The effect of heat on pure triglycerides

Crossley, Arthur William; Heyes, T. D.; Hudson, B. J. F.

doi:10.1007/bf02633339

Cited by 123 publications

(65 citation statements)

References 10 publications

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“…There is a difference of opinion among different investlglil,tors as tb the pveferential position of oxygen attack. Although oxygen attack can '" océUr at aIl of the methy1ene groups of the fatty acid, several workers have suggested that oxidatlon occurs preferentlally at the positions where the fatty acids are linked to the glycerol bac~bone (Crossley et al, 1962;Endres et al, 1962;Jew~ll and Nawar, 1980) Slnce the dominant oxidative products had chain len9ths near or equal ta the parent fatty acids. Conversely, Brodnitz et al (1966 a and b) and Selke et al (1975) suggested that oxygen attack toward.the center of the molecu1e was favoured.…”

Section: Characterization Of Polymers From Thermally Oxioized Oilsmentioning

confidence: 99%

Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils

Kupranycz

Amer

Baker

1986

J Americ Oil Chem Soc

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To evaluate the thermal oxidative behavior of butterfat in comparison to selected vegetable oils, samples of winter and summer butterfat, liquid and solid butterfat fractions, and selected vegetable oils were heated at 185 C in the presence of air (30 ml/min) for 8 and 16 hr. The resultant heated fats and oils, as well as the methyl esters of their fatty acids, were examined by gel permeation chromatography. The results indicated that butterfat is much more stable to thermal oxidation than canola, sunflower and soybean oils. This was evidenced by a substantially higher content of both dimeric and higher oligomeric triglycerides in the vegetable oils than in any of the butterfat samples after both 8 and 16 hr of heating. The corn oil also exhibited a high degree of stability to thermal oxidation after 8 hr of heating. The 16 hr corn oil data, however, was less certain due to the presence of a very viscous and dark colored material which could not be removed from the oxidation flask; this was believed to contain highly polymerized oil and was not observed with any of the other samples. There were some differences in the inter‐ and intramolecular polymerization of the butterfat fractions compared with each other and with whole butterfat. With the winter butterfat samples, after 8 hr of thermal oxidation, both the solid and liquid butterfat fractions exhibited more stability toward intermolecular polymerization than did the whole butterfat. After 16 hr of heating the ratio of trimeric and higher oligomeric triglycerides to dimeric triglycerides increased with increasing degree of unsaturation of the butterfat and with increased time of heating. Similar trends were observed with regard to the degree of intramolecular polymerization.

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Section: Characterization Of Polymers From Thermally Oxioized Oilsmentioning

confidence: 99%

Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils

Kupranycz

Amer

Baker

1986

J Americ Oil Chem Soc

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“…Formation of acrolein, di-n-nonyl ketone, symmetrical ketones (di-n-butyl, di-n-amyl, and di-n-hexyl), decanoic acid, and capric acid from tricaprin under different conditions of heat in the absence of moisture has been demonstrated. 30 The effect of heat on lipids in the presence of moisture resulting in free fatty acids formation is known. 21 Formation of free fatty acids from triacylglycerols, both in the presence and absence of moisture under the influence of heat, is implicated.…”

Section: Stable (Nonradical) End-productsmentioning

confidence: 99%

Legume lipids

Pattee

Salunkhe

Sathe

et al. 1983

C R C Critical Reviews in Food Science and Nutrition

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The storage lipids of legume seeds are a major source of dietary fat. As a result of their importance in the food industry, much is known about lipid composition, chemistry, flavor, off-flavor development, and their technological implications in foods of dry, oil-rich seeds such as soybeans and peanuts. Lipids from green pea have also been investigated to some extent. Other food legume lipids have not been studied in any great detail because of their low lipid content and limited or negligible use for oil purposes. Literature on the biochemical, nutritional, and toxicological aspects of lipids from these other legumes is scanty, compared to published reports of seed lipids from soybean and peanuts. Lipids of soybean, peanut, and green pea are reported in this article. Their chemistry, interactions with other constituents, role in flavor development, as well as alterations due to processing and removal of off-flavors are reviewed. The nutritional and toxicological implications of legume lipids from soybean, peanuts, and other food legumes are also discussed.

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“…Hydrolysis can occur giving rise to di-and monoacylglycerols (DAGs and MAGs, respectively) [4,5]. Incorporation of oxygen into the unsaturated fatty acid strands leads to oxidised TAGs [6 -8] and low molecular weight (volatile) breakdown products [9,10].…”

Section: Introductionmentioning

confidence: 99%

Effects of traditional processing methods of linseed oil on the composition of its triacylglycerols

Berg¹,

Vermist

Carlyle

et al. 2004

J of Separation Science

106

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Different oil processing methods were performed, which included washing with water and treatment with lead-based driers, with and without heating to different temperatures, giving a set of 7 oils to be investigated. The effects of the traditional processing methods of linseed oil on its triacylglycerol (TAG) composition were studied, using the following analytical methods: high performance size exclusion chromatography (HPSEC), Fourier transform infrared spectroscopy (FTIR), high-performance liquid chromatography-atmospheric pressure chemical ionisation-mass spectrometry (HPLC-APCI-MS), direct temperature resolved mass spectrometry (DTMS), matrix assisted laser desorption/ionisation time-of-flight mass spectrometry (MALDI-TOF-MS), and electrospray ionisation Fourier transform ion cyclotron resonance mass spectrometry (ESI-FTICR-MS). A decrease of the initial cis-double bonds and the formation of trans-double bonds upon heating of the oils was observed. Heating a lead and oil mixture to 150 degrees C, or heating the oil alone to 300 degrees C led to the highest degree of oxidation. A difference was observed for the oxidation patterns for oils with and without the addition of lead. Furthermore, levels of oxygen incorporation were higher when lead was added to the oil. High temperature treatment of the oils resulted in an increased average molecular weight. The changes in the initial conformation of the double bond systems observed with FTIR were supported by HPLC-APCI-MS measurements that showed the formation of a number of new isomeric TAGs in the heated oil compared to freshly pressed, untreated oil. Oligomerisation up to hexamers was observed with HPSEC, and MALDI-TOF-MS. The formation of oligomers up to trimers only, however, was observed with ESI-FTICR-MS. Incorporation of oxygen was mainly observed with MALDI-TOF-MS and ESI-FTICR-MS whereas with DTMS and FTIR hardly any evidence was found for this.

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The effect of heat on pure triglycerides

Cited by 123 publications

References 10 publications

Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils

Effects of thermal oxidation on the constitution of butterfat, butterfat fractions and certain vegetable oils

Legume lipids

Effects of traditional processing methods of linseed oil on the composition of its triacylglycerols

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