Grasas y Aceites, Vol 57, No 3 (2006)

Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends


https://doi.org/10.3989/gya.2006.v57.i3.50

C. J. Steel
Laboratório de Óleos e Gorduras, Departamento de Tecnologia de Alimentos. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Brazil

M. C. Dobarganes
Instituto de la Grasa (CSIC), Spain

D. Laboratório de Óleos e Gorduras Barrera-Arellano , Brazil

Abstract


Samples of cottonseed oil, partially hydrogenated cottonseed oil and their blends, with iodine values between 60 and 110, tocopherol-stripped or not by aluminium oxide treatment, were submitted to thermal oxidation, at 180 °C, for 10 hours. Samples were collected at 0, 2, 5, 8 and 10 hours, for the determination of dimers and polymers (degradation compounds) and of tocopherols. The influence of the degree of hydrogenation on the formation of dimers and polymers and the role of originally present tocopherols in the protection of fats and oils against thermal degradation was verified. The degradation curves for tocopherols showed a fast destruction rate for the tocopherols present in cottonseed fats and oil (α and γ-tocopherols), with residual levels close to zero after 10 hours under thermal oxidation conditions. Nevertheless, samples with their natural tocopherols presented a slower rate of thermal degradation. The unsaturation degree was apparently more important in the protection against thermal degradation than the content of tocopherols


Keywords


Cottonseed oil;Hydrogenated fats;Thermal degradation;Thermal oxidation;Tocopherols

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