Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 51, Issue 16, Pages 4647-4651Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf026136t
Keywords
HPSEC; oxidized triglycerides; refined seed oils; triglyceride oligopolymers
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The evolution of oxidized triglycerides (ox-TG) during industrial. refining was studied in soybean, sunflower, peanut, and corn oils. The analytical techniques used were silica gel column chromatography and high-performance size exclusion chromatography. The decrease in ox-TG during refining (42.3% on average) was accompanied by an increase in triglyceride oligopolymers (TGP). The inverse correlation between the two lipid groups suggests that the decrease in ox-TG during refining was due in part to the occurrence of polymerization reactions. An inverse correlation was also found between the percentage sum of ox-TG + TGP and percent TGP, indicating that a part of the ox-TG also underwent degradation or transformation reactions. On average, almost 58% of the ox-TG remained unchanged during refining and, of the rest, about half was involved in polymerization reactions and half in degradation or transformation reactions.
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