Headspace volatile analysis to evaluate oxidative and thermal stability of soybean oil. Effect of hydrogenation and additives View Full Text


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Article Info

DATE

1986-08

AUTHORS

J. M. Snyder, E. N. Frankel, K. Warner

ABSTRACT

Headspace gas chromatographic analysis of heated soybean oil was investigated as a tool to determine what effect hydrogenation and additives have on the formation of total and individual volatile components. Soybean oil was hydrogenated to varying linolenate (Ln) contents with either nickel (Ni) or copper catalysts. Oils were stabilized with citric acid (CA) or a combination of CA with tertiary butyl hydroquinone (TBHQ) and/or methyl silicone (MS). Volatiles were analyzed with a capillary gas chromatography equipped with a headspace sampler positioned on the injector. Oxidative stability was determined after storage of the oils at 60 C. To study thermal abuse and frying performance of oils, samples were heated for several, hours with prolonged bread frying. The deterioration of the oil was accelerated further by static heating in air within the headspace sampler. All hydrogenated oils produced less total volatiles than the unhydrogenated control oil after prolonged heating and bread frying. Static heating at 190 C for one hr showed that the oil hydrogenated with Ni to 0.4% Ln was the most stable. MS decreased the formation of volatiles in all samples and was particularly effective, in stabilizing the hydrogenated oils. However, MS had little effect on volatiles in the oil hydrogenated to 0.4% with Ni. Unique volatile compounds identified included 2,4-heptadiental in nonhydrogenated soybean oil and 2-nonenal in most hydrogenated oils. On heating, the amount of 2-heptanal decreased significantly in the Ni hydrogenated oils compared to the control. Hexanal, on the other hand, decreased in all hydrogenated oils compared to the control. More... »

PAGES

1055-1058

References to SciGraph publications

  • 1985-09. Effects of hydrogenation and additives on cooking oil performance of soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-03. Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: Effects of antioxidants in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-10. Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1984-09. Characteristics and compositions ofCarissa spinarum, Leucaena leucocephala andPhysalis minima seeds and oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1965-03. Components of the hardening flavor present in hardened linseed oil and soybean oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1980-01. Volatile components from trilinolein heated in air in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-02. Volatile components from triolein heated in air in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1984-05. Continuous slurry hydrogenation of soybean oil with copper-chromite catalyst at high pressure in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-12. Capillary gas chromatographic analyses of headspace volatiles from vegetable oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    http://scigraph.springernature.com/pub.10.1007/bf02673797

    DOI

    http://dx.doi.org/10.1007/bf02673797

    DIMENSIONS

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