Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blends
DOI:
https://doi.org/10.3989/gya.2006.v57.i3.50Keywords:
Cottonseed oil, Hydrogenated fats, Thermal degradation, Thermal oxidation, TocopherolsAbstract
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
Downloads
References
Allam S.S.M., Mohamed H.M.A. 2002. Thermal stability of some commercial natural and synthetic antioxidants and their mixtures. J. Food Lipids 9 (4), 277-293. doi:10.1111/j.1745-4522.2002.tb00226.x
AOCS – American Oil Chemists’ Society. 1993. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th ed., AOCS, Champaign.
Barrera-Arellano D., Márquez-Ruiz G., Dobarganes, M.C. 1997. A simple procedure to evaluate the performance of fats and oils at frying temperatures. Grasas y Aceites 48, 231-235.
Barrera-Arellano D., Ruiz-Méndez M.V., Márquez-Ruiz G., Dobarganes M.C. 1999. Loss of tocopherols and formation of degradation compounds in triacylglycerol model systems heated at high temperature. J. Sci. Food Agric. 79, 1-6. doi:10.1002/(SICI)1097-0010(199910)79:13<1923::AID-JSFA457>3.0.CO;2-8
Block J.M. 1997. Formulação de gorduras hidrogenadas através de redes neurais. PhD Thesis. Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas. 146 p.
Dobarganes M.C., Velasco J., Dieffenbacher A. 2000.The determination of polar compounds, polymerised triacylglycerols, oxidised triacylglycerols and diacylglycerols in fats and oils. Pure and Appl. Chem, 72, 1563-1575. doi:10.1351/pac200072081563
Gordon M.H., Kourimska L. 1995. The effect of antioxidants on changes in oils during heating and deep frying. J. Sci. Food Agric. 68 (3), 347-353. doi:10.1002/jsfa.2740680314
Gunstone F.D., Harwood J.L., Padley B.P. 1994. The Lipid Handbook, 2nd ed., Chapman & Hall, London, 551 p.
IUPAC – International Union of Pure and Applied Chemistry. 1992. Methods 2.432 and 2.508 in Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th edition, Pergamon Press, Oxford.
Kamal-Eldin A., Appelqvist L. 1996. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids 31, 671-701. doi:10.1007/BF02522884
Lumley I.D. 1988. Polar compounds in heated oils, in Varela G., Bender A.E., Morton I.D. (Eds.) Frying of Food: Principles, Changes, New Approaches. Ellis Horwood Ltd., Chichester, pp. 166-182.
Márquez-Ruiz G., Tasioula-Margari M., Dobarganes M.C. 1995. Quantitation and distribution of altered fatty acids in frying fats. J. Am. Oil Chem. Soc, 72, 1171- 1176. doi:10.1007/BF02540984
Márquez Ruiz G., Martín Polvillo M., Jorge N., Ruiz Méndez M.V., Dobarganes, M.C. 1999. Influence of used frying oil quality and natural tocopherol content on oxidative stability of fried potatoes. J. Am. Oil Chem Soc. 76, 421-425. doi:10.1007/s11746-999-0019-1
Márquez-Ruiz G., Velasco J., Dobarganes M.C. 2004. Effectiveness of dimethylpolysiloxane during deep frying. Eur. J. Lipid Sci. Technol. 106, 752-758. doi:10.1002/ejlt.200400999
NPCA – National Cottonseed Products Association. 2001. Cottonseed oil: naturally the right choice. Available at: <http://www.cottonseed.com>. Accessed on: 13 Oct. 2001.
Pérez-Camino M.C., Márquez-Ruiz G., Salgado Raposo A., Dobarganes, M.C. 1988. Alteración de grasas usadas en fritura. III. Correlación entre índices analíticos y métodos de evaluación directa de compuestos de degradación. Grasas y Aceites 39, 72-76.
Ruiz-Méndez M.V., Márquez-Ruiz G., Dobarganes M.C. 1997. Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds. Food Chem. 60, 549-554. doi:10.1016/S0308-8146(97)00029-0
Steel C.J., Dobarganes M.C., Barrera-Arellano D. 2005. The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oils. Grasas y Aceites 55, 46-52.
Velasco J., Marmesat S., Márquez-Ruiz G., Dobarganes M.C. 2004. Formation of short-chain glycerol bound oxidation products and oxidised monomeric triacylglycerols during deep-frying and occurrence in used frying fats. Eur. J. Lipid Sci. Technol. 106, 728- 735. doi:10.1002/ejlt.200401032
Warner K. 1997. Chemistry of frying fats in Akoh C.C., Min D. B. (Eds.) Food Lipids: Chemistry, Nutrition and Biotechnology, Marcel Dekker, New York, pp. 167-180.
Warner K., Orr P., Glynn M. 1997. Effect of fatty acid composition of oils on flavor and stability of fried foods. J. Am. Oil Chem. Soc. 74, 347-356. doi:10.1007/s11746-997-0090-4
Yoshida H., Tatsumi M., Kajimoto G. 1991. Relationship between oxidative stability of vitamin E and production of fatty acids in oils during microwave heating. J. Am. Oil Chem. Soc. 68, 566-570. doi:10.1007/BF02660151
Yoshida H., Kondo I., Kajimoto G. 1992. Participation of free fatty acids in the oxidation of purified soybean oil during microwave heating. J. Am. Oil Chem. Soc. 69, 1136-1140. doi:10.1007/BF02541050
Yuki E., Ishikawa Y. 1976. Tocopherol contents of nine vegetable frying oils, and their changes under simulated deep-fat frying conditions. J. Am. Oil Chem. Soc. 53, 673-676. doi:10.1007/BF02586335
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2006 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 print and online versions of this journal are the property of the 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) licence. You may read the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
