Effect of partially hydrolysed lipids on inhibition of oxidation of marinelipids

The role of partially hydrolysed glyceride compounds (monoglycerides, MG; d iglycerides, DG) on the protective effect of a natural antioxidant (citric acid) in a commercial marine oil (cod liver oil) was investigated during he at treatment. The development of lipid oxidation was analysed by fluorescen ce and browning detections. An inhibitory effect of the antioxidant action was observed at 50 degreesC for all the concentrations tested (MG: 0.1-5.0% ; DG: 0.1-2.0%), which became faster as the hydrolysed lipid was employed i n a higher proportion; no inhibitory action of MG and DG was observed at th e same concentrations when lower temperatures (15 and 30 degreesC) were tes ted. MG including four different branched fatty acids (lauric, myristic, pa lmitic and stearic) were compared; the inhibitory effect on the citric acid action was found to be faster and higher when the fatty acid chain was lon ger.