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.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Min, D.B., and T. Stasinopoulous,J. Am. Oil Chem. Soc. 60:684 (1983).
Hildebrand, D.H., J. Terao and M. Kito,Ibid. 61:552 (1984).
Kwon, T.W., H.E. Snyder and H.G. Brown,Ibid. 61:1843 (1984).
Dziedzic, S.Z., and B.J.F. Hudson,Ibid. 61:1042 (1984).
Min, D.B., and J. Wen,J. Food Sci. 48:791 (1983).
Mistry, B.S., and D.B. Min,Ibid. 52:831 (1987).
Billek, G., G. Guhr and J. Waibel,J. Am. Oil Chem. Soc. 55:728 (1978).
Dixson, M.D., and E.G. Hammond,Ibid. 61:1452 (1984).
Seile, E., W.K. Rohwedder and H.J. Dutton,Ibid. 57:25 (1980).
Paulose, M.M., and S.S. Chang,Ibid. 50:147 (1973).
Sahasrabudhe, M.R., and D.G. Chapman,Ibid. 38:88 (1961).
Official and Tentative Methods of the American Oil Chemists’ Society, edited by R.O. Walker, AOCS, Champaign, IL, 1980,
Methods Cd 3a-63, Cd 8-53 and Ca 12-55.
Min, D.B., and D.Q. Schweizer,J. Am. Oil Chem. Soc. 60:1662 (1983).
Mistry, B.S., and D.B. Min,J. Food Sci. 51:786 (1986).
Silverstein, R.M., G.C. Bassler and T.C. Morill, inSpectrometric Identification of Organic Compounds, John Wiley & Sons, Inc., New York, 1981, p. 95.
Rojo, J.A., and E.G. Perkins,J. Am. Oil Chem. Soc. 64:414 (1987).
Perkins, E.G.,Food Tech. 21:125 (1967).
Alexander, J.C.,J. Am. Oil Chem. Soc. 55:711 (1978).
Taylor, S.L., C.M. Berg, N.H. Shoptaugh and E. Traisman,Ibid. 50:576 (1983).
Author information
Authors and Affiliations
About this article
Cite this article
Yoon, S.H., Jung, M.Y. & Min, D.B. Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil. J Amer Oil Chem Soc 65, 1652–1656 (1988). https://doi.org/10.1007/BF02912571
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02912571