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1.
Crystallization of palm oil with and without solvent was carried out over a temperature range of 10–25°C. The yields of olein,
the diglyceride contents, and compositions of the stearin and olein phases were determined by thin-layer and gas-liquid chromatography.
The three major diglycerides, analyzed as C32, C34, and C36, are mainly dipalmitoyl glycerol, palmitoyloleoyl glycerol, and dioleoyl glycerol. In crystallization without solvent, C32 (PP) had a strong affinity for the stearin fraction and C36 diglycerides concentrated in the olein phase. The partition coefficient of diglycerides between the olein and stearin phases
was temperature-dependent and was influenced by the type of solvent used. Although solvent enhances the diglyceride partition
into the olein phase, partitioning is more effective at low temperatures and with acetone as the solvent for fractionation. 相似文献
2.
T. Haryati Y. B. Che Man P. Z. Swe 《Journal of the American Oil Chemists' Society》1997,74(4):393-396
Thermal behavior of crude palm oil (CPO) is important to determine the optimal fractionation process and product yield. In
this study, the effects of repeated heating on thermal behavior of CPO were examined by differential scanning calorimetry.
CPO was heated at 80°C for 5 min, and heating was repeated five times to simulate the common conditions experienced by an
oil before reaching the refinery. The result revealed that the thermal behavior of CPO changed after heating. The change,
however, occurred only in the behavior of the high-melting stearin peak but not in the low-melting olein peak. Overheating
split the stearin peak at 17.30°C to two peaks at 18.88 and 17.30°C and formed a new peak at 11.28°C. Apparently, a new substance
has been synthesized. 相似文献
3.
Previous reports showed that vitamin E in palm oil consists of various isomers of tocopherols and tocotrienols [α-tocopherol
(α−T), α-tocotrienol, γ-tocopherol, γ-tocotrienol, and δ-tocotrienol), and this is normally analyzed using silica column HPLC
with fluorescence detection. In this study, an HPLC-fluorescence method using a C30 silica stationary phase was developed to separate and analyze the vitamin E isomers present in palm oil. In addition, an
α-tocomonoenol (α−T1) isomer was quantified and characterized by MS and NMR. α−T1 constitutes about 3–4% (40±5 ppm) of vitamin E in crude palm oil (CPO) and is found in the phytonutrient concentrate (350±10
ppm) from palm oil, whereas its concentration in palm fiber oil (PFO) is about 11% (430±6 ppm). The relative content of each
individual vitamin E isomer before and after interesterification/transesterification of CPO to CPO methyl esters, followed
by vacuum distillation of CPO methyl esters to yield the residue, remained the same except for α−T and γ−T3. Whereas α−T constitutes about 36% of the total vitamin E in CPO, it is present at a level of 10% in the phytonutrient concentrate.
On the other hand, the composition of γ−T3 increases from 31% in CPO to 60% in the phytonutrient concentrate. Vitamin is present at 1160±43 ppm, and its concentrations
in PFO and the phytonutrient concentrate are 4,040±41 and 13,780±65 ppm, respectively. The separation and quantification of
α−T1 in palm oil will lead to more in-depth knowledge of the occurrence of vitamin E in palm oil. 相似文献
4.
Phuong-Anh Ngoc Doan Tzyi-Horng Tan Lee Fong Siow Beng Ti Tey Eng Seng Chan Teck-Kim Tang Nur Azwani Abdul Karim Eng-Tong Phuah Yee-Ying Lee 《Journal of the American Oil Chemists' Society》2021,98(6):609-620
Palm fatty acid distillate (PFAD) is a rich source of vitamin E. As compared to other vegetable oil, PFAD has higher tocotrienol (70–80%) over tocopherol content, which makes it a valuable source for vitamin E extraction. Current vitamin E extraction methods are not sustainable due to the intensive usage of chemical and high operational cost. Hence, the present study investigated for the first time using dry fractionation process as a green and economical pretreatment method for separating solid fraction (stearin) and liquid fraction (olein) in order to concentrate vitamin E from PFAD in olein fraction. We examined the dry fractionation conditions: crystallization ending temperature (36–44 °C), cooling rate (0.3 and 1.5°C min−1), stirring speed (20–125 rpm), and holding time (0–60 min) on the composition of unsaturated and saturated fatty acids as well as vitamin E content in liquid fraction (olein) and solid fraction (stearin) using gas chromatography and high performance liquid chromatography, respectively. In most of these conditions, vitamin E was ultimately higher in olein fraction as compared to stearin fraction, which is correlated with the high degree of unsaturation. Under a cooling rate of 0.3°C min−1, 90 rpm stirring speed, and ending crystallization of 38 °C, the highest vitamin E rich olein fraction was attained with 1479 ± 10.51 ppm in 50 g olein fraction as compared to 1366 ± 7.94 ppm in 500 g of unfractionated PFAD. 相似文献
5.
Y. B. Che Man T. Haryati H. M. Ghazali B. A. Asbi 《Journal of the American Oil Chemists' Society》1999,76(2):237-242
Gas-liquid chromatography and high-performance liquid chromatography (HPLC) were used to determine fatty acids and triglyceride
(TG) compositions of crude palm oil (CPO), refined, bleached, and deodorized (RBD) palm oil, RBD palm olein, and RBD palm
stearin, while their thermal profiles were analyzed by differential scanning calorimeter (DSC). The HPLC chromatograms showed
that the TG composition of CPO and RBD palm oil were quite similar. The results showed that CPO, RBD palm oil, RBD olein,
and superolein consist mainly of monosaturated and disaturated TG while RBD palm stearin consists mainly of disaturated and
trisaturated TG. In DSC cooling thermograms the peaks of triunsaturated, monosaturated and disaturated TG were found at the
range of −48.62 to −60.36, −25.89 to −29.19, and −11.22 to −1.69°C, respectively, while trisaturated TG were found between
13.72 and 27.64°C. The heating thermograms of CPO indicated the presence of polymorphs β2′, α, β2′, and β1. The peak of CPO was found at 4.78°C. However, after refining, the peak shifted to 6.25°C and became smaller but more apparent
as indicated by RBD palm oil thermograms. The heating and cooling thermograms of the RBD palm stearin were characterized by
a sharp, high-melting point (high-T) peak temperature and a short and wide low-melting point (low-T) peak temperature, indicating
the presence of occluded olein. However, for RBD palm olein, there was only an exothermic low-T peak temperature. The DSC
thermograms expressed the thermal behavior of various palm oil and its products quite well, and the profiles can be used as
guidelines for fractionation of CPO or RBD palm oil. 相似文献
6.
Maria A. Grompone Bruno Irigaray Martín Gil 《European Journal of Lipid Science and Technology》2005,107(10):762-766
The rhea (Rhea americana) is a large running bird of the ratite family, native to South America. Oil extracted from rhea fat tissue is used in cosmetic manufacture. Here, the thermal behaviour and the fatty acid and triacylglycerol composition of Uruguayan rhea oil are studied. The results are compared with those obtained from two commercial samples of emu oil. The fatty acid profiles of emu and rhea oils are similar. Small variations are reflected in the non‐identical thermal behaviour of the oils. The solid content of both oils is fairly similar at room temperature. Thus, emu oil and rhea oil may replace one another in certain formulations, without resulting in important changes in physicochemical behaviour. The semisolid rhea oil was fractionated in two successive stages: an olein was obtained at 15 °C, which was refractionated at 10 °C. The thermogram of the olein obtained by cooling at 15 °C does not have the peak found at 34 °C in the thermogram of the original oil and is a softer product than the original oil. A further stage of fractionation of this olein produced a new liquid phase of slightly different thermal behaviour from that of the original olein. This product has a solid fat index around 7% at 15 °C and has melted completely at 20 °C. This second olein has more appropriate physical characteristics than those of the olein obtained from the first fractionation when used in liquid cosmetic formulations. 相似文献
7.
Preparation of sharp-melting hard palm midfraction and its use as hard butter in chocolate 总被引:1,自引:0,他引:1
Satsuki Hashimoto Toru Nezu Hiroshi Arakawa Tomonori Ito Shoji Maruzeni 《Journal of the American Oil Chemists' Society》2001,78(5):455-460
Preparation of hard palm midfractions (PMF) and its use as a cocoa butter equivalent ingredient were studied. Hard PMF is
obtained by multistep fractionation of palm oil involving dry fractionation (DF) and/or solvent fractionation (SF), usually
using hexane or acetone. From our experience, in acetone, a polar solvent, symmetrical 1,3-disaturated triacylglycerols tend
to selectively crystallize more than nonsymmetrical 1,2- or 2,3-disaturated triacylglycerols, making it suitable for obtaining
the solid midfraction. Unfortunately, triacylglycerols are very soluble in hexane, and temperatures at least 15 degrees lower
than those required for acetone must be used for equivalent crystal yields. On the other hand, DF is a less expensive and
safer process. Thus, multistep fractionation combining DF and SF using acetone was developed to achieve sufficient removal
of high-melting components, and further enrichment of 1,3-dipalmitoyl-2-oleoylglycerol and the hard PMF was obtained by triple-step
fractionation of palm olein or double-step fractionation of soft PMF. Compared to conventional hard PMF, this hard PMF had
a steeper melting curve and better snapping and sharp-melting qualities when used in chocolate. Heat resistance of the hard
PMF chocolate was similar to the conventional hard PMF chocolate, and its bloom resistance could be improved by adding polyglycerol
fatty acid esters. 相似文献
8.
Partial glycerides are important constituents of palm oil and can have significant effects on the physical properties of products containing palm oil or on the fractionation of palm oil. A method is described for their routine determination in palm oil. By analysis of 28 weekly composite samples of crude palm oil the following results were obtained: free fatty acids, mean=3.76%, range 2.4 to 4.5%; monoglycerides, mean=0.28%, range 0.21 to 0.34%; diglycerides, mean=6.30%, range 5.3 to 7.7%. During detergent fractionation of palm oil, diglycerides concentrate in the palm olein, but monoglycerides concentrate in the palm stearin. Palm fatty acid distillate was found to contain approximately 3% each of mono- and diglycerides. Because the refining and fractionation processes are continuous in the refinery, it is not possible to follow a single identifiable batch of crude palm oil through the refinery. To circumvent this problem, crude palm oil, stearin and olein from the refinery were bleached and steam refined in the laboratory and the partial glyceride contents determined at each stage of processing. Except for fractionation, the content of glycerides did not change during processing. For oil, olein and stearin, monoglycerides were reduced significantly both after bleaching and after steam refining. 相似文献
9.
Sudhasri Sahu Minakshi Ghosh Dipak K. Bhattacharyya 《Journal of the American Oil Chemists' Society》2020,97(3):301-308
Detergent fractionation (Lanza process) offers a valuable separation process for edible oils that contain varying amounts of saturated and unsaturated fatty acids. The rice bran oil fatty acid distillate (RBOFAD), obtained as a major byproduct of rice bran oil deacidification refining process, was fractionated by detergent solution into a fatty acid mixture as follows: low-melting (19.00 °C) fraction of fatty acids as olein fraction (44.50 g/100 g) and high-melting (49.00 °C) fatty acids as stearin fraction (37.15 g/100 g). A high amount of palmitic acid (42.75 wt%) is present in stearin fraction, while oleic acid is higher (48.21 wt%) in the olein fraction. The stearin and olein fractions of RBOFAD with very high content of free fatty acids are converted into neutral glycerides by autocatalytic esterification reaction with a theoretical amount of glycerol at high temperatures (130–230 °C) and at a reduced pressure (30 mmHg). Acid value, peroxide value, saponification value, and unsaponifiable matters are important analytical parameters to identity for quality assurance. These neutral glyceride-rich stearin and olein fractions, along with unsaponifiable matters, can be used as nutritionally and functionally superior quality food ingredients in margarine and in baked goods as shortenings. 相似文献
10.
Shi-Cheng Tong Teck-Kim Tang Yee-Ying Lee 《European Journal of Lipid Science and Technology》2021,123(12):2100132
Fractionation is a well-established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries. Practical Applications: This paper provides an in-depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background. 相似文献
11.
Kamariah Long Mohd Azri Jamari Anisah Ishak Lim Jew Yeok Razam Abd Latif Ahmadilfitri O. M. Lai 《European Journal of Lipid Science and Technology》2005,107(10):754-761
Crude olein preparations with different amounts of diacylglycerols (DAG) were refined, bleached and deodorized (RBD) prior to the dry fractionation process. The RBD olein samples with different amounts of DAG were then individually fractionated into low‐melting (super olein) and high‐melting fractions (soft stearin). Physical and chemical characteristics, i.e. iodine value, cloud point, slip melting point, triacylglycerol (TAG) and DAG profile, fatty acid composition, thermal profile and solid fat content, of the super olein and soft stearin fractions were analyzed. The TAG profile obtained from the RBD olein having a low DAG content (0.89%) showed a higher amount of the diunsaturated TAG, i.e. dioleyl pamitoyl glycerol, in the olein fraction (57.3%). This, consequently, led to super olein fractions with a better iodine value (IV 65) and the cloud point at 1.3 °C, compared to non‐treated super olein (DAG 5%) with an IV of 60.5 and the cloud point at 4.1 °C. 相似文献
12.
Gijs Calliauw Véronique Gibon Wim De Greyt Laurence Plees Imogen Foubert Koen Dewettinck 《Journal of the American Oil Chemists' Society》2007,84(9):885-891
Refined palm olein was dry fractionated via three different cooling programs on laboratory-scale fractionation equipment.
The enrichment and depletion of the main triacylglycerols in the liquid and solid phase was plotted as a function of the crystallization
degree of the oil. It was shown that for the given conditions and palm olein composition, the initial crystals mainly consisted
of PPP, diacylglycerols, POP and PLP. At higher crystallization degrees, a sharp viscosity increase in the crystal suspension
was primarily related to an obvious decrease of POP but also of POS in the recovered superolein, while the general crystallization
rate of the system remained unchanged. Rather than a change in crystallization rate of POP, a change in the ratio between
the crystallizing monounsaturated triacylglycerols is linked with the high viscosity of the crystal slurry. For a comparable
degree of crystallization, the superolein of the more viscous crystal slurry, obtained through a membrane press filtration
up to 15 bar, was more unsaturated than the superolein filtered from the less viscous slurry. Consequently, the high unsaturation
in the corresponding soft palm mid fraction is only the result of an incomplete phase separation, and not due to an increased
intersolubility of unsaturated triacylglycerols in the crystals. 相似文献
13.
M. A. Grompone 《European Journal of Lipid Science and Technology》1992,94(10):388-394
The solvent crystallization and the urea complexation of the Uruguayan fur seal oil (Arctocephalus australis Zim.), in order to obtain enriched omega-3 PUFAs concentrates were studied. The fractionation at –6°C of fur seal oil or its fatty acids dissolved in ethanol or acetone, is not suitable to obtain a PUFAs concentrate. Ethanol as a solvent and a two steps process (the second step consists of the addition of urea to the obtained NUCF) is the most useful procedure to obtain a concentrate of high PUFAs content using urea complexation of the free fatty acids from marine oils. When the concentrate is obtained from fur seal fatty acids, the total PUFAs content is of 90% with an overall yield of 17%. The recovery efficiency of total PUFAs is 78%. This procedure is very simple and relatively cheap. 相似文献
14.
S. C. Yap Y. M. Choo N. F. Hew S. F. Yap H. T. Khor A. S. H. Ong S. H. Goh 《Lipids》1995,30(12):1145-1150
The oxidative susceptibilities of low density lipoproteins (LDL) isolated from rabbits fed high-fat atherogenic diets containing
coconut, palm, or soybean oils were investigated. New Zealand white rabbits were fed atherogenic semisynthetic diets containing
0.5% cholesterol and either (i) 13% coconut oil and 2% corn oil (CNO), (ii) 15% refined, bleached, and deodorized palm olein
(RBDPO), (iii) 15% crude palm olein (CPO), (iv) 15% soybean oil (SO), or (v) 15% refined, bleached, and deodorized palm olein
without cholesterol supplementation [RBDPO(wc)], for a period of twelve weeks. Total fatty acid compositions of the plasma
and LDL were found to be modulated (but not too drastically) by the nature of the dietary fats. Cholesterol supplementation
significantly increased the plasma level of vitamin E and effectively altered the plasma composition of long-chain fatty acids
in favor of increasing oleic acid. Oxidative susceptibilities of LDL samples were determined by Cu2+-catalyzed oxidation which provide the lag times and lag-phase slopes. The plasma LDL from all palm oil diets [RBDPO, CPO,
and RBDPO(wc)] were shown to be equally resistant to the oxidation, and the LDL from SO-fed rabbits were most susceptible,
followed by the LDL from the CNO-fed rabbits. These results reflect a relationship between the oxidative susceptibility of
LDL due to a combination of the levels of polyun-saturated fatty acids and vitamin E.
Based on a paper presented at the PORIM International Palm Oil Congress (PIPOC) held in Kuala Lumpur, Malaysia, 1993. 相似文献
15.
E. Deffense 《Journal of the American Oil Chemists' Society》1985,62(2):376-385
Because of its fatty acid composition, which includes 50% saturated and 50% unsaturated fatty acids, palm oil can readily
be fractionated, i.e. partially crystallized and separated into a high melting fraction or stearin and a low melting fraction
or olein.
Three main commercial processes for fractionating palm oil are in use: the fast dry process, the slow dry process and the
detergent process. All these processes lead to specific products of different quality with different yield and operating costs.
The physical and chemical characteristics as well as the triglyceride compositions by high performance liquid chromatography
(HPLC) of palm oil fractions from these industrial fractionation processes are given.
Other varieties of products produced by specific fractionation are presented with analytical data: the superoleins, palm-mid-fractions
and cocoa butter substitutes. 相似文献
16.
P. N. Mayamol C. Balachandran T. Samuel A. Sundaresan C. Arumughan 《Journal of the American Oil Chemists' Society》2007,84(6):587-596
Crude palm oil (CPO) is the richest natural source of carotenes that are destroyed in the conventional processing. There is
a growing demand for nutritional products containing bioactive constituents externally fortified or preserved through modified
process. A commercially viable process for the production of red palm olein (RPOn) rich in carotenes, tocols and sterols has
been developed at pilot scale. The process developed involved neutralization of CPO followed by crystallization at controlled
rate of cooling and deodorization of the resultant neutralized and winterized palm olein (WPOn) under controlled conditions
of temperature and high vacuum. Analytical data related to micronutrients at each process step was monitored. The RPOn thus
produced had not more than 0.25% of free fatty acids (FFA) and it retained more than 80% of the carotenes, about 85% of tocols
and 65% of sterols originally present in the CPO. The physico-chemical characteristics of RPOn revealed that it is nutritionally
of superior quality compared to that of the commercial refined bleached deodorized (RBD) palm olein currently available in
the market. The carotenes, tocols and sterols profile of RPOn by HPLC showed that they were retained in their natural forms. 相似文献
17.
As are traditional fractionation technologies, static dry fractionation is a highly reliable technology for the consistent
production of good-quality palm kernel stearin (PKS) for use as cocoa butter substitute (CBS) after total hydrogenation. A
new process route now permits the production of unhardened yet high-quality CBS. Also an increase in total stearin yield can
be achieved, via a successful refractionation of palm kernel olein. DSC analysis together with pilot static fractionation trials on the palm
kernel olein indicates that a cooling water temperature that is too low (e.g., 17°C) may result in the quick formation of
unstable crystals that are possibly later converted to a more stable form. The resulting mixture of crystals with a possibly
different polymorphic structure is easily squeezed through the filter cloth during filtration, whereas a slower, but more
homogeneous co-crystallization occurs at higher temperature (18°C or higher) and results in a much more stress-resistant slurry.
Polarized light microscopy analysis confirmed that crystal size is not the only determining factor for a successful filtration.
The total two-stage static fractionation of palm kernel oil (PKO) [iodine value (IV) 18] on a pilot scale results in the following
three end products: PKS IV 5 (yield: 29%, for direct use as CBS), PK olein IV 27 (yield: 58%), and PKS IV 7 (yield: 13% for
use as CBS after full hydrogenation). The unhardened PKS IV 5 has outstanding melting and crystallization properties, comparable
to traditional hydrogenated stearin fractions. Therefore, rather than the higher stearin yield, the reduced hydrogenation
capacity is most probably the most important benefit of the two-stage static fractionation process. 相似文献
18.
Correlations Between Cloud Point and Compositional Properties of Palm Oil and Liquid Fractions from Dry Fractionation
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S. Danthine E. Lefébure C. Blecker P. Dijckmans V. Gibon 《Journal of the American Oil Chemists' Society》2017,94(6):841-853
Dry fractionation of palm oil can be conducted as a multi-step process; this gives rise to new softer and harder fractions having multitudes of applications in fat foods. This work focuses on the liquid fractions obtained following a triple-step fractionation; the cloud point was measured on a set of 125 palm oil, olein, super olein and top olein samples, with the intention to correlate this value to the compositional properties. The Mettler cloud point, the diacylglycerol content, some selected single or groups of triacylglycerols and the iodine value (in total, 11 variables per sample) were measured and entered in a statistical model. A principal component analysis (PCA) was first carried out from which different sub-groups were highlighted. In each sub-group, various regressions (simple linear, simple non-linear and multiple linear) were applied and 28 significant equations were derived. Out of these, one multiple linear regression involving the iodine value, the UUU and PPP contents showed the best correlation with the Mettler cloud point. This equation was selected to predict the cloud point since it was further successfully validated by using a set of 25 other independent samples. A partial least square (PLS) regression was tested and also considered adequate to predict the cloud point. 相似文献
19.
P. K. Pal D. K. Bhattacharyya S. Ghosh 《Journal of the American Oil Chemists' Society》2000,77(11):1215-1218
Fractionation of butter oil from isopropanol and characterization of the chemical composition and the melting properties of
the fractions obtained have been investigated. Butter oil was fractionated from isopropanol (1∶4 wt/vol) at 15 to 30°C. The
yields of stearins and oleins were dependent on the temperature employed during fractionation. Thus, 24.8 to 48.9% of stearins
and 51.5 to 75.2% of oleins could be obtained as the crystallization temperature varied from 15 to 30°C. The stearin fractions
displayed a distinct variation in the fatty acid compositions. The palmitic acid content of the stearin fractions varied from
39.1 to 44.0%, and that of stearic from 15.1 to 16.8%, respectively. The olein fractions contained 43.2% stearic acid, and
2.4 to 2.8% palmitoleic acid (C16∶1). The solid fat content values of the stearin fractions obtained were 62–67, 39–50, and
21–25 at 10, 20, and 30°C, respectively. From the results, it is evident that anhydrous milk fat can be fractionated at relatively
high temperatures from isopropanol to produce stearin and olein fractions of specific composition and properties. 相似文献
20.
Amir Hosein Elhamirad Mohammad Hasan Zamanipoor 《European Journal of Lipid Science and Technology》2012,114(5):602-606
In this study, the thermal stability of some phenolic antioxidants including flavonoids (quercetin and catechin) and phenolic acids (gallic acid, tannic acid, ellagic acid and caffeic acid) in tallow olein was investigated. Tallow olein fractionated from sheep tallow fat was used as a medium to study the antioxidant activity at 120, 140, 160 and 180°C. In order to extract tallow olein, a three‐stage fractionation method was performed on sheep tallow fat at the constant temperatures of 25, 15 and 5°C using acetone as a solvent. The results suggested that quercetin and ellagic acid had the highest thermal stability amongst others, while gallic acid and caffeic acid exhibited the least thermal stability. Practical applications: The sheep tallow fat has been primarily used in soap manufacturing and its application as an edible fat has been limited due to its high content of saturated fatty acids. Extraction of the liquid phase of tallow fat (tallow olein) by fractionation reduces its long‐chain saturated fatty acid content to an acceptable level for edible consumption. The fractionation process, as negatively affects the stability to autoxidation, should be followed by stabilisation with antioxidants. The recent interest in natural antioxidants encouraged the authors to investigate the thermal stability of phenolic antioxidants in tallow olein. It is necessary to determine the thermal stability of antioxidants to predict their appropriateness to be used in high‐temperature applications such as deep frying. Fractionation and stabilisation with appropriate antioxidants are the important steps to utilise tallow olein as an edible oil for different applications in salad formulations, cooking and frying. 相似文献