Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil |
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Authors: | S H Yoon M Y Jung D B Min |
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Affiliation: | 1. Department of Food Science and Nutrition, The Ohio State University, 122 VH-2121 Fyffe Rd., 4321O, Columbus, OH
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Abstract: | Soybean oil purified by silicic acid column chromatography did not contain peroxides, free fatty acids, phospholipids or oxidized
polar compounds. The purified soybean oil was thermally oxidized at 180°C for 96 hr in the presence of air. The thermally
oxidized compounds (31.3%) were separated from the purified soybean oil by gradient elution silicic acid chromatography. Thermally
oxidized compounds contained hydroxyl groups, carbonyl groups andtrans double bonds according to the infrared spectrum. Thermally oxidized compounds were added to soybean oil and purified soybean
oil at 0, 0.5, 1.0, 1.5 and 2.0% to study the effects of these compounds on the oxidative stability of oil. The oxidative
stabilities of oils were determined by gas chromatographic analysis of volatile compound formation and molecular oxygen disappearance
in the headspace of oil bottles. The thermally oxidized compounds showed prooxidant effects on the oxidative stabilities of
both refined, bleached and deodorized soybean oil and purified soybean oil. Duncan’s Multiple Range Test showed that thermally
oxidized compounds had a significant effect on the volatile compound formatiion and oxygen disappearance in the headspace
of oil at α=0.05. |
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