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The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils

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Abstract

The effects of technical cashew nut shell liquid (TCNSL) on the trans isomerization of edible oils during heating are investigated. Edible oils were subjected to thermal treatment at various heating times and temperatures. Our results show that the addition of TCNSL to edible oils at the appropriate concentration during heating suppresses trans fatty acid formation and induces formation of conjugated linoleic acid (CLA) isomers. A concentration of 0.2 % TCNSL demonstrates the best ability to inhibit formation of trans-oleic acid, trans-linoleic acid, and trans-linolenic acid isomers as well as increase the formation of 9 t,11 t-CLA and 10 t,12 t-CLA isomers. Our analysis indicates that the presence of 0.2 % TCNSL in corn oil does not significantly reduce the acid value, but may significantly lower the peroxide value. TCNSL is also observed to have better function compared to Vitamin E (VE) and tertiary butylhydroquinone (TBHQ), indicating that it may be considered an effective additive in edible oils.

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Acknowledgments

This work was funded by the National Natural Science Foundation of China (31271851), Beijing Natural Science Foundation (6154033), and China Postdoctoral Science Foundation Funded Project (2014 M561105, 2015 T80158).

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Authors and Affiliations

  1. Institute Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, People’s Republic of China

    Qin Guo, Feng Wang, Fan He, Yi-ming Ha, Qing-peng Li, Jing Jin & Zhao-xuan Deng

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  1. Qin Guo
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  2. Feng Wang
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  3. Fan He
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  4. Yi-ming Ha
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  5. Qing-peng Li
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  7. Zhao-xuan Deng
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Correspondence to Yi-ming Ha.

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Guo, Q., Wang, F., He, F. et al. The impact of technical cashew nut shell liquid on thermally-induced trans isomers in edible oils. J Food Sci Technol 53, 1487–1495 (2016). https://doi.org/10.1007/s13197-015-2147-y

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  • DOI: https://doi.org/10.1007/s13197-015-2147-y

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