Abstract
To understand the reasons for differences in oxidative stability among edible oils, the temperature dependence was investigated for the development of volatile lipid oxidation products in fish oils and in vegetable oils. A rapid headspace capillary gas chromatographic method was developed to determine volatile oxidation products of omega-6 (n-6) polyunsaturated fats (pentane and hexanal) and omega-3 (n-3) polyunsaturated fats (propanal) at different decomposition temperatures. Headspace gas chromatographic analyses of partially oxidized menhaden, bonita and sardine oils could be performed at 40°C, whereas soybean, canola, safflower, high-oleic sunflower and high-oleic safflower oils required temperatures greater than 100°C. Volatile formation by thermal decomposition of oxidized oils had lower apparent activation energies in fish oils than in vegetable oils, and significantly higher apparent activation energies in high-oleic oils than in polyunsaturated oils. The activation energy data on headspace volatiles provided another dimension toward a better understanding of the thermal stability of flavor precursors in unsaturated fish and vegetable oils.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Forss, D.A.,Progr. Chem. Fats Other Lipids 13:177 (1972).
Frankel, E.N.,Progr. Lipid Res. 22:1 (1982).
Grosch, W., inAutoxidation of Unsaturated Lipids, edited by H.W.-S. Chan, Academic Press, London, 1987, p. 95.
Frankel, E.N.,J. Sci. Food Agr. 54:495 (1991).
Fujimoto, K., inFlavor Chemistry of Lipid Foods, edited by D.B. Min and T.H. Smouse, American Oil Chemists’ Society, Champaign, 1989, p. 190.
Cho, S.-Y., K. Miyashita, T. Miyazawa, K. Fujimoto and T. Kaneda,J. Am. Oil Chem. Soc. 64:876 (1987).
Miyashita, K., K. Fujimoto and T. Kaneda,Agr. Biol. Chem. 46:751 (1982).
Stansby, M.E.,J. Am. Oil Chem. Soc. 48:820 (1971).
Labuza, T.P.,CRC Crit. Rev. Food Technol. 2:355 (1971).
Labuza, T.P., and S. Bergquist,J. Food Sci. 48:712 (1983).
Frankel, E.N., M.-L. Hu and A.L. Tappel,Lipids 24:976 (1989).
Frankel, E.N., and A.L. Tappel, Ibid.:479 (1991).
Frankel, E.N., J.B. German and P.A. Davis, Ibid.:1047 (1992).
Chapman, R.H., and K. MacKay,J. Am. Oil Chem. Soc. 26:360 (1949).
Christie, W.W.,Lipid Analysis, Pergamon Press, Oxford, 1973, p. 89.
Handelman, G.J., L.J. Machlin, K. Fitch, J.J. Weiter and E.A. Dratz,J. Nutr. 115:807 (1985).
Steel, R.G.D., and J.H. Torri,Principles and Procedures of Statistics, McGraw-Hill, New York, 1960, p. 99.
Matthews, R.F., R.A. Scanlan and L.M. Libbey,J. Am. Oil Chem. Soc. 48:745 (1971).
Josephson, D.B., and R.C. Lindsay, Ibid.:132 (1987).
Neilands, J.B., and P.K. Stumpf,Outlines of Enzyme Chemistry, John Wiley & Sons, New York, 1955, pp. 94–96.
Labuza, T.P.,J. Chem. Ed. 61:348 (1984).
Lea, C.H.,J. Sci. Food Agric. 11:143 (1960).
Frankel, E.N., inFlavor Chemistry of Fats and Oils, edited by D.B. Min and T.H. Smouse, American Oil Chemists’ Society, Champaign, 1985, p. 1.
Snyder, J.M., E.N. Frankel, E. Selke and K. Warner,J. Am. Oil Chem. Soc. 65:1617 (1988).
Author information
Authors and Affiliations
About this article
Cite this article
Frankel, E.N. Formation of headspace volatiles by thermal decomposition of oxidized fish oilsvs. oxidized vegetable oils. J Am Oil Chem Soc 70, 767–772 (1993). https://doi.org/10.1007/BF02542598
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02542598