Polymeric and oxidized triglyceride content of crude and refined vegetable oils — An overview

Greyt, Wim F. De; Kellens, M.; Huyghebaert, André

doi:10.1002/lipi.19970990806

Cited by 19 publications

(11 citation statements)

References 8 publications

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“…Polymeric triacylglycerols were in fact all dimers; no higher polymers could be detected in crude oils. Dimeric and oxidized triacylglycerols were the major components in the polar fraction of crude soybean, sunflower, and rapeseed oil, accounting for about 65-70% [17].…”

Section: Polymeric and Oxidized Triglyceridesmentioning

confidence: 99%

Effect of physical refining on selected minor components in vegetable oils

Greyt¹,

Kellens²,

Huyghebaert

1999

Fett/Lipid

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Section: Polymeric and Oxidized Triglyceridesmentioning

confidence: 99%

Effect of physical refining on selected minor components in vegetable oils

Greyt¹,

Kellens²,

Huyghebaert

1999

Fett/Lipid

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“…High-performance size-exclusion chromatography (HPSEC) is the most commonly used technique to analyze dimeric and polymeric products formed during frying of fats and oils [21] and refining of oils [22]. In this study, our approach was to characterize reaction products based on their sizes and thus apply HPSEC.…”

Section: Introductionmentioning

confidence: 99%

Distribution of monomeric, dimeric and polymeric products of stigmasterol during thermo‐oxidation

Lampi

Kemmo

Mäkelä

et al. 2009

Euro J Lipid Sci & Tech

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When plant sterols are oxidized at moderate temperatures ( 100 7C), products mainly derive from hydroperoxides, but at temperatures close to 200 7C, thermal reactions such as dehydration and condensation become important. Although sterols are often subjected to frying conditions, very little is known of their thermal reactions. In this study, stigmasterol was thermo-oxidized at 180 7C, and the formation of dimers and polymers and the amounts of monomers were measured by high-performance size-exclusion chromatography. The products were further characterized by polarity using solid-phase extraction fractionation. During heating, the amounts of monomers decreased at a steady rate, and those of dimers and polymers increased. After 3 h of heating, 21% of the material existed in higher-molecular-weight products. The amount of polar monomers increased especially during the first hour, demonstrating the formation of oxides and their further reactions, while that of mid-polar monomers decreased constantly, indicating losses of stigmasterol. Polar dimers contributed to approximately 60% of the dimers, and polar polymers to approximately 78% of the polymers, which suggests that in most higher-molecular-weight products at least one of the sterol moieties was oxidized. This study showed that a significant proportion of thermooxidation products are not polar monomeric oxides which are commonly analyzed as oxidation products.

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“…Recently, this methodology has been standardized by the International Union of Pure and Applied Chemistry [25]. This procedure has been of great utility for determining low levels of oxidation compounds in virgin and refined oils [26][27][28] and for the evaluation of changes during oxidation studies [29][30][31][32], but has not been applied so far to evaluate oxidation in emulsions.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose

Velasco

Dobarganes

Márquez‐Ruiz

2004

Euro J Lipid Sci & Tech

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The aim of this work was to study the evolution of oxidation and the efficiency of phenolic antioxidants in sunflower oil-in-water emulsions containing sodium caseinate and lactose (Cas-Lac) or stabilized by . Two groups of phenolic antioxidants which are structurally similar were tested, i.e. (1) a-tocopherol and its water-soluble analogue, Trolox; and (2) gallic acid and its ester derivatives propyl gallate and dodecyl gallate. Emulsion samples were oxidized at 40 7C and the progress of oxidation was followed through quantitation of oxidized triacylglycerol monomers, dimers and oligomers. Results showed that Cas-Lac emulsions were more stable to oxidation than T-20 emulsions. In both types of emulsions, the most protective antioxidants were the compounds of lower polarity, namely, a-tocopherol and dodecyl gallate. It was also found that substantial amounts of a-tocopherol coexisted with significant polymerization, which was indicative of the heterogeneity of oxidation, i.e. differences of oxidation rate in oil droplets.

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Polymeric and oxidized triglyceride content of crude and refined vegetable oils — An overview

Cited by 19 publications

References 8 publications

Effect of physical refining on selected minor components in vegetable oils

Effect of physical refining on selected minor components in vegetable oils

Distribution of monomeric, dimeric and polymeric products of stigmasterol during thermo‐oxidation

Antioxidant activity of phenolic compounds in sunflower oil‐in‐water emulsions containing sodium caseinate and lactose

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