Trans fatty acid content and positional distribution in refined and heated rice bran oil |
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| Authors: | Samia Mezouari Karl Eichner |
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| Affiliation: | Institute for Food Chemistry, Münster University, Münster, Germany |
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| Abstract: | The objective of this study was to evaluate the impact of the refining process and of heating at frying temperature (180 °C, 8 h) on the content of trans fatty acids and their positional distribution in sn-positions of triacylglycerols (TAG) of rice bran oil. Tr-18:2 was an artifact specific to the deodorization step, which additionally changed its distribution at the 2-MAG and 1,3-DAG positions. No correlation between the formation of polymer TAG and trans fatty acids could be observed. |
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| Keywords: | Heating Refining Rice bran oil Sn-positions Trans fatty acid |
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