Abstract
Interest in conjugated-diene fatty acids in foods has recently been increased by discovery of their antioxidant and anticarcinogenic properties. Conjugated octadecatrienes (COTs), members of another group of fatty acids, are also present in foods. COTs are formed during the processing of vegetable oils as the result of the dehydration of secondary oxidation products of linoleic acid. Little information is available concerning the occurrence and nutritional properties of COTs in edible oils. Levels of COTs, determined in 27 vegetable oils by ultraviolet (UV) spectroscopy, ranged from not detected (<0.001) to 0.2%. Determination of COTs by gas chromatography of the methyl esters, obtained by transesterification at room temperature with sodium methoxide/methanol, gave lower levels (not detected, 0.051%) than did determination by UV spectroscopy. Methylation with boron trifluoride produced COTs from naturally occurring moieties in the oils and, therefore, is not recommended.
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Yurawecz, M.P., Molina, A.A., Mossoba, M. et al. Estimation of conjugated octadecatrienes in edible fats and oils. J Am Oil Chem Soc 70, 1093–1099 (1993). https://doi.org/10.1007/BF02632148
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DOI: https://doi.org/10.1007/BF02632148