Journal of the American Oil Chemists Society

, Volume 59, Issue 10, pp 407–411

Effect of randomization on the oxidation of corn oil

  • F. Y. Lau
  • E. G. Hammond
  • P. F. Ross
Technical

DOI: 10.1007/BF02634423

Cite this article as:
Lau, F.Y., Hammond, E.G. & Ross, P.F. J Am Oil Chem Soc (1982) 59: 407. doi:10.1007/BF02634423

Abstract

Randomized corn oil and corn oil methyl esters both oxidized three to four times faster than natural corn oil. The difference in rate could not be attributed to pro- or antioxidants. Thin layer chromatography of the oxidized oils and methyl esters after reduction with hydrogen iodide revealed two bands moving slower than the original esters. One was shown to be a mixture of scission products; the other was monohydroxy-triglyceride. There was three times more scission products from randomized than natural corn oil. Glyceride structure seems not to affect the rate of oxidation of triglycerides by altering substrate availability. The difference in yield of scission products suggests that glyceride structure may affect the rate of initiation.

Copyright information

© American Oil Chemists' Society 1982

Authors and Affiliations

  • F. Y. Lau
    • 1
  • E. G. Hammond
    • 1
  • P. F. Ross
    • 1
  1. 1.Department of Food TechnologyIowa State UniversityAmes