Grasas y Aceites, Vol 48, No 1 (1997)

Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures.


https://doi.org/10.3989/gya.1997.v48.i1.763

N. Jorge
Instituto de la Grasa (CSIC)., Spain

L. Ap. Guaraldo Gonçalves
Laboratorio de Óleos e Gorduras, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas-UNIGAMP, Brazil

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

Abstract


Conventional and high oleic sunflower oils as well as 50% mixture of both of them were heated at different temperatures under well-controlled conditions. Total polar compounds, the main groups of polar glycerides, total polar fatty acids, the main groups of polar fatty acids and the loss of initial fatty acids were quantitated. The most outstanding results demonstrated the primacy of the formation of glyceridic polymerization compounds during heating at high temperatures. After transesterification of the samples dimeric fatty acids was the most significant group of compounds obtained. As expected, linoleic acid was preferentially involved in the formation of polar fatty acids, although the participation of oleic acid became very important at low concentration of linoleic acid. Finally good statistical figures were obtained for the regression of polar fatty acids on polar compounds.

Keywords


Fatty acid composition (influence); Polar fatty acids (formation); Polar glycerides (formation); Sunflower oil heated.

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