Changes in molecular species of triacylglycerols during frying

Gary Dobson; william w. Christie; M. C. Dobarganes

doi:10.3989/gya.1996.v47.i1-2.840

Changes in molecular species of triacylglycerols during frying

Authors

Gary Dobson Scottish Crop Research Institute, Invergowrie, Dundee
william w. Christie Scottish Crop Research Institute, Invergowrie, Dundee
M. C. Dobarganes de la Grasa (C.S.I.C.)

DOI:

https://doi.org/10.3989/gya.1996.v47.i1-2.840

Keywords:

Frying, High oleic sunflower oil Molecular species of triacylglycerols (loss), Palm oil, Sunflower oil,

Abstract

The loss of specific molecular species of triacylglycerols from sunflower, high-oleate sunflower and palm oils has been investigated in commercial frying operations and simulated frying experiments. The non-oxidized triacylglycerols were isolated and molecular species separated by silver ion highperformance liquid chromatography. Linoleate-containing species were lost more rapidly than those containing oleate, as expected. However, all species were liable to oxidation and those containing oleate were lost more rapidly than might have been anticipated. It is suggested that oxidation of linoleate is the probable initiation step, but then the reaction can be propagated readily to all unsaturated species.

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Published

1996-04-30

How to Cite

Dobson G, Christie william w., Dobarganes MC. Changes in molecular species of triacylglycerols during frying. Grasas aceites [Internet]. 1996Apr.30 [cited 2024Apr.19];47(1-2):34-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/840

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Issue

Vol. 47 No. 1-2 (1996)

Section

Monography

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