Oxidative stability of purified canola oil triacylglycerols with altered fatty acid compositions as affected by triacylglycerol composition and structure View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1994-10

AUTHORS

W. E. Neff, T. L. Mounts, W. M. Rinsch, H. Konishi, M. A. El-Agaimy

ABSTRACT

Canola oil triacylglycerols from genetically modified canola lines (InterMountain Canola Co., Cinnaminson, NJ) have been evaluated for their photooxidative and autoxidative stabilities, as influenced by their fatty acid compositions and their triacylglycerol compositions and structures. Purified canola oil triacylglycerols were oxidized in duplicate in fluorescent light at 25°C and in the dark at 60°C under oxygen, and their oxidative deterioration with time was monitored by determining colorimetric peroxide values. Also monitored with time, oxidation products were determined by reversed-phase high-performance liquid chromatography with ultraviolet absorbance detection. Total volatiles, generated by thermal decomposition of the oxidized triacylglycerols, were quantitated by static-head-space gas chromatography. These experimental parameters were statistically correlated with predicted oxidizability, fatty acid composition, position of fatty acids on glycerol carbons and triacylglycerol composition. Oxidative deterioration of canola triacylglycerols correlated negatively with oleic acid composition, with oleic acid content at carbon 2 and with trioleoylglycerol content of the oil. Deterioration was positively correlated with the amount of linolenic acid on nonspecific locations on glycerol carbons 1,2 and 3, the amount of linoleic acid on glycerol carbon 2 and withsn-oleoyllinoleoyllinolenoyl glycerol content. Differences in character or quantity of volatile product and triacylglycerol hydroperoxides were low, whether generated during autoxidation or photooxidation of the canola triacylglycerols. More... »

PAGES

1101-1109

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02675903

DOI

http://dx.doi.org/10.1007/bf02675903

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1020749590


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