Effect of vegetable oil oxidation on the hydrogenation reaction process
Keywords:Fatty acids composition, Hydrogenation time, Oxidation, Solid Fat Content, Vegetable oil
Hydrogenation has been carried out in a batch reactor with three different oxidized bleached oils in order to discover the effect of oxidation on the hydrogenation reaction process. Specifications of hydrogenated oils such as melting point, Iodine value, solid fat content and fatty acid composition of the oxidized oils were compared with their un-oxidized reference oils. Oxidized bleached sunflower oil was hydrogenated to target melting points (34, 39 and 42°C) at higher iodine values vs. its reference oil with the same reaction time. Oxidized bleached soybean and canola oils were hydrogenated to target melting points (34, 39 and 42°C) at higher iodine values as well, but reaction times were longer than their reference oils. The resulting solid fat content and total trans fatty acids of all hydrogenated oils were less than their references. A peroxide value above 0.5meq O2/kg for non auto-oxidized oils and above 5meq O2/kg for auto-oxidized oils will significantly change the hydrogenation process.
AOCS–American Oil Chemists’ Society. 1997-1998. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 6th ed., AOCS, Champaign.
Ariaansz RF, Okonek DV. 1998. trans Isomer Control During Edible Oil Processing, In: S.S. Koseoglu, K.C. Rhee (Edits.), Emerging Technologies; Current Practices; Quality Control; Technology Transfer; and Environmental Issues, AOCS Press, Champaign, Illinois, pp. 77-92.
Bockisch M. 1993. Fats and Oils Handbook. AOCS Press, Champaign, Illinois. Ch. 6, P 547.
David BM, Jeffrey MB. 2002. Lipid oxidation of Edible Oil, In: C.A. Casimir, B.M. David (Edits.), Food lipids: chemistry, nutrition, and biotechnology, Marcel Dekker, New York, pp. 335-364.
Debonte LR, Loh WHT, Fun, Z. Canola oil with reduced linolenic acid. Patent no. USPTO 2004/ 6680396.
Dorozdowski B, Zajac M. 1977. Effect of Concentration of some Nickle Catalyst Poisons in Oils on the Course of Hydrogenation. J. Am. Oil Chem. Soc. 54, 595-599. doi:10.1007/BF03027646
El-Shattory Y, deMan L, deMan JM. 1980. Evaluation of Hydrogenation Catalyst Activity. J. Am. Oil Chem. Soc. 57, 402-404. doi:10.1007/BF02678924
Farooq A, Bhanger MI, Kazi TG. 2003. Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats. J. Am. Oil Chem. Soc. 80, 151-155. doi:10.1007/s11746-003-0668-2
Gustone FD, Harwood JL, Padley FB. 1994. The Lipid Handbook. Chapman & Hall / CRC.
Hastert RC. 1991. Hydrogenation, In: P.J. Wan (Edit.) Introduction to Fats and Oils Technology, American Oil Chemists’ Society, New York, pp. 114-136.
Hastert R. 1987. Proceedings of AOCS Colloquium. American Oil Chemists’ Society, Champaign, Illinois. ISO-International standard organization, 2004. Animal and vegetable fats and oils-Determination of anisidine value.
Kanchan M, Shahi B. 2003. Electrochemical hydrogenation of canola oil using a hydrogen transfer agent. J. Am. Oil Chem. Soc. 80, 1135-1141. doi:10.1007/s11746-003-0832-8
Kellens M. 2000. Oil modification processes, In: W. Hamm, R.J. Hamilton (Edits.), Edible Oil Processing, CRC Press, pp. 129-137.
Koritala S. 1975. Selective Hydrogenation of Soybean Oil: VII Poisons and Inhibitors for Copper Catalyst. J. Am. Oil Chem. Soc. 52, 240-243. doi:10.1007/BF02639150
Koritala S, Friendrich JP, Mounts TL. 1980. Selective Hydrogenation of Soybean Oil: Ultra High Pressure and Low Pressure. J. Am. Oil Chem. Soc. 57, 1-5. doi:10.1007/BF02675514
Min DB, Hyung-Ok L. 1999. Chemistry of Lipid Oxidation, In: R. Teranish, E.L. Wick, I. Hornstein (Edits.), Flavor chemistry: thirty years of progress, Klumewer Academic/Plenum Publishers, New York, pp. 175-189.
Moser BR, Haas MJ, Winkler JK, Jackson MA, Erhan SZ, List GR, Usda A. 2007. Evaluation of partially hydrogenated methyl esters of soybean oil as biodiesel. Eur. J. Lipid Sci. Technol. 109, 17-24. doi:10.1002/ejlt.200600215
Oliver F, Roland MP. 2004. The effect of fatty acid composition on biodiesel oxidative staility. Eur. J. Lipid Sci. Technol. 106, 837-843. doi:10.1002/ejlt.200400978
Podmore J. 1990. Controlling Quality in an Edible Oil Refinery, In: D.R. Erickson (Edit.), Edible fats and oil processing, Basic Principle and modern practices: World conference proceeding, American Oil Chemists’ Society, Champaign, Illinois, pp. 374-377.
Patterson HBW. 1994. Hydrogenation of Fats and Oils: Theory and Practice. AOCS Press, Champaign, Illinois.
Riegel ER, Kent JA. 2003. Riegel’s Handbook of Industrial Chemistry. Kluwer Academic, plenum.
Shahidi F, Zhong Y. 2005. Lipid Oxidation: Measurement Methods, In: F. Shahidi (Edit.), Bailey’s Industrial Oil & Fat Products, Wiley-Interscience, A John Wiley & Sons, New Jersey, P. 357.
Shahidi F, Wanasundara UN. 2002. Method for Measuring Oxidative Rancidity in Fats and Oils, In: C.C. Akoh, D.B. Min (Edits.), Food Lipids, Marcel Dekker, New York, P. 465. doi:10.1201/9780203908815.ch14
Steel CJ, Dobarganes MC, Barrera-Arellano D. 2006. Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends. Grasas y Aceites 57, 284-291.
Strecker LR, Hasman JM, Maza A. 1986. Quality Characteristics and Properties of the Principal world Oils when processed by physical refining, In: A.R. Baldwin (Edit.), World conference on Emerging Technologies in the fats and Oils Industries, American Oil Chemists’ Society, Champaign, Illinois, pp. 51-56.
Wong DWS. 1989. Lipids, In: D.W.S. Wong (Edit.) Mechanism and Theory in Food Chemistry, Academic Press, United state, pp. 1-44.
How to Cite
Copyright (c) 2010 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.