Grasas y Aceites, Vol 70, No 4 (2019)

Characterization of different ozonized sunflower oils II. Triacylglycerol condensation and physical properties


https://doi.org/10.3989/gya.1167182

O. E. Ledea-Lozano
CNIC Ave 25 y 158 N0 15202, Cuba
orcid http://orcid.org/0000-0001-8521-2747

L. A. Fernández-García
CNIC Ave 25 y 158 N0 15202, Cuba
orcid http://orcid.org/0000-0002-1043-5505

D. Gil-Ibarra
CNIC Ave 25 y 158 N0 15202, Cuba
orcid http://orcid.org/0000-0002-1561-6495

M. Á. Bootello
Bunge Ibérica, Spain
orcid http://orcid.org/0000-0003-4962-2751

R. Garcés
Instituto de la Grasa, CSIC, Spain
orcid http://orcid.org/0000-0003-2571-8644

E. Martínez-Force
Instituto de la Grasa, CSIC, Spain
orcid http://orcid.org/0000-0001-5324-9537

J. J. Salas
Instituto de la Grasa, CSIC, Spain
orcid http://orcid.org/0000-0002-3259-2587

Abstract


Within the chemical transformations that vegetable oils undergo, oxidative reactions are one of the most widely studied. During the process of oxidation oils react with oxygen in their different forms to produce a large variety of chemical species that alter their chemical and physical properties. This work is the second of a series of two in which the action of ozone on different sunflower oils was investigated. Ozone reacts with double bonds of unsaturated fatty acids which produce different peroxidated species. The presence of altered triacylglycerol (TAG) increases the polarity of the vegetable oils and induces changes in their physical properties. Moreover, peroxygenation alters the aggregation of TAGs, favoring the formation of dimers or oligomers that can substantially change the melting and crystallization profiles of these oils. In the present work the effect of ozonation on four different sunflower oils was studied: common sunflower, high oleic sunflower and two highly saturated sunflower oils, high palmitic and stearic in a high oleic background. Furthermore, the species of TAGs from the different oils that were affected by the ozone oxidative attack were studied. The formation of polar compounds and TAG aggregates were investigated as well as the effect caused by them on the physical properties of the oils as studied through differential scanning calorimetry.

Keywords


Differential scanning calorimetry; Melting profile; Ozonation; Peroxides; Polar lipids; Sunflower oil; Triacylglycerols

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