Correlation of the Solid‐Fat Content in Vegetable Oils with Other Parameters during Thermal Oxidation

Woo, YunSik; Kim, Mi‐Ja; Lee, JaeHwan

doi:10.1002/aocs.12124

Cited by 4 publications

(4 citation statements)

References 23 publications

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“…Compared to studies on lipid oxidation, CDA and p-AV of MCTs were significantly lower than those of other edible oils when the acid value of MCT was similar to that of other oils (p < 0.05) (Kim et al, 2013;Song et al, 2017;Woo et al, 2018). The increased CDA or p-AV in the two types of MCTs could be due to the presence of UFAs, which were below the detection limit of the tested methods.…”

Section: Changes In Cda P-av and Acid Valuecontrasting

confidence: 60%

“…CDA and p ‐AV are indicators of lipid oxidation, whereas acid value represents the content of unesterified and free fatty acids by hydrolysis of TAGs (Woo et al., 2018). CDA represents the content of conjugated dienes as the primary oxidation product, whereas p ‐AV determines the content of unsaturated aldehydes as the secondary oxidation product (Kim et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, the p-AV of C8 was higher than that of C8+C10. (Woo et al, 2018). CDA represents the content of conjugated dienes as the primary oxidation product, whereas p-AV determines the content of unsaturated aldehydes as the secondary oxidation product (Kim et al, 2019).…”

Section: Changes In Cda P-av and Acid Valuementioning

confidence: 99%

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Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating

Park

Kim

Lee

2022

Journal of Food Science

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Medium-chain triacylglycerols (MCTs), including caprylic acid (C8), a mixture of caprylic acid and capric acid (C8+C10), and high-MCT coconut oil (HMCO), were heated at 180 • C. Their volatile profiles were analyzed to determine the MCT degradation mechanisms. As heating time increased to 10 h, secondary oxidation products and acid value of all samples increased continuously. Ketones, alkanes, fatty acid anions, fatty acid esters, and lactones were found in all heated MCTs. 2-Hexanone and heptane were detected in C8 after 2 h of heating, and 2-heptanone, heptanal, methyl octanoate, γ-octalactone, and δoctalactone were detected after 4 h. For the C8+C10, ketones, alkanes, and aldehydes were first observed. Hydrolysis and decarboxylation seem to occur first for ketone and alkane formation. Cracking and cyclization may occur later for fatty acid esters and lactones in heated MCTs. This result can help to understand thermal decomposition mechanisms of saturated fatty acids like MCTs. K E Y W O R D Sdegradation mechanism, medium-chain triacylglycerol, thermal treatment, volatile profile Practical Application: Medium-chain triacylglycerols (MCTs) have been used in cosmetic and fragrance industries due to their high oxidative stability, relatively high polarity, and smooth textures. In addition, MCTs have gained popularity among consumers for their health beneficial effects. MCTs could be used as major continuous phases for many food ingredients receiving high thermal energy for cooking. The results of this study can provide basic and useful information on the physicochemical properties and thermally decomposed volatile profiles from MCTs, which can help to produce stable processed products with lengthy shelf-lives in the food industry.

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Section: Changes In Cda P-av and Acid Valuecontrasting

confidence: 60%

Section: Resultsmentioning

confidence: 99%

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Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating

Park

Kim

Lee

2022

Journal of Food Science

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“…during storage In the process of vegetable oil oxidation, hydrogen peroxide, the primary oxidation product, is firstly generated, and then regenerated into secondary oxidation products, mainly including volatile oxidation products such as aldehydes etc 34 . Volatile oxidation products were determined a Absolute content b Relative content Fig.…”

Section: Changes Of Volatile Oxidation Products In Hazelnut Oilmentioning

confidence: 99%

Effect of Storage Condition on Oil Oxidation of Flat-European Hybrid Hazelnut

et al. 2019

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as the major problem affecting edible oils, as it is the cause of important deteriorative changes in their chemical, sensory, and nutritional properties 5. As lipids oxidize, they may form hydroperoxides, which are susceptible to further oxidation or decomposition into secondary reaction products such as aldehydes, ketones, acids, and alcohols 6. All these products directly affect the quality of oils, and many of them are the major cause of off-flavor formation and changes in taste. These products are particularly relevant in oxidative-stress related diseases such as liver damage, intestinal tumors, atherosclerosis and cancers 7. Research into the problems of oxidative deterioration has been pursued for many years but it has been boosted by the recognition that such oxidations can cause damage to cell membranes and DNA 8 , and may be involved in the aging Abstract: In order to study the oxidative stability of hazelnut oil stored at room temperature, hazelnut oil accelerated oxidized at 62℃ was used to determine peroxide value (POV), p-anisidine value (p-AV), total oxidation value (TOTOX), the content of fatty acids and volatile oxidative products. The correlation between the content of fatty acids or volatile oxidative products and three peroxidation indexes was analyzed. The results showed that the relative content of linoleic acid in hazelnut oil decreased significantly at the duration of accelerated oxidation (p < 0.05), which was in line with the zero-order oxidation kinetics model. The absolute content of four fatty acids all accorded with the zero-order oxidation kinetics model. Both relative and absolute content of linoleic acid can set up a slightly negative linear correlation with POV, p-AV and TOTOX, respectively (p < 0.05). The oxidation of unsaturated fatty acids in hazelnut oil produced a variety of volatile oxidation products, among which hexanal, 2-octenal, 2-decenal and 3-octene-2-one could establish a significantly positive correlation with POV, p-AV and TOTOX at a certain period of time, which could be used as a new index to evaluate the oxidative decomposition of unsaturated fatty acids in hazelnut oil during storage.

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Development of methods for determining free fatty acid contents in red colored oils

Choi

Kim

Choi

et al. 2021

Food Sci Biotechnol

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Correlation of the Solid‐Fat Content in Vegetable Oils with Other Parameters during Thermal Oxidation

Cited by 4 publications

References 23 publications

Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating

Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heating

Effect of Storage Condition on Oil Oxidation of Flat-European Hybrid Hazelnut

Development of methods for determining free fatty acid contents in red colored oils

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