Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles

Foods

MohamedMossad Gewik¹  ImededdineArbi Nehdi¹  HassenMohamed Sbihi¹  OiMing Lai²  LingZhi Cheong³  Faridah Abas⁴  YihPhing Khor⁵  KhaiShin Hew⁵  ChinPing Tan⁵ 

[1] Chemistry Department, College of Science, King Saud University, P.O. BOX 2455, Riyadh 11451, Saudi Arabia;Department of Bioprocess Technology, Faculty of Biotechnology and Molecular Sciences, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia;Department of Food Safety and Quality, School of Marine Science, Ningbo University, Ningbo 315211, China;Department of Food Sciences, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia;Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, 43400 Selangor, Malaysia;

关键词: monomeric oxidized triacylglycerol;    polymerized triacylglycerol;    epoxy acid;    keto acid;    hydroxy acid;    palm olein;    oil oxidation;    polymerization;    oxidative stability;    total polar compound;   

DOI  :  10.3390/foods8100475

来源: DOAJ

【 摘 要 】

The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.

【 授权许可】

Unknown