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *conjugated linoleic acid ,  triglyceride ,  lecithin ,  food ingredient ,  *stability ,  *chemical species ,  volatile matter ,  hydropolyoxide ,  peroxide(organic) ,  peroxylipid
Semi thesaurus term： Thiobarbituric Acid Reactive Substances ,  triacylglycerol ,  hydroperoxide ,  phosphatidyl choline ,  volatile compound ,  functional ingredient ,  *oxidation stability ,  *molecular species

Author keywords (4)： oxidation stability ,  conjugated linoleic acid ,  triacylglycerol ,  phosphatidylcholine

JST classification (2)： Edible fats and oils,margarines  (FJ09010C) ,  Properties of fat and oil  (YG01020T)

Reference (21)：

• 1) Ha, Y.L.; Grimm, N.K.; Pariza, M.W. Anticarcinogens from fried ground beef: Heat-altered derivatives of linoleic acid. Carcinogenesis 8, 1881-1887 (1987).
• 2) Hur, S.J.; Kim, H.S.; Bahk, Y.Y.; Park, Y. Overview of conjugated linoleic acid formation and accumulation in animal products. Livest Sci. 195, 105-111 (2017).
• 3) van den Berg, J.J.M.; Cook, N.E.; Tribble, D.L. Reinvestigation of the antioxidant properties of conjugated linoleic acid. Lipids 30, 599-605 (1995).
• 4) Zhang, A.; Chen, Z.Y. Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids. J. Am. Oil Chem. Soc. 74, 1611-1613 (1997).
• 5) Chen, J.F.; Tai, C.Y.; Chen, Y.C.; Chen, B.H. Effects of conjugated linoleic acid on the degradation and oxidation stability of model lipids during heating and illumination. Food Chem. 72, 199-206 (2001).

Terms in the title (6)： 共役リノール酸 ,  分子 ,  形態 ,  酸化安定性 ,  トリアシルグリセロール ,  ホスファチジルコリン