2021 AOCS Award of Merit Lecture

Tuesday, April 27, 10:30am - 11:30am (EDT)

Time shown in-04:00 America, New York

2021 AOCS Award of Merit Lecture presented by Dr. Fereidoon Shahidi. The presentation will be livestreamed at https://annualmeeting.aocs.org/watch-the-livestream

Stability and Potential Health Benefits of Edible Oils: Examining the Role of Endogenous/Exogenous Antioxidants and Phenolipids

Oxidative stability of edible oils is dictated by their fatty acid composition and degree of unsaturation as well as their positional distribution in the triacylglycerol molecules, presence and profile as well as the concentration of minor components, and storage conditions. This study examined the role of minor components on the stability of selected oils by stripping them from the samples. While stripped oils were generally less stable than their unstripped counterparts under Schaal oven conditions, the reverse was true under fluorescent light. In addition, selected phenolipids were tested for their antioxidant efficacy. Both the structural characteristics of the phenols as well as the nature of the acyl group determined their efficacy. Finally, the phenol moieties of phenolipids were released, at least partially, upon simulated digestion and hence exerting their potential health effects.

Add to Calendar 2021/04/27 09:30:00 2021/04/27 10:30:00 America/Chicago 2021 AOCS Award of Merit Lecture 2021 AOCS Award of Merit Lecture presented by Dr. Fereidoon Shahidi. The presentation will be livestreamed at https://annualmeeting.aocs.org/watch-the-livestream

Stability and Potential Health Benefits of Edible Oils: Examining the Role of Endogenous/Exogenous Antioxidants and Phenolipids

Oxidative stability of edible oils is dictated by their fatty acid composition and degree of unsaturation as well as their positional distribution in the triacylglycerol molecules, presence and profile as well as the concentration of minor components, and storage conditions. This study examined the role of minor components on the stability of selected oils by stripping them from the samples. While stripped oils were generally less stable than their unstripped counterparts under Schaal oven conditions, the reverse was true under fluorescent light. In addition, selected phenolipids were tested for their antioxidant efficacy. Both the structural characteristics of the phenols as well as the nature of the acyl group determined their efficacy. Finally, the phenol moieties of phenolipids were released, at least partially, upon simulated digestion and hence exerting their potential health effects. https://annualmeeting.aocs.org/watch-the-livestream false MM/DD/YYYY 60 OPAQUE ascNbWOFrzzJsnfxRmYF90856

https://annualmeeting.aocs.org/watch-the-livestream

Amy Garren, amy.garren@aocs.org

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